Punchy tofu larb over cabbage, carrot, and cucumber slaw with fresh edamame and sprouts
It's nice that a new year gives us a sense of beginning. Symbolic as it may be, this year is fresh, new, unblemished. And I, for one, can say that I needed that. Whether I aligned with the year, or the year aligned with me, the timing was really just right. The month of December was like slowly waking up from a long nap - and not with disappointment or resistance, but with awe. I was slowly waking up to my life. All year I felt this kind of deep dissatisfaction, and I kept wondering why the things I usually enjoy and take solace in were not bringing me a sense of fulfillment. I should know this by now, but I'm woe to forget, that this is a backwards approach. These things are not the source of my joy, but and expression of my joy. The problem was internal. The problem was perspective. It's so simple, yet so evasive. But as soon as my focus changed form what I was doing (or trying to do) to my perspective, I started to wake up. I felt gratitude. I could see the beauty around me. I could see the traps I was setting for myself and how easy it is to avoid them with a little bit of consciousness and awareness. I felt contentment. Inspiration. Hope. I felt a lot of things I hadn't felt in a while, and I felt them deeply. Months later, I still feel this way, but I realize that I must play an active role in maintaining it. I have to pay attention to my perspective and to how I react to things. I have to choose to acknowledge the beauty around me and to engage in it. I have to cut off negative thoughts at the source rather then feeding them. Tending the mental and emotional garden. It is an active processes of maintenance and care, and I am grateful for this renewed opportunity to do so.
Crispy, shredded-carrot, potato, and scallion waffles drizzled with curry
This dish, or something like it, has been brewing in my mind for some time. It all started a few years ago, when Chris and I tried out these potato, cheddar, and chive waffles from Joy the Baker. They were gluttonous and delicious. Not exactly something I'd prepare often since they're predominately dairy and potatoes, but the idea of a savory waffle stuck with me. Perhaps a year or so later, I made malai kofta and was struck by a vision of kofta waffles drizzled in creamy malai curry. Chris wasn't sold by the idea, but I knew it could work. I still long to make this dish and I promise to report back when I do, but for whatever reason, I've never quite got around to it. It got stuffed inn the back of the ideas folder in my brain's overfilled filing cabinet and all but forgotten about. Recently, it was pulled back in to the front of my mind by a post on pinterest for hash brown waffles. I just so happened to have some left-over panang curry paste in the fridge so I decided the malai kofta waffles would have to wait just a little longer, but savory curry waffles were absolutely going to happen right away. And they did not disappoint. I think the waffles stand alone well, as crunchy savory treats, but are nicely complimented by a rich curry sauce. There's immense flexibility in the type of curry you use- Indian or Thai- either style would go willingly with the carrot and potato waffle base. They're surprisingly easy to make too, especially if you have curry on hand. And really, could there be a better use for leftovers than savory waffles with curry sauce? I think not.
Korean warn rice salad with bulgolgi-style tofu, raw and pickled vegetables, and a fried egg
I hold this dish near and dear to my heart. It has traveled with me through many years and places and grown and changed in that time. My first encounters with it were at Blue Cactus in Columbia, South Carolina. I was maybe 20 then and had never been exposed to Korean food in my life. In fact, I'm sure at the time I'd never eaten any authentic Asian cuisine of any kind. I was intimidated. I didn't know what to think of this strange bowl of hot rice, cold lettuce, and unidentifiable pickled things with a big old runny egg yolk sitting on top. What the heck is this thing? Who eats like this? It turns out, I do. Of course, you all probably know that by now, but I didn't know it then. This was totally uncharted food territory for me. The only pickled thing I'd ever eaten was pickled cucumber. This dish was one of the many that began opening doors for me- showing me new parts of food, new ingredients, new techniques. And it certainly didn't hurt that it was served at one of the best restaurants in town. A little hole in the wall place. The food takes forever and it's bring your own beer- but that's part of what made it great. We'd go and spend hours there, drinking some wine and waiting anxiously for our mouth-watering dishes to emerge from the kitchen. If you're ever in Columbia and have a few hours to spare, I highly recommend a visit. And I highly recommend the bibimbap.
Hi there! I'm Cara- plant ecologist, gardening addict, and whole foods enthusiast. My whole life revolves around plants, including my kitchen. Join me here at LWM each week as I post local, seasonal, plant-based recipes and write about my never ending quest to find balance and tranquility in this crazy little world.