Pancake Tuesday

It's my favorite Tuesday of February. It's Fat Tuesday. It's Pancake Tuesday. It's Morri-is-really-trying-to-be-on-here-more-so-bear-with-her-Tuesday.

Pancakes were the start of Meals with Morri, which is weird since I'm actually a waffle person. CK and I get into "arguments" about what is a pancake and what isn't, what is a regular sized pancake and what is ridiculous gargantuan Midwestern proportions.

It keeps us interesting, I suppose.

Aside from it being Pancake Day and sharing/eating a recipe, I wanted to find a way to share the fun with my two buns without them eating food that isn't particularly healthy for them (sadly, pancakes the way I like them is exactly that). February is Adopt a Rescued Rabbit month, and our three month since adoption is this coming Monday, so needless to say I'd like them to enjoy it too.

Fat Tuesday Salad for Rabbits

Handful of Greens: Romaine hearts, mixed greens, dandelion leaves (1 handful per rabbit)
Grated carrot (1 tbsp. per rabbit)
Chopped mango (1 tsp.)
Sliced blueberries (1tsp.)
1/4 - 1/3 tsp. rolled oats (as a treat)

Put together the ingredients as artfully as possible. 

Serve to your bunny overlords. 

Take photos of the cuteness.

Rabbits are interesting roommates, and if you feel you can hold up to a 10+ year commitment with one or two (or more) of these small creatures, go visit your local rescue. At my local HRS chapter, they usually suggest fostering first (although experience with rabbit care is mandatory), where they provide the cage, the food, and pay for additional medical expenses. Fostering means you've provided a safe place for them to grow and socialize and learn, and in return you see whether or not rabbits are right for you in the long term.

The term 'foster failure' is a thing for a reason.

I've always identified as a cat person, but there's something about the growing relationship you develop with your rabbits that really tugs at my heart. I have had to learn to not worry so much. I have had to get down on their level. I have had to self-reflect and be compassionate whenever they are feeling a certain way. I have had to be accountable and selfless and honor who they are now instead of what I want them to be.

It's kind of like having children... vegan children who poop outside their litter pans sometimes.

All rabbits are different, but I assure you that, in the right home, with the right family, with the right mindset, they make fantastic additions to the family. Adopt, don't shop, and eat pancakes... however you defined them.

Socca (recipe from Wikibooks)
150 g chickpea flour
250 ml water
1 tbsp. Olive oil
1/2 tsp. Sea salt
Black pepper, to taste (I did 1/4 tsp.)

Preheat oven to at least 480°F (around 300°C / 570°F is traditional, but whatever your oven can manage that gets close to this).

Option 1: If using a cast-iron pan, get it into the oven at the start so that it is hot when the batter goes into it.

Option 2: If using a ceramic baking dish (at least 9" in diameter), line it with olive oil and set aside (this is what I did).
Whisk the ingredients together well or put through the blender, ensuring there are no lumps. 

Option 1: Pour the batter into the HOT cast-iron pan and bake for 15 minutes (results are crispier). 

Option 2: Pour into the baking dish and place into the oven to back for 15 minutes (results are creamier center). 

Remove from the oven and cut into triangular wedges. 

Serve hot.

Makes 2 servings.

Don't Crowd the Mushrooms, Among Other Things

Around the same time last year, I experienced something along the lines of depression and anxiety. I tend to not admit it. I tend to not use the “d” word at all. After all, what did I have to be depressed about? I was living abroad, making a name for myself. Or, rather, I was learning what it meant to do the job in front of me because it needed doing. In February of last year, I developed Secondary Traumatic Stress (a similar beast to Post Traumatic Stress Disorder, but one typically seen in those helping people who experienced trauma firsthand) in an effort to help out on a project the NGO I interned at managed.

It has been a growing year for me since then.

In March of this year, I had gotten sick with probably one of the longest running bugs I’ve had in a while. And that turned into a terrible sinus infection, which in turn lasted another two weeks with an on again, off again fever. All motivation to do the things I enjoyed went out the window. No Insanity with CK. No Meals with Morri posts (or celebration of its fourth birthday, for that matter). No art. No job applications. Nothing.

My weakened immune system brought me back to how I felt last year, and the lack of interest from potential employers made it worse.

I write about this because I think it’s important. Meals with Morri is, first and foremost, a site about living healthfully with food sensitivities. But it’s also a place where I write about other health issues, like hypothyroidism, disordered eating, and stress.

In Malta, I kept my emotional pain relatively quiet (with the exception of CK, my parents, certain friends, and my therapist). I was living alone and on my own for the first time. I was finishing up grad school. I was working in a country on issues that were highly contentious and subject to scorn. Outside of work, I didn’t have a social life because I found it hard to assimilate and integrate with the culture). It was a hard lesson in learning to be alone and honest with myself.

Fast forward to today. I’m in Rome for twelve more days, living with an amazing human being that I refer to as my Partner with a capital ‘p’. I’ve volunteered my time and expertise at his school to get out of the apartment. I’ve improved as an artist, a cook, and as a writer. I’ve applied for jobs everywhere.

Depression isn’t logical. I am aware of my privilege. I have supportive friends, and I’ve grown as a person because of my experiences. But there would be days where I go through job listing sites like Idealist.org or Indeed.com and come up with nothing. Until recently, the idea of sending an email to another potential employer only to be ignored would bring me to tears, staring at the computer screen with blurred vision as the anxiety and worthlessness feeling grew. If you are presently searching for employment or had a hard time finding a job, you’ll know how detrimental it can be when your inbox is empty, and no one seems interested in what you can offer both their mission and their office.

But as I’ve said, I’ve been able to volunteer my time at CK’s school in more ways than I could have ever hoped for. It has validated my self-worth in that, despite the empty inbox, what I can and do contribute to the world (even to one person's world) matters. 

Upcoming post: the importance of school gardens

This funk has made it that much harder for me to do things that I clearly love doing, including Meals with Morri posts. The turning point for me was realizing that it was affecting my physical health too.

I know gaining 1.6 pounds isn’t a lot in retrospect, especially since the body fluctuates that amount on any given day. Regardless, I had gained 1.6 pounds, and it bugged me. It had nothing to do with the number and everything to what it represented. To me, it represented my depression affecting me in a very real way with very real consequences. I love physical activity. I love working out. I love being creative. And seeing that number gave me two ways of dealing with it: I could either turn it inward and accept it, beating myself even further to feeling lower than low; or I could say “f*ck that” and take charge. I chose the latter, and with it I had to be prepared to hold myself accountable.

I can’t control whether or not an employer wants to hire me. It’s a vulnerable position to apply for jobs, and that can’t be helped. But what I can do is make my first impression, that is, my cover letter and résumé, a labor of love. I can send them in and be able to say, “I wrote these to the best of my ability, with sincerity and integrity, and that’s something to be proud of.” Sure, it may also mean being downcast when they don’t get back to me, but that just means the right job will.

I can also control how I manage my time. I can sit around and mope, or I can actively seek out someone to talk to. I can work on my art or read another Terry Pratchett (Gods, I miss this man) novel. I can do Insanity instead of napping away the day in an effort to avoid my anger, disappointment, and sadness. I can stop comparing myself to others and instead focus on the positive as well as the things I can control.

I can control how many jobs I apply to. I can control how much time I put into my art and physical health. I can control how often I post on Meals with Morri.

Never let depression ruin your progress. Never let it win. Experience it. Work through it. But in the end, you can and will triumph.

This recipe isn’t particularly relevant to what I’ve written, only that I’ve been meaning to post it for weeks now and wanted to take those first crucial steps in overcoming my funk. It is more of a technique than a recipe. But if you learn anything from today, learn this invaluable tip: Don’t crowd the mushrooms in the pan.

Flawlessly Pan-Fried Mushrooms

400 g Mushrooms of your choice
Olive oil, for the pan
Sea salt

As I said, this is more of a technique than a recipe, but it’s an easy way to dazzle dinner guests. I’ve done this technique with three types of mushrooms: oyster, white button, and a long stemmed, small hooded mushroom that came in clumps and various sizes (I’ll update the name when/if I can find it). All where prepared and cooked similarly, and I have to say I’ve come to appreciate mushrooms by themselves because of this technique.

When you take the mushrooms out of the package, the first thing you do is cut the bottom roots and clean off the remaining debris from its initial picking with a dry paper towel. This is important. If you do end up wetting the mushrooms (they soak up moisture like a sponge, leading to a soggy product, which we do not want), let them sit on the counter to dry out for fifteen minutes or so.

Now, you can keep the stems on or remove them depending on your preference, but it’s up to you. You can also slice them in any shape or simply leave them whole. How you prepare them will determine the cooking time, so be aware of that. What I typically do is, if possible, cut them into quarters to get ultimate browning and body with every bite.

Once the mushrooms are cut, place a large sauté pan on the burner on high heat. When the pan itself is hot, pour a decent amount of olive oil at the bottom of the pan, enough to coat the bottom evenly but not thickly. Toss the mushrooms in, lower the heat slightly (not by much, around medium-high), but be sure that each piece has room. This is extremely important for perfectly cooked browned mushroom: do not crowd the pan with them. This may mean cooking them in batches. And since the mushrooms won’t be crowded, the liquid they do give off will evaporate, leaving soft, browned deliciousness in the pan. 

Stir with a wooden spoon or spatula and shake the pan once in a while. You will know you are doing the recipe right if the pan starts to look dry and the mushrooms sound like they’re squeaking. If it looks like the mushrooms are smoking, DO NOT ADD WATER. Instead, turn on the exhaust fan and maybe add a little more oil.

Once evenly browned, pour onto a serving plate and sprinkle sea salt on top. Repeat if you have more batches to cook (add oil every time). Serve hot as a side dish or simply eat as is. Yes, they’re that good.

This makes two servings… if you’re willing to share, that is.

Steins and Historic Graffiti: Our Trip to Germany

The majority of March was sniffle-filled. Just when CK and I had almost finished Month 1 of Insanity, a terrible cold appeared like a wild Pokémon. They used coughing and high fevers… it was super effective.

CK seemed to get better, but I seemed to get worse. I had nausea, a fever, and uncontrollable coughing, which then turned into one heck of a sinus infection. And with our trip to Germany coming up, I wasn’t looking forward to having sinus trouble on the plane. (Imagine the feeling of needles or broken glass within the sinuses, a sharp pain that is tear inducing and not fun when changing altitude.)

But we had made it to Germany without delay, and our first stop was in Munich.

Munich is the sort of city that is meant to have an overcast sky. The architecture is wonderfully Gothic, and the people balance the grey with their own vibrant personalities. Colors pop out in the rain. 

The city is, in short, a perfect one to look out from a coffee shop window. 

We stayed at the Cortiina Hotel, plain on the outside and rather hard to find (the sign was small and minimalist looking), but our room was amazing. For one, it had a bathtub, a sure sign I’ll be happy. For another, you are able to look out from the bathtub into the bedroom because the wall is one big window. It does have the option to curtain the bathroom with wooden panels, but I just found it fun to knock on the glass to get CK’s attention, acting like a quirky aquarium exhibit.

I enjoyed the atmosphere of the hotel, but I didn’t think our breakfast buffet should have cost €22,50 per person. That basically meant a plate full of cheese and soft-boiled eggs for me, maybe a pastry or two for CK, and a cup of black coffee and a smoothie for each of us. Freshly squeezed orange juice and cappuccinos were extra.

But because of this, CK and I were more adventurous in looking for other places to eat. Munich is rather a meat, beer, and bread sort of place, however, so we struggled to find local cuisine places that would be safe for us. We did find some pretty neat places to indulge, but that also meant my eating meat and CK eating gluteny delights on occasion.

First up, Indian Mango. Indian restaurants tend to be the safest places for vegetarians and gluten free eating people to eat out at, and neither of us had any issue. The strangest thing we encountered, however, was the lack of heat of the dishes. In the United States, you have the ability to designate how spicy you want your food to be, from the not spicy to the “Are you sure? This is our medium.” to the calling the kitchen to witness a non-Indian person who ordered Spicy with a capital S to see whether or not they regret their decision. At this restaurant, it was wonderfully balanced with spices, but it wasn’t hot at all. CK and I speculated whether or not it had to do with the restaurant adhering to the local tastebuds, but as we only went to one Indian restaurant during our stay, we can’t say for certain.

Regardless, their papadum and naan (according to CK, as I couldn’t eat it) are delicious, and their paneer dishes were filling and flavorful.

Nearby, there was a restaurant that claimed a tall order: “Real Mexican Food.” Mexican food is CK’s favorite cuisine, and so we did a double take and looked at La Taqueria’s menu. Around this time, we’d found a pharmacy that had medicine for my sinus trouble, and after weeks of feeling the worst, I was starting to feel better, which made my desire for food increase. We decided to give it a try, and after talking with the people behind the counter, we ate and shared a couple of plates of Vegetarian No.2 nachos. Still, not particularly spicy, but their homemade salsa, corn chips, and white sauce were phenomenal. They even had a variety of aquas frescas to choose from, but since they typically contain sugar, I abstained.

Finally, and quite possibly the most positive eating out experience we had was at Brenner’s Grill. It was loud with chatter and populated by customers and employees alike, and CK and I were astounded by the staff’s level of professionalism. Our waiter attended to our needs spectacularly, and it was refreshing to watch how the employees interacted with each other, like one big family. The food, of course, was delicious. They made it a point to explain on their menu about keeping ingredients local and humane, and there were enough vegetarian options and gluten free options to keep both of us quite content. I ordered the organic chicken breast with pesto with a side order of rosemary potatoes. Chris ordered the avocado and couscous starter followed by homemade gnocchi. The wine was also fabulous. 

As far as sightseeing goes, we primarily stayed at the city-center. For giggles, we walked through the Beer and Octoberfest Museum, which led to a burning desire of owning my own stein. We also went to Dachau, a town just a few train stops away from Munich with a much darker past. Interestingly enough, when CK had expressed interest in going, I had a feeling I had already been there but wasn’t sure. It turns out, I had in fact visited the Dachau Concentration Camp in 2007, when some members of my high school choir and I traveled around Germany as short-term exchange students. It was as sobering as it had been the first time.

Other notable places to eat/visit in Munich are: 1001 Sense, a small chocolate and confections shop; dean&david, a make your own salad, sandwich, and juice bar; and Coffee Fellows, a classic coffee shop.

On Easter Sunday, we initially planned on taking the train from Munich to Berlin (I romanticize long train rides, never having been on one), a seven-hour trip.. But CK’s intuition and my struggle with finding packable Morri-safe food led us to buying last-minute plane tickets, removing the travel time with only an additional thirty euros or so per person.

We arrived at Hotel Louisa’s Place, a historical building situated along a long stretch of famous brands like Gucci and Saint Laurent. But due to arriving and a holiday, followed by another bank holiday, Berlin appeared to be deserted and closed. Thankfully, our hotel was considerate in asking us ahead of time if we had dietary preferences or interests we wanted to pursue during our stay, and came up with a list of vegetarian/vegan and gluten free restaurants throughout the city.

It was much easier to find places to eat in Berlin than it had been in Munich. Sadly, the hotel was much like Cortiina, charging €26,50 per person for the breakfast buffet that had even less for us to eat. Luckily, many of the rooms have some sort of kitchenette (what we had was bigger than our own kitchen in Italy...) that can be of use. Aside from getting coffee from across the street, we made our own breakfast without issue. The massages, however, are worth every euro.

Because Berlin seemed closed and bleak on Easter Sunday, we were initially concerned with where we were going to eat for dinner. It turns out the restaurant I had made reservations for later on in the week was not only connected to the hotel itself, but open.

Balthazar is a multiple course, high-end sort of establishment, a quieter version of Brenner’s Grill but with the same focus on detail and perfection. The staff was kind enough to seat us despite not having a reservation, and accommodating to both CK’s and my dietary needs. They treated us to an espresso shot of fantastic tomato soup while we were poured a delicious German wine (I have a newfound appreciation for Germany through their wines now.) As the soup I was interested in having wasn’t safe for me (yellow lentil soup), they made a vegetable soup with a wonderfully fragrant consommé on the spot. When we finished, CK’s and my plates of truffled risotto of porcini with porte wine and parmesan arrived. It was superb.

We didn’t do this, but you can order Balthazar delights to be brought directly to your room. Perhaps next time…

A complete first for the both of us, we went to a purely plant based restaurant called La Mano Verde. It is a gastronomic experience for those who follow a vegetarian/vegan diet, and caters to both gluten free and raw food eaters.

We had a late dinner there, and based our orders on what we wanted to share together. (CK and I like to share. It’s special to us.) Thankfully, I made sure to check, but I had mistaken a main course for us to split to be gluten free when it wasn’t (the lemon pepper cappelletti). So after the creamy lime-almond gazpacho, we simply split the two starters (the ravioli blanc and the zucchini rolls) and switched the main courses (I had the garden lasagne instead).

The food was an experience. It felt like I was eating someone’s artwork more than a meal, but the presentation for all of the dishes were spot-on and perfect. The only problem that I wished I had considered was the richness of each dish. Raw foodies know how to add calories and protein to their diet, and practically every dish had some sort of nut or seed to add body to it. By the time our main dishes came out, I felt stuffed. I also felt the ravioli blanc was overwhelmingly sweet (probably had sugar added, which accounted for the less-than-awesome feeling after), and the lasagne was huge. It was very difficult to eat it gracefully, to be honest, and it wasn’t my favorite. We did, however, order the raw plum and walnut “cheese” cake to go to have for breakfast the next day, and I thought it was pretty good.

The only thing I wished I had mentioned before ordering was that I was gluten free (I know, I know... bad gluten free blogger). I was so embarrassed for forgetting, and I agree that was on me. The staff was very professional, but more standoffish than the warm welcome we’d experienced at Brenner’s Grill and at Balthazar.

CK surprised me with not one, but two places that offered gluten free pizza. After a day of walking, we ended up at this adorable restaurant called Ciela di Berlino. This place felt like the home of a very good friend we were visiting. The energy was warm and inviting, and we were served by quite possibly the friendliest woman in Berlin. She seemed delighted by our excitement trying their gluten free pizzas, and kept checking in with this knowing, mischievous smile that seemed to say, “See? I knew you would like it.” I even got to have beer (but not in my stein)! 

It was a total bro date, which included my first time seeing the East Side Gallery in person, and we loved it.

The second place, Simela, was smaller and just within walking distance of the hotel. The pizza here was also good, but the energy wasn’t as warm and inviting. It does, however, make pizzas to go, but we didn’t know that at the time. Like the other restaurant, any pizza listed could be made with a gluten free crust. They also had gluten free pasta (Schar’s brand), and we split their zucchini and mint pasta dish that had a white sauce (all it needed was a little more salt, but it was an interesting combination).

CK showed me a lot of historical sites, including Brandenburg, Checkpoint Charlie, the Pergamon Museum (I wanted to see the Ishtar Gate and was not disappointed, but a lot of the exhibits were under construction), and the Memorial to the Murdered Jews of Europe (extremely haunting and thought-provoking). 

As this was my first vacation trip with a partner outside of a country we lived in, it was a very special occasion for me. And I found that, aside from feeling adult and capable, we grew closer because of the experience.

There is nothing quite like your first trip traveled together, and Germany made it all the more special for us.

(Also, feel free to post your gluten-free eating experiences in Germany below. Are there certain places in the country that are easier or harder to eat out at?)

Ti Amo, Roma: Life Changing Pizza

There is something about Rome, about the Italian people, really, that truly opens your eyes. Every culture has contributed and continues to contribute positively to the world, and it feels like I never really understood the joy of eating until I came here.

I will be here until May, and during this time I’ve broken down my goals to certain days of the week. While CK is off teaching, I’m at home job searching, learning chemistry, practicing Italian and Irish, working on my drawing technique, light housework and, of course, cooking.

The way Italians think about food is contagious. They know how to eat and how to enjoy it with others. There is such pride in their food. It is fresh, wholesome, simple, and traceable (I mean, how would you not be able to visit the place of your favorite cheese if they didn’t). But the simplicity of their dishes brings out the complexity of flavor. You can taste and name every ingredient, and all the while feeling daring.

Having CK as a partner has encouraged me to try new things, mostly because his willingness to participate, and has been wonderfully supportive of me facing my fears about food. Over Valentine’s Day weekend, we made donuts. They were delicious flops, completely oil-filled and cakey, but for the first time in years I had a deep fried, sugary food.

Another weird thing about me is that I struggle with the idea of more than one carbohydrate being on a plate. That would mean no bread to soak up the remaining red sauce from a pasta dish at dinner (if I could), or have waffles and hash browns as part of the same breakfast, or rice and potatoes in the same stew. It wasn’t to the point of me squealing in disgust, but the concept just didn’t make sense to me. It was weird and oddly frightening.

In Italy there is a type of pizza called pizza patate: a white pizza with, you guessed it, potatoes on top. When CK first described the dish to me, I was appalled. Why on Earth would you do that? What was the appeal? Did it even taste good? To which CK replied yes, indeed it does.

I’ve experienced a lot of healing moments since 2014. Despite the hardship of living alone in Malta, I came to really feel connected to my body and honoring its needs for the first time. Food was no longer something to be afraid of, but embraced and shared. And I fully admit that Italian cheeses have ruined it for me: I’ve yet to taste better than my first Mozzarella di Bufala Compana ball, or the sacred moment of placing a melty forkful of smoked Scamorza straight from the hot oven and into my mouth.

Since having the donut, and seeing that the world did not, in fact, end, I wanted to see what else my fears of food deprived me off. And for over a year, CK and I would talk about pizza patate in passing, and for the first time since then, I wasn’t squicked by the idea, but rather intrigued.

Last weekend, as we were recovering from Week 1 of Shaun T’s Insanity workout (yep, we’re both doing it!), we wanted to celebrate with a thin pizza. Surprisingly, I think I said I wanted to see what pizza patate was all about, and so that is what we did.

We think we can improve the toppings a bit, but the crust… the crust was a game changer.

Both CK and I believe it is the best we’ve ever made, and most certainly the best that I’ve ever had. It held together beautifully, and the taste reminded me of a good, thin pizza crust. We do want to play around with the rise, perhaps using sparkling water instead of still (this trick is wonderful for bagels, by the way), but we’ll keep you updated. We also used this dough to make a huge, albiet bursting, calzona. 

Thin Pizza Crust (recipe ratio and technique adapted from this recipe)

1 package Active dry or fresh yeast
1 tsp. Honey (use coconut sugar for a vegan option)
240 ml warm water, 105-115°F (40-46°C)
120 g Teff flour
120 g Glutinous rice flour
120 g Chickpea flour
1 tsp. Sea salt
1 tbsp. Extra-virgin olive oil, plus additional for brushing

In a small bowl, dissolve the yeast and honey in 60 ml warm water.
In a large bowl, combine the flour and the salt, then add the oil, the yeast mixture, and the remaining 180 ml of water.
Mix until the entire mixture forms a ball.
Turn the dough out onto a lightly floured surface.
Knead by hand until the dough is smooth and firm.
Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours.
Divide the dough into 2 balls.
Work each ball by pulling down the sides and tucking under the bottom of the ball.
Repeat 4 or 5 times, and then on a smooth, clean surface (not floured), roll the ball under the palm of your hand until the top of the dough is smooth and firm.
Cover the dough with a damp towel and let rest 1 hour. (At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.)
Preheat oven to 500°F (260°C) or highest temp.
Lightly oil a medium-large cookie sheet with extra-virgin olive oil on parchment paper.
Roll out one of the dough ball, on a lightly floured surface (I typically use a roller for this part), to the shape of your cookie sheet.
Carefully transfer dough to cookie sheet, lightly press and stretch out to the edges of sheet.
Add your favorite sauce (not too much) and toppings (again, not too much).
Cook for 10 - 12 minutes or more depending on the thickness of crust due to size of pan you used.

Each pizza ball makes 1 pizza, or two servings.

Soup for Sick Days

As a kid, I was sick a lot. Migraines, struggling to keep anything down, fevers – this was just the typical thing I experienced year after year. It did get better after a time, but even now I know I am more susceptible to getting sick than most people. 

Luckily, whenever I get sick these days, it has more to do with crashing from exerting more energy than is healthy than migraines. I admit it: I tend to push myself hard, believing that I can do it all within a twenty-four-hour time limit. The result is much like a hangover without the fun, only it lasts for days.

CK has really been good about calling me on it when I show the signs (manic movements, voice at a breathless, higher pitch, unable to sit still, cycling over all the things I need to be doing, etc.), but I’ve also just improved with growing to honor and love my body and what it needs. I really excelled with this in Malta: being okay with being at home most weekends (eventually), and doing my own thing. I learned to actually rest and take care of myself.

But sometimes, you have deadlines. You have exams. You have work. In short, you have responsibilities that you have to deal with, and sometimes you end up paying for it.

The best way I’ve learned to combat that, when you are first able, is to focus on the responsibility of taking care of yourself. If possible, no energy is exerted on others, be it people or projects. Have a quiet day or, as Mama Dazz used to call them, a mental health day. If possible, spend the whole weekend recharging. For me, that’s essentially settling down to a good book or movie, cuddling with kitties (or CK, whichever is available), sleeping in and eating well.

Introducing the newest addition to our family, Clyde! He's got the right idea...

Even as a kid, soup was the go-to meal for when I was sick. That, and tea (lots of lemon and even more honey). But soup was comforting. I had specific mugs that I would use depending on the soup, and I tended to prefer blended soups, particularly tomato. Occasionally, I would have chicken noodle soup, or clam chowder if my stomach could manage, but it honestly depended on what was in the pantry.

"There better be a good reason why your camera is in my face, Morri..."

Since becoming flexitarian, I’ve looked at unmeatifying would be meaty favorites. I’ve made bean burgers that I loved, I've always been okay with a hearty bean chili, and I’m looking to make “clam” chowder with oyster mushrooms at some point. But what I really wanted to try out next was to make chicken noodle soup, just without the chicken.

This chickpea noodle soup recipe is fairly open-ended to what noodles you like and what spices you have on hand. Add whatever is soothing and comforting to you and what you need in it, including the amount of noodles you want per person. This is also a recipe for two, whether it’s for you for a couple of meals, a mental health day with your SO, or any veggie-inclined kid that just needs something warm to go with their cartoons.

Chickpea Noodle Soup

300 g Cooked chickpeas
2 Celery stalks, thinly sliced
2 Carrots, thinly sliced
1 Yellow onion, diced
2 – 4 Garlic cloves, coarsely chopped
1 Q. Vegetable stock (or water)
2 tbsp. Olive oil
1 Bay leaf
1 dash Tarragon
1 tbsp. Parsley
Sea salt, to taste
Cracked pepper, to taste
Hot sauce, optional*
150 g (or more) Dry GF spaghetti noodles**, cooked per instructions

Place a medium-sized cooking pot (enough to hold over a quart of liquid, the veggies, and chickpeas) on medium heat with the olive oil.
When fragrant, toss in the vegetables and let cook until the onions are translucent.
Pour remaining ingredients, excluding the noodles and the hot sauce, on medium-low heat for thirty minutes.
During that time, prepare a larger pot with water for the noodles and bring to a boil.
Cook them as instructed and pour the excess water through the colander, and place the desired amount of noodles at the bottoms of the bowls you are using.
Turn off the soup (the veggies should be soft but not falling apart), and pour the soup on top of the noodles.
Serve hot with hot sauce.***

Makes 2 servings.

* I mean, I guess it’s optional… Just kidding ;). I personally like a little kick with soups like this, but to each their own.

** You can easily use any type of noodle you’d like for this dish, but I decided to use spaghetti for the sake of nostalgia. 

*** This is also a good bread-on-the-side dipping soup.

Starting a Conversation on Wholesome Foods - Oh, and Veggie Burgers

Eating wholesomely and sustainably often comes with a more expensive receipt. To eat organic, local, Fair Trade, and other trigger words regarding food are, unfortunately, left to those with the privilege of an education and a salary you can actually support yourself on. Not everyone can afford to buy highly quality and ethically sound products in every aspect of their lives, which is a shame... because that should be the option each and every time.

I’ll admit that being gluten free can be expensive. The various non-wheat or gluten free flours can put a dent in your paycheck; and then there is a concern as to the carbon footprint of those flours’ transportation to your doorstep. What went into growing, milling, and packaging them? Was someone not paid a wage that can be lived on? Has it further broadened the gap of the have’s and the have-not’s?

Living in Malta is inexpensive in comparison to other places in the developed world, and the majority of my monthly budget goes to food. It opened my eyes to what it means to live locally as well as the implications of what it means to import goods from far away. The other reality is that sometimes local practices are, in fact, not sustainable, depending on what is grown and how. And sometimes, you have to make a decision: is something made locally but unsustainable and environmentally questionable better or worse than to buy something from far away that is by comparison?

The other issue I’ve picked up on healthy living blogs, including my own, is the use of ingredients that people may not be able to find, afford, or even know what they are (this point isn't so bad, only that once you know what they are, you may have to figure out shipping costs). I’ve used nutritional yeast, hemp seeds, chia seeds, quinoa, teff, gluten-free beer, and more without really understanding how I could potentially ostracize and isolate readers because of what I put into my recipes. On the plus side, aiming for wholesome nirvana has educated me in the ways of what is out there, the culture behind the meals, and my desire to share what I’ve found allows me to connect with others all over the world. (I’ve even started a YouTube Channel for that reason.) That includes ingredients I’ve discovered on my travels. That includes recipes that enhanced my experiences while traveling.

As I’ve progressively focused my flexitarianism on whole foods, I’ve begun to really honor making my own recipes for things that is typically bought, such as gluten-free breads, fermented drinks (mead and kombucha), and desserts. Another food that I’ve wanted to get into making are veggie burgers that are both gluten and soy free in a world where what is offered is one or the other, but rarely both. And yes, quite expensive. My goal is to empower people to focus on local and sustainable foods (whole grains and legumes, for example, as well as seasonal foods) that can be cheaply bought and to show you that you can make your favorite foods with them (if you are able to put the time and effort and willingness to experiment). 

This recipe is the start of a hopefully expanding veggie burger list of recipes. I made another veggie burger my first year blogging, and like that one I wish to emphasize that I am not trying to replicate the taste and texture of a meat burger. I would also recommend making small-ish patties by breaking down the mixture into eight pieces. I made them larger (four patties), and while they held together just fine, they were a bit soft and hard to flip because of their size. 

Lemon-Pepper Chickpea Burgers

200 g Dried chickpeas, soaked eight hours to overnight with filtered water and 1 – 2 tsp. baking soda*
1 Green onion, finely diced
1 Green bell pepper, finely diced
1 Garlic clove, finely diced
15 ml Lemon juice
1/2 tsp. Black pepper
1/2 tsp. Sea salt
15 g Flaxseed meal**
15 g Quinoa flour**

Prepare the chickpeas by draining the soaking water and rinsing them from the left over baking soda on the skins.
Add more filtered water into the pot, a pressure cooker if possible, and cook on medium-high heat until the beans are soft (pressure cooker-wise, it will take about 30 minutes).
Drain the water again, and pour the beans back into the pot.
Using a stirring utensil, begin to mash the beans enough that they start breaking down but not enough to turn it into a paste.
Add in the remaining ingredients with the chickpeas, and allow the mixture to sit for fifteen minutes.
Split the mixture into eight equal parts***, and roll them into balls.
On medium-high heat, heat up a sauté pan.
When hot enough, drizzle the bottom with olive oil.
Flatten the balls into patties, and at one or two at a time, cook the patties until brown on the outside and cooked all the way through.
Serve warm with your choice of sides and toppings, either as a burger or on top of a salad or anywhere else you would use a burger for.

Makes 8 patties, or 4 – 8 servings.

* Of the various types of the chickpea species, I used the smaller chickpea species that is extremely creamy and a thinner skin. It is a great chickpea for hummus. The baking soda isn’t mandatory: it breaks down certain aspects of the legume to make it softer when cooked.

** If you cannot come by flaxseed meal or quinoa flour, use what flours you have on hand with the same weight measurement. I happened to have both on hand, and wanted to use grain-free flours.

*** I used olive oil to coat my hands in a way to keep the patties from sticking.

Creamy Split Pea Soup (Vegan)

When I came back to Malta from my vacation in Rome, my first week back was a rough one. Each visit makes the distance that much harder. Each visit provides another incentive toward closing the distance and finding a sustainable career within a quarter time-frame.

Working full-time and finishing graduate school the first half of my time in Malta was a difficult one. For the first time in my life I struggled to assimilate into the culture, or make friends outside of work. I essentially became a recluse, struggling with living on my own and by myself, being hit hard with various life experiences and triggers, exhausted and emotionally fatigued. 

But it seemed like I came back to a new Malta, and all it took was a vacation and a shift in priorities.

Since returning from break, I strived to take care of myself, and to honor myself in every sense of the word. I focused on honoring what my body needed, especially with meals.

Throughout my time publishing recipes, I’ve internally lamented how I’ve ignored soups and stews, especially blended soups. I always have the tendency to overthink or overdo simple meals, and since my continuing research and activism in sustainability, I'm working to simplify my palate in the sense that every flavor becomes complex and satisfying. 

Creamy Split Pea Soup (Vegan)

250 g Split green peas, soaked overnight in water with apple cider vinegar
1 Celery stalk, coarsely chopped
1 Med. Carrot, coarsely chopped
1 Yellow onion, coarsely chopped
1 Garlic clove, coarsely chopped
2 tbsp. Olive oil
Water, hot*
1/2 tsp. Sea salt
1/4 tsp. Black pepper
1 Bay leaf

Place the split green peas in a pot and top with water and apple cider vinegar to soak eight hours or overnight.
Drain the water and set the peas aside.
In a medium to large pressure cooker, set the heat to medium-high and drizzle with olive oil.
Sweat the vegetables until translucent, and then add the peas, seasonings, and the 2 tbsp. of olive oil.
Pour the hot water into the pot until it is just covering.
Place the pressure cooker lid as instructed for your model, lower the heat to medium-low, and cook for at least 30 min.
Turn off the heat and let the pressure naturally subside.
Use a stick blender or regular blender** to blend until smooth.
Pour into bowls, and serve hot.

Makes 2 – 4 Servings.

Note: This recipe is perfect for leftovers (just add water!), and super easy to double depending on the amount of servings you want.

*There’s really no measurement for this, as it ultimately depends on how thick or thin you want the consistency to be. After adding the peas to the cooking vegetables, I poured the water (hot, from the electric kettle) until it just covered the peas.
** Be mindful that hot stuff in the blender tends to come up back at you if you aren’t too careful. I’d recommend adding a little at a time to be safe.

Graduated.

Almost two months since a post. A first on the Meals with Morri site.

I’ve completed the Conflict Analysis and Resolution MS Program. My last class technically finishes on Wednesday, but I turned in my assignment early so I would have the weekend devoted to catching up on sleep and spending time with CK. This will be our longest time spent together, and my first summer spent with a partner ever, so you can imagine my excitement.

A lot has happened in two months. I took six credits worth of highly intensive schoolwork (as in, two graduate-level classes in the half the time) alongside working part-time and full time at my internship. I wasn’t sleeping well. I stopped exercising. I was a nervous wreck. I struggled.

But I did it. I’m done. Now, halfway through my internship, I feel like I can enjoy Malta for the rest of my stay.

I’m a bit behind in recipes, and I’m still processing the post-Graduate inevitability (sound familiar?), so please bear with me. My goal is to resume regular posting in August. For now, I'll be editing the website and brainstorming ideas on how to refine the Meals with Morri focus as well as what in the gods' names I'll be doing as a career.

In the meantime, thank you for visiting my area of cyberspace, and feel free to email me suggestions on what recipes you'd like to see in the upcoming months.

Risotto is an Italian classic, and one of my favorite rice dishes out there. CK and I have made it over Skype and together, and it’s one of those dishes that is easy to make and easy create variations with little to no effort at all. Pea and mint is a fantastic combination, and recipes for this risotto variation can be found everywhere.

Sweet Pea and Mint Risotto

25 g salted butter (or olive oil for a dairy free and vegan risotto)
1 Red onion, finely diced
400 g Arborio rice
1 glass of white wine*
200 g Fozen peas
1 tsp. dried mint
1 L water, hot (preferably boiling)**
Sea salt and cracked peppercorns, to taste

Parmesan cheese, to top***

Finely chop the onion and “sweat” (known as soffrito in Italy) it very gently in the butter over medium heat in a large saute pan or pot.
Add the rice and cook until it has a transparent look (this shouldn't take long) followed by the mint, wine, and peas.
When the wine is more or less gone, add the water (or stock) a little bit at a time (never submerged).
Keep stirring it and keep adding more liquid as it cooks away, about 15 to 20 minutes.
Taste to see if the rice is done: the rice should be soft, but have enough bite to it to feel the individual grains of rice.
Serve immediately with Parmesan cheese*** on top.

Makes 4 – 8 servings.

*A traditional risotto usually calls for a dry to semi-dry. I had a bottle of Maltese white wine that was sweet but with a dry aftertaste. It gave the risotto a wonderful depth of flavor that harmonized well with the sweetness of the peas and the coolness of the mint.

** One easy way to maintain the heat is using an electric kettle.

*** For a dairy-free/vegan cheese replacement, I recommend nutritional yeast.

The Herbivore Transition

Stress is a black hole. It sucks your energy with vigor, and worse, it spreads like a disease into other aspects of your life. You feel vulnerable and hopeless. You feel self-doubt come in like a neighbor to your inner critic, and they gang up on you like the bullies they are.

I graduate with a Master of Science in Conflict Analysis and Resolution at the end of this summer. With my internship school requirements completed, I remain in Malta to gain as much experience as possible while searching for a potential career. I want to find something that combines direct services with youth, education, sustainable development, conflict resolution, and food. But the search has soured somewhat, and I wonder if I will ever find something like that. It’s hard to explain to people that I don’t want just the career; I want the life that goes with it, and that includes CK and I finding a way to make that happen together.

And so I’ve tried to find ways to encourage my creativity in various outlets, but that’s hard to put on a CV. It’s hard to turn ‘I’m awesome’ into a technical term and reason why organizations should hire me.

But the beauty and inspiration behind the stress is how many organizations and initiatives are actually out there. The conflict resolution field, although it’s something I have to explain from time to time, is growing. So I know there’s a place for me out there. Until then, I am content working through my internship and learning all I can for the next seven months in Malta.

One of those learning experiences is the transition to vegetarianism. 

It’s been a fairly easy thing to do, actually. Those with food sensitivities, allergies, and health/moral-based diets have to find other ways to fill the nutritional gaps when entire food groups are cut out. I admit that being gluten free, soy free, and cane sugar free is a challenge sometimes, and it has been a journey to figuring out the balance of health, fun, and moderation. I went through a time where certain foods, if ingested, resulted in a panic attack. I thought that if I ate certain foods, all my efforts to being healthy (old paradigm code word for 'thin') would be wasted and BAM!, instant return to the awkward, sad little girl I used to be.

Malta has given me the ability to not take it so seriously, and I’ve even gone so far as to facing my food fears more than once. My fear of fried foods had pretty much disappeared when CK made British style chips in coconut oil.  It was such an amazing experience, a moment where I enjoyed the process of making and eating something I hadn’t had in years. We also experimented in making fried zucchini flowers, lightly breaded and cheese stuffed. It's only a matter of time until I make donuts...

I’m not sneaky. I wear my fears on my sleeves and in my actions. Typically, instead of using a certain amount of oil or sugar (honey) a recipe calls for, I’d substitute it with a banana or some peanut butter. I still use bananas as a sweetener replacement, but now because my palate finds a certain amount of sweet to be too much. As for the oil, I’ve focused on how foods make me feel, and incorporate oils and protein in every meal as consciously as possible.

... and coffee

Back to the vegetarian thing. As I've said before, CK was born and raised as a vegetarian, and he has shown me the importance of protein and fats. Being the cheese fiend that he is (living in Rome surrounded by such a variety of cheeses will do that to you), I came to enjoy cheese as a protein source. Even before the whole rabbit thing, I wasn’t eating very much meat anyway. It was a deliberate shift that I have been doing for a couple of years to cut out or remove meat from my diet. But in Malta, I started to notice that the meat I did get (chicken typically) left me feeling, for lack of a better word, oily. I didn’t feel nourished or wholesome. The whole rabbit thing left a permanent mark on my psyche as an animal-loving individual. After the second and third time feeling the same way, I decided to take on the vegetarian lifestyle. 

What a gluten free herbivore eats...

... and sticking to what I believe in

Being a gluten free die-hard vegetarian is tough though, especially in the Mediterranean where there’s bread, pasta, and pastries everywhere. Often times the only gluten free thing in a Mediterranean restaurant is meat. When I was visiting Rome for the second time, CK’s parents were also there. We went out to eat quite often, and I remember a restaurant that didn’t have any gluten free thing on its menu, but the kitchen was kind enough to make a dish with cooked steak slices over arugula. Even though Italian restaurants are starting gluten free pasta and bread more often, I don’t expect every one of my sensitivities to be met on the fly; so when something gives in order to go out, I either need to eat ahead of time or step out of the meat-free circle.

While stress tends to bring out the inner critic and the focus on the food I am [not] eating, or the exercise regimen I am [not] doing, cutting out meat hasn’t affected me other than positively. I’m actually eating more and maintaining my metabolism just fine. And you can imagine how creative you can get with the same ingredients in different dishes.

So this isn’t an official “Meals with Morri is going vegetarian” announcement, but saying that I’m mostly vegetarian or “I’m vegetarian with the occasional steak/burger/fish/chicken stew” makes it sound like it’s a fad or a trend. It isn’t. I eat food that makes me feel the most wholesome, and do my best to know what doesn’t in order to limit or remove them from my intake. I don’t think eating meat or products from animals is a bad thing, and not because they tend to be delicious. I find the way we treat them in factory farms and the use of hormone-laden foods and vaccines to be inexcusable. But I am more than willing to support farms and other local initiatives that have similar ethics and beliefs on animal raising, care, and slaughter. The fragile symbiosis we have with the flora and fauna is a beautiful thing when done correctly, and I think it needs to be more apparent in how we eat. 

Warm Lentil Salad
250 g Brown lentils
1 Red bell pepper
1 Onion
2 Garlic cloves
1 tsp. Mixed herbs*
1/4 tsp. Cumin
550 ml water
2 tsp. Apple cider vinegar
1 tsp. Olive oil
1/2 tsp. Sea salt
1/4 - 1/2 tsp. black pepper

Thoroughly wash the lentils and allow them to soak at least an hour.
Rinse and pour the lentils and water into a medium-sized pot over medium-high heat.
Add the remaining ingredients and cook until the water is absorbed and the lentils are soft (more or less 30 minutes).
Pour on top of noodles, rice, (in my case) quinoa, potatoes, or additional veggies.
Can be served hot or cold, and topped with cheese, lime, or avocado is a guaranteed delight.

Makes 3 – 4 main dish servings.

* See link and scroll down.

Combining Passions and Kissing Self-Censorship Goodbye

In two weeks I will be celebrating Meals with Morri’s 3rd Anniversary. Three years of recipes, change, and growth under the “delicious, nutritious, and gluten free” banner.

But that’s the thing: it isn’t simply about being a gluten free blogger anymore.

With the start of grad school and deciding to live in Malta to gain experience in the sustainable development field, I’ve noticed, with disdain I might add, how little blogging I’ve actually been doing since, well, life happened. And it’s not that I don’t cook. I do. And it’s not that I don’t have anything to say. I do, and do so quite loudly. But so much change as left me overwhelmed and depressed at times, and the last thing I want to do is resent my passions by feeling obligated.

As the three-year mark looms closer, I realized I’d been censoring myself on this site. Why? Because gods forbid I make someone uncomfortable with what I write. Gods forbid someone among the thousands of readers who read and test my recipes get so upset that they stop reading Meals with Morri forever. All my life, everyone’s opinions of me mattered and I would harshly internalize when I did or said something ‘wrong’.

I promise you, this rant has a point.

I’ve kept my activism and Meals with Morri aspect separate, when in reality it was through blogging during my studies in conflict resolution that kick-started my passions and what I wanted to do with my career. Through blogging, I learned about sustainable development, climate change, responsible agricultural practices, holistic health, public policy, food politics, yoga, rock climbing, positive body image, and more. Suddenly, the idea of bringing food into my conflict resolution practice didn’t seem so ridiculous.

Which brings me back to my self-censorship. At one point early on in my blogging career, I actually went back and softened up certain words or phrases that seemed ‘critical’ (I stopped using the word ‘hate’ at some point). I wasn’t spouting hatred and “I’m right, you’re wrong” nonsense; I was simply offering my critical opinion of where I stood.

So with the three-year mark coming up, I began to ask what I had to show for it. I have almost reached 100,000 pageviews and seen all over the world with 231 blog posts, and am planning new pages that emphasize my passions. I have a series of ideas in how to broaden my horizons (within and outside the MWM boundaries), which includes: foodie videos, getting published on other sites, reflections on activism, and interviews with compassionate individuals in various fields.

Qarabaghli mimli fil-forn (Maltese translation: Stuffed Courgettes; inspired recipe here) 

4 Large marrows (roughly 1 Kg or 2 lbs.)
1 Large red onion
1 Garlic clove
2 Dried Bay leaves
2 Large tomatoes
2 tbsp. Tomato paste
300 g Ricotta*
2 Large eggs**
4 tbsp. Grated Parmesan cheese or Kefalotyri***
Olive oil
Fine grain white corn polenta
Sea salt
Cracked pepper

Preheat the oven to 180°C/350°F, and lightly coat the baking dish with olive oil.
Cut the marrows lengthwise in half and scoop out the insides with a teaspoon.****
On either side of the marrow, coat with the olive oil that was used in lining the dish pan.
Fry the onion, garlic, bay leaves, and tomatoes in some olive oil until soft, followed by the tomato paste to cook for a further few minutes. (Be sure to remove the bay leaves!)
Add in the ricotta and mix thoroughly, allowing it to cool slightly before adding the eggs.
Season to taste preference (although the cheese was salty enough for me).
Fill the marrow halves with the cheese-veggie mixture and then lightly sprinkle with the polenta (roughly 1/4 tsp. per marrow) followed by the grated cheese.
Bake for about 45 minutes until the marrows have softened and the mixture has firmed and slightly browned on top.
Serve hot (although delicious cold) on top of potatoes, rice, beans, or whatever you’re craving.

Makes 8 stuffed marrows. Servings vary depend on meal type.

Vegan Options include: *300 g drained and mashed (although not smooth) cooked black beans; ** 2 Flax eggs; *** 4 tbsp. Nutritional yeast

**** The recipe called for using the pulp, but I found that I really didn’t have the space for it in the recipe. Since this recipe is apparently great with baked MDP’s, I suggest finely chopping the pulp and sauteing it with potatoes along with onion and garlic. Also, to keep the halves upright, I sliced a small sliver from the outside.

On the Maltese Derby Potato

My definition of 'local' has significantly changed since I decided to live on an island that is roughly 316 km² (or 122 m² for the folks back home). While the country is a big importer for the various ethnic groups that reside here (the Brits with their tea, the Italians with their espresso, and the plethora of processed goods from all over), the average market holds more local goods than I have ever seen indoors. They sell fresh spinach by the bags, looking freshly picked with soil in the roots and a chance of a snail or two.

At certain times of the day throughout the week, trucks will park with a wide selection of produce to sell. You see potatoes, onions, cabbage, cauliflower, pumpkin, greens, local and imported fruits, cactus pears, eggs, and so much more. As I continue learning about the agriculture in Malta through my internship, I’m starting to understand what goes on behind the scenes, and that the island (much like local farms in the United States) struggles with the competitiveness of cheaply imported goods. It’s surprising, really, because the quality and price of the local foods are much more affordable, easily traceable, and in my opinion, more delectable. 

Since locality is more prominent in the supermarkets, sometimes products will be out of stock until the next shipment. Take rabbit, for example. It took me a number of weeks before I was in a butcher’s shop at the right place and time. On the other hand, local potatoes are always in demand and in supply.

The simple fact of the matter is that the Maltese Derby Potato is an amazing potato. Maybe it's an Irish thing to like potatoes as much as I do, and I definitely have gotten on board with eating the MDP at least twice a week.  It reminds me of the yellow potatoes back in the States, but not as waxy and significantly butterier in taste. It isn’t particularly floury like the Russet/Idaho potato, but it seems like the MDP would be best prepared by roasting, pan-frying, and mashing, and holds its shape in stews. It’s a very good potato species, a close second to my preference for sweet potatoes when I don’t want rice, quinoa, or corn.

Maltese Inspired Home Fries

25 g Butter, salted (easily substituted for a non-animal based fat like olive oil or coconut oil)
2 Onions, finely diced
1 Garlic cloves, coarsely chopped
7 medium/ 1000 g Maltese Derby potatoes, cubed
1 tsp. Sea salt
1 tsp. Sage
1 tsp. Cumin
1/4 tsp. Rosemary
75 g fresh spinach leaves, cut into thick slivers

Toppings (optional):
Parmesan cheese
Fresh Basil and/or dill

Poached eggs

In a large sauté pan, melt the butter on medium heat.
Toss in the onion and garlic cloves and cook until slightly transparent.
Add the potatoes and cover with the lid, checking and stirring intermittently to avoid burning on the bottom.
When the potatoes have softened, add in the remaining ingredients and turn off the heat.
Cover the lid to allow the spinach to wilt.
Serve warm with your choice of toppings.

Makes 4 servings.