Roasted Veggies with Tahini Sauce: Linking Creativity and Self-Care

I never thought I’d be involved in recipe creation because, for years, I didn’t think of myself as a cook. I loved to eat, but I hated the time involved in food preparation. As I grew more interested in replicating foods (especially ones I’d try in restaurants or remembered from youth), I found more motivation to experiment in the kitchen. And as I thought of cooking as experimentation—as art, as play, as creative self-care—I could see why others liked it. I began to imagine myself as someone who similarly played with food.

I’m learning to experience cooking as play, and as play, cooking helps me embrace a both/and approach to self-care. It’s both relaxing, restoring, and rejuvenating and doing what’s hard, boring, and “adulting.” It’s both giving my body the nutrition it needs and enjoying the foods I eat.

*    *     *     *     *

A few years ago, I consulted a naturopath (Dr. Sarah Axtell in Milwaukee), who helped me figure out my GI issues, taught me a lot about vegan eating, and accompanied me on a journey to heal my gut. She offered advice that has stuck with me, including the recommendation to make at least half of each meal veggies.

Even as a vegan, I struggle to meet this goal:
half of what I eat = vegetables.

Especially when traveling or eating out, it’s easy for meals to center around grains and beans, processed foods and sugars. Though I add spinach and other greens to smoothies, this is hardly half. And I regularly make a meal out of banana, chocolate, and peanut butter mash. Truly, I have to bring intention to eating more vegetables, and so I often plan meals starting with the veggies and building from there.

Luckily, I love roasted vegetables. Because I prefer to cook without recipes (with what’s on hand) and to cook simply (with less time investment), roasted vegetables are a great option. Just add salt, pepper, and oil, and pop them into the oven.

2017-07-23 13.04.41

A lot of roasted vegetables—mushrooms, eggplant, and fennel (pictured here), as well as carrots, potatoes, and other root veggies—taste great together and with tahini sauce, so I’ve learned to make full meals of vegetables with tahini.

Add a simple salad like this one of tomatoes, cucumbers, and parsley (in roughly equal proportion), and it’s a full meal. A meal I hope will become leftovers, because I’ll happily eat this for days.

What holds this meal together is the tahini sauce, which can be made thicker like dip or thinner like dressing. It’s salty, sweet, and savory goodness. There are a lot of quick-and-simple tahini recipes online like this one from the Minimalist Baker and this one from Vegan Richa. This recipe combines what I most enjoy from these (garlic, lemon, and oil) and can be easily adapted with other spices (cumin being my favorite). Here’s the rough recipe.

Ingredients:

All of these measurements are estimates, and I adapt them to taste and to the amount I’d like to make at a given time (easily halving or doubling the recipe):

  • Tahini— ½ cup
  • Water—½ cup
  • Salt—1 teaspoon
  • Garlic—2+ cloves
  • Lemon juice—2 tablespoons to ¼ cup
  • Extra virgin olive oil—varies substantially … I add this in while blending to taste, starting with 1-2 tablespoons and typically adding closer to ¼ cup.

Note that more water or oil can be added to thin the sauce, while less makes it thicker.

Optional Add-ins:

  • Cumin, pepper, chili powder, or other spices. In the sauce pictured here, I’ve added ½ teaspoon of cumin, which gives it a kick.

Preparation Time:

  • 10 minutes, which includes the time of gathering ingredients from cabinets, combining all ingredients, and blending.

Instructions:

  • Put all ingredients into blender (I love my Vitamix because it can process full cloves of garlic), and blend until smooth, adding additional ingredients or more oil to taste.


This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “Banana, Chocolate, and Peanut-Butter Mash: Changing My Relationship with Sugar and Rethinking Self-Care,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!

Vegan for Environmental Justice

This week I’m caught up in strong emotions and difficulty finding words as I watch the precarity, migrations, and destruction associated with climate change. The world is literally on fire and under water, and yet there is still widespread denial of global warming:

Or, as some might say, the world is trying to kill us:Screen Shot 2017-09-12 at 7.16.49 PM

This current environmental destruction is not only extreme, but it’s also extremely inequitable. The people who least can afford to are bearing the weight of hurricanes, fires, droughts, and related environmental destruction from toxic waste and hazardous pollutants. We’re witnessing the impacts of environmental discrimination, which is entwined with discrimination based on race, nationality, socioeconomic class, and other group memberships. And discrimination is why we need the language of environmental justice, or equitable and just distribution of environmental protections and impacts.

One of the many reasons I’m vegan is for environmental justice. Veganism offers anti-speciesism as part of an intersectional approach to justice. Veganism also contributes by limiting greenhouse gas, carbon dioxide, and methane emissions, among other pollutants, and reducing carbon footprints. The impact of eating vegan is environmentally significant—much more significant than eating locally or upgrading appliances or turning off lights.

Certainly, there are a LOT of ways to work for environmental justice. Veganism isn’t the only answer. Antiracism isn’t the only answer. Anti-discrimination isn’t the only answer. However, these are pieces of a larger puzzle, and when these pieces are missing, there are evident gaps. What’s so troubling is that their absences seem frequently to not even to be noticed.

Though I’m sorely limited in what I understand from my privileged position in the world, I can see more and more that the unwillingness or inability to engage veganism is connected to the unwillingness or inability to engage larger matters of rights violations, discrimination, racism, inequity, injustice, and the related need for justice. It’s not enough for vegans to be vegans. Vegans, too, must take an intersectional approach that works to dismantle white supremacy and to enact racial, social, economic, and other forms of justice.

This intersectional approach is why environmental justice matters for vegans and why veganism matters for environmental justice.

This intersectional approach is needed within environmental organizations and vegan organizations alike (thanks, Dr. Amie “Breeze” Harper, for your advocacy).

This intersectional approach is why veganism for environmental sustainability is much richer when rethought in terms of environmental justice and commitments to justice.

So, why am I vegan? Because I’m committed to environmental justice. And as a commitment, environmental justice leads me to an intersectional vegan approach.


This post is written by
Beth Godbee for Heart-Head-Hands.com. Feel free to check out other answers to “why I’m vegan,” including cookie dough, ecofeminism, and doing something small and sustained. Please also consider following the blog via email. Thanks!

When Times Get Tough: Simple Sautéed Spinach and Tempeh

Sautéed spinach and tempeh is a vegan + gluten-free recipe I turn to when times are tough—when I’m overly stressed or traveling or just don’t have the time or energy to cook. And times have been tough recently, creating a sense of whiplash, as I attempt to process one instance of injustice after another.

To stay in the work, to stay with the emotions that arise, and to stay committed to justice, I also commit to caring for myself with joy and ease. This recipe supports these related commitments. It supports my ongoing healing, the enactment of ecofeminism, and the need to refuel for long-term resilience and resistance.

Ingredients:

These measurements are estimates, and ingredients can be adapted to what’s on hand:

  • Spinach (or other greens)—full package or large bunch
  • Tempeh—full package, diced or cut into strips
  • Onion—1 small onion, diced
  • Salt and Pepper—to taste
  • Olive oil—1+ tablespoon for sautéing

2017-08-13 12.21.58

Optional Add-ins:

  • Garlic, tomatoes, peppers, pepper flakes, or other spices.

Preparation Time:

  • 15 minutes, including preparation and cook time.

Instructions:

  1. Cut the onion and tempeh into bite-size bits, and add to a frying pan along with a generous amount of oil.

2017-08-13 12.29.26

  1. Once the onions and tempeh begin to brown, add spinach, and continue sautéing until wilted.

2017-08-13 12.30.23

  1. Sprinkle salt and pepper at any stage of the process or when serving, along with any optional add-ins. Or serve along with salsa, mustard, or other dips.

2017-08-13 12.32.04

  1. Enjoy. This tasty, nutritious, and complete meal provides fuel for the road ahead.


This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “Three Chocolate Smoothies for Fueling the Road Ahead,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!

Why I’m Vegan: Normalizing Plant-Based Options

Traveling can present real challenges for eating vegan. Recently, though, I’ve been encouraged by several kind and curious interactions. Here are three scenes to illustrate:

Scene 1: When ordering off-menu at a local café, the café owner says, “You know, we should really have more vegan options. I’ll work on that.”

Scene 2: When placing an order with modifications, the waiter asks me to explain: “What’s vegan?”

Scene 3: When visiting a chain restaurant, the waiter reveals she’s also vegan, and she uses my modified order to talk with the manager about their menu, something she’d been wanting to do but was waiting for a customer to provide the rhetorical exigence.

These scenes depict some of the ways that when traveling and eating out, I inadvertently signal the importance of offering plant-based options. Such foods are linked with histories, cultural practices, and religious observances. For many people, myself included, eating vegan is an everyday spiritual practice, and recognizing it as such helps us move away from the language of “accommodations” and toward the necessity of offering food that works for everyone.

By simply asking for soy or almond milk, I hope to contribute to the normalizing of plant-based options. In turn, normalizing can help us rethink inherited and typified ways of doing things, or “business as usual.” Instead of keeping things the way they are, we can ask what is just and equitable for all people. We can ask:

What does it mean when food options work for some, but not all, community members?

Truly, food offerings indicate who belongs and who doesn’t. In workplaces or at conferences, for instance, when halal, kosher, vegetarian, and other dietary practices are not observed, then Muslims, Jews, Hindus, and others are marginalized. Alternately, if meeting organizers offer and label food for a wide-reaching population, then community membership can also be conceived as wide-reaching.

Too often we think of food as “only food,” but food is socially constructed in relation to religion and other organizing social systems. When I ask for vegan + gluten-free options, I see myself de-marginalizing, normalizing, and working to make central foods that can be eaten by people with varied backgrounds, varied food sensitivities, and varied histories with food.

There’s potential within each interaction around food, as food can connect and deepen relations, just as it can fracture or reveal fissures within communities. So, one of the many reasons I’m vegan is that there’s power in everyday conversations and the everyday act of asking for vegan food.


This post is written by
Beth Godbee for Heart-Head-Hands.com. Feel free to check out other posts in the series “why I’m vegan” or vegan + gluten-free recipes. Please also consider following the blog via email. Thanks!

 

Swinging from Sweet to Sour

A roller coaster of emotions. This isn’t a new experience for me, but one that’s becoming an every-day, every-week norm. I swing from moments of real hope and sweetness to moments of real hate and sourness. This roller coaster can motivate resistance, and it can send me back into the cave to confront both personal and collective shadows.

Here’s what these swings look like.

In the past few days, I’ve witnessed the acquittal of the Minnesota officer who killed Philando Castile and the layers of this miscarriage of justice. In the midst of deep discouragement, I revisit Awesomely Luvvie’s “The Stages of What Happens When There’s Injustice Against Black People” and feel awesomely encouraged by powerful photos of Juneteenth celebrations.

In similar fashion, I find myself deeply grateful when visiting Sanctuary Vegan Café in Knoxville, Tennessee, and seeing this “inclusive restroom sign”:

This sign and the spirit of this café seem to represent the intersectional, ecofeminist approach to veganism that I’ve been thinking and writing about, especially in the past week. Within a political climate that dehumanizes people to the point of making people illegal, it feels significant to see this visible affirmation of trans rights.

This sweetness then turns to sour as I am newly confronted by the cost of racism in Milwaukee, the most segregated city in the United States. I live downtown—in a problematically gentrified and expensive area—and I’m moving only 3 blocks away. This move takes me from east of the river (an area historically white) to west of the river (historically black). When my partner calls to update our auto insurance, we learn it’s going to be $10 more per month, which represents almost a 50% increase from $23 to $33. When pressed for an explanation, the insurance agent says “location is the only factor.” The location is still downtown, still in this area that necessitates class privilege to afford the rent, and still predominantly white. From what we can see, historical racial divisions are the defining features of “location.”

There’s lots written about the costs of being poor and the costs of being a person of color experiencing the racial wealth divide. Similarly, it’s legally allowed and well-documented that people pay more for insurance based on who they are or where they live. Though none of this is new, it is grossly unfair. I see again first-hand the everyday cost—as in concrete, material cost—of being a person who’s devalued in the United States. It says volumes that my insurance was $23 (what I imagine to be much less than what many others pay) and that my privileged “locations” have been those not additionally taxed.

As a white woman with racial, class, and other privileges, I experience not the consistent experience of being beaten-down, but the ups and downs of the roller coaster. And so I experience the swing from upbeat, energetic moving energy into the visible sourness of systemic racism. A sour stench that lingers.

*          *          *          *          *

I learned about the Philando Castile verdict in the bathroom pictured above. I went from a surge of hope, as I snapped that photo and stepped into that bathroom, to feeling flattened when looking at my phone.

And as I sat down to my computer, I had a similar slap, learning that a former Milwaukee officer was found not guilty in the shooting of Sylville Smith. In August, Smith’s death set off volatile protests, a city curfew, and arrests. The pain is real and raw, and my heart hurts thinking about families (like the Smith family) for whom the denial of life is not sour, but stolen. As in life stolen, money stolen, land stolen, history stolen, rights stolen, stories stolen.

So I write while facing not news, but injustice. And “injustice anywhere is a threat to justice everywhere.”

My desire for sweetness is not to run, look away, or deny the ever-present injustice. But it is to cultivate and share the motivation, resilience, healing, self-love, and community to carry on the work—the work for justice. And the work itself is so so sweet. The work is joy from connectedness, hope for the ought to be, and possibilities of summer solstice.

May the sweet bolster and sustain us, for the sour is all-too-real.

Why I’m Vegan: Ecofeminism

I’ve been holding myself up, preventing myself from writing about why I’m vegan and how central food is to my understanding of justice. I’ve been holding myself up because this writing feels especially important, like it needs to be good, and, therefore, is triggering my need to counter perfectionism.

I’ve also been holding myself up because it’s so damn hard to write about being vegan without re-inscribing notions of whiteness and privilege. Especially from my positionality as a privileged white woman. For example, check out the commentary “Here’s Why Black People Don’t Go Vegan” or the edited collection Sistah Vegan.

I’ve been holding myself up, too, because I want to amplify vegan voices of color and question how to put my voice in the mix. Vegans of color are explaining how meat is linked to white supremacy and an intersectional web of oppression. I’ve mentioned before the blogs Black Vegans Rock and The Sistah Vegan Project. If I could accomplish nothing else, I’d hope to send readers to these and other great resources.

Against this backdrop, I still want/need to explain why I’m vegan, and a sense of urgency is becoming clear. In just one week, I’ve had three different people ask me the familiar question: “Why are you vegan?” I’ve been invited to a vegan potluck, asked to provide vegan snacks for a campus event, and asked to support a student’s vegan activism. It’s clear I need to claim and explain why veganism means so much to me.

My first two answers to why I’m vegan—cookie dough and doing something small and sustained—are pieces of the larger puzzle. For this post, I’ll attempt to share a more philosophical piece: ecofeminism.

So, Why Am I Vegan?

Short answers include the following:

  • Veganism presents daily reminders for me to acknowledge and to counter violence in all its manifestations. It asks me to look at myself, my positioning, and how I’m relating (or not) with others.
  • Structures of oppression build on each other, and so I want to break down speciesism alongside and as part of racism, sexism, classism, heterosexism, ableism, ageism, sizeism, etc.
  • I want to affirm rights, including human rights, civil rights, linguistic and epistemic rights, and—yes, animal rights.
  • I value “all my relations,” including with animals and the earth, and I continue to learn the wisdom of interconnectedness through Malea Powell’s and others’ scholarship on indigenous epistemologies and relational worldviews.

These and other answers have emerged over decades of thinking about and reframing many relationships, including with what I eat and why. I’ve been vegan for more than three years, since December 2013. Before that, I’d been vegetarian since 2000. Though the transition from vegetarian to vegan was surprisingly smooth, I still end up at restaurants and in gatherings where options are scarce and where people look at me with tilted heads in total disbelief.

I’m frequently asked the question at the center of this series: “Why are you vegan?”

Related questions include:

  • Was is hard to give up ______ (fill in a popular food)?
  • How do you get enough ______ (fill in any vitamin, mineral, or protein)?
  • Aren’t you still doing harm by eating ______ (e.g., quinoa, grapes, almond milk)?
  • Aren’t you still killing plants?

As a recovering perfectionist, I recognize in these questions all-or-nothing thinking—or the idea that only a perfect/complete solution is a solution worth seeking.

In contrast, I believe we must invest in small and sustained actions—in whatever form they might take and however they might look.

Clearly, I was vegetarian long before vegan, and my reasons for being vegetarian are largely the same for being vegan. This is why I start with my “origin story” of learning about and wanting to strive toward ecofeminism.

Ecofeminism

Perhaps the trickiest and yet most true answer to why I’m vegan is that I believe in ecofeminism, which is a feminist belief in the equity and rights of all beings. I believe in countering all instances of exploitation, oppression, and injustice. And in affirming all forms of justice, including social, racial, gender, and economic justice. Relatedly, I see instances of injustice/justice as intimately woven together. To begin unweaving the tapestry, I take a thread that’s possible to pull. This thread is my relationship with food.

In one of my first women’s studies courses, I remember studying a pyramid like this one:

Slide1

This hierarchical structure places god over men, men over women, women over children, children over animals, and animals over the earth. It represents domination and helps with visualizing the interconnected nature of –isms. The closer to the god, the more godly, good, worthy, and worthwhile. The further from god, the more exploited, demeaned, undermined, and devalued.

The goal of ecofeminism, then, is flattening hierarchies. This means seeing all beings—god, men, women, children, animals, and the earth—as worthy and worthwhile, as all having innate value and rights. This means not prioritizing men over women or humans over animals, but asking tough and sticky ethical questions that imagine relations of equity and justice.

It was studying this pyramid and imagining flattened, interconnected relations that led me to become vegetarian while still in college. From this starting point, I have continued to learn, and the more I learn, the more I see the need for everyday practices—like eating vegan—that lead to more questioning, more learning, and more desire to make change.

Dismantling systems of oppression involves, I believe, dismantling the hierarchies that are both internalized and normalized. And dismantling this pyramid is about not only countering sexism, ageism, and speciesism, but also countering white supremacy, heteropatriarchy, capitalism, and other forms of oppression. This is similarly what intersectional veganism seeks to address.

Ecofeminism is why I embrace animal rights, while emphasizing and affirming human rights. People have historically been dehumanized by being associated with animals (e.g., “dogs” or “monkeys”). As a strategy to deny human, civil, linguistic, and other rights, the association of humans with animals assumes that animals are lesser-than and unworthy of having rights. If we affirm animals as beings who also have rights, then we can disrupt dehumanization and the related stripping of human rights. Black vegan feminist theorist Aph Ko has an AWESOME video about how animal oppression relates to human oppression.

There’s a LOT more I want to write about why I’m vegan, which is why this is just one post in an ongoing series. What I can say simply is that my commitments to feminism and racial justice relate to environmental justice and veganism. So, one answer—and the one that defines my origin story and shares my philosophy—is ecofeminism. I’m certainly on a path to live and learn more, and I look forward to following where this philosophy might lead.


This post is written by Beth Godbee for Heart-Head-Hands.com. Feel free to check out other posts in the series “why I’m vegan” or vegan + gluten-free recipes. Please also consider following the blog via email. Thanks!

Three Chocolate Smoothies for Fueling the Road Ahead

This week’s post picks up on threads about changing my relationship with sugar, rethinking self-care, engaging in everyday resistance, and refueling for continued action.

Over the past few months, as I dealt with energy loss and the mind-body split, I also found myself eating so much sugar—more sugar than even is typical for me. Now, as I move into summer and invest in resting, recovering, and restoring for what’s ahead, I’m also practicing a deeper self-love through a diet with lots of greens. (Green brings heart-centered energy that my body seems to be craving to detox, to feel, and to follow my heart.)

For me, summer is typically a time for fresh fruits and vegetables, for salads and raw foods, and for smoothies. The warm weather allows my body to be happy with uncooked foods. (In contrast, I seek everything HOT during the cold Wisconsin winter.)

we make the roadSummer is also a time when I think-while-walking—walking that allows me to imagine the world significantly changed, to tread on different paths, and to make the road by walking. All this walking needs fuel.

So, I share here three recipes for chocolate smoothies (all vegan + gluten-free).

These are three of my favorite smoothies, three I come back to again and again because they can be easily adapted with what’s on hand, resulting in many variations on the theme. These smoothies also provide sweetness without sugar, deliver greens with every sip, and help me achieve a nutritionally whole meal. (For more on smoothie variations, check out Carly Graftaas’s “Smoothie Formula.”)

For each, I’ll list the basic ingredients. I use a Vitamix (thanks, Mom, for this high-powered blender!) that will liquefy most anything, including nuts and seeds. For less powerful blenders, some ingredients may need to be ground before blending.

Smoothie #1: Chocolate Shake

  • Frozen banana. I peel bananas and break them into 3 pieces when freezing. I typically add a full banana (or 3 pieces) to most smoothies, though I add more when craving a sweeter smoothie.
  • Almonds. The more almonds, the nuttier the smoothie. I add between 10 and 25.
  • Spinach. A handful (or about a cup of spinach) doesn’t impact the flavor, but does add good stuff. My dad couldn’t believe there was spinach in this smoothie; he was sure it was just a chocolate shake.
  • Plant-based milk. 2 cups or more, depending on how chunky or smooth you’d like the smoothie. I often add 3-4 cups of unsweetened almond milk to make a larger amount that I then drink throughout the day.
  • Cacao. 1 heaping tablespoon. I like raw cacao, but also use unsweetened cocoa.
  • Dates. Optional! In this photo, I’m adding 2 dates because I want sweetness, but it’s fine to add 1 date, half a date, or no dates at all. Many possibilities.
  • Vanilla. Optional! ~ 1 teaspoon to sweeten.
  • Stevia. Optional! Up to 30 drops—again, to sweeten … A note about stevia: I like liquid stevia because it’s just stevia extract and alcohol. Many of the powders have artificial preservatives.
  • Other Protein Add-ins. I sometimes add hemp hearts, pumpkin seeds, or more spinach to this smoothie. You could also try adding protein powders (I’ve just found that processed powders upset my stomach, which is why I stick with nuts and seeds).

Smoothie #2: Chocolate Cherry

This smoothie is the same idea as above, combining:

  • Banana. ~ 1 fresh or frozen banana.
  • Frozen cherries. ~ 1 cup.
  • Cacao. ~ 1 tablespoon.
  • Plant-Based Milk. ~ 3 cups or more of unsweetened almond or other “milk.”
  • Optional Add-ins. Spinach, kale, hemp hearts, nuts, seeds, etc.

Because the cherries add so much sweetness, I don’t add any dates, vanilla, or stevia.

Smoothie #3: Chocolate Orange and Other Twists of the Theme

Continuing with the theme, add banana and cacao with other fruits or veggies:

  • Banana. ~ 1 fresh or frozen banana.
  • Orange. ~ 1 medium or large orange.
  • Cacao. ~ 1 tablespoon.
  • Plant-Based Milk. ~ 3 cups or more of unsweetened coconut or other “milk.”
  • Optional Add-ins. Though it sounds strange, I love adding fresh mint for an orange-mint-chocolate combination. Alternatively, I sometimes add spinach or hemp hearts.

Instead of oranges, I also use berries, peaches, or even carrots (whatever the summer brings).

Why Smoothies?

  • I love smoothies because they are so adaptable and forgiving. Rarely are precise measurements ever needed.
  • The combination of ingredients helps me satisfy sweet cravings, while giving me sustenance to carry me throughout the day.
  • There’s little mental energy or time involved in their creation, freeing up head-space and hands-space for other meaningful work (e.g., self-care, writing, and activism).
  • Like cookie dough, smoothies represent what can be gained by eating vegan—delicious and life-giving foods that aren’t about limiting but expanding options.


This post is written by Beth Godbee for Heart-Head-Hands.com. For more posts like this one, you might try “Banana, Chocolate, and Peanut-Butter Mash: Changing My Relationship with Sugar and Rethinking Self-Care,” other vegan + gluten-free recipes, or the series of posts answering why I’m vegan. Please also consider following the blog via email. Thanks!