Inexact Science

This weekend I ate Kevin’s artichoke toast at Room 39, and I thought about it all weekend long. I thought about it so much that I had to recreate it or risk driving myself crazy.

Kevin’s artichoke toast is normally served with two poached eggs, because Kevin does not adhere to a vegan diet. But I do, at least for the time being. I asked for mine sans egg, but with tomato slices.

Shanna’s artichoke toast, via Kevin
Ingredients:
4 slices of crusty, hearty bread (I used multi-grain ciabatta)
1 can artichoke hearts in water, drained (squeeze excess water out of each heart)
1 clove garlic
Olive oil
Sea salt
Cracked pepper
Fresh tomato, thinly sliced
Arugula
Fresh Lemon juice

Toast thin slices of ciabatta bread underneath the broiler, on both sides, until fairly crispy (not quite as hard as a crostini). Meanwhile, in a food processor blend artichoke hearts and garlic together with a tsp of olive oil and sea salt to taste. This should come together in a nice paste, about the consistency of hummus.

Take the bread out of the oven and spread each slice with a generous amount of artichoke mixture. Top each with a slice of tomato, some arugula, and a squeeze of lemon juice, drizzle of olive oil, and salt and pepper. Serve with fresh fruit and hot coffee.

Kevin, we salute you.

Our meal last night was quiona and veggie paella. I’ve never had a seafood paella… maybe someday, in Spain! I followed this recipe almost exactly.

Ever since I was a child I’ve preferred complex foods; I refused to eat simple meals like PB&J. I was nervous that this soup wouldn’t hit my complex-foods-sweet-spot, because it’s essentially just zucchini and basil. But I followed the recipe almost exactly (I substituted veggie stock for water), and it was delicious. I served it over a little bit of brown rice pasta with a sprinkling of sea salt.

For the month of November, we’ll be eating as vegans at yellow house.
We came by this decision for a number of reasons. We:
1) found this documentary to be fascinating
2) want to eat the best diet for our health
3) hope to minimize our carbon footprint
4) love experimenting with food and trying new recipes

At the end of this month I hope to have a clearer vision about the type of food we bring into our home, and how we should proceed through life with a diet that is good for our health, good for our world, and good for our souls.

looking forward to a weekend of camping with friends.
hopefully a little cooking and creating thrown in for good measure.
after this weekend the AK and I are embarking on a little culinary adventure!
can’t wait.

photo via chantal86

(via chelseakim)

Chchch-Chia!
Yes, like a chia pet.
No, I won’t have grass growing in my stomach.
What is it?
A seed, similar to flax seed, that grows gelatinous as it sits in liquid.
After soaking for 15-20 minutes, the texture is like Jello that hasn’t quite set.
Why?
Because it’s a fantastic source of Omega 3s & 6s, a good helping of fiber, and a filling, healthy snack.
Plus its fun
You can use it to texture water, almond milk, coffee, juices…anything…
And it’s kind of fancy
I love fancy things.