The idea came from the fact that US markets toss out 15 billion dollars worth of fruits and vegetables each year
just because they are bruised or discolored. But they are still fresh and edible. I felt there was an opportunity to stop
the waste, so Ugly Fruit was born. Ugly Fruit is a stand that makes juice, jams, and dried fruits out of unattractive
produce donated from our neighborhood grocery stores. Ugly fruit, pretty yummy!
More on: mirimseo.com
the store i work at sells bruised fruit at a discount, but so many places don’t. and stuff still gets tossed every day.
this is such a good way to use everything :)
Keeping this FOREVER. All look awesome and all are or can be vegan-ized.
Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.
Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.
Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.
Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.
Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basil
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
just adding my soup tips, especially for novice cooks: if you puree soup using a blender, do so in small batches, and pulse it a few times before you turn it on all the way. this will prevent the hot soup from blowing the lid off the blender and making a huge mess. you’re gonna want to do it this way even if you let it cool off some first.
also I can’t stress tasting the soup as you go enough. most of the time when soup is bland it’s because people dump all the seasonings in one go and then leave it alone. soup is more of an art than an exact science, take measurements of seasonings/spices as general guidelines instead of holy writ. don’t be afraid to add more.
as tomato paste goes, you want to fry the shit out of it to get the deepest flavor out of it and also to kill the acidity and grainy texture. this is a good rule of thumb when making marinara sauces too.
and don’t forget to keep vegetable and herb trimmings for stock. making stock is quick and easy and will make a better soup than just using water. even if you don’t have the time/inclination to do so, save em anyway—store-bought vegetable stocks tend to be weak on flavor and trimmings can be used to fortify them. whenever buying any kind of stock though, always buy low-sodium so that you can control the amount of salt. regular stocks tend to be pretty salty.
bless this post
omfg i want soup so bad now.
Just found THIS AWESOME LIST of 34 recipes requiring only 2 ingredients and pretty basic instructions. Some are fantastic alone, and some inspire other basic recipes. Had to share this with you guys.
good fucking night
oh my god
Cultural Appropriation: Let’s Talk Food
I suspect that this would fall under “unpopular opinions” but, yes, I think you can be culturally appropriative of food. I’ve never heard/seen anyone talk about food specifically as being culturally appropriated, but I highly doubt that my thoughts on this subject are unique. I suspect I just haven’t seen some wonderful work done by others. Also, I am relying on the theories and work of others who talk about food justice, even if they haven’t actually connected it specifically to cultural appropriation. *Also remember: This is just my own opinion. There are people in marginalized and oppressed groups who may completely disagree with me.*
So let’s begin with what I *don’t* think constitutes cultural appropriation of food, to get some of the angsty stuff out of the way. I don’t believe it is cultural appropriation to
- eat food from another culture
- to learn how to cook food from another culture
- to modify recipes from another culture for your own enjoyment
- to eat at restaurants, authentic or otherwise, that serve food from another culture
- to enjoy learning about another culture thru the traditional and/or modern foods of that culture
So no, I don’t think you are a racist asshat because you love guacamole or pad thai. I don’t think you are a privileged douchefuck because you sweated to learn how to make a killer tagine that is now the centerpiece of your family’s holiday meals.
“What’s left?” you may ask. “I can eat what I want, cook what I want, share what I want… okay… then how dare you say that it is possible to appropriate food? Where are you going with this?”
When we talk about food justice we are talking about a few different things. What I will concentrate on here are:
- Access to the foods and ingredients that are meaningful, traditional, and wanted within our culture.
- Access to high quality and fresh foods and ingredients that are available to low income people in low income neighborhoods.
One way that food can be appropriated is by making it difficult for those of the culture from which it stems to gain access to it. For example, quinoa has become very popular outside its native home of Bolivia, but with that popularity comes a price to the Bolivian people that what was a staple of their diet is now too expensive for them to eat. It’s fair to assume that it will be replaced by less beneficial alternatives, most likely imported and pre-packaged. I’m not saying that everyone should throw out their quinoa or feel useless guilt for eating it. I am saying that it is a good example of where access to a traditional food has been appropriated by people in such a way as to make it inaccessible to the culture from which it comes. We can think about how much of it we eat, if there are more fair ways to get it, and look for ways to support policies and practices that help Bolivians to be able to make an income off of this seed while still maintaining their cultural practices and access to their own food.
Put another way for U.S.ians, can you imagine not being able to eat an apple or have your July 4th homemade apple pie because the government decided to export most of them, thereby raising the prices of the few available here? Sure, you might see some increase in your income, but it wouldn’t be enough to buy you those apples you once took for granted. And it wouldn’t be enough to help you to retain the centrality of the apple to your diet. Oh, but hey, apples are a pseudo-cultural marker of the U.S. (“American as apple pie”, Johnny Appleseed, “an apple a day keeps the doctor away”, etc.) but aren’t actually a staple for most of us anymore (though perhaps they should be).
Another way that I feel food can be appropriated is by fetishizing it, especially when it includes commercializing it. Privileged white people who visit an “exotic” country and learn all they can about the local cuisine, only to come home and write best-selling books, appear on Martha Stewart, and eventually parlay the experience into their own television deal are a good example of this. Haven’t you ever wondered why the food stations are so overwhelmingly pale even as “festive” and “steamy” meals from “far-away lands” are being cooked up using modern technology? How much of that money do you think makes it back into the hands of the people who generously shared their family recipes with the soon-to-be celebrity chef? When the “experts” of our food are people from outside our communities, that is a form of appropriation.
In a lot of ways food becomes the symbol of a culture. Take fry-bread for Natives. Who hasn’t heard a joke about fry-bread? Do I think it’s wrong for non-Natives to eat fry-bread? No, I don’t. But I do think it is wrong when non-Native dieticians etc. point to fry-bread to explain all the health ills of Natives. I also think it’s wrong when non-Natives refuse to acknowledge the painful history and creation of fry-bread, and the poverty and scarcity of other food that it also symbolizes. And it is wrong when Natives are reduced to “fry bread eating, commodity taking freeloaders”, just as it is wrong when Mexicans are reduced to “beaners”, Arabs to “goat grillers”, and South Asians to “smelly curry eaters”. When our traditional foods are pointed to as jokes or ways to further oppress us, to mark us out as different in a way that is mocked, that is not respectful.
Our traditional foods are central to our cultures too. For some of us there are a lot of memories around sharing those foods, and for many others of us the food was part of our journey back to our people and culture. An honest recognition of that by others is necessary to respect that food. There are also traditional times/occasions for certain foods, and taboos, that should be honored. You can share in our food, but there is still an element of privilege, theft, and imposed change that has to be acknowledged at the same time. Minimizing YOUR theft and imposed change, respecting the traditions that guide when and how that food is served, and being thoughtful of what the food represents for us is a good first step to genuine cultural understanding that moves past appropriation.
Very well written!
I will NEVER get tired of this discussion.
i’m always making fic recs so i figured another kind of rec wouldn’t hurt. these are a few of my favorite recipes. go and bake, my friends. also drink, because that strawberry lemonade vodka is ridiculously delicious.
just showed these to my baker roommate, who is excited about making ALL of them. I win!
*grabbyhands* OMG, I need to make those hot cocoa cookies ASAP.
Craving chocolate SO HARD right now. Um. May need to find the ingredients for these. Even with our crap oven.
A quick review before Sunday’s edition.
How many items have we left in the fridge with the assumption that “it will last,” taking it for granted that because its temperature is set within the golden range of 35 to 38 degrees celsius we need not worry, unless the power goes out.
With the introduction of the refrigerator into the average home around the 1950’s, food storage, sustainability, and quality were taken as a given. Somehow, because of the convenience and ease of an “open-door” policy, we seem to have forgotten the essentials of what food (vegetables, fruits, meats and cheese’s) entail namely, responsibility and care. How do we go about this? Well According to Jihyun Ryou one way is to do what she has done and design a minimalist food preservation system for the modern kitchen.
What differentiate’s Ryou’s designs from other “buy it off the shelf” or “designer” goods is the importance and transmission of traditional oral knowledge. Traditional oral knowledge brings long or forgotten food practices back into everyday living.
By designing minimal objects for everyday use, Jihyun Ryou gives us an opportunity to enhance our experience and knowledge of food and the traditional oral practices that shape food culture. Foremost, Ryou’s designs remind us of our continual dependence upon food and asks us to consider how we approach and treat such food.
oh hey! <3 :D
"roasted" is also good (and probably superior) for most of these. (i don’t even know what jess does to asparagus but it involves like, garlic and maybe chili powder and something else and usually something sweet like jam or agave, roast in aluminum foil, done.)
also i forget that non-usians call peppers capsicum and so i read it “capsaicin” (seeing the peppers) at first and was like WHY WOULD YOU STEAM THAT OMG NOOO
MoJo’s Tom Philpott reports:
On Dec. 22, while even the nerdiest observers were thinking more about Christmas plans than food-safety policy, the FDA snuck a holiday gift to the meat industry into the Federal Register. The agency announced it had essentially given up any pretense of regulating antibiotic abuse on factory farms, at least for the time being.
Meanwhile, 25 percent of all beef, chicken, pork, and turkey tested positive for antibiotic-resistant bacteria, according to a recent study by the Translational Genomics Research Institute.
I would say “this is just one reason why I’m vegetarian” (and also “if you don’t already know why they have to abuse antibiotics like that…you really don’t want to”) but really that much antibiotic resistance means WE ARE ALL SCREWED NO MATTER WHAT WE EAT so, um, bring on our mega-germ overlords, I guess. I’ll start practicing my “dying of consumption” look.
Totally. We definitely contemplated havarti and jam grilled cheeses tonight. Number one reason I cannot be a vegan. Vegetarian cheese is pretty easy to come by though.
You CAN also get some pretty decent soy cheese to make your life more awesome if you swing that way too. The melts at Chicago Diner are weirdly awesome, for instance.
If you’re vegan AND allergic to soy …I’m sorry o_O?
Chocolate Chip Cookie Dough Dip
adapted, just barely, from How Sweet Eats
1/2 cup butter
1/3 cup brown sugar
1 8-ounce block of cream cheese, softened
3/4 to 1 cup powdered sugar (*to taste)
1 teaspoon vanilla extract
3/4 cup mini chocolate chips, plus extra for sprinkling
In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until it dissolves and the mixture starts to bubble. Stir in vanilla and set aside to cool.
In a separate bowl, cream the cream cheese and powdered sugar together for 60 seconds. With the mixer on low speed, add in brown sugar and butter mixture. Mix until combined. Stir in the mini chocolate chips.
Garnish with additional mini chocolate chips. Serve with animal cracker, nilla wafers or graham crackers.