the whole plate.

I’ve determined that I have three kitchen personalities.

There’s the planner, who mulls over flavors, carefully considers which would be the best trios or pairs, determines if the concept would be best suited to blending, roasting, caramelizing, or simply mixing on a plate.

Then, there’s the lazy cook, who throws the refrigerator’s contents together with the main goal being “eat as soon as possible.”   The lazy cook, obviously, is closely related to the hunger monster.

And finally, there is the spontaneous chef: the one who thrives in the moment.   Though this one doesn’t feel like being bound to a recipe, even when it’s of my own creation, she still wishes for a flavorful, interesting plate.  

Her creations don’t always go well.  Last month, I whipped up a less than pleasing curry for myself while spending the weekend at my parents’, and my haste throughout the process didn’t allow much flavor to come through.  [Although, according to my mom, the leftovers were quite tasty].

Sometimes, though, this kitchen character scores.  The best meals really can be the ones you dream up in the moment, a blend of the ingredients on hand, no planning or extra thought required.  A little foresight goes a long way too: over the weekend, I had cooked up a big batch of wheatberries and baked a block of tempeh, and that preparation allowed this meal to come together in just a few short minutes. 

I packed this quick salad to-go, combining the speed of the lazy cook and the thoughtfulness of the planner.  By lunchtime, I was pleasantly surprised: inside my tupperware was a dish I found incredibly refreshing, surprisingly flavorful, and perfectly satisfying. 

arame, tempeh, and wheatberry salad

• 1/2 c cooked wheatberries
• 1/3 block tempeh, baked for 25 mins at 350 and cut into 1/2″ cubes
• 1 c arame, soaked in water for 15 mins and drained
• 1/4 c dry roasted cashews
• 2 carrots, shredded
• 1/2 c sprouts
• 1 t white miso
• 1 t sesame oil
• 1 T seasoned rice vinegar
• 1/2 T agave

Whisk together miso, sesame oil, rice vinegar, and agave. Toss with remaining ingredients. Chill minimum one hour to allow flavor to blend. Serve as is or on top of your favorite greens.

A win for spontaneity, most definitely.

What’s your kitchen personality?  Planner?  Recipe-follower?  Inventor?

Related posts:

1. health foods.
2. chop, stir, fry, eat.
3. kitchen magic.