vegetarian kitchen: bark to basics

Dearest ______,

I saw my Tita Liz (a close family friend, like an aunt) post a mouth- watering dish on her Facebook wall the other day. It was, quite simply,

“Cucumber, tomatoes, and onions marinated in homemade vinaigrette”. Thumbs up.

Now have you ever wanted a pet so badly you end up dreaming that a puppy is licking your face, only to wake up with your own drool sliding down your cheek? A gross analogy, but that’s how the salad kind of made me feel. Sour- salty- crunchy haunted me as much as the Boston Terriers do in my dreams.

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vegetarian kitchen: buttered asparagus and mushrooms

Dearest ______,

With the exception of the fried tofu which took a light year and a half to bronze over / cook, this was a relatively fast dish to prepare.

While most asparagus and mushroom combinations require the browner species of the loveable fungi (Button Mushroom, Portabello, Shiitake, etc), I got the white clamshell mushroom which is said to be better paired with seafood. For my mediocre tastebuds though, they looked lovely enough with the dish. For this, I used:

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Garlic, Mushrooms, Asparagus…
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… And fried tofu for much- needed protein.
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As soon as the diced tofu had shown signs of bronzing above all that heat and oil and time, I tossed all else into the sizzling pan- including butter, salt, pepper.

And that’s how I quickly made lunch for my work lunch box tomorrow. The end!

Love,

Karlita

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lunch, boxed 3.0

Dearest ______,

My Mesclun salad with some homemade vinaigrette.

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My mixed vegetables in tomato sauce (vegetarian Kaldereta, if you will) with hard boiled egg for protein.

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Jessie’s homemade Rotti Prata with curry sauce.

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Love,

Karlita

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Photography and text by Author unless otherwise stated. All rights reserved.

vegetarian kitchen: the most authentic spanish omelette

Dearest ______,

From the people at BBC Good Food, I got this really easy recipe for making a Spanish Omelette using the following ingredients:

– potatoes

– onion

– extra-virgin olive oil

– chopped flatleaf parsley

– eggs

It’s so easy I’m not even going to tell you how I did it, in “words”. Here’s an easy diagram!

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If you Google “Spanish Omelette images”, you’ll find that my attempt at a Spanish Omelette does not look like how they say a correct Spanish Omelette should look.

Uhm. Aheeheehee. I might have done something wrong different along the way…

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But tell me now- isn’t this the most authentic Spanish Omelette you’ve ever seen?

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Love,

Karlita

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vegetarian kitchen: stir- fried broccoli et al

Dearest ______,

I’ve been told as of late how I’ve been slowly turning into someone’s mother because all I seem to want to do these days is to stay at home, do groceries, cook.

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I take that as a huge compliment, if you’d believe, because I’ve been on this Earth for 28 years and frankly this is the only time I’d ever spent some useful energy inside the kitchen.

This is a great thing because I literally feel myself evolving… Shedding versions of myself one onion peel after another, until I get to that sumptuous core of conquering the many years of fear laziness.

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Plus- cooking (or trying to) is seriously a ton of fun, so I’ve realized.

Continue reading “vegetarian kitchen: stir- fried broccoli et al”

lunch, boxed

Dearest ______,

So, I’ve just discovered something. I know, I might be the last to learn this very basic thing in the world. Nevertheless:

One great way to save money and actually enjoy your food is to prepare and bring your own lunch box to work.

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Oh, did I mention this could also be a nice tradition you can start with your colleagues?

Like the Iron Chef series, you can start making themes like “Pasta Day” or “Mushroom Day” where you can share different ways of cooking the same recipes. Back here we’ve just started with this game called “Guess who Brought the Prettiest Lunch Today.” And yes- it’s in the bag box!

Love,

Karlita

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Photography and text by Author unless otherwise stated. All rights reserved.