Pesto is a key ingredient when it comes to creating variety in quickly-prepared meals. With a batch of pesto in the fridge, you can flavor a sandwich, a pasta, a wrap - and suddenly, one key ingredient has helped you create three separate dishes.
I didn’t cook much last weekend. It was just one of those weekends - I was out with family, caught up in chores, spending a chunk of time studying, and then packing for a retreat in the Catskills. Before I knew it, it was midnight on Sunday, and I was setting my alarm for 5 AM.
So, going into Friday and another weekend, I am looking forward to a slightly slower pace - one that will allow me to get out to the farmer’s market and the grocery store, and get the ingredients I need to try out some of our freshest additions to Tastemakers.
You should thank Chef Ayinde for this one.
Though he was initially hesitant to create a Sloppy Joe recipe, he also says:
Providing yummy plant-based alternatives to American staples is part of my philosophy when it comes to cooking.
David Sirota dreads the day his 8-month-old son will grow up to ask him about meat - he is not sure that he is going to be able to explain what’s wrong with it, not when,
the vegetarian aisle subliminally glorifies meat-eating.
While many of these meat substitutes ease the transition to a plant-based diet, and are even enjoyed by some long-time vegans for their heartiness and taste, Sirota worries that,
It teaches them that as tasty as vegetarian food may be, it can never compete with the “real thing.”
Quick - Friends are in the area, and call to see if they can stop by. You need to pull together something to serve. What do you make?
For me, the answer’s hummus.
It enough to make you want to go back to school.
Next week, the University of North Texas will open the nation’s first strictly vegan cafeteria.
Bet you didn’t guess it would be in Texas.