For all the best reasons, I’m a few hours late putting together today’s post. Reason No. 1 – it’s a long holiday weekend and there are no set routines. Reason No. 2 – it’s Saturday and I slept in. Reason No. 3 – it’s been another glorious morning in the kitchen, and that’s the topic du jour.
On the menu the past few days: Blackberry Popovers, Tarragon Chicken Salad, Homemade Pita Bread with Roasted Cauliflower and Chimichurri, Sloppy Joe’s, Asian Pork Loin with a Ginger-Garlic Wet Sauce, and Blondies.
I wasn’t kidding. There’s been a lot of cooking. Plus a lot of music and dancing. (Yes, I Mom dance!) The kitchen is one of my happy places.
Birthday/Housewarming
Yesterday, my daughter turned 35. She hosted a birthday party/housewarming party at her new rental. After a couple of years in a charming but cramped duplex, she’s now got a space that’s perfect for gatherings. I was excited to make Grilled Tofu with a Lime-Cilantro Sauce and a Chocolate Cake with Caramel Frosting.
From Carnivore to Vegetarian to Vegan
In fifth grade, our bacon-wrapped filet mignon aficionado became a vegetarian. Easy peasy because she liked a variety of vegetables, legumes, grains, fruits and dairy products, and so did the rest of the family. If anything, the vegetarian options expanded our menus, and it’s fairly easy to modify recipes.
When she evolved to a vegan diet about 10 years ago, initially it felt more challenging to adapt. But flax makes a good egg substitute, nutritional yeast stands in for cheese, and there are plant-based options for milk, cheese, butter and meat. The flavors change a bit, but the finished dishes are delish.
Embrace the Options
Food is a central part of our lives, celebrations and traditions. I truly enjoy finding options and hope you will, too.
Two Links Du Jour:
How to Go Vegan – The Vegan Society
85 Best Vegan Recipes – Love and Lemons
Two Minutes Du Jour 
You must be logged in to post a comment.