Desdemona’s domestic
partner here, stepping in for a guest post. It’s been a delicious pleasure
following her adaptations of classic hippie cookbook favorites this month; even
as an omnivore (and world-ranked cheese enthusiast) back in the day, I found
the gut-bombing quantity of dairy in many of those vegetarian recipes somewhat
alarming. Eating the veganized results of MoFo 2013 has been even more fun.
I am blessed to have twin
daughters, now 20, who have been vegetarian since they were 10. If you do some
higher math, you’ll find they’ve been veg for half of their young lives – how
about that? And why did they do it? Because they didn’t want to eat animals,
that’s why. At that time, their mother and I were omnivores, and although we
respected their ethical commitment, we worried that their diet wouldn’t give
them the nutrition they needed (this was especially true of one daughter who
was a pretty picky eater; I well remember leaning on her to eat the occasional
piece of fish to keep herself alive). But neither kid ever budged in the
slightest, and their health never suffered for the lack of anything that didn’t
go into their growing bodies. When I look back now and think of all the years they
quietly, patiently stuck to their ethical guns while I stubbornly and happily
refused to examine where my own food came from or what it meant (and made tired
old jokes like “I’m a vegetarian who makes an exception for meat!”), I feel
somewhat abashed, but mostly proud to have such smart, thoughtful, grounded
children. As teenagers, they followed Desdemona and me on our happy herbivorous path, and are
now well-informed, cheerfully non-preachy vegans; the kind you’d love to invite
to a party. They inspired us and we inspired them, and that’s a two-way
generational bond that remains deep and strong.
Anyway, what ultimately
made their vegetarian ways healthier, happier, and more sustainable was their
increasing interest in preparing food: they really grew up in the kitchen,
marrying their beliefs with the creativity, fun, and generosity of spirit that
make for great cookery and fond table fellowship with family and friends. For a
number of years, we spent summers in a beautiful sublet in the Bloor/Dufferin
area of Toronto, with thousands of books, about 200 plants, a pair of eccentric
cats, skylights, and a third-floor loft kitchen with an island counter,
skylights, and lots of trees around to keep us company. In the backyard were
some truly feral blackberry bushes from which we made quantities of cobblers
when the berries ripened in August. Our favorite activities were reading,
modeling Sculpey clay, making Shrinky
Dinks, going to the splendid community park at the end of the block
(where we splashed in the "pee pool," jumped around on the climbing equipment, and
dug bottle caps out of the dirt), buying silly things in the dollar store in
the mall across the street, and cooking.
Our two go-to cookbooks at
the time were by Mollie Katzen and Ann Henderson, who beautifully adapted vegetarian
fare for children: Pretend Soup (for preschoolers and up)
and Honest Pretzels (for ages 8 and up),
both of which provided some repeatable favorites as well as seemingly endless
new opportunities for kitchen adventures. So one night when we needed a
side dish for barley risotto, I thought immediately of “Carrots
in a Gentle Sauce,” one of the delightfully simple concoctions from Pretend Soup. We don't have the book here, and there were no previews available online, but a few texts to the girls established its essential ingredients, and
the results were as pleasing as I remembered. So whether you are helping
children learn to cook, looking for something simple to accompany a meal, or
just trying to use up some carrots, enjoy this adaptation of a
blast from my family’s past.
Carrots in a Gentle Sauce
Ingredients
~ 2 tbsp. Earth Balance
~ 2-3 cloves garlic, minced
~ 1 lb carrots, sliced on the diagonal 1/4" thick
~ 1 tsp. each: salt, marjoram, tarragon
~ 1 cup "no chicken" broth
~ Juice of 1 large orange
Directions
~ In a large, deep skillet, melt the margarine and sauté the garlic over medium heat for about two minutes.
~ Add the carrots, salt, marjoram, and tarragon; stir to coat, and continue cooking for a few minutes more.
~Add the orange juice and broth, mix thoroughly, and cover the pan. Cook for 20 minutes, or until the carrots are tender, stirring occasionally.
~ Remove the lid, raise the heat to high, and cook another 5 minutes, stirring, until the liquid has reduced to form a glaze.
~ Serve hot to hungry people and/or bunnies, big and small .
This sounds super tasty! The name is great too, although it does remind me of a translation gem spotted on a menu in St Petersburg: "gentle cutlets of cock". Pardon my Russian.
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