Once upon a time, there was cream, or sour cream, or at least plain yogurt. But in recent months, as we started eating more plant-based meals and those ingredients grew sparser in my fridge, I wistfully said goodbye to creamy, luscious sauces.I was a fool! As you probably know, and I have now learned, it turns out that creamy vegan sauces require only selecting the right ingredients–like in this walnut sauce, this creamy sweet corn sauce, this tahini sauce–and I haven’t even tried the cashew cream trick yet.
Today’s herb-packed, lemony avocado dressing takes five minutes to make, and tastes like an indulgence of a much greater magnitude. Pour it over a crisp summer salad, and you’ll never miss buttermilk dressing again.Help me out, readers: What other tricks am I missing for creating decadent, creamy, whole-foods, plant-based deliciousness?
At this time of year, I have chili on the brain. It’s is basically everything I want in a winter meal: hot, filling, a little spicy, and a perfect vehicle for avocado. I know that in the meat-chili world, there is a beans-or-no-beans question. That question does not exist in my vegetarian chili world. Yes, there will be beans (or, in this case, lentils). Continue reading →
What food do you take travelling? Airport and roadside offerings are universally dire, as far as I can tell, so we usually try to think ahead and pack food to sustain our family on travel days.
Today was a travel day. We’ve been in California, visiting my family (including my 98-year-old grandfather), soaking up sunshine. We headed home tonight on a late flight with three sleepy children, a suitcase full of new crop walnuts, and this salad.Continue reading →
You know how recipes are just made up? I mean, some people have a lot of good ideas about food, and some people have extensive experience with food, and those people are probably going to make up good recipes. But still, they’re just playing around, asking themselves what tastes good.
There is no right or wrong when it comes to recipes, really, and on some topics there is not even the remote possibility of agreement between any two authorities. Once such topic, I submit, is The Perfect Tomato Sandwich.I’ve tried many. Tomatoes alone. Tomatoes with pesto, fresh mozzarella, and vinegar. I understand that some people like tomatoes with lettuce and bacon. I’ve even tried this sandwich, the tomatoes opulently nestled into a double setting of mayonnaise and butter. Perfection is a slippery thing, ephemeral and ever-changing. Especially when it comes to tomato sandwiches.
My personal current Perfect Tomato Sandwich–which I achieved tonight, just one of many wildly varying Perfect Tomato Sandwiches I’ve had in my life–is pictured above and detailed below. It is emphatically open-faced, with thin slices of avocado and thick slices of tomato on grainy toasted bread. Its crowning glory (or maybe it’s a hidden glory?) is a smear of anchovy-laced mayonnaise.
It’s a good day when I make two great salads. I couldn’t decide which to tell you about first, so I’m going in chronological order. My brother was passing through town today, and he and I had this one for lunch. I’ll tell you about the dinner one (kale! toasted almonds! the rest of that black garlic!) another day.
Because, no, I don’t cook something new every day. In fact, some days I don’t cook at all. (Who cooks every day? More power to you, I say, but not me.) Here’s how it works around here: when I make something I really like that hasn’t yet been featured on Emmy Cooks, I snap a picture and jot it down on my list. Often I do tell you about it the same day, because it’s on my mind, but sometimes I don’t. And sometimes, like today, it’s fridge cleaning day and I make two worthy new salads and save one for another day. So that’s how I build up my list, which is where I turn for inspiration if it’s not a cooking day, or if I’ve only cooked old favorites that you already know about (I do that a lot), or if I tried something new that wasn’t so great. Because I only tell you about the great stuff.