OMGLEE!

Yesterday was the most perfect day of my life.  Not only was the Born This Way episode AHmazing (yay for Kurt being back at McKinley!), but while in New York on a business trip, my manager Cara and I stumbled upon...wait for it... the filming of a Finchel scene in Central Park!  (There aren't enough exclamation points in the world to adequately capture my excitement in text form.)  

Okay, okay, when I say “stumbled upon,” I mean hunted down with the intensity of a starving python going after a three-legged rabbit, but that’s beside the point.

Monday night, I saw online that the Glee crew was in NYC this week filming scenes for the season finale trip to Nationals.  I couldn’t believe my luck!  My manager Cara and I had had a business trip to NYC on Tuesday planned for months now!  I bounced off the walls for a bit, picturing myself running into Darren Criss or Chris Colfer, waving at Lea Michele, or gawking at Cory Monteith.  Then I forced myself to calm down because nothing like that ever happens to me, and I knew I would go to bed the next night utter disappointed at my lack of Glee sightings.  So when I mentioned Glee was filming in the city to Cara as we walked out of Penn Station, I never expected her to say, “Well, let’s find them!”  OMGLEE!!!  With the help of Twitter, we discovered that they were filming in Central Park.  My feet couldn’t move fast enough. 

Once in Central Park and after not too much meandering, we walked up a little hill and saw the trailers. My. Heart. Stopped. Barricades blocked a group of fans patiently waiting for a sighting of their favorite Gleek.  

We watched production crew fuss over wardrobe options, go in and out of trailers, and walk around with walketalkies.  

Wardrobe!

After Cara and I walked a little ways along the path alongside the trailers, we had our first sightings: Dianne Argon (Quinn) and Harry Shum Jr. (Mike).  Walking out of their trailers. I was almost hyperventilating.  I was definitely shaking.

Cara asked if I wanted to hang out by the trailers longer to see who else we could spot, maybe get an autograph.  Ashamed that I had nothing on me but my body to be signed if the opportunity presented itself, I suggested that we check out another group of trailers we passes when we first walked up the hill. We were walking around a curve when a girl a few years younger than me stopped us by saying they were filming a scene and needed us to wait a couple minutes before we could continue down the path, or risk being in “the shot.”  OMGLEE!  What did we stumble upon??!?!?

Friendly Production Crew

After about five minutes, they let us (and the small crowd that had formed behind us) through.  Rounding the bend, we saw two film crews set up on the path and on the little bridge connecting this side of the path to the bank on the other side of a pond.  On the bridge was none other but Lea Michele (Rachel) and Cory Monteith (Finn).  I DIED.

Lea is in the middle with the green dress.  She's sitting next to Cory.

She was sitting on the side of the bridge in a green dress, mostly playing with her cell phone.  She was so tiny!  Cory was wearing a suit and holding a bouquet of flowers.  He was so tall!  Towering over everyone else. They were filming a very simple scene: he turns and sees her on the bridge.  We stood right behind the group of cameramen on the path and watched them do take after take for about forty minutes, eventually sitting next to a group of extras taking it easy on nearby benches.  My favorite part was when Cara suddenly said of Lea, “She’s looking over here.  She’s smiling!”

Camera guy.  Right. In. Front. Of. Us.

She's looking this way!

Just the thought that Lea Michele looked over at us and smiled?  I had no words.  Just incoherent sounds.

Being a diehard Finchel fan, I want to jump to conclusions about what this scene could mean.  I’ve been rooting for them to get back together since before Christmas.  Could this be it?  The much anticipated reunion? He was holding flowers; could they be for her?  My fingers are crossed and I can’t wait to see the season finale. One thing’s for sure, when that scene airs, I’m going to be screaming at my TV that I was there, that I saw them film it. I still can’t believe we saw them!

As if the day could get any better, after our author meeting (what we were really in NYC for), we found a vegan chocolate boutique called Cocoa V.  The chocolate was decadent and delicious (though pricey!).  I ate a vegan dark chocolate butterfinger bar and some amazing peanut butter cups.  While we were in the store, the Doors’ Hello, I Love You played over the speaker.  You know, the song that Finn sang in season one?  It was like the universe was perfectly aligned for me for just one day. 

Gleecap: A Night of Neglect (And Other Thoughts)

In an otherwise mundane week, two great things happened: a new Glee episode aired and a new VegNews magazine arrived in the mail!

First things first: A Night of Neglect

I admit I was disappointed with this episode.  After the squeal-inducing awesomeness that was Regionals and the steamy Klaine kiss in Original Song, I expected more.  Maybe the month wait for something new just got my hopes up.  I understand that A Night of Neglect refers not only to the Glee club’s fundraiser, but Glee’s impetus to showcase several underused cast members this season (Mercedes, Mike Chang, Tina…but what about Artie? When was the last time we heard him sing?), but this episode felt like the second Lord of the Rings movie: it’s treading water until the next installment. Wemma has a moment.  Karofsky challenges Kurt; Blaine shoves him.  Sue reintroduces the wacky henchmen.  Quinn mentions prom.  Rachel casts a(nother) longing look at Finn during a song.  The only real plot point was that Holly spilled the beans about Emma still being in love with Shue, and then leaving.  Am I the only one who was not enthralled by Gwyneth Paltrow’s Holly Holliday?  She was mildly funny but her singing left me wishing I were scratching my nails over a chalkboard.  And why, Ryan Murphy, why did you give her the Adele song?!  Rachel (or Mercedes, or Kurt, or even Santana) could have killed the schiznit out of that!

Here’s hoping next week’s Born this Way episode isn’t a repeat of the Ricky Horror letdown….

…and on to VegNews.

The arrival of my favorite veg magazine always leaves me hopping up and down when I find it in my mailbox.  I seem to conveniently forget that I have a subscription until it shows up like a late Christmas present from my forgotten uncle Mort (that would be quite a surprise, seeing as I don’t have a forgotten uncle Mort).  I devour this thing, mostly while on the elliptical at the gym. It’s full of great recipes, shopping, and travel tips, but what I like the most about VegNews is that it’s a reminder that there is a culture of people out there just like me, even if I don’t see that on a day-to-day basis.  I think I acclimated pretty well to being veg in a non-veg world.  I know now to put my request in for a cheeseless pie when they order pizza at work, I have enough willpower to ignore the donuts left in the kitchen, and can pack my own snacks to a wedding that will be serving meat as the appetizer, entrée, and dessert.  But the feeling of joining a welcoming community when I read VegNews is often an unexpected and surprising one I never realized I lacked or needed.  It’s akin to the slightly bizarre and overwhelming joy I felt the first time I ate at a veg restaurant, when I realized I could eat everything on the menu—that my choices were not limited to one or two entrees or (more commonly) sides. 

VegNews does such a great job promoting all things veg that I was totally dumbstruck today when a coworker told me they were under fire this week for not using completely vegan stock photography in their mag.  At first I was curious as to why there was this oversight when they do such a great job otherwise, and then I was stuck by the anger some vegans were professing at being “deceived”.  It took me a few to understand where the intense anger was coming from, until I realized that they felt by paying for the mag, they were indirectly paying for the stock photography VegNews was buying, which was not cruelty-free.  Oh, I get it. 

But I look at this like the time was I was newly veg, having no idea about nutrition or that I should be reading the fine print on labels.  I was avoiding the obvious things like steaks and chicken legs, but living entirely off of canned minestrone soup…until a coworker politely informed me that many minestrones are made with beef broth.  And sure enough, there it was right on the can.  I cursed the world for feeling the need to taint perfectly good veggie soup with dead animal, felt really stupid and angry at myself for a good handful of weeks, but then I started over.  I learned; I was smarter about my newly chosen lifestyle, and I moved forward. A stumbling block, that’s all it was.  By no means a roadblock.

VegNews is not new (being around for almost 11 years) and they should have known better, but they have issued an apology and are now working on creating a vegan stock photography database—something that didn’t exist before and that will help to prevent their oversight from happening in the future to them or other publications.  So, in my opinion, something good is coming out of this oversight.  There will be more awareness about what kinds of food are being photographed and maybe even give some veg photographers a boost in their careers (having just signed a second edition of a microstock photography book, I know how lucrative the stock photography biz can be!).  As long as our lifestyle is progressing and there exists a community in which we can discuss and sometimes rail against (and one in which I see VegNews not only participating, but actively creating), I’m content.  Maybe that’s a naïve viewpoint, but I choose to see it as optimistic and forgiving.  I still won’t be able to contain my hops when I find a new VegNews in my mailbox.

Sunday Should Be Renamed Brunchday

Restaurant Review: The Red Lentil, Watertown, MA

On a busy street in Watertown, you can find The Red Lentil by looking for their green awning with the orange logo.  I overshot it by about a mile my first time, but after eating there, I’ve never made that mistake again.  Now there’s a homing beacon in my head that starts pinging if I’m within a four-mile radius of this place, urging me to go and sate my hunger for all things veg and yummy.  Inside is surprisingly spacious for a tiny restaurant and seating is ample, though it does fill up fast.  Simply decorated in wood and exposed brick, the morning sun streaming through the front windows lit the place up, adding to the warm and inviting air as my dad and I sat down for brunch.  

This was the third time I’ve eaten at The Red Lentil, and the second time I’ve ordered their vegan gluten-free pancakes.  If I have any say in the matter, my heaven will be built out of these pancakes.  Made with a savory blend of sweet potato and dates, topped with a juicy fruit compote, thinking of them makes my mouth water even though my stomach is still full from eating them.  A stack of two cakes, each bigger than my head (I have an average-sized head if anyone is wondering), they are light and fluffy on the inside and slightly crispy on the outside from the frying oil.  They are served with orange slices and maple syrup.  I like to squeeze the oranges over the cakes, then pour the maple syrup, then shovel in my mouth.  Trust me on this one: do not order a side! I found that out the hard way my first time when I ordered them with a side of home fries (btw: yes, so good).  Halfway through the meal, my eyes were tearing up from my stretched and stuffed stomach, but I ignored the niggling whisper of fear that my stomach might actually explode.  It was all too good not to eat!  I cleaned my plate, but couldn’t make any sudden or large movements the rest of the day.  This time, I admit I did disappoint myself by not being able to finish them in one sitting.  Thankfully for my pride, the wait staff didn’t laugh at our request for a to-go box, even though my leftovers were only enough for maybe two bites.  I was not about to waste a morsel of these babies!

My dad ordered the vegan waffles, which were covered in chucks of vibrant fresh fruit and vegan whipped cream.  A little smaller than my mammoth plate of goodies, the waffles were equally fluffy and delish.  My dad (a non veg) gave his hearty approval by saying, "I can see why this place fills up.  It's not just because of the vegetarian menu!"  Hmmm...do I smell a potential convert?!

We washed down our breakfasts with a couple smoothies.  I had the Tropical Blend smoothie, the only one made without banana (ick, not a fan of banana!).  It was bright and refreshing, the perfect partner to my savory pancakes.

At times like these, I wish I had a particular deformity so I could say “Three thumbs up!”  Unfortunately, I can’t, but you know what I mean.  Go to The Red Lentil.  Stuff your face.  Street parking is widely available out front on weekends.  Weekdays, it’s a little more packed, but you can find something if you don’t mind walking a block or two.  The walk might actually be beneficial if you’re planning on ordering the pancakes!

Red Wheat Berry Tabouli

I’ve eaten tabouli out of those little tubs you buy at the supermarket, with tiny grains and specs of cucumber and tomato that are overpowered by the way- too-acidic dressing.  This is not that tabouli.  Juicy chucks of tomato and cucumber are complimented by chewy red wheat berries, with just the perfect drizzle of lemon, olive oil, and salt.  Eat with a spoon or wrap up in a big lettuce leaf; this dish is light, refreshing, and perfect for spring!

Note: Red wheat berries are delish in this dish, but require a bit of advanced prep.  This recipe calls for cooked berries, so soak them overnight the night before you want to use them, and then simmer covered for about 50 minutes. Drain in a mesh colander, and you’re ready to go!

Ingredients:

2 and 2/3 cups cooked red wheat berries

1 tomato,

1 medium cucumber, chopped

3 green onions, chopped

½ cup parsley, chopped

1 tbsp fresh mint, chopped

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice

¼ tsp salt

Lettuce leaves (I used Boston Bibb, yum!)

In a big bowl, combine red wheat berries, tomato, cucumber, green onion, parsley, and mint.

In a separate bowl,  mix together oil, lemon juice, and salt.  Pour over the wheat berry mixture and toss until evenly coated.  Spoon onto the lettuce leaves and eat with your fingers.  Enjoy!

Come On Baby, Light My Flour...

Restaurant Review: Wildflour Vegan Bakery & Juice Bar

Heaven is in Pawtucket, RI.  It’s called Wildflour and it’s this vegan’s dream come true.

My good friend Rachel and I meet up twice or so a month for Sunday brunch.  One of my most loved omnivores (and frontwoman for the rockin' cover band Long Story Short), she not only tolerates being dragged from one vegan brunch spot to another, but also watching me wolf down sweet potato pancakes bigger than my head before forking in a side of home fries (true story).  Meanwhile, she demurely munches on some granola or (god love her) orders a tofu scramble.  This week we met at Wildflour, a sleek and contemporary vegan bakery ironically located right next to a Dunkin’ Donuts.

(I couldn’t help but feel a little smug as we snubbed America’s favorite donut shop for some animal-friendly fare.)

Inside Wildflour is light and airy, decorated in blues and greens with a wall and a half of windows and enough seating to snugly (but comfortably!) fit a fair amount of people.  My eyes went straight to the pastry case, and that’s when I realized I’d found my Mecca.  Rows of sumptuous cookies, brownies, scones, sticky buns, muffins, cakes, cupcakes, breads, and homemade granola bars sat behind the glistening glass, and I could eat every last one.  There once was a time when I couldn’t meet a pastry without losing all sense of self and dignity, god of cake style, stopping at nothing until the morsel seemed a tasty figment of my sugar-induced coma.  I’ve since built up the reserve of willpower needed to say no to the dairy and egg-ridden goodies that routinely show up in my office.  But these.  These pastries teased me with their Earth Balance-based frostings and beckoned me with their non-dairy chocolate chips, begging for more than a nibble.  At that second I realized Rachel was in serious danger of witnessing hedonistic gorging of embarrassingly epic proportions if I didn't get control.  Thankfully, I had prepared for this moment (pouring over their online menu) and knew exactly what to order: the Breakfast Smoothie and a broccoli cheddar biscuit.  Hell, throw in that chocolate peanut butter cup cupcake, too.

The food was as good as the pastry case was loose.  The biscuit was flakey and savory.  The cupcake nearly melted my face off with its deep choco-peanutty goodness (I was unabashedly licking my fingers, folks). Give any one of the yummies to a non-vegan and they’ll never be able to tell the difference. Surprisingly, my favorite was not a pastry, but the Breakfast Smoothie.  Wildflour is also a juice bar, with freshly squeezed juice combos, herbal tonics, and outrageously tasty smoothies.  The Breakfast Smoothie is a blend of berries, dates, coconut, granola, and soymilk.  The cinnamon from the granola gave a warm kick to the blueberries and milk making it deliciously satisfying, like drinking a warm snickerdoodle.

Prices are not bad; I got my spread for about $12, and threw in a tip just because the pastry case made me want to weep for the feeling of homecoming.

Wildflour is definitely worth a stop if you’re cruising around Providence, or even the 50-minute drive from Boston on a gorgeous sunny day like today.  If gas prices allow, I'm going to become a regular. Consider this bakery vegan-tested, omnivore-approved!  

“I have to say, she kinda rocked my world.”

Blueberry Scones

Lately I’ve been obsessed with two things (err…other than Puck and Lauren): whole-wheat and blueberries.  It’s not news that whole-wheat flour is better for you than the white stuff, but using regular whole-wheat flour can sometimes result in tough cookies and other goodies.  Enter whole-wheat pastry flour.  This flour is more delicate and results in the lighter texture and flavor that you’re probably used to if you’ve been baking with white flour. With oh-so-yummy blueberries and the substitution of Truvia  (a naturally-derived, zero calorie sweetener that won’t slowly eat away at your insides) for sugar, this is an almost guilt-free pastry.  My favorite kind!

Ingredients:

1 ½ tsp egg replacer

2 tbsp water

2 ½ cup whole wheat pastry flour

2 tbsp and ½ tsp Truvia

4 tsp baking powder

½ tsp salt

¾ cup cold vegan butter (I used Smart Balance Light)

1 cup frozen blueberries

½ cup almond milk

2 tbsp almond milk for brushing the tops

cinnamon, nutmeg, and truvia

Preheat oven to 425 degrees F.

Mix the egg replacer with the water with a hand mixer or in a food processor until thick and creamy.  Set that aside.

In a bowl, mix together flour, Truvia, baking powder, and salt.  Cut in the cold butter until the mixture resembles coarse breadcrumbs. Mix in the blueberries.

Add the milk and egg replacer mixture.  Mix until just combined (the dough won’t be smooth).

Gather the dough into a ball (you might need to add another splash of milk to do so) and roll out on a floured surface into a circle about a half-inch thick.  Cut into triangles (I got about 12 out of my batch).  Place them on a baking sheet that's been spritzed with Pam.  Brush the tops with a little milk and sprinkle with cinnamon, nutmeg, and Truvia.

Bake for about 15 minutes, until tops are golden brown.

Enjoy in the morning with a mug of agave-sweetened green tea.  Delish!

I modified this recipe from The Joy of Vegan Baking.  This is such an awesome cookbook; I definitely recommend you check it out!

You can call me a Gleegan

I'm a proud (read: obsessed) Gleek and vegan.  On Tuesday nights, I love to cook a big veg dinner, sit five inches away from my TV screen, and scream at Finn that he needs to get back together with Rachel.  In an attempt to make something productive out of those nights, I thought I'd share recipes for vegan goodies with you, with my thoughts on Glee sprinkled in for some added fiber and B12.  Maybe I'll get inspired to create some delicious dishes along the way...Puckaroni and Cheeze anyone?