Wednesday, February 3, 2016

Ben & Jerry's Now Has Vegan Ice Cream!

I made my daughter laugh out loud today.  As she will, she was scrolling through a news feed and announced, calmly, "Ben and Jerry's now has vegan ice cream,"

"What!?" I exclaimed, agog, jumping back.

"Wait,"  she said, laughing, as she began switching to photo on her phone, "can you do that again?"

I love being a source of entertainment for my daughter and her friends, but I declined this particular command performance.  Then I explained my dramatic response to this happy news. Nostalgia:  Ben & Jerry's reminds me of my first taste of adulthood, living in the big city as a single girl.  It was really out of my budget -- a special treat.  When I opted for a vegan lifestyle so very many years later, treats like Ben & Jerry's were among the very few things I did miss.  The truth is, for health reasons I've got no business going back down that road.  The sugar will addle my brain, I know.  Still . . . it's nice to know it's out there!  If I try it I'll post a photo and share my thoughts. Check the link:
Ben & Jerry's now has vegan ice cream

Wednesday, January 27, 2016

Delicious Food Is Pretty

I've been having fun with color this winter.  This salad of a different color, comprised of purple kale, purple cabbage, radishes, carrots, pumpkin and sunflower seeds was delicious with a Vitamix-ed dressing of tahini, capers, garlic, lemon and dijon mustard.

These sauteed mushrooms with tarragon tasted even better than they look in this photo.

A pop of color or careful attention to garnishing can help to jar the palate from it's mid-winter doldrums.  

Wednesday, January 20, 2016

Oh Holy Moly

Sometimes I realize I sure can cook.  In all honesty this most fabulous of meals doesn't really represent cooking skills, per se, but rather an innate knowledge of what tastes good and how to pull it together.  I wish you could taste it because I cannot possibly convey in words the deliciousness.  The photos might give you an idea, though.

The whole thing was quite an exercise of laziness and waste-not-want-not.  I bought a boxful of very pretty artisanal dried pasta from Target and cooked it according to directions, in only slightly boiling water, and not for very long.  In another pan, I sauteed zucchini, mushrooms, onion and garlic in olive oil until translucent.  I pulled out the rest of my leftover colorful greens (bok choy and rainbow chard), stirred them into the pan with more chopped kale and marinated olives -- kalamata and briny green.  Finally, a couple of tablespoons of marinara and a splash of veggie broth kept the food from drying out as it warmed in the pan.  I thought of adding a little tamari but, after tasting, decided against it.  So much delicious flavor and texture didn't need anything else.

I normally avoid gluten, but have found pastas to be less offensive to the system than breads, so I do indulge periodically.  This gem was a worthy vehicle for piles of beneficial and varied veggies.

Seriously, so good -- there's just enough left over for breakfast.

Monday, January 18, 2016

More Colorful Greens

You know me:  there are never enough greens.  Last night we enjoyed this lovely bowlful of baby bok choy and rainbow chard.  I think it's gorgeous in my grandmother's everyday china bowl.  This is one of a couple from this set which remain, and it's precious to me.  I have her formal china too, but I hardly ever use it.

These not-so green greens were lightly sauteed and then brightened with a few choice drops of ume vinegar.  Mmmm.