Stop the Presses: Curry and Cupcakes in the News!

My local paper, the Bangor Daily News, ran a story today about my blog and recipe column in Maine Food & Lifestyle Magazine. You can read the article here. My goal was to communicate that there are many health, environmental, and ethical reasons to go vegan, or to at least eat fewer animal products and more plants. I hope the message came through. If I sound dismissive of vegan pet food or rockin' animal liberation tee-shirts, it was not my intent. I seem to have had a Biden moment. To the hardcore vegans, lacto-ovo vegetarians, and tofu-curious omnivores, I say: come one, come all.

I was skeptical about BDN photographer Gabor Degre's photo: who poses like that with their broccoli? But considering I'd rather have teeth pulled than my picture taken, it turned out really nicely. I look dopey, but at least you can't sense my contempt for the camera.

The part of the article you'll want to cut out and tape to the fridge are the recipes. Last weekend I worked hard (if you can call eating 5 or 6 cupcakes a day hard work) developing a recipe for light, sweet, and airy cupcakes that celebrate strawberries, my absolute favorite summer food. They're adorable with fluffy vanilla frosting, but just as delicious topped with sliced berries or a spoonful of jam.

I based the Vegetable and Chickpea Curry on a dish I found on the Post Punk Kitchen forums a few months ago. Because the recipe is flexible and forgiving, it’s become one of my mid-week staples, and I alter it each time I make it. Any hearty seasonal vegetables can be substituted for the carrots, broccoli, and bell pepper. I use spicy Muchi curry powder, so if using a milder blend add chili flakes (or not, gringo).

Thanks again to Mr. Degre, and to BDN lifestyle writer Emily Burnham for spotlighting vegan living in central Maine.