I’ll be teaching some of Allen Ginsburg’s poetry this year and of course we’ll be discussing the relationship between his queerness and his creativity. I like this quote:
America I'm putting my queer shoulder to the wheel. --Allen Ginsberg
I think we should all be putting our queer shoulders to the wheel!
Vegetarian and queer. Just what it says on the package. Updated every few days with vegetarian recipes, reviews of LGBTQ films and books, and random musings about life, queer and otherwise.
Tuesday, 27 September 2011
Thursday, 22 September 2011
Lentils and Vegetables
Ingredients:
1½ cups puy lentils
water
1 carrot
1 bag green beans
½ half cabbage or 1 head spring greens
3 tbsp cream or yogurt
seasoning (salt, pepper, paprika, parsley, etc – I actually seasoned it with truffle olive oil for a luxurious edge)
rice, if desired
Instructions:
1. Rinse the lentils and cover with water. Boil them over low heat for about 15 minutes.
2. Wash the veg. Peel and chop the carrot. De-string the beans. Chop the cabbage/greens.
3. Add the veg to the pot and add more water if needed. Continue to cook for about 10 minutes.
4. Mix in the cream/yogurt. Season to taste.
5. Serve over rice if desired.
1½ cups puy lentils
water
1 carrot
1 bag green beans
½ half cabbage or 1 head spring greens
3 tbsp cream or yogurt
seasoning (salt, pepper, paprika, parsley, etc – I actually seasoned it with truffle olive oil for a luxurious edge)
rice, if desired
Instructions:
1. Rinse the lentils and cover with water. Boil them over low heat for about 15 minutes.
2. Wash the veg. Peel and chop the carrot. De-string the beans. Chop the cabbage/greens.
3. Add the veg to the pot and add more water if needed. Continue to cook for about 10 minutes.
4. Mix in the cream/yogurt. Season to taste.
5. Serve over rice if desired.
Saturday, 17 September 2011
Gluten-Free Ricotta and Lemon Gnocchi
I wanted to make my ricotta gnocchi recipe gluten-free and add a bit more to it by using lemon, fresh mint, and pine nuts.
Ingredients:
250 g ricotta
2 eggs
1½ cups grated cheddar, plus extra to sprinkle on top
1 cup gluten-free flour
1 lemon
water for boiling
butter for frying
herbs (I use parsley and mint)
pine nuts
Instructions:
1. Mix the ricotta, eggs, cheddar, and flour into a smooth dough.
2. Grate the lemon peel into the dough and add the juice from half the lemon.
3. Boil the water. Make little lumps out of the dough and drop them into the water. They are ready when they’ve floated to the top.
4. Fry the gnocchi in the butter and herbs. Add the pine nuts towards the end.
4. Serve with a little extra cheddar on top.
Ingredients:
250 g ricotta
2 eggs
1½ cups grated cheddar, plus extra to sprinkle on top
1 cup gluten-free flour
1 lemon
water for boiling
butter for frying
herbs (I use parsley and mint)
pine nuts
Instructions:
1. Mix the ricotta, eggs, cheddar, and flour into a smooth dough.
2. Grate the lemon peel into the dough and add the juice from half the lemon.
3. Boil the water. Make little lumps out of the dough and drop them into the water. They are ready when they’ve floated to the top.
4. Fry the gnocchi in the butter and herbs. Add the pine nuts towards the end.
4. Serve with a little extra cheddar on top.
Monday, 12 September 2011
Quiche with Feta, Artichokes, and Spring Greens
Quiche is heavy due to the eggs, cheese, and cream in it, but I try to lighten it up a bit with plenty of vegetables and fresh herbs. It’s not the healthiest of dishes, but it’s a nice treat once in awhile.
Ingredients:
pastry (500 g) (short crust or puff)
oil
1 onion
1-3 garlic cloves (depending on taste)
1 tsp herbs (I used mint this time, for variety)
1 tbsp mustard powder
300 g spring greens or spinach
200 g artichokes
50 g tomatoes (sun-dried or fresh, optional)
50 g mozzarella
50 g cheddar cheese
50 g feta cheese
300 ml milk or cream (single or double)
4 eggs
black pepper
Instructions:
1. Roll out the pastry.
2. Light grease an oven-safe pie dish or casserole dish. Place the pastry in it and use a fork to make a few indentations in the pastry.
3. Pre-bake the pastry for about 5 minutes at 190 C.
4. Meanwhile, dice the onion and garlic. Fry them lightly in oil with the herbs and other mustard.
5. Wash and chop the greens and add them to the pot with the onion. Wilt for about 10 minutes over low heat.
6. Dice the artichokes and tomatoes (if using) and add them. Do the same with the cheese.
7. Beat the milk or cream with the eggs.
8. Pour the egg mixture over the vegetables.
9. Pour everything into the pastry.
10. Bake for about 45 minutes at 170 C.
Ingredients:
pastry (500 g) (short crust or puff)
oil
1 onion
1-3 garlic cloves (depending on taste)
1 tsp herbs (I used mint this time, for variety)
1 tbsp mustard powder
300 g spring greens or spinach
200 g artichokes
50 g tomatoes (sun-dried or fresh, optional)
50 g mozzarella
50 g cheddar cheese
50 g feta cheese
300 ml milk or cream (single or double)
4 eggs
black pepper
Instructions:
1. Roll out the pastry.
2. Light grease an oven-safe pie dish or casserole dish. Place the pastry in it and use a fork to make a few indentations in the pastry.
3. Pre-bake the pastry for about 5 minutes at 190 C.
4. Meanwhile, dice the onion and garlic. Fry them lightly in oil with the herbs and other mustard.
5. Wash and chop the greens and add them to the pot with the onion. Wilt for about 10 minutes over low heat.
6. Dice the artichokes and tomatoes (if using) and add them. Do the same with the cheese.
7. Beat the milk or cream with the eggs.
8. Pour the egg mixture over the vegetables.
9. Pour everything into the pastry.
10. Bake for about 45 minutes at 170 C.
Wednesday, 7 September 2011
Cauliflower Pilaf
This is a simple, healthy, flavourful pilaf rice dish. It is good enough to be the starring dish of the meal, but it can also be served as a side dish.
Ingredients:
2 onions
oil
100 g puy lentils
water
1 sweet potato
1 cauliflower
25 g coconut
2-4 tbsp green curry paste
onion seeds
100 g brown basmati rice
1 vegetable stock cube
yogurt
Instructions:
1. Chop the onions and fry them lightly in the oil in a large pan.
2. Rinse the lentils and boil them in water for about 20 minutes, then drain.
3. Peel and dice the sweet potato and chop the cauliflower. Add them, the coconut, the curry paste, and the onion seeds to the onions and fry for a few minutes.
4. Rinse the rice and add it to the pan along with the stock cube and enough water to cover everything.
5. Simmer until the water mostly boils away, adding the lentils towards the end.
6. Serve with yogurt.
Ingredients:
2 onions
oil
100 g puy lentils
water
1 sweet potato
1 cauliflower
25 g coconut
2-4 tbsp green curry paste
onion seeds
100 g brown basmati rice
1 vegetable stock cube
yogurt
Instructions:
1. Chop the onions and fry them lightly in the oil in a large pan.
2. Rinse the lentils and boil them in water for about 20 minutes, then drain.
3. Peel and dice the sweet potato and chop the cauliflower. Add them, the coconut, the curry paste, and the onion seeds to the onions and fry for a few minutes.
4. Rinse the rice and add it to the pan along with the stock cube and enough water to cover everything.
5. Simmer until the water mostly boils away, adding the lentils towards the end.
6. Serve with yogurt.
Friday, 2 September 2011
Queer Quotes
“When someone asks me, “are gay rights civil rights?” my answer is always, “Of course, they are.” Civil rights are positive legal prerogatives: the right to equal treatment before the law. These are the rights shared by everyone. There is no one in the United States who does not, or should not, enjoy or share in enjoying these rights. Gay and lesbian rights are not special rights in any way. It isn’t “special” to be free from discrimination. It is an ordinary, universal entitlement of citizenship.” --NAACP National Chairman Julian Bond
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