Posts tagged vegan

Taste of the Townhouse

benningtonstudents:

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Chocolate, avocado, coconut, vegan/gluten free mousse!

Yum!

-Selina ‘15

Alana reads out loud “Chocolate, avacado, coconut, vegan/gluten free mousse???” and then it continues:

"MMMmmm, yum" -Nina

"What? I don’t know about the avocado." -Alana

"No! They are so good. They-" -Nina
 ”…it’s used as a replacement for butter, right” -Naima
"Yeah, and they are so good because you don’t taste the avocado much and you just get the richness of it." -Nina

"Wait! Pause. This is the most enthusiastic conversation this shift has ever had" -Alan

*Laughs*

"Well, if I was to marry anything that wasn’t a human, it would probably be an avocado…" -Nina***

****No, but seriously, Nina made ceramics inspired by avocados last year: http://nbrnstn.tumblr.com/

I have asked a couple times on here but have not gotten an answer yet. I practice a raw vegan lifestyle. How available would fresh fruits and veg be available (hows the salad bar/are their fresh juices?/is there fruit always available?) and how successful would my lifestyle be at a place like Bennington? — Asked by Anonymous

Sorry that you haven’t gotten an answer for this yet, but here it is! I am not raw vegan but have been vegan here and am now predominantly vegan. Fresh fruit and veggies are always available- there is a fully-stocked salad bar. During breakfast, melon, honeydew, and grapefruit are the main fruits (and my favorite). For the rest of the day, there are bananas, apples, and oranges that you can either eat in the dining hall or take with you.

I have had a meeting with dining services, and there are possibilities outside of the meal plan if they really cannot accommodate your diet. You can make it work, though. There is also a major food group, the Bennington Sustainable Food Project, that works on the student garden and does awesome work with food for the school. 

If you want to talk more about food or dining options with me, feel free to shoot me an email: kated@bennington.edu. I can also put you in contact with dining services so you can chat with them about food possibilities, too. 

Hope this helps!

-Kate D. ‘14

Friday Dinner

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This past Friday, I organized an event to raise money for my Social Practices in Art course. Each student has to raise $20, so we can have spending money for projects later in the term. 

I requested that each person invited bring one vegetable and a $5 dollar donation. With the vegetables that arrived, I made six dishes and brown rice. I cooked the following: roasted cauliflower and squash, sauteed mushrooms, tamari stir-fried asparagus, sautéed kale and onion, sautéed kale with onion and carrots, and grilled broccoli and zucchini with garlic.

Overall, there was a great turnout and, surprisingly, all the food turned out well.

-Kate D. ‘14

I saw a previous response talk about a somewhat limited menu for gluten-free students in previous years... How is the food at Bennington today? Are there lots of options for vegetarian, vegan, kosher, or gf students? — Asked by Anonymous

 As someone with Celiac Disease I would say that gluten-free options in the dining hall are improving. When I first got here last year, it was rough, but now we have a new chef who is really responsive to my needs and not to mention an AWESOME dining hall staff who hook me up with all sorts of GF stuff. We now have Udi’s bread, granola, muffins, buns, pasta and pizza etc. Occasionally they will even have a GF dessert, so things are definitely looking up. As far as the other diets go I have a lot of friends who are vegetarian who report that they can find what they need and I don’t know the exact statistic but we were mentioned as one of the most vegan friendly schools by PETA. The dining hall also accommodates religious restrictions as well.  In general, because our community is so small the dining hall can be responsive to our needs and they try to accommodate us the best they can. 

-Glennis

This is one of the recipes that I learned over FWT working with an amazing chef. 
Here is the recipe: chia. In my version, I used almonds because it gives it more of a breakfast food feel. I am obsessed and cannot stop snacking, which is a good break from the work I should be doing now!
Also, I created a website for my Ideas and Art class (where we developed ideas and worked on bringing those ideas to life simultaneously). The site has photographs I took of farmers with some information about each one. Check it out if you’re interested, here. Disclaimer: it’s a work in progress. 
-Kate D.

This is one of the recipes that I learned over FWT working with an amazing chef. 

Here is the recipe: chia. In my version, I used almonds because it gives it more of a breakfast food feel. I am obsessed and cannot stop snacking, which is a good break from the work I should be doing now!

Also, I created a website for my Ideas and Art class (where we developed ideas and worked on bringing those ideas to life simultaneously). The site has photographs I took of farmers with some information about each one. Check it out if you’re interested, here. Disclaimer: it’s a work in progress. 

-Kate D.

Pasta, basil, onions, oh my!

Last night, two friends and I made dinner in my house. We made pasta with olive oil, basil, and red pepper flakes. As a side dish to add into the pasta, we sautéed onions and garlic in olive oil. This was a nice little dinner, and it was the perfect break from all the work we had to do last night. Also- the combination of flavors with the pasta and the onions was addictive. Luckily we only had one box of pasta! 

-Kate D.

This weekend I went to New York City to see a Bombay Bicycle Club concert, which was amazing! On Sunday, I was headed to buy a new camera lens (a macro lens- very exciting for food photographs), as I walked by the annual Vegetarian Food Festival. I bought the lens and went back to the food festival to try some delicious treats and take photographs. This term I’m taking a Digital Photography Foundations course, so I am looking for interesting things to photograph wherever I can find them! 
These mouth watering molasses cookies are made by Mama Micki’s All Natural Bakery, and I wish this photograph could fully convey the deliciousness I experienced. It was also a great event to try out this new lens and shoot in RAW format (which is easier to edit and contains a great amount of information). All in all, an exciting weekend and some fun photographs to work on in class.
-Kate D.

This weekend I went to New York City to see a Bombay Bicycle Club concert, which was amazing! On Sunday, I was headed to buy a new camera lens (a macro lens- very exciting for food photographs), as I walked by the annual Vegetarian Food Festival. I bought the lens and went back to the food festival to try some delicious treats and take photographs. This term I’m taking a Digital Photography Foundations course, so I am looking for interesting things to photograph wherever I can find them! 

These mouth watering molasses cookies are made by Mama Micki’s All Natural Bakery, and I wish this photograph could fully convey the deliciousness I experienced. It was also a great event to try out this new lens and shoot in RAW format (which is easier to edit and contains a great amount of information). All in all, an exciting weekend and some fun photographs to work on in class.

-Kate D.

This question is specifically for Kate. I noticed that you're a vegan and love to cook/bake, which is exactly like me! I was just wondering if there are nearby Whole Foods, if you're studying something that relates to food at Bennington, and if you recommend cooking over a meal plan. Also, do you often cook for your housemates and leave lots of food around! Thanks so much! — Asked by Anonymous

Hey! I’m so flattered to get a personal question. That’s awesome that you are vegan and also like to cook + bake. Unfortunately there isn’t a local Whole Foods, but there is a natural foods market, Spice n’ Nice in town. There is also a green market (to which I have not yet ventured) in town once or twice a week.

I am revising my plan of study right now to focus on food’s representation in art throughout history and now. In this, I will focus mainly in photography-to capture food photos- and Italian to study a society where food is of major importance.

About the meal plan- almost all students are on it, and it is not an easy task to get off it. I am on the meal plan, which is beneficial for getting lunch in between classes or if I have too much work to have time to cook. The vegan options are good. I usually cook for myself and friends for dinner and often leave leftovers of what I make in the house.

We have house coffee hour on Sundays, and each person in the house buys or prepares food for one in each term. My coffee hour is coming up, so I am searching for some tasty desserts (possibly chocolate peanut butter cups or these muffins.

Please email me if you want to chat (or have any dessert ideas). My email is kated@bennington.edu

Today was my last FWT day, which was lovely and sad. Amy (my advisor) and I shopped at the Union Square Green Market then went to her apartment to prepare the food and have a relaxed afternoon.
We ate a delicious lunch, shared a cookie, and made a couple pots of tea (photo above- by Amy) while discussing our two months working together. The feeling I have that the time passed incredibly quickly indicates the enjoyment I experienced learning from Amy and developing a stronger sense of my interests. 
It is hard to believe how drastically my life has changed from this experience: I am more conscious about eating well-rounded meals, I now know many preparation techniques, there are authors, photographers, and chefs about whom I never knew, I’ve learned how to use numerous social media sites, I am comfortable working with a chef, and I am motivated to work with food and incorporate that into my plan at Bennington. 
Hopefully this term will help solidify these ideas even further. 
-Kate D. 

Today was my last FWT day, which was lovely and sad. Amy (my advisor) and I shopped at the Union Square Green Market then went to her apartment to prepare the food and have a relaxed afternoon.

We ate a delicious lunch, shared a cookie, and made a couple pots of tea (photo above- by Amy) while discussing our two months working together. The feeling I have that the time passed incredibly quickly indicates the enjoyment I experienced learning from Amy and developing a stronger sense of my interests. 

It is hard to believe how drastically my life has changed from this experience: I am more conscious about eating well-rounded meals, I now know many preparation techniques, there are authors, photographers, and chefs about whom I never knew, I’ve learned how to use numerous social media sites, I am comfortable working with a chef, and I am motivated to work with food and incorporate that into my plan at Bennington. 

Hopefully this term will help solidify these ideas even further. 

-Kate D. 

In case you are wondering what’s going on in my head while cooking- here are some of my notes from yesterday’s cooking day. Amy, my FWT advisor, taught me how to dice and cut carrots into matchsticks, mince an onion, and I continued to practice the technique of cutting onions in long slices. These little notes help me remember how to perform these techniques and serve as a reminder for the fun lessons I’ve learned. 
Yesterday evening I finished turning all of the recipes from the blog to printable google doc recipes. Here’s one if you want to check it out: Coconut Curry. We made that yesterday, and it was so delicious and warming. 
To connect my passion for cooking with my studies at Bennington, I am applying to a food studies program in Perugia (which I just started applying to this evening!). Excitement is in the air- along with the fragrance of caramelized onions. 
-Kate D.

In case you are wondering what’s going on in my head while cooking- here are some of my notes from yesterday’s cooking day. Amy, my FWT advisor, taught me how to dice and cut carrots into matchsticks, mince an onion, and I continued to practice the technique of cutting onions in long slices. These little notes help me remember how to perform these techniques and serve as a reminder for the fun lessons I’ve learned. 

Yesterday evening I finished turning all of the recipes from the blog to printable google doc recipes. Here’s one if you want to check it out: Coconut Curry. We made that yesterday, and it was so delicious and warming. 

To connect my passion for cooking with my studies at Bennington, I am applying to a food studies program in Perugia (which I just started applying to this evening!). Excitement is in the air- along with the fragrance of caramelized onions. 

-Kate D.

I am falling more and more in love with my internship each day I work. 
Today we cooked for one of my advisor’s clients, while discussing how she became a chef, her plans for the future, and how I can incorporate food into my studies at Bennington (pretty great conversations). 
In addition to the amazing cooking, online- blog+ newsletter, and life education I am experiencing during this FWT, I am bringing my work home in the best way possible: in the kitchen.
Tonight I cooked a meal for my family of roasted butternut squash, steamed broccoli, sautéed mushrooms, and caramelized onions (see photo above). Most of these cooking techniques I have learned from my advisor. I so enjoy eating her food and the beautiful way she presents it that I have to try it for my friends and family. I also made a chia seed pudding to have for breakfast tomorrow. Yum.
-Kate D.

I am falling more and more in love with my internship each day I work. 

Today we cooked for one of my advisor’s clients, while discussing how she became a chef, her plans for the future, and how I can incorporate food into my studies at Bennington (pretty great conversations). 

In addition to the amazing cooking, online- blog+ newsletter, and life education I am experiencing during this FWT, I am bringing my work home in the best way possible: in the kitchen.

Tonight I cooked a meal for my family of roasted butternut squash, steamed broccoli, sautéed mushrooms, and caramelized onions (see photo above). Most of these cooking techniques I have learned from my advisor. I so enjoy eating her food and the beautiful way she presents it that I have to try it for my friends and family. I also made a chia seed pudding to have for breakfast tomorrow. Yum.

-Kate D.

Are there any vegan restaurants close by? — Asked by vegancatlady

There are unfortunately no vegan restaurants close to or in Bennington. I’m vegan and have found food at most of the restaurants in/near Bennington. In North Bennington, Power’s Market has custom-made sandwiches and side dishes. Also in North Bennington is Pangaea Lounge, which has vegan options on their menu, including a tofu curry with coconut milk, veggies, and lime, which is pretty tasty. 

In Bennington, Izabella’s Eatery has veg items (sandwiches and salads), and South Street Cafe usually has a vegan soup and has sandwiches (as well as a mean soy latte). The vegan food at Bennington is pretty good, too, with many options, so you don’t have anything to worry about- in terms of having choices- as a vegan or vegetarian. 

-Kate D.

Scones and muffins from the Union Square Greenmarket
I started working with my Field Work Term advisor today to cook some dishes for one of her clients. I went to the Greenmarket to purchase lettuce (chosen for the quality and color combinations) for a salad she was going to make. I then bought fruit for a home made granola and a tart pan for a vegetable tart, which was delicious—I had some for lunch :). 
All of the food prepared today smelled and tasted amazing. My advisor, Amy, put together a lunch plate for me that included quinoa, a bean stew- yum, some greens from the market, and some of the tofu ricotta tart, which contained leeks, spinach, and mushrooms. I also had some black rice breakfast pudding, which contained coconut milk. Mmmnn.
The photo of the muffins and scones (above) is from Body & Soul, a vegan bakery in NYC that sells to markets every day. I had an apple-cinnamon muffin, which was the perfect way to start this exciting and delicious day. 
-Kate D. 

Scones and muffins from the Union Square Greenmarket

I started working with my Field Work Term advisor today to cook some dishes for one of her clients. I went to the Greenmarket to purchase lettuce (chosen for the quality and color combinations) for a salad she was going to make. I then bought fruit for a home made granola and a tart pan for a vegetable tart, which was delicious—I had some for lunch :). 

All of the food prepared today smelled and tasted amazing. My advisor, Amy, put together a lunch plate for me that included quinoa, a bean stew- yum, some greens from the market, and some of the tofu ricotta tart, which contained leeks, spinach, and mushrooms. I also had some black rice breakfast pudding, which contained coconut milk. Mmmnn.

The photo of the muffins and scones (above) is from Body & Soul, a vegan bakery in NYC that sells to markets every day. I had an apple-cinnamon muffin, which was the perfect way to start this exciting and delicious day. 

-Kate D. 

Field Work Term 2012 (pumpkin bread photo taken by Amy Chaplin)
As the end of term is approaching, my excitement for Field Work Term is building.
This FWT I will work with a vegetarian chef, Amy Chaplin, in New York City. She worked as the executive chef in one of my favorite restaurants in NYC (Angelica Kitchen), and now she develops recipes, teaches, and cooks for private clients. 
Some of my tasks will include photographing food, working on her blog and social media outlets, and preparing recipes. This will hopefully be a great combination of my passions and areas of study with some yummy food to taste :)
I will be blogging during FWT all about this experience, so stay tuned! 
-Kate D. 

Field Work Term 2012 (pumpkin bread photo taken by Amy Chaplin)

As the end of term is approaching, my excitement for Field Work Term is building.

This FWT I will work with a vegetarian chef, Amy Chaplin, in New York City. She worked as the executive chef in one of my favorite restaurants in NYC (Angelica Kitchen), and now she develops recipes, teaches, and cooks for private clients. 

Some of my tasks will include photographing food, working on her blog and social media outlets, and preparing recipes. This will hopefully be a great combination of my passions and areas of study with some yummy food to taste :)

I will be blogging during FWT all about this experience, so stay tuned! 

-Kate D. 

Happy Thanksgiving all! 
Sorry for the low-quality iPhone photo, but I didn’t bring my camera home with me. Today I had a lovely meal with my parents, aunt, uncle, and cousin, and we were all able to skype with my cousin who is in Moldova with the Peace Corps. 
The photo above is of a super cool tool if you are into cooking. It is a lid to cook potatoes (or other foods that make the pot overflow), so it overflows into the cover and does not spill on the stove. Pretty amazing!
Some items on our menu today included pureed squash with pears and maple syrup, steamed carrots, stuffing (with earth balance instead of butter), mashed potatoes, pomegranate grilled tofu, and a vegan pumpkin cheesecake. It was a delicious and filling meal, so now it’s time for the food coma.
-Kate D.

Happy Thanksgiving all! 

Sorry for the low-quality iPhone photo, but I didn’t bring my camera home with me. Today I had a lovely meal with my parents, aunt, uncle, and cousin, and we were all able to skype with my cousin who is in Moldova with the Peace Corps. 

The photo above is of a super cool tool if you are into cooking. It is a lid to cook potatoes (or other foods that make the pot overflow), so it overflows into the cover and does not spill on the stove. Pretty amazing!

Some items on our menu today included pureed squash with pears and maple syrup, steamed carrots, stuffing (with earth balance instead of butter), mashed potatoes, pomegranate grilled tofu, and a vegan pumpkin cheesecake. It was a delicious and filling meal, so now it’s time for the food coma.

-Kate D.