Unlock the power of homemade condiments in vegan cooking and elevate your dishes to extraordinary. Learn to create vibrant zhug, zesty garlicky crumbles, tangy pickles, and more.
You should write a book, Jack! Not only are your recipes always exquisite, but the way you describe your process, the history of some ingredients and dishes, your personal journey through the culinary world -- it's such a delight to read. And thank you for the PDF-versions of your recipes, not sure if this is new or I never noticed it before, but it is so useful!
Thanks so much, Jessica. I appreciate your thought-filled comment, which I’ve been thinking about most of the day. Ironically, someone else made a similar comment recently, to which I responded in this way: “I've been on a virtual roller coaster with my thoughts – sometimes feeling motivated to get myself in gear and write something that I know lives inside of me. Other times, I've been cast into the sad side of thinking, "If only..." or "I wish I could've...". I honestly do not know which side of the equation fits me the best, although I'm pretty sure it's the messy bit in the middle – confronting the battles I have with self-doubt, imposter syndrome, laziness, uncertainty – all of the things that make it difficult to become a writer.” Thanks for putting your opinion out there so I could breathe it into my soul – your thoughts mean a lot to me! I’ll keep you posted on my progress as I travel this bumpy road...
The PDF versions of the recipes are relatively new – I have not finished adding them to all the recipes, but that will happen soon. I’m happy you find them useful!
Jack, all your battles with self-doubt etc. give you credit, because they mean you're not simply full of yourself like SOOO many who blabber on and on (and I won't exclude myself there 😉). So, honor yourself for being a sensitive, good person! But don't let this inner judge be a handicap. You have so much talent and integrity. Talk to this judge, find out where he's coming from (often, it's controlling parents etc.; I know this only too well), and then tell him to shut up: He's NOT in charge. Let that which lives inside of you come out -- give it birth. Okay, enough of psychobabble, but I'm so sure that you'd do a fantastic job.
You should write a book, Jack! Not only are your recipes always exquisite, but the way you describe your process, the history of some ingredients and dishes, your personal journey through the culinary world -- it's such a delight to read. And thank you for the PDF-versions of your recipes, not sure if this is new or I never noticed it before, but it is so useful!
Agree!
Thanks so much, Jessica. I appreciate your thought-filled comment, which I’ve been thinking about most of the day. Ironically, someone else made a similar comment recently, to which I responded in this way: “I've been on a virtual roller coaster with my thoughts – sometimes feeling motivated to get myself in gear and write something that I know lives inside of me. Other times, I've been cast into the sad side of thinking, "If only..." or "I wish I could've...". I honestly do not know which side of the equation fits me the best, although I'm pretty sure it's the messy bit in the middle – confronting the battles I have with self-doubt, imposter syndrome, laziness, uncertainty – all of the things that make it difficult to become a writer.” Thanks for putting your opinion out there so I could breathe it into my soul – your thoughts mean a lot to me! I’ll keep you posted on my progress as I travel this bumpy road...
The PDF versions of the recipes are relatively new – I have not finished adding them to all the recipes, but that will happen soon. I’m happy you find them useful!
Jack, all your battles with self-doubt etc. give you credit, because they mean you're not simply full of yourself like SOOO many who blabber on and on (and I won't exclude myself there 😉). So, honor yourself for being a sensitive, good person! But don't let this inner judge be a handicap. You have so much talent and integrity. Talk to this judge, find out where he's coming from (often, it's controlling parents etc.; I know this only too well), and then tell him to shut up: He's NOT in charge. Let that which lives inside of you come out -- give it birth. Okay, enough of psychobabble, but I'm so sure that you'd do a fantastic job.
I especially love the sound of that crumble Jack - I'm a big fan of roasted cabbage and delighted to have found a new way with it, thank you
Me too! That's the one I'm going to try.
That's tremendous, Mark - I'm thrilled you like the sound of it. Let me know how it develops if you decide to give it a go...
that roasted cabbage sounds so perfect (and blood sugar friendly!)
I have a recipe for a crumble for roasted pumpkin. Yours sounds good to. Thank you for sharing. Going to give those a try!
This is such a great point "there's a distinction between seasonings and condiments"!
Thank you...