Archive for October, 2010

Savoy Squash Risotto

This is awesome with a side of homemade applesauce, a good hunk of brown bread, and a glass of white wine.


5 tbsp olive oil

1 delicata squash, thinly sliced

1/4 large head savoy cabbage, shredded

1 large sweet onion, sliced

1 cup arborio rice

3 1/2 cups vegetable broth

1/2 tsp cardamom (or, a really cool alternative:  a packet of Sazon Goya seasoning – thrilling!!!!)

salt and pepper


Heat oven to 375 degrees.  Toss onion and squash with 2 tbsp olive oil and roast for 20 minutes–until soft and starting to brown/carmelize.

In a medium saucepan, warm broth.

In large, deep frying pan, saute arborio rice in olive oil until fragrant.  Add broth, one ladle at time, stirring after each addition until liquid is absorbed.

Meanwhile, saute cabbage with 2 tbsp olive oil in another deep frying pan until starting to brown and just soft.

Add squash, onion, salt and pepper to cabbage.

When rice is finished (about 20 minutes), mix in cardamom, squash, onion, cabbage, and additional salt and pepper to taste.

This = Love.


Vegan Pumpkin Bread with Streusel Topping

Nothing makes me want to bake more than a cool autumn day.  Here’s my latest effort:


1/2 c all purpose flour

1/4 c light brown sugar

1 tsp cinnamon

1/4 c Earth Balance


1 1/2 tsp white vinegar

1/2 c soy milk

1 c all purpose flour

1 c whole wheat flour

1 tsp baking soda

2 tsp baking powder

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/2 c Earth Balance

3/4 c sugar

Egg replacer for 2 eggs

1 cup canned pumpkin

1/4 c molasses

1 tsp vanilla


Preheat oven to 325 degrees.  Spray loaf pan with cooking spray.

Prepare the topping:

Mix flour, sugar and cinnamon.  Cut Earth Balance in until crumbly.  Set aside

Prepare the bread:

Add vinegar to soy milk.  Set aside.

In a bowl, stir together the dry ingredients.  In a large bowl, cream the Earth Balance and sugar until light.  Beat in egg replacer, pumpkin, soy milk, molasses, and vanilla.  Stir in flour mixture until combined.

Spread in prepared pan.  Sprinkle topping over loaf.

Bake for 70 minutes, or until cake tester inserted in center comes out clean.

Cool for 15 minutes in pan.  Turn out on rack to finish cooling.


The Size of a “Real Woman”

I’ll get right to it.

I buy my bras in the girls’ section at Target.  I got nothing going on up top and the thought of spending crazy money on a fancy bra seems ridiculous and wasteful.  I couldn’t care less about the size of my breasts.  They’ve served their purpose.  They were perky when I was young enough to care and when I became a mom, they fed my babies.  And now… eh… whatever.

What kind of irks me, however, is the occasional comment about what a “real woman” looks like.

Now, I don’t expect sympathy.  I know that many women really struggle with weight issues.  However, to characterize a full-figured woman as the “real woman” intimates that people like me aren’t.  I even heard one local radio personality comment that skinny women just look like “little boys.”

So what size should we be?

A healthy size!  A waist under 35″ for women and a BMI under 25 ( puts you at lower risk for heart disease and diabetes (and, it seems, cancer).  With 70% of the US population currently overweight and headed, by 2020, to being 75% obese (, we need to think carefully about what we embrace as “real.”  Our children are part of the first generation since the Civil War who have shorter life expectancies than their parents (

A “real woman,” I contend, is one who takes her health into her own hands.  She eats well, sleeps well, stays active, and supports other women in her life with understanding and encouragement.  She teaches her daughters to do the same and to strive for health, not some contrived, outward physical ideal.

(On a side note… has anyone noticed Andrea Mitchell’s arms?  She is cut!)