Hello hello hello!
Last week went by so quickly, and I didn’t even have time to share any new recipes. I am so grateful for all of the lovely responses I got regarding the Raw Red Lentil Hummus. I finally had a photo accepted by Foodgawker; you can only imagine my excitement! I’m glad the hummus was a hit, and if any one makes it, please let me know how you like it!
Today I brought home The Flavor Bible by Karen Page and Andrew Dornenburg and was immediately struck by the preface, especially the last paragraph. The authors tell the story of 2008 U. S. Poet Laureate Charles Simic, who was asked by Deborah Solomon of the New York Times Magazine, “What advice would you give to people who are looking to be happy?”
Simic’s response: ” For starters, learn how to cook.”
Amen to that!
Like Page and Dornenburg, I hope the food content that I share on this blog inspires you to create, and find a world of happiness that permeates your life beyond the kitchen. I hope to share my love of vegetarian and vegan food with those already living this lifestyle as well as meat eaters searching for a healthier, happier, and more conscious way to eat.
It’s time to share a new episode of Jenné’s Sweet Potato Soul. For episode #3 I made Curried Parsnips and Carrots with Chickpea Flour Crepes and Beet Tamarind Chutney. That sounds like a lot, but I’ll show you how easy it is the put together a 3 part meal that’s not only delicious and unique, but also healthy and beautiful. It was my first time making chutney and crepes (aside from the crepe practice I did before we started shooting), and it was so much fun. I’m looking forward to making crepes using other non-traditional ingredients, like Buckwheat, oat flour, rice flour, etc…!
Curry is easily one of my most happy-inducing flavor combination/type of meal. What food makes you happiest to eat, and cook or bake?