Rubbishy Cookery

  I just had a crazy inspiration and thought that this would be a good idea. Let’s see if I’m right! Ingredients: I mean, with these ingredients and a Vitamix, how could it be bad? Directions: I just tossed the peeled shallot, a bunch of frozen corn kernels (directly from the bag while still frozen), a generous teaspoon of miso paste, and covered it with milk (using 2% now): I turned the Vitamix on and let ‘er rip. It didn’t have enough liquid and turned into corn slushie. So I added enough water to get it blending properly and let ‘er rip for six (6!) minutes: and poured it into a bowl, steaming warm (not hot but that’s fine): And… it’s o-kay. Not great. Not up to my usual Rubbishy Cookery standards. It’s definitely edible but it’s too thin and too dull. I will try, try again and addendum this post. I’m thinking a cooked potato would help… Stay tuned!

  When I was a young idealistic vegetarian, I was obsessed with this book: I was obsessed with the personal 20th anniversary introduction, the part of the book called “Recipe for a Personal Revolution” (note: there was a chapter within, which almost inspired me to drop out of grad school and become Frances Moore Lappé’s groupie)(additional note: I met FML at a book reading and signing event in Toronto during this time, and she cautioned me to not make any rash decisions about grad school, which actually convinced me to continue my studies. Sigh.), the parts about food insecurity and the real reasons for hunger in the world (spoiler alert: it’s poverty, unequal distribution of wealth, and powerful corporations and governments keeping the status quo), and, of course, the recipes! Today’s blog entry is a distant relation to a recipe in this book. It’s so distant, I’m not sure which one it was based on. I think it may be this one, because it has a few of the same ingredients and there ...

  Today I will show you how to make a versatile  quinoa salad. Ingredients: The list of ingredients is irrelevant because you can add almost anything to this salad and it will be fine. There’s quinoa, of course, but the remaining ingredients can be whatever you have on hand. Someone gifted me the package of Veggie Sticks Salad Topper, so in they go. We had cucumbers in the garden, so giddy up. I forgot to put feta cheese in this photo, but it makes an appearance because I thought of it later. And so on. Ignore the defrosting tofu burger sitting on top of the toaster oven. That’s not in the salad but will be eaten on the side. But who’s to say it couldn’t go in the salad too? Who’s to say?? Directions: First, we make the quinoa, and we make it pasta-style by boiling a big pot of water. We also start, simultaneously, by boiling a little pot of water for the frozen shelled edamame: Simultaneously, we roast up some frozen corn kernels in the toaster oven on fairly high heat for as...