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.