Hello readers! Lots and lots of things have happened since last I updated…a numbered list should serve us well in this next endeavor:
1) I just got back from a week-long trip to New Orleans. Having been to New Year 2010, I thought I would be prepared for the mayhem of Halloween. I, indeed, was not. Wading through a massive ocean of inhuman visages, sounds and smells, I made it out alive with enough energy to write a blog post for all my friends (that’s you!) to read.
Thankfully, there was plenty of downtime for my darling Ladée and I to cook several delicious meals. Unfortunately, there isn’t any photo documentation of what we made, so you will have to make do with very detailed, verbose descriptions:
- Veganomicon’s chickpea cutlets with a cauliflower-broccoli purée
- Sushi with homemade seitan katsu, green onions, haricot-verts and carrot
- Canned lentil soup, cold, eaten on the Mississippi River at the end of Canal Street
2) I finally got a lovely little Cuisinart from my dear friend SB. Needless to say, a great deal of the foods I’ve been preparing have been purée, blended, mashed, and baby food-ified. This little thing has cut down cooking time by so much! Cashew spreads have never been easier!
3) I got the opportunity to do a cooking demonstration as a part of the DC Farm-to-School Week! Here I am at the Kickoff celebration, creating a beautiful geometric apple sculpture. Unfortunately, people kept coming up and eating it, so there’s really only one shot of it:
Yes, that is me, wearing traditional French chef attire: a red cardigan, a blue button-down checkered shirt, and skinny jeans.
SB did me the great honor of asking me to do a cooking demonstration for a class of second graders at a certain Chinese immersion public school in DC. Here are a few snapshots, courtesy of SB:
I think some of the children were scared of me…but the majority of them seemed to like me and the recipe, so I’ll count it as a success! If you can’t surmise from the photos, we made vegan dumplings with tofu, carrot, green onion, garlic, fresh shiitakes, and some soy sauce. Simple but delicious, especially if they are steam-fried! The kids themselves did a really great job folding the dumplings, and some of them got pretty creative with it.
The recipe is included below. Happy folding!