Wow! Arlo Guthrie wrote a song about me! Amazing that he would have the foresight in ’65 to know how rad my vegan cooking would be in 2008. A true visionary, that guy.
Oh, you didn’t know? Hmm.
So I recently found myself engrossed in Alice Waters and Chez Panisse, a bio of Alice and the restaurant by Thomas McNamee. I haven’t ventured to the restaurant myself, but I love how adamant she is about having fresh, local ingredients. I’d take a just-picked Californian apple over the Chilean imports Trader Joes is messing around with any day. I hit up the Hollywood Farmers Market every Sunday, but last week I wanted to have people over to celebrate local California produce and share in some unadorned, unfancy, unpretentious, un-not-delicious vegan recipes.
The most unpretentious part of the meal – thanks to Dawn and Jesse.
The meal started out with a salad of lettuce, beets, and oranges. I sprinkled cumin over the beets because there’s something I really like about that combination. I tried a dish a few months ago in Ojai that was basically a big pile of cumin-y beets and I’ve just been mainlining the stuff ever since. The salad was served with and olive oil and vinegar dressing.
For the main dish, I made the Chickpea Cutlets from VCON, which I will now and forever refer to as “Ole Faithful.”
Every time I make these they are gobbled up. I served them with a Garlic Faux Aioli. Speaking of that, get pumped for a:
1 package Silken tofu – Mori Nu style
3 cloves of garlic
2 T mustard
1 T apple cider vinegar
- Blend it all together in a blender and then let it chill out in the fridge. Put it on your food. Cooking is harrrd.
‘Tis the season for some beautiful asparagus, so I roasted it all up with some olive oil, salt, and pepper, and let it bask in its own heavenly glow.
CHECK OUT how pretty these potatoes are. Seriously. I am in love with purple potatoes. I also roasted these with rosemary, salt, and olive oil. I don’t have any post-roast pictures because it was dark outside by the time everyone arrived and my camera’s flash HATES food. Hates it.
And for dessert?
This was the easiest and most rewarding dinner I’ve made in a while. Everyone gobbled it up happily and hung around my living room playing fictionary into the wee hours of the night. My favorite kind of night: great friends, great food, and extra fancy pink wines.