So I have a confession to make. I use Flipboard. I feel like this is something that I ought to be embarrassed about. Here’s the story: I downloaded the app when it first came out and was super cool and fancy and on Android and stuff. And as I was flipping through stuff, I found this article. Its been love with Flipboard ever since. I didn’t have green garlic on hand so I made this up instead.
Ingredients (serves two, though it could be easily doubled or more):
1/4 pound spaghetti
One massive stalk of green onion (see how big it was below), or stalks of mass-market grocery store green onions; chopped
2 + 1 tbsp Olive oil
Five cloves garlic, coarsely chopped (cloves into two or three chunks each)
And cue the peanut gallery: but wait, Ashok, aren’t you a vegan? You can’t eat eggs! Well, yes, that’s what you’d think. But like most things, my food ethics don’t fit on a t-shirt – I just call myself vegan because it’s the most accurate, simple descriptor. If and when available, I happily (joyously, even) consume locally grown, ethical animal products. Otherwise, I obstain from animal products. Continue reading
Finally, finally, I’m home again in beautiful Western Washington where 100 degree heat is cause for panic and I can comfortably wear jeans all the time. Life is good. It’s also quiet, which is why I came up with a new game called Farmer’s Market: you go to the Farmer’s Market and menu plan there. It’s sort of like the Iron Chef in that you can use other things too, but if you shy away too much from the original task the judges (aka myself) will glare judgmentally at you before docking points.
As it so happens, eggplant is in season during summer, and doesn’t complain much about the 50 Fahrenheit nights we’ve been having. Done, done, and sold: the person who I ended up buying the tomatoes, onion, and eggplants from even gave me an especially ripe eggplant he’d been hanging onto in back (or under the table, since this was a farmer’s market). Continue reading
This recipe was created in my ongoing quest for quick, easy, nutritious, and delicious meals to make for myself at college. It only calls for two fresh ingredients – garlic and onion – everything else is either canned, frozen, or preserved in some other way. I mixed brown and white rice together after a comment Molly made to me about how common it is to do so in Thailand (she just got back from a trip there). It creates a very nice texture to do so. It should be noted that I went on quite the quest to find non-alcoholic wine to make this with. If you make it with real wine (and are therefore, of course, of the legal drinking age in your place of residence) please please do not use cheap college wine. This is your dinner, not someone you’re macking on at a party. It’s also vegan friendly – no animals were harmed in the making of this meal.