Okay, I think this is a great idea for the first episode of our cooking show: cooking over lava. It involves safety gear, so it must be run, right? (Mary Kate, I think this is extreme, even for us. This is beyond Denise-crazy. I don’t see how we get out of that without burning a finger off. – D)
I (Mary Kate) don’t really follow “food” in general or famous chefs (who don’t do something dumb enough to make internet headlines), but Matthew Kenney, chef and owner (I think?) of M.A.K.E. restaurant in Santa Monica, CA, seems like someone I need to know about. That interview and discussion of how to make good vegan raw nut cheese really makes me want to check out his cook book, Plant Food.
For those of us who may have too much zucchini either through the sweat of your brows, or because we’re friends with people who grew some through the sweat of their brows, this zucchini spread uses up a lot and looks good if you have safe crackers or safe bread, but I (Denise) bet it’d be awesome on a baked potato too. Also you’ll have to sub out the butter for a safe for you alternative, but I think I’ll give it a go this weekend.
Sometimes I (Denise) wonder where my brain is. I love oven roasted garbanzo beans or chick peas as a snack, and I’ve coated them with all kinds of dry seasoning mixes, like cajun seasoning or vindaloo seasoning. But somehow, despite the fact that due to corn I can no longer buy Sriracha and that I’m so obsessed that I ferment the peppers and garlic on my counter for weeks to make a safe version for me by the quart, it never occurred to me to make Sriracha Roasted Chick Peas. I’m just going to pretend that my brain is foggy from a reaction so that I don’t have to admit I’m an idiot.
Hope you all have a great week!