It’s a snowy weekend here and I hope that you’re doing well as the Winter holidays get into full swing. I’m popping out for a coffee and mulled wine apple fritter (!!!) today and am planning on making a smoky potato and white bean soup later on. The holidays are shaping up to be a bit quieter for us this year, which makes me glad. Less busyness and more time just enjoying company over good food, time in nature, or a roaring fire. The last couple weeks have been a bit hectic and slightly stressful, so settling into a calm rhythm as the year wraps up feels right!

Take care out there and I’ll catch you here next week 🤍

5 Things I’m Reading:

1. Is it possible to have both pride and humility? via Vox
2. Why Aging Experts Are Obsessed With ‘Health Span’ via The New York Times (gift link)
3. How to Deal With the Super-Dry Skin Around Your Nose, According to Experts via Self (Hi it’s me, my nose is like this all winter lol)
4. How a research facility in Leamington developed a top secret tomato that could take on the world via The Toronto Star
5. On my nightstand: A Thousand Feasts by Nigel Slater

5 Things I’m Enjoying:

1. Off the cuff winter salads! We’ve been keeping radicchio, treviso, endive, fennel, kale etc on hand to make beautiful hearty salads with citrus, pomegranate, shallots, soft vegan cheese, walnuts, and all kinds of things–just endlessly remixing. I think I prefer these wintery combinations to summer salads honestly. I’m a lover of bitter foods though!
2. I snagged an ergonomic keyboard and mouse over the Black Friday weekend and my wrists are feeling the relief.
3. On Instagram: People will remember how you made them feel + Please leave me alone, I’m eating soup
4. These crunchy coconut yogurt and fruit snacks by OHME! They’re extra fun to crumble up over a granola bowl.
5. Can’t wait to vegan-ize: soft gingerbread cookies with maple glaze

5 Questions:

1. At your recommendation, we bought a Nama 2 juicer a year ago. We’ve loved it, and have used it often. The instructions say not to put in the dishwasher, and to only rinse it out. We’ve done that immediately and thoroughly every time, but now a year later, it is looking a bit grody. How have you kept yours clean and fresh?
   The Nama juicer is similar to my blender in that I use it to press/liquify a lot of fruits and vegetables. While I accept that these things can never look pristine and brand new for long, I do my best to keep the grime at bay. I don’t know why the instructions say to only rinse with water–I personally do not do this and don’t recommend it! Immediately after juicing, I wash all parts except for the motor base in hot soapy water with the bristle brush that comes with the machine. Every few weeks, I make a baking soda and water paste with a few drops of lemon essential oil and scrub all of the parts with that and rinse thoroughly. Barkeeper’s friend paste is also super effective every few weeks if you’re comfortable using that! Nothing has been able to clean the stainless basket better than Barkeeper’s for me.
2. Are there any online vegan cooking lessons you recommend for home cooks such as Forks Over Knives or Rouxbe?
   I have not personally checked out these classes, but both look excellent. Forks Over Knives does strictly oil-free cooking and adheres to a pretty specific version of plant-based eating, which I know is of interest to some folks that keep up with my website. Veecoco and The Vegan Academy look promising too! I’m a big fan of Heather Crosby and her Good Food Cooking School as well. The Institute of Culinary Education also offers an online plant-based program if you’re looking for something more official. Their plant-based curriculum is based on the now-closed Natural Gourmet Institute in New York.
3. One thing I’ve wondered is.. can you pickle a white or yellow onion? Do we only do red because they look so beautiful when they turn pink in the vinegar?
   You can! They taste exactly the same. I especially love doing this with sweet Vidalia onions. Place a slice of beet in the liquid if you miss the color :)
4. Did you end up getting a new blender? Curious which one you went with!
   Yes! I scooped up a new Vitamix 5200 series over Black Friday weekend. It’s the updated version of the blender that I’ve used for the last 15-ish years. It’s great so far, but the power/high switches are on opposite sides from my old one and I am honestly shocked at how much louder it is. I feel like this is something that 15 years of innovation could improve! The blending performance is incredible though.
5. Any favorite appetizers to win over the non-vegans?
   It’s this Vegan Artichoke Dip with Kale and Pepperoncini. You can make it up to 5 days in advance and warm it up right before serving. I personally prefer it cold though! It’s super rich, creamy, and savory. Also, this is an oldie but my Avocado Tartare is pretty great. It appeals to folks that love guacamole (so pretty much everyone), but with a different flavor profile (capers, Dijon, sherry vinegar!) that’s well-suited to the holiday season in my opinion. You can skip the beets accompaniment to simplify! Fun fact: this recipe was featured in Tim Ferriss’s newsletter a number of years ago and I had a mild freakout. A chef had prepared it for him with toasted pumpkin seeds and parsley added to the mix, which sounds lovely!

5 Seasonal Recipes:

1. Buffalo Chickpea Chili with Mushrooms
2. Creamy Cauliflower Pasta with Garlic & Roasted Tomatoes
3. Roasted Winter Bowl with BBQ Tempeh & Hemp Seed Ranch
4. Cozy Vegan Enchiladas with Lime Cream
5. Baked Balsamic Lentil Stew with Mushrooms & Rosemary Potatoes