New issue of Hip Mama!

The cute FedEx guy just brought me so many boxes of this beautiful new issue of Hip Mama. Subscribe and I’ll send you one right away.

This issue features an inspiring interview with the super-pregnant Michelle Tea, personal essays on parenting young adults, getting knocked up DIY style, talking to our kids about racism, and so much more. There are yummy potato recipes, etiquette from Punk Rock Miss Manners, and a genderqueer paper doll no family should be without.

SUBSCRIBE & you’ll get this issue and 3 more.



Portland Writing Intensive

Portland Writing Intensive with Ariel Gore

Ariel is teaching her first in-person workshop in ages… and it’s in Portland, Oregon…

May 18 – 20

May 18: 4 to 8 pm

May 19: 4 to 8 pm

May 20: 4 to 7 pm


Three evening of inspiration, writing, feedback, food.
Produce powerful new writing, vanquish creative blocks, revitalize a half-done project or start something brand new.
Appropriate for beginning and experienced writers—and all of us in between.
We’ll feed you a light dinner each evening so you don’t have to worry about anything but your words.
Ladd’s Addition area.
Class size strictly limited, so please sign up early.

Comfort Food

Green Bean Casserole

New prose by Jessica Lawless 


1 bag frozen French cut green beans

1 can Durkee’s French fried onions

1 can Campbell’s condensed cream of mushroom soup

¾ cup of milk

Pepper to taste


Preheat oven to 350. Mix everything together except the Durkee’s onions. Pour in half the onions mix, and bake concoction for 30 minutes. Pour rest of onions on top and bake for 5 more minutes


My mom didn’t cook. Much. She had a few specialties, hamburgers on a bun–where she spread the raw meat on the enriched white buns and put them under the broiler, haroset at Passover, matzoh ball soup from a box at Hanukkah, and green bean casserole on Thanksgiving.

She stopped making all of these when I was sixteen.

That’s when she started a macrobiotic diet.

I wasn’t going to give up the French fried onions so I took over making the green bean casserole.


Years later, even though I wasn’t on speaking terms with my family I still made the casserole.

I brought it to my first queer family alternative Thanksgiving. We had the meal on the Saturday after Thanksgiving as a protest against the racist, colonialist, nationalist, patriarchal holiday. Everything was vegan and locally grown.

Fresh green beans

Fresh Portobello mushrooms

Fresh Garlic

Fresh thyme

Fresh sage

Rice milk


Measure and mix everything to taste. Bake for 30 minutes. Crumble gluten free tapioca bread across the top and bake for 10 more minutes.

I’ve been on speaking terms with my mom for longer than I wasn’t. Though the thing we can talk about without tension is our cats. I haven’t been to her house for Thanksgiving in over twenty years but we do talk menus. She buys the Tofurkey from her local co-op and heats it up. I make the green bean casserole.


Fresh green beans

Fresh mushrooms

Sautee in vegan mushroom soup

Dried sage and thyme

Fresh rosemary

Almond milk


Mix ingredients together. Add in one can of French’s French fried onions. Bake for 30 minutes. While casserole is baking eat half of the second can of French’s French fried onions. Add other half of can of onions to top of casserole Bake 7 more minutes. Take digestive enzymes to deal with onion allergy.

New zine from Ariel

I made a new zine called On the Mend. It fits in your pocket and has stories and drawings and recipes for pie and cupcakes and New Mexican red chile sauce. Not to mention advice from Punk Rock Miss Manners…

You can get a copy for $4 (free shipping). Beautifully printed by Scout Books at Pinball Publishing in Portland, Oregon. Thanks for ordering.

jill elliott’s aloo saag

You’ll need:

1 lb fresh spinach
3 medium potatoes (about 1 lb), peeled and cut in 1-inch cubes
1/4 C oil or clarified butter
2 tsp mustard seeds
1 lg onion, peeled and thinly sliced (about 1 1/2 cups)
2 lg garlic cloves, peeled and smashed
1 tsp ground coriander seed
1 tsp paprika
1/4 tsp ground cardamom seed
1 Tbs peeled, minced, fresh ginger
1 tsp ground black pepper
1/4 tsp cayenne
salt to taste

Chop your washed spinach coarsely and put in a large pot. Add potatoes, cover with water, and bring to a boil. Simmer until potatoes are tender. Meanwhile heat the oil or clarified butter in another large, deep saucepan. Add the mustard seeds and cook them until they start to hop and pop. Add sliced onion and garlic and saute quickly over fairly high heat until translucent, stirring often. Add all the spices except salt and saute a minute more.

Remove from heat. When the potato mixture is tender, drain it in a colander over the sink. Reheat the onion and spice mixture, add the potato-spinach mixture, and gently stir to blend. Taste and add salt as desired. Simmer over low heat about 10 minutes, until the mixture is fairly dry and the spices have been absorbed by the vegetables.

Delicious served with rice, garlic naan and raita. Yum.

Sage Frittata

Ok, I know this isn’t vegan, but the chickens won’t stop laying eggs and somebody’s got to eat them. We also had a huge bag of sage… What to do with it all?

We used non-dairy cheese and “original” Silk creamer and Earth Balance, and even the dairy-fools at the table asked for seconds. Still, I’m sure you could substitute cow-dairy stuff if you had to.

Half a white onion, diced.
One or two cloves of garlic, chopped.
1 tablespoon Earth Balance or oil
6 – 8 eggs
1 tablespoon grated parmesan–we used Galaxy Nutrition Vegan Grated Parmesan
1/2 cup shredded mozzarella–we used Daiya mozzarella style shreds–the best
1/4 cup almond milk or unflavored Silk creamer (or whatever kind of milk you like)
A big pinch of salt
About 14 sage leaves, chopped

Now, preheat your oven to 375.

Saute your onions and garlic in Earth Balance in a big iron skillet. Once the onions are translucent, you can turn off the heat. In a separate bowl, beat your eggs and add the rest of the ingredients. Pour that over your onions and pop it in the oven for about a half an hour, or until set.

Of course it never hurts to serve it with a little hot sauce.

Weekend writing intensives in Berkeley, Iowa City, Baltimore, and Plumas County

COMFORT FOOD (In Person!) INTENSIVES with Ariel Gore

Iowa City – Balitmore – California Sierra Mountains

You only need a few things to stay alive: Comfort food made with love, hot tea & creative work. We have all three… join us for a  weekend writing workshop with Ariel Gore in Berkeley, Iowa City, Baltimore, or Plumas County…

In these writing intensives, you’ll get that creative jolt, produce new material, get feedback on stories new and/or in-progress, and remember why you wanted to be a writer.

Inspiring, creating, writing, eating delicious vegan comfort food…


IOWA CITY February 17-20

$175 includes your homemade vegan comfort food

Friday, February 17, 6 – 8 pm

Saturday, February 18, 1 – 4 pm+

Sunday, February 19, 1 – 4 pm+

Monday, February 20, 10 am – noon

Class size is strictly limited, so please sign up early!

$55 deposit saves your spot


*   *   *


March 16-19

$155 includes your homemade vegan comfort food

Friday, March 16, 6 – 8 pm

Saturday, March 17, 1 – 4 pm

Sunday, March 18, 1 – 4 pm

Monday, March 19, 10 am – coffee and cocoa writing & wind-down

Class size is strictly limited, so please sign up early!

$55 deposit saves your spot


*  *  *

MOUNTAIN WORKSHOP (Plumas County, California)

April 13-15

$155 includes your homemade vegan comfort food

Friday, April 13, 6 – 8 pm

Saturday, April 14, 1 – 4 pm

Sunday, April 15, 1 – 4 pm

Class size is strictly limited, so please sign up early!

$55 deposit saves your spot

Vegan Mac n (Butternut) Cheese

This gf vegan mac n cheese is, I’d venture to say, better than the real thing.

My roommate put tuna on hers last night and said it was Just like grandma used to make! I guess that ain’t vegan anymore, but still 100% yummy.

Mac & Butternut Cheese

You’ll need…
A large butternut squash
1/2 cup almond milk
4 tablespoons nutritional yeast
the juice of half a lemon
4 tablespoons smart balance
4 cloves garlic or 1 teaspooon garlic powder or onion powder
1 teaspoon salt (or to taste)
a little pepper
A box of quinoa macaroni or shells — 8 oz. for a decadent amount of cheese, a pound for less cheese love.

So you’ll preheat your oven to 350. Put the butternut squash on a cookie sheet in the middle & bake it for about an hour or an hour and a half. Let cool slightly, then cut in half.

Scoop out the seeds (these can be roasted just like pumpkin seeds if you like) and then scoop out about two cups of the butternut flesh into a food processor or a blender or your big bowl.

This is going to leave you with about half of a cooked butternut squash. I don’t know what you’ll do with that. Probably make more mac and cheese tomorrow.

Anyway! To the butternut, add the almond milk, nutritional yeast, smart balance, garlic or powder, lemon, and salt. Pure or mash that until it’s super smooth and creamy.

Now just cook your quinoa macaroni or shells according to the package instructions, and drain well. Let cool for just a few minutes, then spoon on your “cheese” and stir until coated.


Here’s a crazy vegan cocktail that’ll clean out your system for a quick story-telling.

Step 1: Juice a beet. Or go to your local juice bar and tell ’em you want a cup of pure beet juice, please and thank you.

Now, your beetini is one part beet juice to two parts vodka.

Add a little horseradish, bitters, and caraway seeds.

Serve with a salted rim.


And, of course, hold the vodka if you don’t go in for that kind of thing.

fresh taco wraps

You don’t have to be a vegan raw foodist to love my Raw Tacos

We recently had artist and creative coach Serena Barton over. She isn’t a raw foodist–or even a vegan–but she had to have the recipe!

In the warm last days of summer, you don’t have to be a crazy purist to love my taco wraps. Ok, so it’s a few more ingredients than your average snack. But it’ll give you the quick protein you need to meet your deadline.

And a good excuse to just keep writing instead of eating dinner…

Adapted from Ani Pho’s recipe.

We’re going to make a vegan raw food “cheese” and a vegan raw food “meat,” then layer them into about eight romaine lettuce leaves like the leaves are the “taco shell.” Garnish with a few slices of avocado & about 1 cup of green tomatillo salsa.

To make your “cheese” you’ll combine in a food processor
2 cloves garlic
1/2 teaspoon sea salt
1 cup raw cashews
the juice of one large lime (or two small)
1/2 cup cilantro leaves
1/4 cup water

Process all that to mix well and set aside.

Now, to make your “meat” you’ll combine in a food processor:
1 cup raw pecans
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/2 teaspoon bragg’s essential amino acids or soy sauce or tamari
a pinch of sea salt

Process all this until it has the vague consistency of meat (rather than overdoing it so it looks like nut butter).

Layer, wrap, and serve yourself.