credit: heidi swanson (from 101cookbooks.com)
I had to take it back to Brooklyn.
From the time I moved there until the year I moved to Oakland, veggie patties were one of my staples. I lived in Crown Heights my first year, and there was a slammin’ Jamaican restaurant right down the block from my apartment. One of those hole-in-the-wall joints that always had a line extending to the sidewalk. When I moved to Clinton Hill there was a Golden Crust Restaurant around the corner from my spot that always held it down (but not as good as the first place). I know they are often eaten as snack, but when you’re living on a graduate school stipend of $15,000.00 per year in New York City, a $1.50 veggie pattie moves quickly into the meal column. I do the same with these, usually eating them with a large green salad.
Visit Heidi Swanson’s website 101cookbooks.com to get the recipe (or buy my book Vegan Soul Kitchen) and read what she has to say about it here.
If you are looking for some quality literature, pick up the latest copy of Oxford American, a quarterly magazine published by The University of Central Arkansas. And be sure you peep my homegirl (yes she’s from Memphis) Jame Hatley’s moving story “Dream Season.” The cover of this issue features an image by my boy Hank Willis Thomas. If you don’t know about this brother just google his name. And be sure to check out his new book Pitch Blackness. Renaissance-New up in this piece. . .
credit: sara remington
Cacao-Café No Lait Pudding
Yield: 4 Servings
Soundtrack: “Brown Paper People” by Lila Downs from Una Sangre – One Blood
Growing up, I used to love chocolate pudding. Since Bill Cosby convinced my mom that dangling a pudding pop in front of me would be an incentive to eat all my vegetables, I would even hold my nose and wolf down plates of overcooked green peas just to have some rich, creamy Jell-O Chocolate Pudding for dessert.
These days, I eat chocolate pudding before dinner just to spite my mom. But I stay away from milk, which is found in most commercial puddings, since I’m lactose intolerant like the majority of African Americans. Don’t get me wrong, I love velvety ice creams, egg filled pastries, and hard, aged cheeses. But I loathe the “side effects” that quickly follow when I consume dairy products.
So I’ve created a non-dairy, grown-and-sexy chocolate pudding. I normally avoid using tofu in desserts, but here I make an exception. Unless I tell people that this pudding doesn’t have milk, they never know. If possible, use fair trade coffee, cocoa powder, and cacao nibs.
Continue reading ‘Cacao-Café No Lait Pudding’
someone just sent me a cool post about my presentation in portland a few weeks ago. peep it here.
