I have been pussyfooting around vegetarianism for three months, and sometimes, all I want to eat is a meal of meats. At the top of my list is a medium-well steak topped with white-wine-infused mushrooms. My memory reminds me that preparing and partaking of this dish is equally satisfying. The sounds of the kitchen enraptures me. As though it is current, I can feel the handle of my knife, hear the steak sizzling, and inhale the scent of melting butter and drunken mushrooms. With the heat on low, I can see a splash of Champagne vinegar frolic with butter. The kitchen tells me secrets. Like vinegar and butter are ‘doing IT’ on the side because, when combined, their union thickens the sauce and is a creamy delight in my mouth.
When I am not fantasizing about steaks and imbibed mushrooms, I am creating new recipes to wine and dine my palate. My new favorites are this spinach tart – made with puff pastry, three cheeses and Herbs from Provence with lavender; and Vegetarian Chilli made with black beans and sweet potatoes. As with regular Chili, the dry spices mingle – cumin, paprika, cayenne, ginger, and the obvious chili powder – and become one. To create the sauce, two Bay leaves submit their flavor to tomatoes and the secret ingredient- a strong cup of black coffee. The medley of beans, herbs, and spices simmer on low heat for at least an hour. After resting a few minutes, or preferably overnight, the Chili is a bowl of bliss.
Being a foodie and a Vegetarian is challenging, but I am determined to find joy and flavor where I can. I find it in my memory, in cooking for my family and experimenting with new veggies. I find it by learning to add depth of flavor to a dish and by creating mealtimes with my family that, one day, will conjure up memories.
Eat well.
Kadine Christie
