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 [...]]]> 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?

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I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect. [...]]]> New GoBackpacking post!

I made something yummy last night.

It was one of those perfect culinary evenings.  The idea popped into my head last week, when I was filling out Brooke‘s survey, and the produce required basically made up the only items on my grocery list this week, as I head to Connecticut tomorrow.

The timing of everything was perfect.  I chopped the last piece of squash just as the curry finished toasting.  The oven buzzer rang just as I loaded the final plate into the dishwasher.  Even though I was snacking on roasted cauliflower as I cooked [what, normal people don't do that?], my stomach began to growl just as I was stirring in the finishing touch of kale.

It was simple, relaxing kitchen magic: the ideal way to unwind on a Monday evening.

autumn coconut cashew curry

• 2 T coconut oil
• 2 c brussels sprouts, quartered
• 2 c almond milk
• 1/4 c cashews
• 2 T dried, unsweetened coconut
• 1/2 c onion, chopped
• 1 clove garlic, minced
• 2 t curry powder
• 1 c chickpeas
• 1 c winter squash, cut into 1″ cubes
• 1 c sweet potatoes, cut into 1″ cubes
• 6 c kale*
• salt and pepper

*not really a necessary component – I just add greens to everything.

Preheat oven to 400.  Toss brussels sprouts in coconut oil; roast for 20 minutes.

In blender or food processor, blend cashews and coconut until paste forms.  Add almond milk; blend until well combined.

In medium pot, sauté onion until browned.  Add garlic, sauté 30 seconds.  Add curry, sauté another 30 seconds to toast.  Add chickpeas, squash, sweet potatoes, and almond milk mixture.  Bring to a boil; lower heat and simmer, covered, 15-20 minutes.  Add brussels sprouts; simmer about 10 minutes.  Add kale; when bright green and wilted, remove from heat, stir in salt and pepper to taste, and serve.

Oh, deliciousness.  I wish it had photographed a bit better, but there is a nice amount of sauce at the bottom, which is extra wonderful.

I know most people aren’t feeling the urge to cook right now, with elaborate menus in their Thursday futures.  But as traditional Thanksgiving food [save for pumpkin pie] ranks rather low on my list of likes [more on that later], I’m happy to get some good home-cooking in before heading out of town.  

What is your idea of kitchen magic?

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pecan cashew butter [1 c raw pecans, 1 c raw cashews]

Sure, there are some fine seeds out there to fill the void.  I enjoy pumpkin seeds, and I do love some tahini.  I’ve tried sunflower seed butter, and it [...]]]> My best friend is allergic to nuts.  Honestly, I have to mourn her empty life.

pecan cashew butter [1 c raw pecans, 1 c raw cashews]

Sure, there are some fine seeds out there to fill the void.  I enjoy pumpkin seeds, and I do love some tahini.  I’ve tried sunflower seed butter, and it wasn’t bad.  But a life without cashews?  Hazelnuts?  Walnut pesto?  Almond butter?  Sad.

banana cashew butter, panini-style [1/2 c raw cashews, 1/2 ripe banana]

I remember when my friend was only allergic to peanut butter.  I brought a peanut butter sandwich (jelly-free; preserves bore far too much resemblance to fruit) for lunch every day from the ages of 9 to 11.  And yet, she stuck by me as her allergic list and stash of medications in the school nurse’s office multiplied.

roasted cinnamon pecan butter, on oatmeal [2 c dry toasted pecans, 1-2 T cinnamon]

In high school, the allergies took on a bit more purpose.  ”Mr. Smith, Mallory might-maybe-possibly be breaking out in hives.  She might-maybe-possibly need an escort to the nurse.”  Being excellent and dedicated students, we were easily excused.

tamari almond butter, as a vegetable dip [2 c tamari almonds]

As my health habits developed, I’ve often wondered how I’d live this life if nuts were a danger.  Sure, there would be avocados, olive oil, coconuts, and seeds to fulfill my healthy fat requirements.  But the variety and the possibility would be vastly depleted.

agave brazil nut butter, with banana and cinnamon [2 c dry toasted brazil nuts, 2 T agave, 1-2 T canola oil]

Thankfully, I am lucky to be excluded from the one percent of our population who can’t expose themselves to a whiff of nutty aroma.  I suppose I can assume the responsibility of consuming nut butters for both myself and to make up for Mallory’s loss.

It’s a tough job, but I think I’m up to the task.

What’s your favorite way to eat nut butter?

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It was sort of a spin on my go-to formula, with a twist from some sauce.

I started with the veg:

eggplant, zucchini, mushrooms

While [...]]]> The simple knowledge that I was going to make this dinner was all I needed to keep me motivated for 9 hours on my feet today.

It was sort of a spin on my go-to formula, with a twist from some sauce.

I started with the veg:

eggplant, zucchini, mushrooms

While sautéing, I whipped up a batch of peanut sauce.

with extra ginger

Then I cooked up the last of my soba noodles, saving the garnishes for last.

cashews, soba noodles, basil

I tossed all the deliciousness together and fridged it for about an hour.  There was some wine consumed in the meantime.

Digging in was worth the wait.

Do you ever dream of a meal all day? 

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