Tiny kitchen. Big, plant-based flavor.
When my mother-in-law asked me what I wanted for Christas, I could think of nothing to ask for. In response to her question I simply said, “um…cookbooks?” And a cookbook is what I got. Modern Vegan Baking by Gretchen Price, to be precise. So here we are, with a review of said gifted cookbook! Curious to know whether or not this is a valuable addition to a vegan baker’s book collection? Read on!
I know, I know. At this time in our crazy world, everyone and their mother is baking bread. There’s been a run on flour! A crazy shortage of yeast! People have been craving regular yeast breads, instant yeast breads, you name it! Is the smell of a freshly risen loaf? The swell of pride in one’s chest at being able to slice into a perfectly risen, crusty loaf and knowing that you made that? Maybe it’s both. Maybe it’s neither. But what I do know is that when the yeast ran out, the world turned to sourdough. Intimidated at the idea of a sourdough starter? Or sourdough in general? Don’t be. It’s okay. I’m here for you.
I’m going to admit something to all of you: I love to cook, but I also am incredibly lazy. I can go through the effort of culturing my own yogurt (recipe to come) and diving into the world of sourdough bread, but that often leaves me with little energy to cook dinner. The more I can prepare in bulk and freeze for later, the better. This instant pot brown rice is a go-to for me. Especially now, while the world is upside down and as the days draw on. And on. And *on.* Even now, when I have all the time in the world to cook, sometimes the motivation simply is not there. Or, my only motivation is for desserts. Which isn’t a problem per se, but Mr. Kettle & Kale would say I do eventually need to consume some non sugar sustenance. Which is why, at a ridiculously late hour, I am currently preparing a pizza.
The answer to not having energy? Cook a crap ton of rice and stick it in the freezer in individual serving sizes. Microwave it later. Toss with the veggies you also have in your freezer. Boom. A meal for when you do not want to have to think. Or when the current state of the news gets to be too much. Or when every day is identical and the monotony becomes exhausting.
Today, I am going to share with all of you the cookbook that has kept me the most sane while the world around me spins out of control: The Homemade Vegan Pantry by the vegan cheese goddess, Miyoko Schinner. When I cannot get to the grocery store (and let’s be honest, most days right now, none of us can), this book is an absolute life saver!
I didn’t know until a couple of days ago that April is National Garlic Month! If anybody wants a whole month to celebrate the flavor, the goodness, and punch that garlic adds to a dish, it’s me! I was already planning a garlic tutorial for this week, but now sharing it with all if you is much more apt. I roast and freeze whole heads of garlic on a regular basis, and this makes it much easier to add it to everything I cook. Sauces, soups, sautés- you name it, I’m putting an entire head of roasted garlic into it. And with this roasting-freezing method, you do not have to worry about the garlic losing flavor when thawed.
