the grim peeper: an easter post

i have long feared that my sins 

would return to haunt me,

and the cost would be 

more than i could bear.

mel gibson's "the patriot"

I transitioned to a macrobiotic lifestyle in January of 2009.

Most days, my past is behind me.  Truthfully, since I've become

so healthy and strong in recent years, I haven't thought too much

about the things I left behind.

But some days, I get the feeling that they haven't forgotten me...

I had fallen behind on the week, and didn't begin the preparation

of my Easter meal until late Saturday night.  I returned home alone,

set up my equipment in the kitchen, and began to wash my vegetables.

In the darkness of the night kitchen, a thousand tiny voices sang

in my ears.

I sliced my rutabaga.

I blinked.

I blinked again.

My vegetables boiled.  Uneasy thoughts bubbled just below the

surface of my mind, like frozen mushrooms simmering in stock.

'I'm a fool,' I mused aloud.  'There is no fear in the long dark

kitchen of the night.  Only celery and bonito shavings.'

I opened the oven.

Like the unexpected occupation of a public restroom...

...I hurriedly shut it with a mix of apologetic shame and flustered

bewilderment.

By the light of the television, I enjoyed my meal.  My soup was

both strengthening and balanced.  A delicate dance of sublime scallions

and subtle celery.

I don't miss the traditional American holiday diet.  Cadbury eggs

hold no sway over me.  Reese's cups hardly tempt me.  These

nutritional crimes are so deeply embedded in my past that to partake

them now would be nigh unthinkable.

But sometimes I think that they miss me.  I think that I was the one

that got away, that by some fluke, some universal oversight I was

released from their thrall too soon.

And they want me back.

the grim peeper:  a photographic journey 

provided to you this easter by becky.

easter root veggie stew

for healing and strengthening

1 rutabaga

1 large white onion

2 carrots

4 stalks celery

4 springs fresh flat-leaf parsley

3 cloves garlic

:: prep ::

mince garlic

rough-chop parsley

large roll-cut rutabaga, onion, carrot, and celery (about 1" by 1" chunks)

in a deep pot, saute garlic in olive oil until slightly brown.  

add onions, salt, white pepper and saute until beautiful and 

translucent.  once beautiful, add carrots, celery, and rutabaga 

chunks, submerge in water with a bay leaf, and bring to boil.  

simmer 20-30 minutes until carrots are bright and soft.

in a separate (deep) pot, boil either pre-purchased veggie stock 

or 6 cups water plus frozen stock ingredients.

once veggies are simmered, add stock and parsley, and 

season with splash of mirin, splash of ume vinegar, drop 

of brown rice syrup, and splash of tamari.  taste, and add 

salt or tamari as needed.

the raving (encounters with a vegan cashew loaf)

once upon a midnight dreary, 

while i hungered weak and weary

over quaint and curious hipsters 

at the whole foods grocery store.

i was starving, nearly snapping, 

so opposed was i to snacking,
as of someone near attacking 
strangers at the grocery store.

`'tis a cashew loaf,' i muttered, 

`formed upon my cutting board-
only this, and nothing more.'

eagerly i set it baking; - 

lately i had started making
my roast to surcease my aching - 
hunger from the grocery store -
with some rare and costly cashews 
purchased in bulk at the store -
soaking, still for evermore.

 now my pants are never fitting, 

while i'm sitting, while i'm sitting
with quiv'ring seams about to bust 

and hit my ankles on the floor;

and the roast has all the seeming 

of a gravy that is gleaming,
gobs of oil casting sheen 

while cashew crumbs lie 'cross the floor;

and my butt from out that barstool 

that stands shaking on the floor
shall be lifted - nevermore.

vegan cashew loaf

modified from peta recipe

::roast::

1 cup olive oil

1 cup vegetable stock 

2 large onions, finely chopped 

3 cups raw cashews, soaked in cold water for 30 minutes

1 1/2 cups bread, cut into small cubes (i used food for life gluten-free brown rice bread)

3 large cloves of garlic 

salt

nutmeg 

2 tbsp lemon juice

::stuffing::

3 cups bread cubes 

1 cup olive oil

1 small onion, diced

2 stalks celery, diced

1/2 tsp. each thyme and majoram 

3 tbsp. dried parsley

• Preheat oven to 400°F

Pre-chop all your ingredients.  This will save you a lot of time in the long run, trust me.  I also separate the onions/bread that's used in the roast from the onions/bread used in the stuffing.  Makes life easier once things get started.

• Heat oil in a deep pot, add the onion and sauté over low flame until translucent and soft. Remove from heat.

• Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the stock, salt, nutmeg, and lemon juice, to taste.

Combine stuffing ingredients in a large bowl.

• Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top.

• Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).

• Cover in delicious almond-mushroom gravy.  Recipe for that one to follow.