When people talk about food, they often mention cravings. I never crave animal foods for a number of reasons. I haven’t eaten them in a very long time. The #1 reason for me is knowing that non human animals are not “its” or “things” or “food”. They are thinking, feeling, sensitive beings, like human animals. Sure, anything can be made to taste palatable with enough sugar, salt and oil. But I don’t want to go there. The plant kingdom is vast and offers a wide variety of nutritious foods that are so delicious. I do not see animals as food.
Now back to cravings. Cravings are often associated with memories. I was craving potatoes, cabbage and onions this morning, remembering back to the time I spent in Germany in 1991. I was working as an engineering consultant for a semiconductor capital equipment company. On my first assignment I was sent to a little town outside of Munich for a company conference with its customers. I was enjoying my assignment and the technology but at the same time I was trying to figure out a way to pursue a career in opera and audition for companies in Germany from where I lived in California. A field service engineer I met at the conference had the answer. He was going to be spending 2 months in California and he offered me his apartment in Munich while he was away. I jumped at the chance.
I spent 2 months living in Munich while traveling hours on trains to towns mostly in Germany and Switzerland for auditions. While living in Munich, the apartment was near a small food store. I had been vegan for only 3 years at that time, my culinary and German speaking skills were limited and so was the produce selection at the food store. This little store always had yellow potatoes, onions and green cabbage and that’s what I would eat. The yellow potatoes were flavorful and sweet. The combination of simply prepared potatoes, cabbage and onions always brings back this adventurous time of my life.
Breakfast: I was craving potatoes, cabbage and onions this morning and thinking back to Munich. I chopped and sautéed onions and cabbage and also prepared a socca batter of garfava flour, herbs and spices for the morning egg-free omelette. While I prepared the socca, I boiled potatoes. It all came together in a lovely Sunday brunch filled with satisfying flavors sprinkled with nostalgia.
What was the outcome of my living and auditioning in Munich? That’s for another blog post.
Daily Green Juice: Kale, collards, celery, lemon, lime.
Dinner: While I was working on our upcoming fundraiser, Gary got inspired in the kitchen and created a stunning salad meal of kale and collard greens tossed in Little Seed Caesar Dressing and topped with grilled tofu steaks and croutons made from the morning’s leftover omelettes.
Not thinking dinner could be topped, Gary came up with a new treat. It was a dessert soup made from Teeccino, cocoa powder and cashew cream along with the Brownie Treat he had made the day before.