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Now you’re cooking

July 6, 2011

At this point, one year later, everyone who knows me has been briefed as to this other world I occupy. But I like to imagine that anyone I had over for dinner that didn’t know the menu is vegan wouldn’t suspect anything because the food is just so……normal, and filling, and, I’m told, good. It’s not that I don’t want people to know, on the contrary I want them to know how easy it is to eat this way. Meat was always the guest of honor on the plate. The onions, celery, carrots, potatoes, and tomatoes were merely co-stars in a supporting role. But on their own they compliment each other in a wonderful vegetable chorus. You just can’t get a bad combination. I start almost every dish sautéing onion and celery for their flavor and crunch. Potatoes add substance, and their starch becomes a thickener for the surrounding sauce. Carrots and peas are a sweet and colorful duo. Vegetable broth and canned tomatoes form the liquid of soups, and the sauces in chili, curry, and any number of unnamed vegetable concoctions formed in a skillet with whatever I have on hand. Soy sauce, curry powder, coconut milk, and chili powder, are the defining touches that add flavor or an ethnic flair. Serve almost everything over or next to brown rice, add a salad and you’ve got a great and filling meal. Give it a try!


From → Vegan

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