I had several posts prepared to add to the blog these days: all pretty, with recipes and images. However, I decided to add a fun short post today instead. What’s the occasion?
Over the weekend I was able to reconnect with my college roommate and a good friend. The last time I saw her was over 4 years ago. Since, she married and moved to Israel, and is now a Mom of two absolutely heavenly looking girls. They came to town a couple of days ago and yesterday I stole them away from everyone else so we could catch up on what is going on in our lives. And, you know that it had to happen over some good food.
There are people out there that I know that are raw vegan, or simply vegan, who accommodate their guests based on their guests’ dietary preference, be it good or bad. In my case I am who I am and I do not bend our house rule for anyone, unless food allergies are involved. I know it sounds harsh and almost heartless, but it is not—it is actually the opposite. First of all, when people come to visit me at my home, they are coming into my territory—my natural habitat, so logically they cannot [or at least should not] expect for me to change my life, or my diet just for them. Again, I know it sounds almost rude and cruel, but it is not. What my guests can expect is unprecedented care and hospitality. I will pull out all stops to make the feel at home—they can count on that. I will also make sure they are comfortable, relaxed, entertained and well-fed—they can count on that too. But they will NEVER, EVER find a shred of compromise in my life. That is a fair trade off in my opinion.
When I invited my friend, Caroline, and her two little girls over, I did not dash off to the nearest store to buy a pack of meat and cheese and other frills to make the dishes that I used to make for all of us while we were in college, in my pre-vegan life. Instead, I opened my fridge, pulled out all of my wonderfully fresh produce and got to cooking. I ended up with 6 dishes in an hour. How did I do that? I am so glad that you are curious.
I unashamedly recruited the help of everyone who crossed the threshold of my house. I created a menu in my head: 1 cooked and 5 raw dishes, and made sure that I had all of the ingredients for all 6. I, then, delegated different tasks, like shredding, peeling, chopping and blending to different people, while I worked on more specialized tasks, and tasting, which is a tremendously important and enjoyable part of cooking—right kinds of spice can make a dish or a wrong kind can destroy it or make it mediocre.
Here are the dishes that we (yes, I am saying WE) made:
• Potato Ravioli (I, and my sister Marina worked on it)
• Carrot Salad (my niece Luba and my hubby knocked this one out)
• Zucchini Noodles (I made the noodles, while Demetrye blended the sauce)
• Tomato and Cucumber Salad (my friend Courtney made this one, with my guidance)
• Apple/Celery Salad (I made the entire dish, but my guest Caroline stuffed the apples with salad)
• Banana/Strawberry Ice Cream (totally me, although Demetrye did prepare the strawberries)
The meal was delicious. Everyone was happy and NO ONE complained about the lack of animal products. The best part of our meal was that no one went into a food coma, since plant based, whole foods eating fills one up much quicker, and live foods, being rich in enzymes, ensure a more efficient easier digestion. It was a wonderful experience.
I normally do try to involve my guests, especially kids, in meal making, so that they can get excited about what they eat and will also realize that vegan living is fun and easy. But having 5 adults working in the kitchen with me was AMAZING, especially because I was the only expert on raw cooking in the room.
One of the shows that my husband and I enjoyed watching, when we used to subscribe to cable, was The Iron Chef. On the show there were a challenger and the Master Chef. They were given only an hour to compete and prepare the most delectable, best looking meals to determine who, indeed, is the master of the trade. After having worked with 5 sous chefs I can tell you that I am ready for my kitchen stadium experience! Bring it ON!
Ladies and gentlemen, until next time in my kitchen stadium, where mere singular ingredients are transformed into scrumptious meals, I wish you all to live an Unprocessed enjoyable life!
Over the weekend I was able to reconnect with my college roommate and a good friend. The last time I saw her was over 4 years ago. Since, she married and moved to Israel, and is now a Mom of two absolutely heavenly looking girls. They came to town a couple of days ago and yesterday I stole them away from everyone else so we could catch up on what is going on in our lives. And, you know that it had to happen over some good food.
There are people out there that I know that are raw vegan, or simply vegan, who accommodate their guests based on their guests’ dietary preference, be it good or bad. In my case I am who I am and I do not bend our house rule for anyone, unless food allergies are involved. I know it sounds harsh and almost heartless, but it is not—it is actually the opposite. First of all, when people come to visit me at my home, they are coming into my territory—my natural habitat, so logically they cannot [or at least should not] expect for me to change my life, or my diet just for them. Again, I know it sounds almost rude and cruel, but it is not. What my guests can expect is unprecedented care and hospitality. I will pull out all stops to make the feel at home—they can count on that. I will also make sure they are comfortable, relaxed, entertained and well-fed—they can count on that too. But they will NEVER, EVER find a shred of compromise in my life. That is a fair trade off in my opinion.
When I invited my friend, Caroline, and her two little girls over, I did not dash off to the nearest store to buy a pack of meat and cheese and other frills to make the dishes that I used to make for all of us while we were in college, in my pre-vegan life. Instead, I opened my fridge, pulled out all of my wonderfully fresh produce and got to cooking. I ended up with 6 dishes in an hour. How did I do that? I am so glad that you are curious.
I unashamedly recruited the help of everyone who crossed the threshold of my house. I created a menu in my head: 1 cooked and 5 raw dishes, and made sure that I had all of the ingredients for all 6. I, then, delegated different tasks, like shredding, peeling, chopping and blending to different people, while I worked on more specialized tasks, and tasting, which is a tremendously important and enjoyable part of cooking—right kinds of spice can make a dish or a wrong kind can destroy it or make it mediocre.
Here are the dishes that we (yes, I am saying WE) made:
• Potato Ravioli (I, and my sister Marina worked on it)
• Carrot Salad (my niece Luba and my hubby knocked this one out)
• Zucchini Noodles (I made the noodles, while Demetrye blended the sauce)
• Tomato and Cucumber Salad (my friend Courtney made this one, with my guidance)
• Apple/Celery Salad (I made the entire dish, but my guest Caroline stuffed the apples with salad)
• Banana/Strawberry Ice Cream (totally me, although Demetrye did prepare the strawberries)
The meal was delicious. Everyone was happy and NO ONE complained about the lack of animal products. The best part of our meal was that no one went into a food coma, since plant based, whole foods eating fills one up much quicker, and live foods, being rich in enzymes, ensure a more efficient easier digestion. It was a wonderful experience.
I normally do try to involve my guests, especially kids, in meal making, so that they can get excited about what they eat and will also realize that vegan living is fun and easy. But having 5 adults working in the kitchen with me was AMAZING, especially because I was the only expert on raw cooking in the room.
One of the shows that my husband and I enjoyed watching, when we used to subscribe to cable, was The Iron Chef. On the show there were a challenger and the Master Chef. They were given only an hour to compete and prepare the most delectable, best looking meals to determine who, indeed, is the master of the trade. After having worked with 5 sous chefs I can tell you that I am ready for my kitchen stadium experience! Bring it ON!
Ladies and gentlemen, until next time in my kitchen stadium, where mere singular ingredients are transformed into scrumptious meals, I wish you all to live an Unprocessed enjoyable life!
