-
vegetable lust.
In general, I love vegetables absolutely & entirely, I do. I enjoy the hell out of the whole lot of them but there are a couple in particular that rise above the rest, two types that I full on aggressively adore. They are just good. Every time and in every way, on their own or as part of a larger entree- I just cant get enough. Those veggies? Eggplant & greens. It hardly matters if its Japanese Eggplant or Italian, if its collards or kale- I lust after them all with an equal ferocity. Last nights dinner: Pud Makua Yow (Basil Eggplant) accompanied by Dark Leafy Greens with a Sesame Miso Dressing. I only wish all meals were as painfully perfect & wonderfully satisfying as this one. To find a Basil Eggplant so flavorful and delicious thats not drowning in oil is rare. And the leafy greens? Just stellar- savory and salty with a spot on hint of sweetness.
I was introduced to these dishes in the cookbook “The Vegan Table” (buy, steal or borrow this one immediately). Now, Im not gonna lie- I did tinker with the recipe a bit but…well, what can I say? I always do.
1# eggplant, thinly sliced on the diagonal
1- 2 Tbsp sesame oil
2 chile peppers, chopped with seeds removed
3 garlic cloves, finely chopped
1 cup water
2-3 Tbsp tamari soy sauce
1 Tbsp sugar
1 bunch Thai basil, leaves picked from the stem and left whole
cooked rice, for serving
1. Heat sesame oil in nonstick pan or wok over medium heat. Add the chile peppers & garlic. Cook until the garlic turns golden, stirring constantly.
2. Add the eggplant and stir to combine with the garlic & peppers. Add water & cover pan or wok with a lid. Keep the lid closed until the eggplant is cooked- about 10 minutes (the eggplant is cooked when it turns transclucent). If necessary, add a bit more water and keep the lid closed until the eggplant is through cooking.
3. Add the tamari & sugar. Gently stir to combine. Add the Thai basil and cook for 1 more minute, stirring. Serve hot over rice.
Posted on August 3, 2010 ()
Seattle is home.
Im a yoga teacher.
My time is spent... horseback riding, writing and reading too much.
Some of my favorite books- Welcome to the Machine (Derrick Jensen), I Know This Much Is True (Wally Lamb), East of the Mountains (David Guterson), Whores and Other Feminists (Jill Nagle), Cunt (Inga Muscio).
I am drawn to...
The Southwestern portion of the US- cacti and desolate dry sprawling earth.
Photography- pictures of people mainly, black and white.
Music- Mostly country. And anything that I can dance to.
Foods that I never tire of- blueberries, figs, squash, tempeh, radicchio, avocado, red grapes, heirloom tomatoes, tahini, olives, walnuts, asparagus, eggplant, cherries, kale, apple butter, pears, mango, mushrooms, melon, brussels sprouts, collard greens, peaches...
I abhor factory farming. To know my food is of utmost importance-where its been, how it was raised...I respect the earth and myself too much to plead ignorance. The family farm is collapsing under the weight of big business. I want to take responsibility for my food and I feel our current system fails to do that. I fully applaud those folks that are still living off the land and providing for their families. Having worked on small farms in the past and seen firsthand what sustainable farming (animal & vegetable) looks like- its apparent that our current conditions are far removed from the original respectable idea. It shows in our tasteless food, our declining health, our damaged environment.
I'm a fan of spicy foods- Indian and Thai cuisine.
My drinks- red wine, dark beer and a good gin neat.
Dessert- nice dark chocolate in small amounts, a fresh piece of fruit. I don't have much of a sweet tooth.
Coffee- good ol' fashioned drip, an espresso or an americano...always black.
Cooking, eating, interviews, road trips and photographs- I share my adventures here. I feel fortunate as hell and immensely grateful for the opportunity to visit farms, sample restaurants and meet the truly lovely folks behind it all.
Questions/comments? Email me at: cherie@cheriepicked.com
