Infusing Foods with Magic and Love

I've just finished reading a novel combining the sensuality of cooking with romance, called The Cookbook Collector by Allegra Goodman. In the book, Jess (a vegan) pores over a collection of centuries-old cookbooks while falling in love with the curmudgeonly book dealer. Those ancient cookbooks relied on description and hand-drawn illustration, pre-dating mathematical measurements. Interspersed with the recipes, Jess found love poems using the words from the recipes written by the original owner. This book reminded me of the magical realism in 1989's Like Water for Chocolate. In that story, Tita sickened an entire wedding party when her tears of sadness over her lost love fell into the wedding soup. What do they have in common? Magic and love.

As a vegan cook, I am frequently asked what I use to substitute for animal products in my dishes. My usual half-joking response is "magic and love." As I think more about it, I discover that magic and love are the additives that turn all combinations of ingredients into meals. The alchemy that turns flour, oil and sugar into a fluffy, light cupcake is magical. But that is only one half of the equation. The best, most delicious foods are infused with love. I know it sounds new-agey hippy dippy, but I have anecdotal evidence that this works.

Last summer at Camp Common Ground, a vegetarian family camp in Starksboro, Vermont, I experienced this principle first hand working in the kitchen. Every afternoon at 4:30, I arrived to help cook and serve dinner for the other 130 campers. The rest of the kitchen staff, Karyl Kent, the coordinator, and Naomi, the head dinner cook, had been hard at work for hours. The instant I arrived, I was greeted with enormous smiles, hugs, and kisses. The vibe in that kitchen was all love. Some days, music poured from an ipod in the corner and there was singing. Some days, no music played but there was still singing.

Every night's meals began with whole grains and the freshest, most colorful locally-grown vegetables . Our bread was baked daily in camp's outdoor brick oven by Isaiah, a student of Qi Gong and truly loving person. Even campers who eschew carbohydrates in their daily lives could not resist Isaiah's hand-crafted sourdough loaves.

Naomi's expertise was preparing raw bright, crisp greens. She crafted healthy, delicious salads that were so tasty, people filled their plates again and again. Her secret was to massage the greens, infusing them with her positive energy and love.

Inspired by the vibe in Camp Common Ground's kitchen and Naomi's techniques, here is a simple kale salad that I make at home. I have purposely left off the measurements because in this recipe, intention and technique are more important than amounts. (Also, it feeds much fewer than 130 people.) Feel free to toy around with the dressing amounts until you are satisfied with the salad.

Asian Massaged Kale Salad
2 bunches crisp raw kale, washed
fresh ginger, diced fine
sesame oil
apple cider vinegar with mother
soy sauce
maple syrup
cayenne pepper
(raw almonds, raisins) optional

Whisk ginger, oil, vinegar, soy sauce and maple syrup and pepper together. Taste, adjust accordingly. With clean hands, pour dressing over kale. Massage well, until kale looks darker and slightly wilted. Add optional almonds and raisins. Allow to sit and marinate for at least 30 minutes before eating.
Serve alongside your favorite tofu recipe or a bowl of miso soup.

Inspired by Vermont and the Massachusetts World Food Market

Recently my son and I spent some time in Vermont, working, exploring towns we had never seen, and getting to know people we had never met. The company was so interesting; in fact some of the most interesting people anywhere. Talking to them was educational for both me and my son. We learned details about the sugaring process from a woman who produces her own syrup at home as a hobby. We learned a great deal about Japanese culture from a woman who lived abroad for over ten years. And we explored the terrain of St. George on a guided hike by a long-time resident.

The food we ate was also stellar.

At the home of a new friend, my son and I enjoyed what is known as "Vermont Curry." Apparently, it is very common but new to us. There are many varieties. Our friend showed us the package label in Japanese and read the ingredients, all vegan. And at the home of another Vermonter, we enjoyed a delicious stir-fry which included among the farm-fresh vegetables, some canned seasoned seitan which I'd never encountered before.

During a lovely dinner at A Single Pebble in Burlington, with blogger @Cookveganlover, Lindsay, and her husband, we shared a rich, scrumptious tapioca pudding made with coconut milk. We declared that we would recreate it at home, using rice. But then I found some very nice pearl tapioca at the World Food Market in Hadley, Massachusetts. Searching the aisles, I also located the previously mentioned "Vermont Curry" blocks, which I was able to identify by sight as the package is written in Japanese. (I made sure to buy the ones that did not have cheese or honey in the ingredients.) Then I stumbled on the seasoned seitan that our friend Peg threw into her fresh vegetable stir-fry. Now I have all of the hard-to-find ingredients so I can recreate these wonderful Vermont dishes at home.

Last night, I chopped onions, celery, potatoes and carrots and threw them into a large pot with water. Adding Vermont Curry cubes (2), and boiling red rice in a separate pot, I thought I'd done exactly what needed to be done. Wrong! My curry was so much thinner and soupier than the one I'd eaten in Bristol. Sad. I had to add several tablespoons of corn starch mixed with water in order to thicken it to the desired consistency. After the thickening, it still tasted watery. So I added two more cubes for seasoning and it was just right. It yielded a ridiculously large amount, so I have lots leftover and some frozen.

I was more successful with the tapioca pudding. So I will share that recipe here.

Tapioca Pudding

1/2 cup pearl tapioca
2 cups coconut milk
1 cup soy milk
1/2 tsp salt
1/2 cup vegan cane sugar
2 tablespoon corn starch
3 tablespoons warm water
1 tsp vanilla extract
1 tsp orange zest

Combine pearl tapioca and milks and salt in saucepan over low heat, stirring constantly. Slowly add sugar while stirring. Beat corn starch and warm water with a fork, add to pan. Continue stirring and heating until boiling. Allow to boil for about one minute, then lower heat. Pudding should start to thicken. Once thick, turn off heat. Add vanilla extract and orange zest and allow to cool. Can be served warm but is better chilled from refrigerator.

Makes 4 - 6 servings.