Meal Thirteen: Christine

For meal thirteen, I trekked to UM’s North Campus, enjoying a bit of the natural view as I got my game face on to cook for Christine.

Christine wielding my 14-inch saucepan. She's pretty tough. My saucepan. And Christine.

The Menu:

– Penne Pasta with the Bestest Pesto, from the Post Punk Kitchen

– Ratatouille from Vegan on the Cheap by Robin Robertson (And suggestions for leftovers!)

– Pumpkin Cheesecake Reprise from last week’s meal with Will and Kim

The Bestest Pesto

The Post Punk Kitchen’s Bestest Pesto’s name is not misleading. It utilizes walnuts, pine nuts, and fresh basil to create a simply delicious pesto that would not leaving anyone craving a dairy-laden pesto. Check out the recipe here. I served mine over penne.

Pesto and Penne, the perfect pairing.

Don’t be afraid to make your own pesto! Fresh pesto, in my experience, is something that can not be replaced by a pre-made version. The only time consuming part of making the pesto is roasting the nuts which takes ten minutes and can be done while prepping the rest of the meal. Having a food processor or quality blender to blend everything is a must, though. I struggled with a cheap blender that just would not blend the basil leaves before I invested in a food processor. I use my VitaMix now, but there are less expensive blenders that are quality as well. Research your appliances before buying them!

Ratatouille served once, twice, three times.

Ratatouille joins the feast.

I thought I would give a classically vegan dish–ratatouille–a swing for this week’s Meal with MelRob. All was good and well..until I was faced with a daunting amount of leftover ratatouille which, after the third ratatouille dinner, got pretty old. So, I decided to reinvent the dish; first into a vaguely Southwestern dish and second into a minestrone soup. Reinventing the dish may have been my favorite part of this meal–it was easy, frugal, and left me feeling resourceful and creative. Read on for the recipe and my leftover suggestions!

Ratatoille Recipe:

From Vegan on the Cheap, p. 67, by Colleen Patrick-Goudreau

Ingredients:

• 1 large-size, globe eggplant, cut into 1/2 inch (1 cm) cubes
• 2 tablespoons olive oil or water
• 2 medium-size or 1 large-size red onion, cut into 1/2 inch (1 cm) cubes
• 2 medium-size zucchini, cut into 1/2 inch (1 cm) cubes
• 2 red (or any color) bell peppers, cut into 1/2 inch (1 cm) squares
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 1 cup vegetable stoc
• 4 tomatoes, seeded and roughly chopped or 2, 15-ounce cans of fire roasted tomatoes (I used the fire roasted tomatoes, canned)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
• 1 teaspoon chopped fresh parsley
• 2 teaspoons chopped fresh marjoram (or 1/2 dried oregano and 1/2 teaspoon dried marjoram)
• 2 bay leaves
•  3 cups cooked white beans or 2, 15-ounce cans, drained and rinsed
•  salt and pepper to taste
• 1/2 cup fresh basil, finely chopped
• Kalamata Olives, pitted and chopped for garnish (optional)

Directions:

1) Steam cubed eggplant for 10 minutes until soft–not mushy. In a very large sauté-pan, heat olive oil to medium and add onions. Cook onions until soft, about 5 minutes, stirring, then add zucchini and peppers for an additional 5 minutes. Add steamed eggplant for another 5 minutes.

2) Add garlic and cook for 30 seconds, until fragrant. Add wine and stock, bring to a boil, and then reduce heat to medium-heat, stirring in herbs (with the exception of the fresh basil) and tomatoes. Reduce heat and cover, simmering gently for 15 minutes with the occasional stir.

3) Add beans to skillet, stirring, and cook uncovered until veggies are tender, but not mushy, and liquids have thickened, about 5 minutes. Season with salt to taste.

4) Remove from heat and stir in basil. Serve warm or at room temperature, garnished with pepper and olives (optional).

A diverse array of veggies. Plants are pretty cool, huh?

Leftover Ideas: 

1) Bordering on Ratatouille (a dish with a Southwestern flare)

Additional ingredients:

– chili powder and any additional chili or fajita-esque seasonings like cumin, smoked paprika

– 1/2 frozen corn

– salsa

– rice or tortillas

Directions: Cook rice or have tortillas on hand to use as the serving base. Reheat around 4 cups of ratatouille in a skillet, adding around 1 tablespoon of chili powder and other seasonings to approximately 4 cups of ratatouille, as well as 1/2 cup or so of frozen corn. Cook on medium for around 10 minutes, making sure the corn is heated and the flavors have had some time to meld. Serve over rice or in a tortilla shell, and pour some salsa on top. Feel empowered.

2) MelRob’s Mish-Mosh Minestone

Fantastic colors, flavor--I liked this more than the original dish!

Additional Ingredients:

– A bit of pasta (I cooked about 1/3 of a standard box of rotini to add)

– Vegetable broth

– Either a couple of tablespoons tomato paste or crushed tomatoes (I used about a 1:3 ratio of crushed tomatoes to verge broth)

– a couple of carrots, chopped

– 1/2 quartered olives (kalamata olives preferred)

– A few teaspoons of additional Italian seasonings, paprika (Explore flavor, yourself, etc…)

– a handful of spinach

Directions: Take inventory of your fridge and consider adding any veggies or leftovers that you may want to throw into the soup. I grabbed a couple straggling carrots. Chop vegetables and cook in olive oil at medium heat until soft, about 10 minutes, in a large soup  pot. Add leftover ratatoulille to pot and fill with broth and tomatoes, crushed or paste, until the liquid covers the vegetable mix. Add seasonings, pasta, and olives and let simmer covered for around 30 minutes, giving the flavors time to mature.  Add handful of spinach in the final minutes. Pat yourself on the back for creating something out of “waste”. Enjoy with bread!

Pumpkin Cheesecake: Act Two

I'd eat this cheesecake any day, time, place.

A few times, I’ve frozen dessert from one week to serve it the next week. Because it can save me a couple of hours in the kitchen, and, if I don’t, I eat all of the leftovers alone in my room and feel bad about myself. Lez be real. The Cheesecake froze fantastically and I simply thawed in the morning of my meal in the refrigerator. Check out my last post here to get the recipe from the Joy of Vegan Baking.

Christine and charming roommate, Sarah--just another Meal with MelRob!

Meal Twelve: Will and Kim

I was ecstatic to cook a belated birthday meal for my friend Will and to additionally dine Kim, Will’s significant other whom I have had the pleasure of meeting on more than one occasion. Mita from Meal Three came along to help–she worked with me and Will two summers ago at the Bird Center of Washtenaw County, a wonderful gem of a non-profit where I like to get my bird on. This was one of my best meals.

Some teasers include: my first stab at vegan cheesecake, mind-blowing salad dressing from just four ingredients, and to-die-for curry, a one-pot creation.

The Menu:

– Spinach and Arugula Salad with ‘Honey’ Mustard Dressing from the Vegan Table (by Colleen Patrick–Goudreau)

– Coconut Rice Curry, with Chickpeas and Cauliflower adapted from Vegan on the Cheap, p.134

– Pumpkin Cheesecake from the Joy of Vegan Baking, (by Colleen Patrick–Goudreau)

Salads can be Mouthwatering: Photographic Proof

Spinach and Arugula Salad with "Honey" Mustard Dressing

I’m having a torrid love affair with this vegan “honey” mustard dressing which makes me crave huge salads. It tastes like standard honey mustard dressing and, with a mere four ingredients, takes only a few minutes to whip up. I try to whip up bit of homemade dressing  for the week ahead and store it in a tupperware container in the fridge. The texture of vegetables can really change the taste, particularly in salads where the raw veggies are utterly exposed. I prefer my carrots ribboned with a peeler (this is an easy feat!) and my papers cut into long and thin strips. And a few roasted nuts go a long way!

Salad ingredients:

– (around) 1 lb of spinach and arugula (I recommend a bit more spinach than arugula because arugula is a bit spicy for some)

– 1 pepper–red, yellow, orange OR a combination for aesthetic draw– cut into thin strips

– 1/2 onion (I used yellow) cut into thin rings

– 2 carrots, ribboned via peeler

-1/4 cup almonds, chopped and roasted

“Honey” Mustard Dressing Recipe: 

Compliments of the Vegan Table by Colleen Patrick-Goudreau

– 3-5 tablespoons agave nectar (I used 3 tablespoons and it was plenty

– 3 tablespoons dijon mustard

– 2 tablespoons of rice vinegar

– (optional) 1 tablespoon of olive oil (I added this!)

Whisk or stir ingredients and drizzle over salad–a little goes a long way!

What happens when salad meets dressing. Magic.

Queen Curry, with Chickpeas, Coconut Milk, and Cauliflower:

I adapted this recipe from Vegan on the Cheap, adding a bag of frozen Cauliflower from my winter CSA for a little local flair and substituting a red curry paste for most of the curry powder, ultimately dubbing it “Queen Curry”. This one-pot meal was easy to throw together and the only real time constraint entailed waiting for the rice to fully cook while the delicious aroma of curry with undertones of coconut fills the air. Be patient!

SEMPER SIMMER FI.

Ingredients:

Adapted from Vegan on the Cheap by Robin Robertson

– 1 tablespoon olive oil

– 1/2 minced onion

– 1 clove garlic, minced

– 1/2 vegetable stock

– 2-3 teaspoons mild or hot curry powder (I substituted curry paste here and added a bit of powder)

– 1 cup long-grain brown rice

– 1, 13-ounce can coconut milk, unsweetened

– 2 cups or 1, 15-ounce can of chickpeas

– 1, 15-ounce can of diced tomatoes (I prefer fire-roasted varieties)

– 12 ounces lightly steamed fresh cauliflower or a bag of frozen (I used locally grown and frozen from Locavorious!)

– 1/2 cup frozen peas

– 1/3 cup roasted cashews, unsalted (I omitted cashews to no detriment, figuring the salad already contained almonds, enough nuts for one sitting)

Directions:

1) In a medium to large saucepan, heat oil over medium heat. Add onion, cook until softened, about 5 minutes. Add garlic and curry power (or paste) and cook until garlic is fragrant, about 30 seconds.

2) Add rice, then stock and coconut milk, and bring to a boil over medium-high heat. Reduce heat until medium and season with salt to taste. Here’s the part that requires patience: cover and simmer until rice is tender, about 40 minutes depending on rice used.

3) Stir in cauliflower, peas, tomatoes, and peas. Season with salt and pepper to taste and add any additional curry seasonings if needed. Cook uncovered until frozen veggies are warmed and flavors have blended, about 10 minutes. Serve hot to hungry guests and garnish with cashews if using.

After some patience, the plated final product!

MelRob’s First (un)Cheesecake:

I am generally uncomfortable using a lot of processed foods in my cooking, but knowing Will’s favorite dessert was cheesecake gave me the courage to push my comfort and purchase Tofutti Cream Cheese. I also don’t like to have this on hand because I tend to eat all of it. By the spoonful. The result was delicious, but I think I could have baked it a tad longer. I also used a pre-made graham cracker crust that was on-sale at the Ypsilanti food co-op. #lazybaker

Pumpkin Cheesecake:

Compliments of the Vegan Table by Colleen Patrick-Goudreau (p. 92)

This picture disgraces the taste of this rich cheesecake!

Ingredients:

– 2/3 cup firmly packed brown sugar

– 1/2 teaspoon ground cinnamon

– 1/2 teaspoon ground ginger

– 1/8 teaspoon ground cloves

– 1/4 teaspoon ground nutmeg

– 1/4 teaspoon salt

– 4 1/2 teaspoons Ener-G Egg Replacer (equivalent of 3 eggs)

– 6 tablespoons water

– 16 ounces nondairy cream cheese, at room temperature

– 1 teaspoon vanilla extract

– 1 cup pumpkin puree (canned or homemade)

– 1 graham cracker crust (homemade or store-bought)

Directions:

1) Preheat oven to 350 degrees F. In a mixing bowl, stir brown sugar, spices, and salt together. In food processor or blender, whip egg replacer with water for a minute, set aside.

2) In large bowl of food processor or gradually with a hand mixer, beat cream cheese until smooth, about two minutes.  Add the sugar mixture slowly and beat until creamy and smooth, another minute or two. Add egg replacer mixture and beat for another minutes. Be sure to scrape the sides of your food processor or bowl as needed. Finally, add pumpkin and vanilla and beat until mixed. You have created cheesecake filling! Get it.

3) Pour filling into the prepared pie crust, baking cheesecake for 30 minutes. Then reduce the temperature of the oven to 325 degrees F and bake for another 10 to 20 minutes, or “until the edges of the cheesecake are puffed but the center is still wet and jiggles when you gently shake the pan.” I want to take a moment here to complain about this description provided by the Joy of Vegan Baking, which usually provides fantastic directions. My cheesecake was a bit underdone, but I only had this weird and (I found) vague benchmark to go on. I would aim for a firm jiggle in the center next time, but that might not mean anything to you. This is an instance in which trial and error/experience with a recipe would come in handy, but the cheesecake was delicious regardless. Good luck!

Aren't Will and Kim cute?

Meal Eleven: MelRob Makes YOUR Day–a Baking Venture

For this, the eleventh meal with MelRob, I did not technically cook at all. Instead, I whipped out my mixing bowls and measure cups, turned up the oven, and got my bake ON. Because I was also dog-sitting during this week of unusually warm March weather, I thought Meals with MelRob should hit the streets and share some food and dog lovin’ with as many people as possible. So I baked around seventy cookies and a pan of blondies, letting people know my whereabouts for an afternoon. You may recognize some faces from previous Meals with MelRob.

What exactly did my oven and I create?

The Menu:

– Chocolate Chip Mint Cookies from The Joy of Vegan Baking (the recipe can be found here, at Veggie Terrain as well)

– Chocolate Chip (and almond) Cookies from the Post Punk Kitchen

– Brown Sugar Blondies from the Cheeky Kitchen

– Peanut Butter Oatmeal Cookies from the Vegan in Bellingham

COOKIES, COOKIES, COOKIES, AND SOME BLONDIES, TOO:

All of these recipes can be found at the links above! The Chocolate Chip Mint Cookies are nearly everyone’s favorite–they magically stay soft and melt-in-your-mouth delicious long after they have traveled forth from the oven. The PB Oatmeal Cookies were savory and more hearty, perfect for non-chocolate lovers! I prepped a batch of cookie dough every night during the week to make baking everything manageable. Then, I sat down Thursday night and spent an hour and half rotating batches of cookies through my unreliable oven, watching it like a small child who has a tendency to choke on things.

EVERYTHING IS FINALLY BAKED. Do I have the patience to let it all cool off?

All packed up and ready to share! Thank you, tupperware.

My only complaints: I have a tiny oven with a fiery temper, the Blondies came out a bit dry, and the Chocolate Chip Cookies were a bit boring.

Finally, on Friends:

It’s taken me some time to get comfortable with my own sentiment–I really love and appreciate the people in my life and sometimes it’s easier to give someone a cookie than to tell them that. (And, it turns out people can get pretty uncomfortable if you gush about how much you appreciate them…)

Here are some of the shining faces I was able to capture of some of the friends I encountered during MelRob makes YOUR Friday! A few strangers are in the mix, too.

First, I stopped by the SAPAC office to drop-off some goodies. Jen and Alex were my first official guests!

Raina, Anne, and Carley were in the office, too!

Anna was my first guest at the Diag--what a smile! I look forward to cooking her Meal with MelRob in April.

The infamous dog who accompanied me and graced many with her presence on this Friday! I love Lexie.

I was delighted to see Meredith's face Friday afternoon.

MelRob looking awkward with some charming strangers who asked to pet Lexie and enjoyed a cookie!

Kevin and Melissa sat down for some sun. Precious.

My other friend Anna stopped by for a post workout treat, offered a wide smile.

Patrick and Ryan are charm incarnate.

MelRob gets a little lovin'.

Some of my favorites--Lauren and Tara.

Oh hey, it's J'Shung! He came by and we chatted about makeup for a bit.

Ethan and Matt! Stop stealing the show, guys.

Melissa came back for more, with Zoe in tow! DELIGHT.

Iconic Ionut and MelRob shot--one of my oldest friends and Meals with MelRob's number one fan.

Meal Eight: Melissa and Zoe

This week, I was privileged to enter the beautiful kitchen and cozy home of Melissa and Zoe. I know some pretty cool people and I will vouch for Melissa and Zoe being two of the coolest. Melissa worked in the same office as me and, having the same name, we decided to get to know each other. I then met Zoe when I agreed to help Melissa on an embarrassing video project, in which Zoe and I pretend to go on a disastrous first date rife with pet-related drama. Life is silly and I like birds.

Blah, blah, blah–you probably want to hear about what we cooked.

The Menu:

– Salted Edamame

– Broccoli (and Red Pepper) Curry Udon, from the Post Punk Kitchen

– Peanut Butter Blondies, again via the Post Punk Kitchen (I just can’t help myself–I am crushing on PPK hard)

Eager for Edamame:

I don’t know when I got hooked on steamed edamame, but it is now a fact of my life. Seaweed salad and edamame generally vii for my favor as appetizer of choice on Japanese-style menus. We boiled the frozen (locally-grown!!) edamame for about five minutes, drained, added a bit of sea salt, and snacked while cooking the main entree.

Melissa and Zoe, showing off the locally grown Edamame from my Locavorious farm share.

Edamame is just one of those veggies that is naturally delicious.

Oooooo, Udon with Broccoli, Red Pepper, and Curry to Boot:

I’m in love with the Post Punk Kitchen. The recipe for the Curried Udon dish we made is another gem from Isa and can be found on here–Post Punk Kitchen. We added red pepper to the mix for deliciously colorful results and had an array of garnishes including toasted sesame seeds, green onions, and bean sprouts.

Red peppers add color and character. I followed the directions on cooking the vegetables separately--cooking the onions and pepper together first in order to assure that all items were perfectly prepared and not mushy.

Just lovely.

Gathered garnish-green onions, bean sprouts, and toasted sesame seeds.

Final product.

Don’t Forget Dessert: Blondies

These absolutely scrumptious and simple Peanut Butter Blondies were crafted via the directions of the Post Punk Kitchen. Don’t leave yourself alone with a pan of these monster-ously delicious baked goods. Really, don’t.

Fresh from the oven!

Transferred to a plate! Hurrah.

My lovely and infinitely charming hosts, Melissa and Zoe.

Ruminations on Inspiration: 

At high noon on the day of this Meal with MelRob, I had no idea what to cook for Melissa and Zoe. So, I browsed the Post Punk Kitchen for some veganspiration, got inspired, and ran to the store on my way over. The end result was one of my most successful MWM yet. Food blogs are great sources of inspiration and my bookmarks are full of delightful blogs I have stumbled upon in the last year, including the PPK and the Vegan Stoner, which I have referenced in earlier posts. The comments generally provide honest and useful feedback, and the pictures always make me want to get all up in my kitchen. I also like to bookmark recipes in my cookbooks for easy access when I find myself bored and listless.

Meal Seven: Home with Carolyn

For this, the seventh Meal of MelRob, I took it easy and cooked for my roommate, Carolyn. As much as hitting the road with a suitcase full of kitchen supplies is, it was a huge relief to stay at home this week and keep it casual with Carolyn in my own kitchen. I have never appreciated the familiarly and intimacy I have with my own kitchen more.

So, what did I bring to the table?

The Menu:

– Mushroom and Seitan Goulash with Vegan Sour Cream, compliments of Vegan on the Cheap, p.208 and p.42 respectively

– Ginger (and Lemon) Muffins, from the Joy of Vegan Baking, p.44

MelRob and Goulash: A Brief History 

Growing up, I was served a dish we called goulash–it was a lackluster meal that was composed of tomato juice, ground beef, and macaroni-type pasta. I didn’t grow up eating particularly healthy, as the contents of the former dish may have divulged. I ate few fresh vegetables and, as a vegetarian, cheese comprised all too much of my diet (cheesitarian may have been a more accurate label). It wasn’t really until I became vegan two summers ago that I threw myself into a committed relationship with healthful eating and cooking.

Anyway, back to goulash. I’ve been making a point to revisit dishes that I may have not experienced at their full potential or in full vegan-force. For me, this meal was a re-imagining of a childhood meal in the best of company–Carolyn and my slow cooker. The lesson distilled: don’t discount trying your hand at a dish just because you’ve been disappointed by something under its same name. Or something to that effect, but more succinct.

Seitan and Mushroom Goulash Recipe:

(p.208 of Vegan on the Cheap, by Robin Robertson)

– 1 tbsp olive oil

– 1 medium yellow onion, finely chopped

– 8 ounces seitan, cut into 1/2 inch dice (I used store-bought, but seitan is one of the easiest AND most impressive meat substitutes)

– 8 ounces white mushrooms, sliced or quartered

– 2 cups sauerkraut, drained and rinsed

– 1 (14.5-ounce) can o’ diced tomatoes, undrained

– 1 tbsp sweet paprika

– 1/4 dry white wine

– 1 tsp caraway seeds

– 2 tbsp tomato paste

– 3/4 cup vegetable stock (this is also super easy to make–another post will detail directions)

– salt and pepper

– Vegan Sour Cream (Vegan on the Cheap, p. 42, detailed below)

– cooked hot noodles (I had brown rice noodles on hand)

Directions (Or, how someone made this once and wrote it down):

1. Turn 4-quart slow cooker on high, add oil, and cover while you assemble the remaining ingredients.

2. Add onion, seitan, ‘shrooms, ‘kraut, tomatoes, paprika, caraway seeds.

3. Mix tomato paste with around half of the stock in a small bowl, then add to slow cooker with additional stock. Add salt and pepper to taste, set cooker to low heat and cook until veggies are tender, flavors have blended–6-8 hours.

4. Mix Vegan Sour Cream in before serving over hot noodles. We layered the Sour Cream over the Goulash to control our own ratio, also adding dill and hot sauce to our own tastes.

Vegan Sour Cream Recipe: 

(makes 2 cups)

Processed vegan food really freaks me out. What unholy process makes plants resemble dairy products??

– 1 package silken tofu (10-ounce)

– 2 tbsp lemon juice

– 1 tbsp neutral oil (vegetable)

– 1 tsp apple cider vinegar

– 1 tsp sugar

– 1/2 tsp salt

Combine ingredients in a blender under smooth. Taste and adjust seasonings, and enjoy–you have created something beautiful! Will keep for several days in a tight-fitting container in the refrigerator.

Give me Ginger:

I associate ginger with Carolyn, because she regularly enjoys it in dishes and smoothies alike. Armed with this knowledge, I wanted to make Ginger Muffins for/with her. I actually messed this recipe up at some point–first, I forgot to add the lemon zest and then I think I *may* have added some extra margarine. Oops. They were tasty, but a little off, so I won’t post/vouch for the  recipe, but I blame myself. And beer. Here are some teaser photos, though.

More Muffins, please!

A Glimpse into MelRob’s Kitchen, Life: 

Because sometimes only a photo-stream can capture the magic and mood of an evening…

Meet our appliance tower, where many of my appliances live. My worms for vermi-composting reside (and work) in the green tote underneath.

Carolyn being casual next to our "pantry" shelves.

Time to make dessert! With 'The L Word' playing shamefully in the background.

Mince-Master Carolyn, handling the ginger situation.

Too much fun.

I struggled a little zesting the lemon.

Then, I realized I forgot to add the lemon zest to the batter AFTER pouring it into the muffin tins AND baking the batter for a couple of minutes. I made the decision to our the batter out in order to add the zest.

Having a moment with the forgotten zest--I'm not sure why we/I decided to document this mishap so thoroughly.

Meal Six: Lauren and Tara

On this, the sixth Meal with MelRob, I was entirely thrilled to cook for my friends Lauren and Tara. Lauren is *like* a brother to me and was the final veganspiration that pushed me off the animal-biproduct truck of my vegetarian days, all of which led to my foodie lifestyle. Tara is another shining star in my life AND a person who can particularly relate with my love for cooking and culinary creations. But, wait, there’s more–my friend Ionut from Meal Two came along to help. In fact, he suggested the main course of this meal. One could call Ionut the icing on the cake for this meal with MelRob.

The Menu:

• Bean Dip, compliments of Tara via Tara’s Aunt
• Irish Soda Bread with almond butter and jam from the Ann Arbor Farmers’ Market, Bread recipe from The Joy of Vegan Baking by Colleen Patrick-Goudreau
• Savory Crêpes, stuffed with Tempeh and Kale, Asparagus and Hollandaise Sauce, Crepe recipe and Hollandaise Sauce from Vegan Yum Yum 
• Sweet Crêpes, filled with chocolate sauce, raspberries, and bananas; crêpe recipe from Vegan Yum Yum
• – Peach Pie via The Joy of Vegan Baking by Colleen Patrick-Goudreau

Surprise Bean Dip:

What’s better than a friend giving you food? When a friend SURPRISES you with food. I arrived at Tara’s apartment to find bean dip on the table and warm pita on which to eat the dip. Here’s a picture and the recipe that Tara got from her aunt.

Taste the rainbow.

Dressing:

• 1 tsp salt
• 1/2 tsp pepper
• 1/4 cup sugar
• 1 tbsp. water
• 3/4 cup apple cider vinegar
• 1/2 cup oil

Heat all dressing ingredients. Stir to dissolve sugar, bring to a boil over medium heat then let cool.

In a large bowl, combine:

• 1   16 or 15 oz can Pinto Beans, drained and rinsed
• 1   16 or 15 oz can Black-Eyed Peas, drained and rinsed
• 1   16 or 15 oz can white corn, drained
• 1    small jar diced pimentos, drained
• 1    cup diced celery
• 1    cup diced green pepper
• 1    small onion, diced (red onion adds color)

Pour cooled dressing over veggies, mix well, marinate overnight.

Drain off liquid just before serving. (Tara’s note: I save the liquid in case you have leftovers that can go back into the liquid.)

Serve with scoop-type chip or pita bread/chip.  ENJOY!

Pita fried lightly in a bit of olive oil serve the perfect dip vehicle.

Irish Soda Bread:

As we munched on the bean dip, we toasted the Irish Soda Bread, which is served best warm, and plated up the almond butter and jam. Irish Soda Bread is a perfect appetizer or breakfast entree and can be served with a variety of jams or butters. It can also be baked with currants or raisins to delightful ends. The recipe is on page 62 of the Joy of Vegan Baking, which is conveniently accessible via Google Books at this link.

Tara masterfully handled the presentation of the Irish Soda Bread, swirling the almond butter and jam together.

The hand that feeds you, i.e. Ionut's handsome wrist.

Crêpe Craze:

Making crepes, pretending I'm a pro.

Just as it was getting to the time of the week where I start stressing about what to cook for the weekly meal with MelRob, Ionut mentioned to me that he was interested in trying this vegan crêpe recipe from a site called, “Vegan Yum Yum.” Since the site had aesthetically pleasing pictures, the words “Yum Yum” in the title, and I had been meaning to attempt vegan crêpes, a traditionally very non-vegan item, I jumped on his idea and gathered up ingredients, my favorite skillet, and all of the courage I could muster. The site also includes a video demonstration of crêpe-making, in case you are nervous about your first time making crêpes. Naturally, I wanted to try both savory and sweet variations of the dish. I made three rounds of crêpes, two savory and one sweet.

Round One: Savory Asparagus and Vegan Hollandaise 

The first round of crêpe fillers was also suggested by Vegan Yum Yum. Let me just say that the hollandaise sauce was DELECTABLE. Almonds and nutritional yeast are delicious and combine to make something truly magical. The sauce was not time consuming and I doubt guests would guess that it was vegan at all. Try it and tell me what you think!

Asparagus, lighted sauteed in olive oil, sea salt and pepper.

The essence of savory.

 Round Two: Tempeh and Kale

We filled the second batch of crêpes with tempeh and kale, another suggestion of Ionut’s. I decided to cook the tempeh in a combination of real maple syrup and liquid smoke, two powerhouses that meld together to create a melt-in-your-mouth flavor. I’m hungry just thinking about it. I then added the kale to the skillet until it bursted into a bright green color.   Additionally, the kale I used was locally grown in a hoop house, which is an amazing and beautiful thing for a Michigan winter. There’s nothing like sustainably-grown food to fill your stomach, heart.

Slicing tempeh, with a kale backdrop.

Kale and tempeh getting acquainted--things got hot pretty fast.

Round Three: Sweet-style, with Rasberries, Bananas and Chocolate Sauce 

It was time for dessert, so we added a bit of sugar and vanilla extract to the crêpe batter per Vegan Yum Yum, sliced bananas and pulled out the previously thawed raspberries that were locally grown and preserved via Locavorious. I’ll be honest–I was pretty tipsy at this point in the meal and don’t remember how I made the chocolate sauce. I am fairly certain I just threw cocoa powder, soy milk, vanilla extract, and agave nectar into a saucepan and whisked until it resembled chocolate sauce. I do, however, remember that is was delicious. If you want to create a vegan chocolate sauce, you could easily Google something and try it out.

I threw everything on my crepe, but let my guests assemble their own--that was half of the fun! The other half: consumption.

 Actual Dessert: Peach Pie

I’m not really sure how this Meal with MelRob ended up having such an excessive amount of food, but I do know that when I’m feeling anxious I err on the side of excess. And I had peaches from my Locavorious share and really wanted to make a pie. So, I turned to The Joy of Vegan Baking and prepared a peach pie the afternoon of this meal. The crust was exquisitely flakey and the time I put into this pie was definitely worth it.

We were all so full that we had to take a break before eating pie.

Closing Thoughts: Making an Event Out of a Meal

Though I may have went a little overboard for this meal, I really loved that it had a few courses that facilitated the social events of an entire evening. The small mishaps along the way were entertaining and it was immensely satisfying to taste the fruits of our labor. Making a meal with friends is my ideal Saturday/Friday/everyday night. Try it!

The lovely Lauren and Tara.

Meal Five: the HAM Boys, Kristen

Last week’s edition of Meals with MelRob brought me to the dubbed HAM  house, chock-full of some charming individuals including my friends Michael, Matt, and Ethan, who were all present at dinner. Our non-HAM friend, Kristen, additionally graced the meal with her presence and wit. Knowing the boys of HAM-house, I wanted to be sure to have enough food to leave everyone uncomfortably full, as promised in the preamble of Meals with MelRob. So, what was I to cook do?

The Menu:

– Edamame and Corn Salad from Veganomicon

– Cincinnati Suburb Chili from Vegan on the Cheap, p.80

– Pumpkin Oatmeal Cookies via Post Punk Kitchen

Salad Salutations: 

What is a salad if not the perfect salutation to your dinner guests? Veganomicon’s Edamame and Corn Salad is a quick and easy dish that requires only a brief cook time on the frozen vegetables and a quick whisking of a few ingredients for the dressing. Here’s the recipe with some notes.

• 2 cups shelled edamame (frozen)
• 1 cup fresh or frozen corn
• 2 tsp. toasted sesame seeds
• 2 tbsp. sesame oil
• 1 tbsp. rice vinegar or red wine vinegar (I used a bit of both and added balsamic to taste because I found the dressing to be bland, not to mention that I have a balsamic vinegar problem/love affair)
• 1 generous tbsp. soy sauce or tamari

Simply boil frozen edamame for five minutes, adding frozen corn in the last two. Rinse veggies in a colander with cold water and place in a large bowl. Meanwhile, whisk together the liquid ingredients and adjust to taste, adding salt if desired. Then add the toasted sesame seeds (or, toast your own with  bit of oil on the stove–here’s how if you are feeling insecure in regard to your toasting abilities) and dressing to the veggies, letting everything marinate in the refrigerator for at least 30 minutes before serving. I made this the night before to ease my cooking anxieties for the mean, also doubling this recipe to feed all of my guests appropriately (and still had leftovers for lunch–WIN!).

Edamame and Corn Salad -- Refreshing and filling!

Chill-out with Chili: Comfort Food

I adore chili in general and, in particular, Vegan on the Cheap‘s Cincinnati Suburb Chili. What is Cincinnati Chili, you ask? I had no idea that of this regional take on chili until I came across the vegan “suburb” version of the city-wide phenomena. From what I learned from Robertson’s Vegan on the Cheap and gleaned from this Wikipedia article, Cincinnati-style chili involves the layering of ingredients, the bottom of which is a bed of spaghetti. Accordingly, the vegan Suburb-version entails a three-way layering of spaghetti pasta, a tomato and kidney bean chili base, and a fantastic and easy “cheezee” sauce. How to make and assemble all of the layers of this satisfying comfort food follows.

1. Spaghetti — I used boxed whole wheat spaghetti for the pasta.

Love me some carbs.

2. Chili

A rich chili, spiced with some traditional chili powder and cumin as well as cocoa powder and cinnamon.

The ingredients for the chili are below:

• 1tbsp olive oil
• 2 medium sweet onions (I used some yellows I found loitering on my shelf–no one died or cried at the results)
• 2 cloves garlic, minced (I whipped out my microplane grater to expedite the process)
• 1, 14.5 oz can of crushed tomatoes
• 2 tbsp chili powder
• 1 tbsp cocoa powder
• 1 tsp sugar
• 1/2 tsp cumin
• 1/2 tsp cinnamon
• 1/2 tsp allspice
• 1/2 tsp salt (to taste)
• 1/2 tsp pepper (to taste)
• 1 cup water
• 4 cups cooked kidney beans (if you are using canned, that’s 3 traditional cans)

In a large pot, saute onions in oil until soft, adding garlic for about a minute before adding everything but the beans and bring to a boil. Then add beans and let simmer for approximately 45 minutes.

3. Cheezee Sauce (page 36 of Vegan on the Cheap)

No, I said cheeZe, not cheese. This 'cheezee' sauce wins the hearts of vegans and omnivores alike.

Ingredients:

• 2/3 nutritional yeast
• 3 tbsp cornstarch
• 1 1/4 tsp salt
• 1/2 garlic powder
• 2 cups plain and unsweetened soy milk
• 1 tbsp olive oil
• 2 tsp lemon juice
• 2 tsp apple cider vinegar
• 1 tsp yellow mustard

First, get excited, particularly if this is your first time making a vegan cheese-esque sauce or using nutritional yeast at all for that matter. Then, in a medium-sized saucepan, add yeast, cornstarch, salt, and garlic powder (dry ingredients), turning heat on to medium and whisking in the soy milk. Whisk until the mixture thickens, a process I have found to take anywhere from a minute to around five minutes. Remove from heat and stir in remaining ingredients! I haven’t messed this sauce up yet and I think it’s empowering to make something so tasty of which many cannot guess the components.

Some assembly required--simply layer chili on pasta and top off with some cheezee sauce in your favorite bowl.

Perfect to curl up with and watch your favorite movie, feel less empty.

Credit to Robin Robertson’s Vegan on the Cheap and the powers that be.

Dessert: Cookies from a Credible Source

I have recently fallen hard for the Post Punk Kitchen. I can’t even say that I took it slow or cautiously–I opened up my kitchen to PPK and have made several recipes in the last month from the charming site. I still don’t know how to have conversation about seeing other food blogs, though. Be tempted by the Pumpkin Oatmeal Cookie recipe from the Post Punk Kitchen! You won’t regret it in the morning.

How could you go wrong with oatmeal raisin cookies? Certainly not by adding pumpkin to the mix.

Comfort Food, Conversations:

This meal with MelRob held a tumultuous start for MelRob. Was it when I noticed the trail of soy milk following me down the stairs of my apartment or when I spilled the [kidney] beans in the process of cleaning up my mess that I suspected things would not be wholly successful? It’s hard to say, but I do try to learn from my mistakes. It turns out that it isn’t a good idea to put an opened soy milk carton in a suitcase, no matter how tightly you think you have secured the lid. Also, it is important to invest in sound tupperware containers that will prevent spills that waste food and destroy belongings. Alas!

Thankfully, I had my favorite comfort food and the company of wonderful people in which to bask. Over dinner, we talked a lot about comfort food and how powerful it is to take the time to eat a meal you enjoy absolutely on some of your worst days. Everyone had their own comfort foods, some stemming from family traditions, associations, or simply convenience and flavor. Kristen mentioned (unsurprisingly, since I have seen her on campus with breadsticks in tow) that her go-to comfort food is cheesy breadsticks. Since I have not had or seen a vegan version of this, I am pledging to try and hopefully perfect one at a future meal with MelRob. If anyone contacts me with a favorite comfort food to vegan-ize, I am always up to the challenge.

Take comfort in your relationships with food and friends!

Meal Four: Ann

My cooking adventure last week took me to the home of Ann, my idol and longtime friend. Ann was one of my heroes back when I was a junior in high school. She and a friend had previously fought our high school’s administration in order to start a Diversity Club and proceeded to coach me in effective tactics that proved vital to my own formation of a Gay/Straight Alliance at our high school. It was wonderful to be able to cook for Ann who really helped me back when I was just a baby activist fighting for change in our homogenous town. Thanks, Ann!

The Menu:

– Curried Yellow Split Pea Soup (from Vegan on the Cheap, p.202 )

– Samosa Pie (from Vegan on the Cheap, p.174)

– Strawberry Truffle Brownies (from the Post Punk Kitchen, adapted from Raspberry Truffle Brownies)

Soup Notes and An Ode to the Slow-cooker:

The Curried Yellow Split Pea soup is one of my favorite recipes from Vegan on the Cheap. The curry spices are absorbed beautifully by the peas and carrots, and depending on the amount of broth you use, you can achieve a more soup or dal-like consistency. I like to make a thicker “soup”, serve it over brown rice, and garnish with cilantro. Vegan on the Cheap has great notes and suggestions for generating variation to recipes!

If only pictures could talk; in this moment, Ann is receiving instructions from her twelve-year-old sister via speakerphone on how to use her own rice cooker. I could have helped, but was enjoying the chain of communication too much.

The "soup" over rice could be a meal all on its own!

Let me just say this: I love slow-cookers. I find that many don’t give the slowccooker adequate credit as a kitchen appliance. Sure, slow cookers aren’t as flashy as food processors, as coveted as stand mixers, or as fun and power-tool-esque as immersion blenders, but they serve an undeniably easy means of creating delicious meals. Many slow cooker recipes like the Split Pea Soup one I followed require under ten minutes of prep-work with the rest of the cooking time remains entirely idle on the human side of things. I merely diced an onion and a couple of carrots, measured spices, gathered water and dried yellow split peas, and tossed the items in the cooker. I let the soup simmer softly for eight hours overnight, while I dreamt of the meal to come.

The best part: the slow-cooker itself is an affordable appliance. My current slow-cooker companion was a $10 purchase from the local Salvation didn’t dent my bank account (no offense, VitaMix–I love you), all while promoting reuse!

I made the soup in advance (obviously--see slow-cooker rant above), transported it via tupperware to Ann's, and then rewarmed it in a large pot. What a journey!

Here’s the ingredient list for the soup:

-1 tbsp canola oil

-1 medium carrot (I used 2+)

-1 lb yellow split peas

-1 tbsp curry powder

-1 tsp ground coriander

-1/2 tsp cumin

-1/4 cayenne

– 6 cups vegetable stock

– salt and pepper

-cilantro for garnish

Vegan on the Cheap, p.202

Kitchen/Life Lessons via Samosa Pie:

I was really excited for this Samosa Pie to be in my life in a big way. It was one of those recipes I had bookmarked back when I first bought Vegan on the Cheap to try, but never got around to actually trying it. So here I thought: today is the day your dreams will come true–not all of your dreams, of course, but specifically the ones surrounding this single recipe. Follow your dreams, MelRob. 

Unfortunately, sometimes dreams don’t always work out the way the voice in my head tells me they will. I made a couple of amateur mistakes regarding Samosa Pie. I did not read through the instructions carefully before attempting to make the dish in a foreign kitchen. It turned out that ,in addition to the bake time associated with the pie, I had to cook many of the items in the pie before I could add them and start the actual baking process. The recipe took much longer than anticipated, leaving me flustered.

The most tragic part of the Samosa Pie was that the end product was not very impressive, despite the labor intensity of the recipe. The crust was flavorful and the curry powder well-received by the potatoes and veggies, but the pie as a whole was very dry. This is the risk of trying a recipe for the first time with guest. Feel free to transpose this lesson to other facets of life. As far as the kitchen is concerned, it is difficult to anticipate what you would do differently and what needs to be tweaked without the previous trial of a recipe. Food blogs are great in this sense, though; often you can read comments and learn from the mistakes and discoveries of others. Next time I think I would make a chutney or sauce to moisten the pie and create a sweet dichotomy to contrast the spice the curry powder brings to the table (I would also use a hotter curry powder). In a pinch, Ann hilariously dug a can of surprisingly vegan Cambell’s mushroom gravy out of her cupboard to remedy the desert-like pie, creating a dish reminiscent of pot pie.

The Samosa Pie was stuffed with chickpeas, potatoes, green beans, peas, and carrots.

Gravy, anyone? The point in a meal when you start adding things desperately to fix what you have broken. This also does not work in the context of relationships, whether you are using gravy or not.

The Real Hero: Strawberry Truffle Brownies

I highly recommend the recipe for these brownies (and any other recipes) from the Post Punk Kitchen. I used strawberries in place of raspberries because I had local strawberries on hand as part of my winter farm share. Normally, I don’t like the combination of fruit and chocolate, but I was glad to have tried this recipe. The strawberries only brought a subtle aftertaste that coupled well with the rich taste of the fudge-like brownies.

The brownies saved the day after the lackluster pie.

Ann and Ann: two peas in a pod and a pleasure to dine.

Mowgli, Ann's precious feline, was the cutest creature and a consistent source of entertainment. He investigated the leftovers and clearly wanted to come home with me.

Meal Three: Mita and Shelby

Last week I packed up my suitcase with kitchen supplies and ingredients for purpose of cooking for my friends, Mita and Shelby, at their apartment in Ann Arbor. I consider both of them some of my more kitchen-savvy friends who regularly work cooking for themselves and others into their routine. Despite this, Mita and I have a history of kitchen catastrophes. Our culinary relationship has been defined in particular by a series of baking failures, two of the most recent include pumpkin muffins (all mush, no fluff) and roasted chestnuts (a mess involving minor explosions in the oven and resulting in nothing edible). Needless to say, I was determined that this eating experience would be nothing but blissful. So, what was my game plan?

The Menu:

– Bulgur, Arugula, and Cannellini Salad via (and viva la) Veganomicon, p. 85

– Autumn Latkes with Horseradish-Dill Sour Cream and applesauce, curtesy of Veganomicon, p. 53, 208

– Leftover Pumpkin “Tiramisu” (frozen from last week’s Meal with MelRob)

Getting serious. This was before my scarf had an unfortunate run-in with the sour cream.

Do-it-yourself Dressing, Salad Sass:

First we got down to business on the salad dressing and salad so it could chill a bit and marinate (or ‘fumigate’ according to my grandma) before we ate. Making salad dressing is one of the easiest (and most cost-effective) things to create in the kitchen. Most are a basic combination of oil, vinegar, and herbs. They aren’t laden with preservatives and taste all the better for it. Take a look at the ingredient list on commercial salad dressing next time you get a chance. My guess is the you will find a long list of ingredients that you can’t pronounce let alone discern.

This dressing called for 1/4 cup olive oil, 1/4 red wine vinegar, 1 tablespoon balsamic vinegar, 2 cloves minced garlic (I whipped out my Microplane grater), 1 teaspoon paprika, 1/2 teaspoon oregano (dried), 3/4 teaspoon salt, and a few pinches of black pepper. Pour into a bowl and whisk together in minutes. Easy, fast, fun, and all with a fresh and complex flavor. Pour into a bowl and whisk together in minutes. Dijon mustard is another lovely add-on in salad dressings.

We couldn't resist playing with the oil and vinegar before adding the other ingredients. I *heart* Shelby and Mita!

The salad itself was simply sliced red onions, sliced mushrooms, cannellini beans, arugula, and bulgur. We barely took note of the proportions and adjusted at our personal discretion. Bulgur (i.e. cracked wheat) makes for a particularly filling salad — this could have been a meal of its own. The key was letting the dressing permeate the salad. Bulgur is one of the best flavor sponges and I guarantee that the salad would have proved even better if it had the chance to soak up the dressing overnight.

Some say the salad stole the show.

Lovely Latkes:

I made these latkes for the first time last year; they contain beets, carrots, and sweet potatoes in contrast to the traditional plain potato latkes. Chock full of vitamins evident in their vibrant color!

Vegetables are beautiful without a filter. We simply threw beets, carrots, and sweet potatoes through the grater on my food processor to create this warm-toned rainbow reminiscent of autumn (I suspect this color is row origin of the recipe name--Autumn Latkes).

Having a food processor is life-changing. Or, it was for me. It facilitates the fast creation of complex dishes that may be otherwise inaccessible. The latkes were a little time-consuming and messy, but definitely worth it. Beware: beets stain! Vegan latkes are held together by a little flour, cornstarch, and water. Then they are formed into balls and pan-fried in olive oil.

I kept trying to pretend my hand was bleeding, though it was only the beet juice. It was never funny.

We also whipped out the food processor to make [vegan] Horseradish-Dill Sour Cream, made using tofu, apple cider vinegar, agave, grapeseed oil, garlic, dill, and horseradish. This may sound gross to any omnivores, but it is actually delicious and made the latkes the amazing entree that they were. Don’t knock it until you try it. Plus, it’s a much healthier option with a richer taste than traditional dairy sour cream.

Apple sauce, sour cream, and latkes composed the perfect main course.

 Leftovers:

As mentioned, I froze a portion of the tiramisu from the week prior to be reserved at this meal. It proved untouched by the freezer and was just as delicious as it was the week before! I bring this up because sometimes leftovers get a bad reputation. Freezing food is a great way to save time, but some foods don’t freeze well; particularly food with high water-content should not be frozen– items like leafy greens. I’ve had great luck with many baked goods, tomato sauces, doughs, berries, and soups! Freezing also allows you to make large batches and preserve your creations without growing tired of the same dish after a week of eating it.

Additionally, some food is actually better tasting leftover because it has had time to marinate further. Soups, chills, and salads are often more delicious the next day.

Thanks for having me, Mita and Shelby!

Danielle joined Shelby, Mita, and me near the end of our meal.

Meal Two: Ionut, birthday edition

Last week, I was bestowed a particularly delightful honor — to cook for a longtime friend on his birthday. However, with great honor comes great responsibility. I spent a lot of time stressing about Ionut’s birthday menu, particularly because he just may be Meals with MelRob’s number one fan, not to mention a professional blogger of his own, guyzeyez. I wanted to tantalize him with an appetizer, impress him with the main course, and finally seduce him with dessert. Did I succeed? Read on and you can decide for yourself.

The Menu:

– White bean and asparagus dip (adapted from this recipe) with tortilla chips, using parsley in place of basil

– Homemade bread bowls (adapted from this “Health Nut” recipe) – I used a margarine and soy milk wash to substitute the traditional egg wash

– Pure de Calabacin, i.e. zucchini and squash soup (complements of Morgan & York via Locavorious)

– Pumpkin “Tiramisu” (from Chef Chloe’s blog) 

Breakdown:

As I write about this meal, I realize one of the tragic shortcomings about a blog attempting to share experiences centered around food, eating, and cooking: nothing can substitute the experience of taste or how it feels to be warmed from the inside out after eating a bowl of warm soup in the winter. Or the way fresh bread smells, melts in the mouth. Luckily, pictures of food (i.e.,”food porn”) seem to stimulate some important senses for viewers that tend to lend in the vicarious appreciation of meals cooked, consumed. Enjoy!

I'm going through a dip phase; no, not like dipping tobacco. Can you blame me?

Some great things about making dips:

1) Dips are the easiest to make if you have a food processor. Often, you can create a sophisticated dip in under ten minutes by throwing raw or mostly raw ingredients in a food processor. 

2) Liberate yourself from recipes! I rarely measure my ingredients when making a dip and often substitute or add some of my own flare. My fall-back additions tend to be (more) garlic, dijon mustard, various vinegars (like balsamic and red wine), and nutritional yeast. I didn’t have any basil and substituted parsley in the White Bean and Asparagus dip, still comprising a delicious dip. The flexibility dips offer provides an easy way for new cooks to experiment and bend the “rules” outlined in recipes, potentially boosting one’s self esteem in the kitchen. What else matters, anyway?

3) Impress your friends. I try to all the time via dips and have had pretty successful results. I also use dips to trick people into eating more veggies and/or to try new veggies (or nutritional yeast). Don’t tell my friends, please. 

Stirring the soup, pre-blending.

Blending soups using an immersion blender or standard blender renders even cream-less soups creamy, with rich flavor in every spoonful that will leave dinner guests in awe of the simple complexity.

Soup is s[o]uper and blended soup is great, see the above caption, but please don’t burn yourself or otherwise cause bodily or emotional harm to yourself or others in the process. The zucchini and summer squash used were complements of my frozen CSA, as was the asparagus used in the dip. THX, LOCAVORIOUS!

Don't forget to garnish, unless you want guests to forget your meal. #harshtruths

Some notes on the bread bowls:

1) I am a very novice bread baker and making these made me very nervous, but no one could tell! I literally googled any questions and concerns I had regarding the dough consistency and the bread flourished. I used a pizza stone on which to bake the bread, but it’s not necessary. 

2) I found out by the last bread bowl that capturing the bowl shape is dependent on letting the final rise occur inside a bowl. Go figure. 

Words cannot describe.

Layers: vanilla cake with an espresso and amaretto soak, pumpkin creme, and whipped chocolate tofu topping.

I want to eat this right now.

“Tiramisu” notes:

1) I’ve never had “real” tiramisu, but I don’t think this is an approximate. Still, it was a fantastically moist cake and the espresso-amaretto soak really shined through and I would dare to add more next time. The three hours it took to make this were ABSOLUTELY worth it. 

2) The whipped topping I made was too runny and I would not turn to tofu again for this base. Soy can have a weird aftertaste that is not covered or complementary in the sweet realm of desserts, though I love tofu sour “creams”.

Thoughts on Intimacy: 

Alan, Ionut, and Megan, about to enjoy their Meal with MelRob. Note bread bowls of varying bowl form, and, actual bowl.

As I stressed over cooking the perfect birthday meal for Ionut, I jotted down ideas that included soup, bread bowls, and asparagus, though I couldn’t initially pinpoint why these sounded like excellent ideas for Ionut’s dinner. It warmed my heart to remember later that Ionut loves asparagus and appreciates a good soup. Ionut reminded me that bread bowls are a big thing in Romania (from where his family originates). I couldn’t recall the moments in which I mapped out these dietary preferences or heard him list these items as favorites; yet, I made these connections on some level, knowing his taste in a intimate way that rendered this meal a product of years of friendship as well as a foundation on which to generate new intimacies among friends.

After the fourth spill at this meal, I felt momentarily disheartened.

Birthday Boy

Photo credit to Ionut’s iPhone and cool filter application that I don’t understand, but now want.