Two-Step Spicy Green Beans

In 2009 I backpacked in China with my friend Rosie. When we arrived in Xi’an to see Emperor Qin Shi Huang’s terracotta army, we found the city just as fascinating, complete with a beautiful Muslim quarter with mosques. The food in the Muslim quarter was spicier than anywhere else we went; Rosie could not even eat the green beans because they contained more chiles than beans! But we did like the flavor very much, enough to try and replicate it upon our return with just a tad less heat.

It turns out that the special flavor and texture of the beans requires a two-step process. The excellent resource Serious Eats explains that, in China, this comes from deep-frying the beans as Step 1. They suggest, instead, broiling the beans before tossing them with the aromatics. Alas, I don’t have a broiler, so I tossed the beans in a very hot dry pan (no oil at all) until I charred them, and then tossed them with the remaining ingredients.

4 cups green beans
10 shiitake mushrooms
1 chile
2 tbsp chopped scallions
1 tsp grated ginger
1 tsp grated garlic
1 tbsp Bragg’s Liquid Aminos or soy sauce
1 tbsp sesame oil

Trim edges off green beans. Heat a dry pan, and when it’s very hot, toss beans in. Keep moving the beans in the pan until you can see some searing on all the beans. Remove from pan.

Add oil and thinly sliced chili to pan. Heat for a couple of minutes, then reduce heat and add scallions, ginger, garlic, and Bragg’s. Cook for another two minutes. Add mushrooms and toss around until soft. Then add beans and toss a bit. Serve hot right away!

Vegan Chocolate Pots-de-Creme

Tonight I’m serving dinner for 20; my seminar students are coming over for our last class. Lots of beautiful salads, grains, legumes, roasted vegetables and other exciting things in the making; the first thing to be prepared and in the fridge is dessert.

My friend Andrea forwarded me a recipe for pots-de-creme, and I’ve modified it a bit and made enormous quantities. The following will leave you with a blenderful of creme, which you can serve in nice glass cups, pour into little filo dough ramekins (that’s what we did here), or freeze for ice cream.

2 packages tofu: I used one silken and one firm. Soft would do just as fine.
2 1/4 cups unsweetened vanilla almond milk
1 package (approx 2 cups) dark chocolate chips
2 tbsp baking cocoa
optional: 2 tbsp brown sugar or maple syrup

Heat almond milk in saucepan until very hot but not yet boiling. At the same time, place tofu, chips, cocoa powder and sugar in blender. Add hot milk and blend until very very smooth. Refrigerate for several hours before serving.

Red Lentil Stew

This stew is so simple and incredibly tasty. I made it after a long day of eating less-then-optimal food at a work event (bagels for breakfast, sandwiches and chips for lunch; would you like more starch with your starch?). After learning lots of interesting things, and collaborating with others in a new initiative that, it is hoped, will make the world just a bit better, I worked out and then decided to make something warm and nice for dinner. It’s a pretty red soup, but to my surprise it doesn’t become beet-pink. I bet the leftovers will be even better at lunch tomorrow!

2 cups red lentils
4 large carrots
3 large zucchini
3 medium-sized beets
4 large shiitake mushrooms
2 bay leaves
2 tbsp dried vegetable powder
1 tbsp baharat
1 tsp salt

Dice all vegetables. Place in pot and cover with hot water. Cook for at least 30 minutes; the longer this cooks, the better, and you might need to add some water once the lentils drink it up.

What I’d Really Like for my Birthday

As the semester reaches its usual boiling point, I think of home as a place of rest and repose. Which is why, for my birthday, which happened this weekend, I didn’t actually want to do anything special. Still, many special things happened. We had a wonderful dinner at Greens. I got a beautiful white orchid from my friend Raul and a vegan chocolate cake and a snazzy handmade dress from reclaimed sweaters and a gorgeous mug for my morning tea from Chad. And my parents funded my new Vitamix, which is a source of endless cooking magic. And this morning, my beloved friend Dena sent me a fermenting book, Amanda Feifer’s Ferment Your Vegetables. I can’t wait to make my own kimchi!

I have everything I could possibly need, live happily and want for nothing. But if you really, really want to give me a birthday gift, please exclude meat, cheese, and eggs from a meal, or two, or five, or all of them, this week. There is nothing that will make me happier than more animals that will get to live thanks to this simple action. Thank you!

Chamin 3.0: Extreme Departure from Tradition

It’s finally raining a bit in San Francisco–just in time to help our new olive tree, whom we named Habibi, to adapt to its new surroundings, and to irrigate our newly-in-the-ground purple cauliflower and brussels sprouts. Of course, this also means putting up a new chamin pot.

My prior forays into the world of chamin produced this wonderful pot and this delectable version. But today, the slow cooker includes:

1 cup azuki beans
1 cup mung beans
1/2 cup brown rice
1 sugarpie pumpkin, lightly roasted in the oven
1 big onion, chopped and lightly browned in olive oil
5 shiitake mushrooms
1 package of kale

Not quite Eastern European, but very delicious. I seasoned it with cloves, cracked cardamom pods, and a couple of spoonfuls of dried vegetable powder, and covered with hot water for a long cooking time (4 hours on high, 10 more hours on low). The nice thing about layering the ingredients neatly in the pot  is that you can serve yourself whatever you like and leave behind things you like less. In my case, this is not a problem, as I like everything!

Homemade Pita

Who doesn’t like a fresh pita, straight from the oven? If you don’t, it’s because you’ve been eating thin, inadequate North-American ones, not the fluffy Middle-Eastern ones. Chad got this recipe from Aba Gil, who now has a gluten-free, vegan deli in Tel Aviv. Before his gluten-free phase, Aba Gil had a wonderful organic humusserie, which we used to frequent when we lived in Israel. And he taught (and still teaches) great workshops. Chad attended one of those and kept the recipe for posterity; today we made some of these and ate them with fragrant ful, jalapeno“cheese”, and vegetables.

Anyway, here goes:

Mix and knead a bit:

500g flour
1 tsp salt
1 tsp sugar
1 packet active yeast
350cc water (about 12oz)

These will create a firm dough – for those of you used to baking non-pita bread in a pan, the dough will be firmer than your remember. You should exercise some judgment with the water; you might not need all of it. Place dough in a bowl, cover with a towel, and leave somewhere warm for an hour (we used our old oven, with the pilot light on.)

After an hour, break the dough, which should be pretty gargantuan by now, into six balls of aproximately 4-5 inch diameters, and give them a bit of a mushroom cap shape. The original recipe calls for letting those sit for an additional 40 mins, but our meticulous experiments prove you can wait only 10 mins or so and that’s enough.

When ready to make, roll the balls into 8-9 diameter flat discs, approximately 1cm (2/5 inch) thick.

Heat a dry frying pan to a very, very, very hot temperature! Place the pita on the pan and wait for it to balloon up (that’s the pocket, you see). Flip so that both sides are heated evenly. When ready, take out of pan and enjoy warm and fresh.

Jalapeño “Cheese”

This one is very, very, very easy, and is an excellent sandwich filling. Highly recommended!

1/2 package firm tofu
2 jalapeño peppers
a bit of lemon juice
a bit of salt

Open the jalapeños and get as many seeds out as you like (the more you leave in, the spicier it will be). Place them in blender or food procesor with tofu, lemon juice, and salt to taste; blend/mix until homogenous and pink. Note that the image shows it on homemade pita; recipe forthcoming.

Facts, Values, and Cameras: Police Use of Lethal Force

The Oakland police is being sued for the killing of Demouria Hogg. The Huffington Post reports:

Oakland firefighters found an unresponsive man in the driver’s seat of a BMW parked near a highway off-ramp one morning in June. They called the police department, saying a handgun was on the passenger’s seat.

Police tried for an hour to rouse Demouria Hogg, 30, by using loudspeakers and firing beanbag rounds at the car. Hogg didn’t budge, police said. Hogg finally stirred when police shattered a passenger-side window with a metal pipe. It would be the last movement of his life.

One officer used a Taser on Hogg while another fatally shot him.  

It’s unclear what happened when Hogg awoke. Police said “a confrontation occurred.” An attorney representing the officer who fired the fatal shot said Hogg reached for the handgun.

This is an interesting case. What with the intense politicization of police use of force and partisan heated proclamations of value over fact, we tend to forget the standard in Tennessee v. Garner, and the fact that it’s an objective one: force is justified when a reasonable officer would have probable cause to believe that the suspect poses a significant threat of death or serious physical injury to the officer or others. The fact that the suspect had a gun nearby (rather than, as in so many cases, an innocent item that officers claim appeared to be a gun) does not automatically exonerate the officers, but with the suspect dead, there’s little to contradict their version that he reached for it. The strange part: the suspect was apparently sound asleep in the car for a long time before the police shot him.

But the fact that the officers, like all Oakland police officers, had lapel cameras that captured the event, makes things even more interesting. Note this bit:

“The video absolutely supports the officers,” said attorney Stephen Betz, who represents the female cop who shot Hogg, whose name hasn’t been released. “But if you’re suspicious of the police, the video that I saw doesn’t necessarily show what happened inside the car.”

Betz has hit on an inconvenient truth for those who support openness, disclosures, and social media activism: Cameras do not show “the truth”. Footage of cameras is often grainy and confusing, especially if people are running or moving quickly. Moreover, to a disturbing degree, cameras show what we want to see.

In 2007, the Supreme Court decided a case called Scott v. Harris. Harris sued police officers for a car chase that ended in an accident (the police basically ran Harris off the road and he became paraplegic.) The jury awarded Harris compensation, but the Supreme Court took it back, relying on camera footage. Justice Scalia wrote:

There is, however, an added wrinkle in this case: existence in the record of a videotape capturing the events in question. . . The videotape tells quite a different story [than Harris’s version]. There we see respondent’s vehicle racing down narrow, two-lane roads in the dead of night at speeds that are shockingly fast. We see it swerve around more than a dozen other cars, cross the double-yellow line, and force cars traveling in both directions to their respective shoulders to avoid being hit.6 We see it run multiple red lights and travel for considerable periods of time in the occasional center left-turn-only lane, chased by numerous police cars forced to engage in the same hazardous maneuvers just to keep up. Far from being the cautious and controlled driver the lower court depicts, what we see on the video more closely resembles a Hollywood-style car chase of the most frightening sort, placing police officers and innocent bystanders alike at great risk of serious injury. Respondent’s version of events is so utterly discredited by the record that no reasonable jury could have believed him.

But is it? Dan Kahan, Dave Hoffman, and Donald Braman decided to find out. They asked hundreds of respondents to view the following video and answer a series of questions:


Kahan et al. found considerable variation in the respondents’ assessment of the danger Harris posed and on the appropriateness of police conduct here. More disturbingly, they found that these assessments strongly correlated with people’s political values.[1]

I haven’t seen the tape that depicts Hogg’s killing, but I don’t know that a tape alone can condemn or exonerate anyone. This is, perhaps, why the Oakland police is trying different strategies with the footage: a few months ago, they showed tapes to the media, then to the public. The plethora of responses they are getting proves Kahan et al.’s point: the camera is not an undisputed arbiter of the justification of police action, and what it shows can be interpreted in dramatically different ways. On the other hand, not releasing the footage gives rise to serious concerns that the police has something to hide; moreover, there are instances in which the police officer’s version of the events clearly contradicts the footage, such as in the killing of Samuel DuBose.

So, what is the police to do? It seems like the camera technology’s availability has preceded any law or policy on such matters. This coming Friday, the Hastings Race and Poverty Law Journal is hosting a one-day symposium on policing, in which we will have a panel on body cameras including the Oakland Chief of Police. I very much look forward to hearing from him, and from two public defenders who have confronted issues involving lapel cameras, about the proper policies to handle such incidents and the evidentiary value of the cameras–in a way that respects people’s diverse values, but does not tout them over the important inquiry about the facts.

[1] by the way: almost every year I replicate this study with my Criminal Concentration students, except I add a question to the demographic part: I ask them whether they want to be prosecutors or defense attorneys. The answers are independent of people’s political perspectives–most, albeit not all, my students are liberal, vote Democratic, and self-identify as progressive–and, unsurprisingly perhaps, people’s assessment of the video, including of facts such as Harris’s speed, wildly diverges based on their future career choice.

New Issue of Social Justice: Beyond Incarceration

The journal Social Justice has a new issue out, titled Beyond Mass Incarceration: Crisis and Critique in North American Penal Systems. The issue examines the latest developments in incarceration rhetoric and policy and promises to be a very engrossing read. Among the highlights are an article by Marie Gottschalk, who expresses pessimism about the two strands of prison reform–racial justice and bipartisan initiatives. There are also reviews of Jonathan Simon’s Mass Incarceration on Trial and of Cheap on Crime. The issue sells for $13.45, which seems like a pretty worthwhile investment in such interesting content.

Pumpkin Bread

Pumpkin bread!
We used the basic recipe from the Minimalist Baker and made a few substitutions – doubling the recipe and using ingredients we happened to have at home. The method of preparation is the same, but our ingredients were:
1 cup jaggery
6 tbsp olive oil
3tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
pinch sea salt
pinch chana masala seasoning
1 cup soy milk
2.5 cups whole-grain flour blend (we used about 40% oat, 25% buckwheat,  25% brown rice, 10% arrowroot powder)
1/2 cup currants
1/2 cup roasted walnuts
1 tbsp flax
3 tbsp water
We served it with a dollop of cashew cream on top (unsweetened, but with a tad of vanilla extract) and some fresh kiwi on the side.