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I'm vegan, integral, transhumanist, socialist, and unceasingly enthusiastic about life.

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Apollo Lemmon

Dahlias in the Halifax Public Gardens

1 min read

One of the highlights each summer at the Halifax Public Gardens is the dahlia display. Tonet and I visited yesterday and marvelled at the many impressive dahlias and the other pieces in the park.

Apollo Lemmon

Me & Flowers

Here's a shot Tonet took of me yesterday in the Halifax Public Gardens.

Apollo Lemmon

Profile on NDP Candidate Lisa Roberts

2 min read

LocalXpress (written by striking Chronicle Herald staff) has a profile on Lisa Roberts, our NDP candidate in the Halifax Needham by-election. Her dedication to promoting affordable housing is tremendously important in a part of the city that is losing homes to anti-community developments. I voted for Lisa last weekend because we need more voices that will put people first and not continue to push misguided cuts and inaction on real problems as the Liberals have done.

Roberts sees access to affordable housing as one of the major issues facing residents of Halifax’s north end.

“And affordable housing through the whole spectrum, up to people who have quite good incomes. I worry about people on income assistance, people who are working at a minimum wage that is too low to afford a rent in the north end; I worry about people even making modest incomes who still can’t afford to buy a place in the north end,” she said.

“I want those people to be my neighbours. I want a lot of different people to be my neighbours, because that’s part of what makes this neighbourhood wonderful is the diversity.”

Lisa Roberts aims to keep Halifax Needham for NDP

Apollo Lemmon

A Card from My Favourite Podcast Hosts!

I checked my mail this morning and discovered an envelope from Jay and Miles of Jay and Miles X-Plain the X-Men. I couldn't be more thrilled to find the card and foil sticker inside.  

Apollo Lemmon

Wall Changing

For the past 6 years home has been a warm orange, but today I started stripping my walls to repaint. I'm looking forward to verdant green.

Apollo Lemmon

During the busiest months of my year, I of course decided to detour into making a Known site.

Apollo Lemmon

Kimchi Pancakes

1 min read

Image Source: Nagyman
Image Source: Nagyman

While it was my intention to write about delicious vegan foods for each day of September, I was derailed by a number of  distractions and obligations. Here's one last recipe for the month.

My roommates and I got together Sunday evening for a house dinner. My contribution, along with some simple brown rice, was a big batch of kimchi pancakes. For the recipe I used to make kimchi, see "A Kimchi Commencement".

Ingredients:

  • 2 cups kimchi
  • 6 tbs kimchi liquid
  • 1 medium sweet onion, diced
  • 1 cup chickpea flour
  • 1/2 cup water
  • 2 cloves crushed garlic
  • 2 tbs coconut oil or olive oil


Directions:

  1. In a large bowl combine all ingredients and mix until batter evenly coats kimchi.
  2. Heat a pan on medium heat and add oil.
  3. Pour mixture onto pan and spread until thin.
  4. Flip when underside is golden brown and crisp.
  5. Cook the other side until similarly crisped.
  6. Serve and enjoy.

Apollo Lemmon

A Casserole Invention

2 min read

Sunday my sister +Ilea-Rose Davis will be hosting a housewarming potluck at her new house, and I decided to concoct a casserole from grains, beans and seeds I had in my cupboard. This was an experiment, but it turned out fairly well. This made enough to fill one large casserole dish and one small dish, so scale back if you need less.

Ingredients:

  • 2 vegetable bullion or stock cubes
  • 3 cups oat groats (uncooked)
  • 3 1/2 cups tomatoes, diced
  • 5 cups black-eyed peas (cooked)
  • 1 large red onion, diced
  • 3 1/2 cups tomatoes, crushed
  • 1 cup quinoa (uncooked)
  • 1 1/2 cups vegan sour cream
  • Sriracha sauce and crushed garlic to taste.

Directions:

  1. Bring 9 cups of water and oat groats to a boil.
  2. Reduce to medium heat, add one bullion cube, stir often and remove from heat once all water is absorbed.
  3. Layer groats on the bottom of the casserole dish.
  4. Add a layer of diced tomatoes.
  5. Add crushed garlic and sriracha in this layer (or any other, if you wish).
  6. Add a layer of black-eyed peas. (Soak and cook these first if being made from dried beans.)
  7. Sauté the onion.
  8. Mix onion with crushed tomatoes and add as the next layer.
  9. Bring 2 cups of water to a boil, add one bullion cube and quinoa.
  10. When the quinoa is translucent and the spiral has appeared, remove from heat, cover and let stand 5 minutes.
  11. Add a layer of quinoa.
  12. Add a layer of sour cream.
  13. Heat an oven to 350 F and bake for 20 minutes.

Apollo Lemmon

A Grilled Cheese Trio

1 min read

Halifax has been bombarded by a tropical storm today, and on a rainy day I can't think of a better comfort food than a vegan grilled cheese sandwich. I decided to make three varieties of grilled cheese sandwiches tonight and each was uniquely delicious.

Ingredients:

  • A loaf of garlic bread
  • Daiya cheddar style slices (or another vegan cheese slice)
  • hummus (I used garlic hummus)
  • Earth Balance (or another vegan margarine)
  • pickles (I used bread and butter)
  • Veggie Breakfast Links (or another vegan sausage)


Directions:

  1. Heat a cast iron pan on medium heat.
  2. Slice off two thin pieces of bread.
  3. Put a slice of cheese on each slice of bread.
  4. Add one of the following combinations on one side:
    1. pickles and hummus
    2. hummus and breakfast links sliced lengthwise
    3. hummus
  5. Place the other side on top and spread margarine on top.
  6. Flip the sandwich onto the pan and spread margarine on the other side.
  7. Flip the sandwich once the underside is browned.
  8. Once both sides have browned, remove from the pan and enjoy.


Apollo Lemmon

A Kimchi Commencement

2 min read

Some of my favourite people have been making kimchi around me for a long while, but I'd never tried my hand at making the delicious, spicy pickle-like Korean delight. That has changed in an evening and now I have a collection of jars a-fermenting. I modified a recipe from theKitchn titled "How to Make Easy Kimchi at Home" to accommodate my local grocery store's disappointing selection of produce and my desire to simplify the process. It makes enough to fill a 1 quart or 1 litre jar.

Ingredients:

  • 1 two-pound cabbage (Use napa if you can; I used a green cabbage)
  • 1/4 cup table salt
  • 1 tbs grated garlic (5-6 cloves)
  • 1 tps grated ginger
  • 5 tbs red pepper flakes (gochugaru)
  • 8 oz or 225 g radish, diced (Use daikon if you can; I used a European radish)
  • 4 green onions or scallions, diced
  • water (use spring water if your tap water is chemically treated)


Directions:

  1. Quarter the cabbage, cut out the core and cut the cabbage into 1-2 inch x 1 inch pieces.
  2. Place the cabbage and salt in a large bowl. Massage the salt into the cabbage to cover uniformly.
  3. Add water to submerge cabbage, cover with a weighted plate and let stand for 2 hours.
  4. Rinse the cabbage 3 times with cold water, drain through a colander for 20 minutes.
  5. Combine the garlic, ginger, pepper flakes and about 3 tbs water. Mix to form a paste, adding water if needed.
  6. Press out any remaining water from the cabbage and mix with radish and green onions in a bowl.
  7. Add the paste and massage it into the vegetables until they are uniformly coated.
  8. Place the vegetables into the jar, pressing down firmly with each handful. Leave about 1 inch from the top. Add water if the vegetables are not completely submerged in the brine.
  9. Seal the jar with the lid and place on a plate or bowl to catch any overflow as it ferments.
  10. Check the jar daily and press down the vegetables to keep them submerged.
  11. After about 5 days, taste the kimchi. If it is strong enough for your tastes, refrigerate and enjoy. Otherwise, keep going and check it each day. It ages well, so give it as much time as you like.