I loved reading your responses to my last post. Some of you brought up many interesting points, and your own points of view. Kelsey mentioned “when there is a fear of food, one must challenge it or risk facing a life in which they will learn to hide or shy away from things that make them uncomfortable…instead of truly embracing their own appetites (not just for food, but for life!)” A lot of you mentioned the notion of the individual choice. I think it’s important to stay true to ourselves, and respect that. Understanding self-respect can make it easier to respect others as well–not judging their sincere choices. In the end confidence in my own decisions helps leave me at peace, whether it’s the outfit I decide to wear, the joke I want to share, or the oatmeal I bring in a jar. Kind of how children approach life with no need to convince themselves of something, instead just doing it. That sounds a lot like instinct, doesn’t it?
On another note, the other day while browsing the CHOW website for recipes I came across one that I thought many of you would love: peanut butter pumpkin soup. Okay now that I’m saying it out loud maybe it sounds a little strange, but I have a feeling that it would hit the spot. It’s like when you throw something together that may seem like an odd combination of things, but you think it’ll taste good!
I had mentioned “The Flexitarian Cookbook” a few times, and now it’s time to dedicate a post to more delicious recipes I’ve made from it so far.
Not to mention it was just beautiful to look at. The white of the rice noodles contrasted with all of the other colorful foods, and seeds.
The heart-warming and rustic recipe recommends serving it with vegan mayonnaise, avocado, and toasted hemp seeds. The toppings really bring the dish together, and leave you wanting seconds!
I haven’t been able to find kabocha squash at the grocery store this winter, so I used butternut squash instead. Letting the squash, raisins, and onions soak up the cider made this an aromatic and sweet dish! It was comforting with a slight kick from the red chili flakes, which are optional.
This was a pan-fried chickpea, sweet yellow onion and pomegranate salad (with optional duck confit). Tangy, salty, spiced, and with a bite of sweetness!
I couldn’t put it in a pumpkin, so I just put the pumpkin in the soup! The ingredients in this recipe surprised me, like the peaches, pecorino, and oregano. All of the flavors from each ingredient complemented each thing in the most delicious way. I can’t really explain, but this was one of the tastiest things I’ve ever eaten.
This cookbook is wonderful not just for its recipes, but also its variety. You’ll find that some recipes have optional ingredients depending on what your dietary choices are… or simply whatever mood you may be in. Most of the recipes don’t require obscure ingredients, and if you can’t find something you can easily come up with a substitution. The wonderful thing about options is that they can make cooking a more curious and fun experience! Perhaps, it may inspire you to venture out in your own recipes by adding something new. Moreover, there’s a tremendous energy behind “The Flexitarian Cookbook” project. If you check out the site you can read about the contributors, and the excitement that went on at their launch parties. From the colorful and unique layout, to the thoughtful recipes, to the different dynamics throughout the whole cookbook; there’s just something refreshing and uplifting about the effort put into making it possible. Out of the recipes I’ve tried so far I must tell you this: you’re either very thankful for leftovers, or you love the dish so much that before you know it’s all gone! I see this as a win win situation.
Have any of you heard of this cookbook?
p.s. I’ve been nominated for Best Blog for the RVA Internet Awards. If you’d like you can click here to check out the nominees and vote! Even if you’re not from Richmond, it’s still interesting to see what people somewhere else are up to.