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.

20140226-135333.jpg

Continue reading “vegetarian kitchen: bark to basics”

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:

P1300270
Garlic, Mushrooms, Asparagus…
P1300273
… And fried tofu for much- needed protein.
P1300280
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

*If you would like to receive and read more letters, please feel free to subscribe. Thank you.

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!

1

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…

2

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

3

Love,

Karlita

*If you would like to receive and read more letters, please feel free to subscribe. Thank you.

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

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.

P1280814

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.

P1280816

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

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

vegetarian kitchen: green curry

Dearest ______,

If you were to be very thorough about it, these are the things you need in order to make green curry:

Onion, Green Chilli, Sugar, Garlic, Lemongrass, Salt, Galangal, Soya Bean Oil, Coriander Leaves, Corn Starch, Yeast extract, Kaffir lime, Whole Coridander seeds, Cumin, Pepper

If, like me, you have no qualms in using technology pre- made mix, then here you go:

P1280553

 

Continue reading “vegetarian kitchen: green curry”

the week so far

Dearest ______,

The busy week started last Sunday, when we had to do some over time work at the office. I’m used to this kind of thing because my degree in Architecture has taught me (if it has, anything) that this doesn’t even cut close to the really worst of times.

This time though, I’m a little more tired than usual, and I figured that the only way to keep my head from imploding and stopping my twitching fingers from sending some nasty emails out is if I showed you how the week has been so far:

1) Cup noodles.

20130326-183758.jpg

2) Yesterday’s skirt.

20130326-183913.jpg

3) An old chair was left sitting out, a block away from my place.

20130326-183937.jpg

4) Today’s packed lunch.

20130326-184844.jpg

How has yours been so far?

Love,

Karlita

*If you would like to receive and read more letters, please feel free to subscribe. Thank you.

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