"We're not really good sharers," says the three-year-old, earnestly protecting his bowl of vanilla soy yogurt topped with straberries, "that's why we have our own."
makes: 4 dainty servings or enough for my two children, with a tiny taste left for Paul and me
takes: less than a minute, plus 10 for sitting
Sprinkle the sliced strawberries with sugar and citrus juice and stir it up. Let sit for about 10 minutes for the strawberries to soften and release their juices and the sugar to disolve. Serve over vanilla yogurt or ice cream.
Slice a fuyu persimmon into thin rounds. (The firm kind with the flat bottom - as opposed to the pointy bottomed hachiyas that are meant to be eaten soft.) Squeeze a bit of lime over it - just enough to slick it with a shimmer of juice and floral tang to offset the (slightly dull) sweetness of the persimmon. I find half of a juicy lime to be just right for three nice fuyus and two hungry boys.
Also, I imagine if I spent less time at the park and the preschool and more time sitting around the table with grown-ups at impromptu dinner parties, a platter of persimmons tossed with lime juice would be the perfect end to a rich winter meal, don't you think?
Paul and I just got back from a beer-filled weekend in San Diego. Our favorite stops were:
I was shocked over and over by how seemlessy vegan-friendly every place we visited was. Even the Mexican place that we stopped at on the way down for emergency lunch when traffic jacked up our plans had vegetarian enchiladas and potato tacos and vegan refried beans, and the waitress knew to let us know that the rice wasn't vegetarian. We also had an unplanned and totally pleasant stroll along Doheny Beach, but still, please don't let me forget that we are taking the train next time.
And then at the end of all that beer and streudel and tortilla chips and sausages and french fries, do you know what we did? Went home, right? Took a long walk? Had a big glass of water? Maybe did a load of laundry? No. We went to a four course vegan Oktoberfest dinner in Atwater Village. There was more beer, and lights strung over a long table set for forty, and oompah music, and bread dumplings in mushroom gravy, and a lovely refreshing cucumber salad flecked with dill, and more beer, and housemade suaerkraut, and warm potato salad, and smoked king mushroom sausages, and ice cream for dessert. It was pretty magical.
So now, are you wondering where Jennifer Cornbleet's Chia-Blueberry Breakfast Pudding comes into it?
I should have listened. The recipe called for one cup of finely chopped pitted dates. I did not do that. Instead I threw a big rounded cup of somewhat dry whole pitted dates into the food processor along with the raw pecans and a pinch of cinnamon and nutmeg to make the crust for Mark Reinfeld's raw tart. I did this despite the fact that I had never made a raw tart before and the author of the well-tested recipe has cooked professionally for twenty years, founding a much loved restaurant that I always wanted to visit. He has co-authored five cookbooks and recieved many honors and awards for his vegan cuisine, and still, I decided that I probably knew better.
Copyright 2006 - 2012 Trina Jaconi Biery