I have spent the last 3 weeks trying to update the blog and failing. I was tempted to screencap all of the drafts that are in the queue as evidence, but instead I’d rather focus on the present. With each of these posts I tried to answer the question of why I wasn’t writing – which was easily answered since I wasn’t cooking. I tried to blame it on winter doldrums or a lack of ambition – both of which were lies. The reality is that it’s really hard to be excited about food when you’re struck with morning sickness.
My emotions ran high at the though of ginger ale and unsalted saltines. Unsalted saltines might be the worst invention ever, but at the time they kept me moving along. I faithfully munched on them before getting out of bed in the morning, as I sat on the subway, when I got off the subway, and even when I got up too quickly from my desk at work. I still managed to get sick.
After eating all of those braised carrots, I still wasn’t sick of them. And there was still a lot of snow on the ground, so going to the grocery store (yes, even a walk across the street seemed like too much!) was out of the question. I thumbed to the next page in the carrots section and saw how you can develop the dish further. I was determined to get through my large bag of carrots.
I’ll be the first one to tell you that I am very lucky. When I met Justin, he quickly adopted my vegan diet without me asking him to. This made dating both very easy, but also a little funny as he tried to learn the New York vegan ‘scene’ quickly. We had a few memorable meals at the high and low ends of the spectrum – going from Blossom to Foodswings easily. In between it all, we took turns cooking. I made things like vegan tempeh reubens, while he made macro plates with quinoa and lots of veggies.
Maybe chips and dip don’t count since we were on our honeymoon, but this was a great break!
Two years later, Justin ended his vegan experiment and began to add some fish to his diet. I asked to keep our kitchen vegan (while ignoring the tins of sardines that sit in our pantry) and it’s worked out well for us. I know a lot of people are not so lucky as to be able to keep their household ‘kosher’ in this sense. For me, it makes it that much better because it means that I don’t have to worry that the cast iron skillet is being used for anything that I don’t want – like pork fat!
But this makes date nights a little bit trickier. Where before we’d both want to go to a vegan restaurant (or one that had good options for vegans), now I find myself having to be more flexible. Sometimes it means a lot more salads, or ordering a few side dishes instead of one main course. Of course, in my mind the best date nights don’t even require going out to eat. My favorite evenings are when we come together and cook together – I’m always the designated onion and garlic chopper. Our kitchen may not be the most glamorous, but those meals do bring us together. And Justin still makes those tacos, by popular demand! What are your favorite date nights?
Posted in Dinner Talk
Tagged blossom nyc, cafe blossom, chips dip mexico, foodswings brooklyn, foodswings nyc, tempeh reuben sandwich, vegan cooking, vegan date night, vegan dating, vegan restaurants, vegan reuben sandwich
There was no way that I was going outside this weekend. Our office closed early due to the snowstorm, and I was grateful to get home when I did. When we woke up on Saturday, there was no way that I was going out for groceries. Justin cobbled together breakfast for us, and later when I got ready to cook, I found myself staring at a very large bag of carrots. I started with the simplest variation (braised carrots) and will go through the variations as the week progresses. Please say hello to my first ever carrot week! I promise it will not be as boring as it sounds and instead you might find something else to do with carrots other than carrot-ginger soup.
The first of the carrot meals – braised carrots.
Posted in Carrots, Recipes, Vegetables
Tagged braised carrots, carrot ginger soup, earth balance, seitan cutlets, snowstorm cooking, vegan braised carrots, vegan carrots, vegan cooking carrots, vegan french cooking, vegan julia child
Most of New England is getting hit with a big snowstorm today. There’s nothing that I love to eat more on cold, wintry days like this than soup. Really early on in the blog, I went on a soup kick. Soups are some of my favorite comfort foods, with the tomato soup my dad used to make being number one. That tomato soup got me through wisdom teeth being pulled out, lots of cross country races in high school, and everything in between.
Posted in Recipes, Soup
Tagged cold weather cooking, french cooking, garlic soup, julia child, mushroom soup, potato leek soup, slicing mushrooms, slicing mushrooms thinly, vegan french cooking, vegan julia child, vegan mushroom soup, vegan potato leek soup, vegan soup, winter cooking