In da kitchen

Nothing like listening to reggae and creating tasty new dishes! Here's a few recent creations:

Garden Lo Mein

This was a spontaneous creation between myself, my Nica buddy, and her roommate. As Nica lady and I were walking back to her apartment, I had this huge craving for stir fry. We arrive home, and her roommate has the wok out, steaming cabbage fresh from the garden. With barely a word, Nica lady and I went to work. The end result? A stir fry more filling and satisfying than anything I've had with meat. People who say they are never full after a vegetarian meal need to check-a-lo this stir fry.

spaghetti, cooked
olive oil
garlic
onions, sliced
cabbage, shredded
sweet red pepper, diced
summer squash, sliced
basil
sweet oregano
ginger
soy sauce
chili sauce
Erica hot sauce

1. saute the veggies and garlic in olive oil, in whatever ratio most pleases you (or determined by the quantity in your fridge). Go from toughest veggie to least tough--start with onions, garlic and red pepper, then the cabbage, then the squash.
2. Add the sauces and herbs, again in whatever amount suits your taste. Start with just a bit and taste as you go.
3. Add the cooked and drained spaghetti, let the juices cook together for a while.
4. When the smell is unbearable, serve hot.

Fruit-y dessert

Ok, this one is a bit of a cop-out, but it's great on a hot summer day:

Frozen cubed mangos
Frozen blueberries

1. Put in a martini cup.
2. Feel classy.

Raw Wild Rice Soup

wild rice, soaked in a bowl of water for 24 hours (you'll know it's ready when the rice is soft and chewy)
vegetable stock
1-2 carrots
2-3 stalks celery
2-3 coves garlic
lots of thyme
1 can cream of mushroom soup (I used Annie's brand, since it had the easiest-to-understand list of ingredients)
red pepper flakes
parsley

1. Blend the stock, veggies, garlic, and thyme until the consistency is that of a thick smoothie.
2. Put in a large bowl, stir in the mushroom soup, red pepper flakes, and wild rice.
3. Put the bowl in the fridge. Add chopped parsley as a garnish when you're ready to serve. Because this recipe is raw, the flavors will be even more intense than normal. Hold on to your pants everybody.