Title : Food I'm Eating Lately
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Food I'm Eating Lately
Reflecting on the food I've cooked recently, it's apparent I've really given up on everything. Sometimes I look at my cloth bag of raw almonds and think to myself, "I hope I get cyanide poisoning from this," just so I can feel something again. I'm in a dark place right now. Anyway, I noticed I don't cook recipes requiring more than ten minutes prep time these days. Anything more is too mentally taxing. I don't understand how people who eat meat can manage it. It just seems like so much extra work and cleanup with the grease and trimming the fat, etc. It's easy making zero waste meals when all you eat are vegetables!
I'm really happy to have a farmer's market and a Whole Foods right where I work, which is such a luxury. In my last job, I worked from 6:45 am sometimes until 10 at night, and nowhere near any bulk shops, so I'd shop at whatever was open and buy a lot of loose produce, then trek out for bulk quinoa and nuts once a month. Most of my produce is homegrown or straight from small producers now, since I'm not the biggest fan of American farmer's markets. I'm not being fair- comparing them to ones in Paris is like comparing Kylie Jenner to Meryl Streep. But it's nice being in America's breadbasket and having a car to get fresh maple syrup straight from the trees, or to forage wild berries from the side of the interstate, or to pick enough peaches to last me and the local food bank all year. Before moving to Paris, I used to have to take the bus to go grocery shopping, and I worked nights and went to school, so it wasn't fun, but I felt good getting local apples and beans and not eating a lot of processed foods.
The past few weeks have been busy with washing and chopping and freezing salad greens and fruits to last the rest of the year. I freeze everything from juice to soup and kimchi in glass jars (it's safe- the ones that have a shoulder are best for freezing, and the ones that are wider on the bottom)> Because I commute, I pack lunch and breakfast. Honestly, it's not that different from what I packed in Paris, when I had to carry food with me all day. I still tote the same jars and tiffin in a cloth bag or tied up with a napkin. No ice pack, just utensils in a napkin. I mostly ate salads from all homegrown ingredients, with hummus or lemon, bulk almond butter, and bulk olive oil as dressing. This week I tried a Perfectly Imperfect box for the first time, so I'm eating a lot of sweet potatoes loaded with mango salsa I made from its contents, topped by homegrown beans and steamed homegrown Swiss chard. Sometimes I make smoothies, but as an alternative to water or a palate cleanser, never a meal replacement. I psychologically prefer sinking my teeth into things.
I don't buy a lot of traditional bulk grains- almond and coconut flour, quinoa, and nuts are pretty much it. I make milks from almond butter, a trick Archana shared, eat homegrown beans, and use mashed fruit (normally homemade applesauce or pumpkin) as an egg replacer (and oil as a butter replacement, maple syrup as a sugar replacement), so I don't need many bulk ingredients. I buy fair trade chocolate chips in paper and buy canned jackfruit when fresh isn't available. When traveling, I try to stock up on grain free, gluten free pasta, which isn't available around here all the time. Otherwise I buy that in cardboard too, but sparingly- I really only prepare pasta for other people. I typically just sautee tomatoes with celery and onions and garlic and pour it on zucchini or squash instead of waiting to boil noodles. Instead of rice, I use cauliflower for deconstructed bibimbap and pizza crusts.
I have a problem though, because no matter how much I pack for work, I'm always hungry. Like a goat, regardless of quantity, I can't stop until it's all gone, and the more I eat, the harder I am to satisfy. I'm trying to snack on whole fruit, nuts, and celery or carrot sticks with freshly ground nut butters instead of energy bars or packaged vegan snacks. I'll pack grapes or berries in my tiffin with peanut butter and veggies, and raw nuts in a cloth drawstring bag. I'm also trying to fill up on water- especially infused with homegrown cucumber and mint- to curb cravings, which is not very effective.
When I'm stressed, I crave macaroni and cheese. I've made every vegan cheese there is, but I can't make it like Daiya, so I've allowed myself one Daiya mac and cheese per month. I'm working on kicking that bad habit though. As my friend Tori points out, cashew queso is truly vegan crack, I just need to force myself through the dreaded task of making it at home. I've been making this cheesecake and fake Hail Merry tarts, and lots of nut butter fudge and homemade peanut butter cups too. On Instagram a person asked if there was anything I missed about going zero waste, but not really! I can make cakes and things at home or buy them in my own containers (even vegan cinammon rolls). Sriracha was hard to kick until I just started eating straight peppers and putting homemade kimchi on everything- now no hot sauce is hot enough for me. P.S. I eat kimchi for breakfast or dessert, at least once a day... which is way too much for someone who works in a corporate office fyi.
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