It’s been ten years since I first posted to this blog. I wish I’d known then what I know now and that is: I will never have another kitchen as nice as that old pink kitchen.
My tastes have changed, my cooking style has changed, and my diet has changed dramatically. I almost never eat grains, and can only barely tolerate legumes unless they’re sprouted. I eat ridiculous amounts of vegetables. I don’t say that to win praise but pity.
Still…
Two things haven’t changed:
- The rigor and beauty of Orthodox fasting
- I am still a terrible food photographer
Thank you for still reading this ol’ blog.
The following is adapted from the book Twelve Months of Monastery Salads by Brother Victor d’Avila-Latourrette, to include sesame seeds and a reduced amount of juice and onions. You should probably buy his book.
You don’t have to use homemade cider vinegar strong enough to peel your face with fumes but you can if you’re me.
EXTRA SUPER SPECIAL BONUS This recipe is a COVID crisis friendly recipe because these vegetables keep well for the long haul.
Purple and Green Cabbage Slaw
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
3 medium carrots grated, about 1 1/2 cups
1/4 cup onion, finely diced
Dressing:
1/3 cup olive oil
5 tablespoons cider vinegar
2 tablespoons orange juice or 1 tsp frozen OJ concentrate
2 teaspoons sugar
1 teaspoon salt or more to taste
2-4 tablespoons sesame seeds recommended but not required
black pepper
- Lord, bless my work.
- In a large bowl, mix all dressing ingredients plus diced onion. Stir well to emulsify.
- Add remaining vegetables and toss.
- Season with salt and pepper and enjoy.