Sometimes the edge of the entree plate starts to feel like a lonely place. A cold perimeter uninhabited, other than by any inactive utensils and perhaps a chilled glass of Chardonnay.
Oh, did you forget the side dishes again?
Warm up the main feature with a sidekick or two — little bites, soups, or any appetizers you can eat with your hands are all good ideas.
Backstory on this series:
Behold, some vegetarian/vegan lunches and dinners we made at home and enjoyed with our mouths and bellies over the past few years. This is part of a short series that will catch up on past home-cooked dining experiences before I start posting current meals.
Mostly organic, mostly vegan*, mostly on the same plates.
Sorry, no recipes.** I didn’t much like rules back in these largely spontaneous and experimental cooking days shared here.
We made these meals with what was in the pantry and fridge, a few minutes of forethought, some fire, a feeling of goodwill toward the animal kingdom, and the inspiration of our appetites.
*Some of these were made when we were still vegetarian and not fully vegan. I included only ones I recall to have been vegan, but I don’t have a time machine so can’t swear on anyone’s grave about it.
**I’ll be sure to include ingredients and recipes with future creations, though.
Part 7: Sidekicks
Rosemary taters + celery.
Crusty breads + garlic aioli + balsamic drizzle + mushrooms + homemade tomato bruschetta.
Ginger cabbage + seitan potsticker dumplings.
Golden beet/pumpkin puree + garlic parmezzan sprinkle + cucumber + scallions + crackers from a box.
Spicy-sweet cilantro peach + celery + onion salsa + root vegetable chips from a bag.
“Deep Red Sea Diver Soup.”
“Hearty Mushroom Hearts Soup.”
“The World is Round & So Is My Dinner.”
It does not look like food, but trust me… it is a pea-based soup.
House take on italian wedding soup. Actually I don’t really know what italian wedding soup is, but it looks right?
Butternut squash + bean soup.