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Food Blog Vegan MoFo

#VeganMoFo Day 29: Supper’s Destiny Is to Take Root Among the Stars

Not sure how you’d quantify “historical figure,” but to my mind, any person who is (1) influential and (2) no longer living fits, so my choice is the late sci-fi/fantasy author Octavia E. Butler.

I have no idea what she liked to eat. I’m not a scholar of her works, just a fan. Parable of the Sower is among my favorite books; its fictional religion, Earthseed, resonated with me while the dystopian future it comes out of feels disturbingly real and plausible. And while I doubt she’d actually be keen on eating something lifted from her writing, it was the place I was able to find inspiration: “The destiny of Earthseed is to take root among the stars.”

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My interpretation of this as a meal: homemade five seed sourdough bread with roasted root vegetable soup (geddit? seed to root?? oh fine), with a garden saute to make it a meal. Simple, maybe, but healthy and garden-to-table – well, if I had a garden – something Lauren Olamina might’ve had in her Earthseed community.

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Food Blog Vegan MoFo

#VeganMoFo Day 5: Late Night Snack

Honestly, I don’t make a habit of eating after dinner. But sometimes I get a bit peckish, like if we ate an early dinner and I’m up late watching TV. If I don’t have sugary snacks handy – and I’m trying not to – I’m most likely to make toast.

For the past year, I’ve been learning how to make bread. We prefer whole wheat, and I’ve got a lovely whole wheat sourdough starter. I usually make my own variation on the Bread Baker’s Apprentice basic sourdough with a little rye flour and a lot of white bread flour and whole wheat flour, plus a mix of poppy, sunflower, and sesame seeds.

Obviously, the process of baking bread is itself not “late night snack” worthy – it’s a 2-day process and requires a frickin’ scale – but the result sure is. Smeared with a cashew cheese spread and sliced tomato and enjoyed with a nice cup of genmaicha, it hits the spot.

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Food Blog

French toast with homemade sourdough

Oh man oh man oh man. I’ve been meaning to make vegan french toast forever, but it never seemed to work out. Now I have homemade sourdough bread–more than I can reasonably eat on its own–plus a handful of Tomatero’s first strawberries of the spring. IT’S TIME.

For the batter, I more or less followed this recipe, but I just threw the raw ingredients (whole almonds, whole flax seeds, water, and all) into the Vitamix to blend it smooth. Perfect.