Cottage Cauliflower Curry (Vegan)

edited 4/4/25

This an easy one pot meal for a large group of people I make for the family when we're up at the cottage. We have access to the amazing weekly farmer's market and all its gorgeous Canadian produce. Cauliflower is way cheaper there than in NYC, and I take full advantage with this recipe. This lovely white veg truly shines when roasted, raw cauliflower can't hold a candle. Because the cauliflower bites are kind of meaty, this recipe is accidentally vegan unless you want to throw in some chicken breast as well. In fact you can throw in an assortment of extras, like chopped green beans or a half cup of red lentils. Last time I made it, I added kabocha pumpkin.

the 2024 kimchi batch

summer of 2024

This is my third time in a row making summer kimchi at home. I stuff a 1 gallon container with bright red, pungent, sour, spicy cabbage, and after letting it ferment at room temp for 2 days on the counter, the lot of it goes in the back of our fridge where it lasts G and I all year. 

the goods

Over the months it becomes an assorted selection of dishes: midnight kimchi grilled cheese, bibimbap topper, kimchi mac and cheese, hang over soondubu kimchi jjigae, kimchi fried rice, bibim guksu, the list goes on and on. Kimchi is both a condiment and side dish, and the longer it ferments, the more sour it gets, which pairs wonderfully with anything fatty. 

This year I tried a kimchi experiment in a separate 2 pint jar, filled with kohlrabi and shiso leaves from the red hook CSA. The root vegetable is a fun cross between the cruciferousness of a napa cabbage and the bite of a korean radish, so I feel like it should turn out well.

cold creamy (vegan) soba noodles

cold noodles for the coldest summer of our lives 🙃

IT'S HOT, SO LET'S GET STRAIGHT TO IT. This recipe is an adaptation of Mandy Lee's genius summer noodle recipe but I change some ingredients to be more shelf-stable/pantry friendly. This meal is perfect for those (increasingly) hot stagnant days you just will not spend laboring at the stove top. Creamy and indulgent without any dairy, you just have to boil the noodles and the sauce comes together in less than 2 minutes with a blender.

Saucy Tomato Shrimp (for Dani)

This photo will be updated when I remake this recipe lol

We were staying with our friends in Seattle and high on edibles when I whipped this up. The star is the sauce, a tomato-based umami bomb, paired with a classic seared shrimp. Served with quinoa and a side salad, this meal took 20 min tops. G said it had cajun-like flavor. You decide.

Early Summer in Seattle

It's been some time, too much going on in the world to feel good talking about food or the privilege of much else. Like a lot of people, Palestine is on my mind. Sudan, Congo...what misery to live every day with the knowledge that the things we can actually enjoy here in the US come at great cost to others. I've been reading a lot, talking with my neighbors, getting active with our local mutual aid, and we opened a book pop up at the brewery. I have also been cooking, but not as imaginatively. There is not much else I feel I can do immediately besides involving myself in community, and building meaningful connections takes time.