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Clarissa's Blog

An academic's opinions on feminism, politics, literature, philosophy, teaching, academia, and a lot more.

Garlicky Mushrooms, Kale and Baby Potatoes

The cruel irony of fate! Who could have thought that, of all people in the world, I would be forced to become an (almost) vegan. I’m so befuddled that I feel the need to explain the reason why I’m buying a vegan cookbook to the cashier at the bookstore. 

“It’s for health reasons,” I say, terrified she’d think I’m an ideological vegan. 

My body is definitely grateful for the veganism but my mind rebels. 

Here is a dish I just came up with to utilize leftover produce. 

I sauteed baby carrots and baby potatoes in water, adding a lot of chopped fresh ginger, 6 cloves of crushed garlic, a cinnamon stick, a bay leaf, and a few allspice berries. 

No salt because I forgot. 

Then I added several large mushrooms that I broke in half and a lot of chopped kale. 

And that’s it. I’m at home with Klara and can’t explore complex recipes, so it’s pretty easy. It turned out shockingly not bland. 

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