The saying goes, “Learn something new every day.” I try to learn something new every day. I’ve often wondered if there was a symbol above my head or imprinted on my soul it would be a question mark.
Long gone are the card catalog files of my library days (although, I do miss the stillness in a library or the stack of books I used to haul out). Now that we have the internet. I can look up anything at all hours of the day or night. However, this has not been a good thing for my beauty sleep. Curiosity often takes me down rabbit holes and can sometimes change the path I’ve been on (emotionally, spiritually, mentally, physically). Anything I want to learn is at my fingertips.
Last year, for health reasons, I changed my diet to eating entirely whole food plant-based. Okay, at first, I did vegan cheat often and eat lots of processed yummy vegan food; that's why I'm not a skinny vegan (yet). It was a drastic shift from the life I knew before. No more cheese and pate. Now I was figuring out how to make nacho cheese with nutritional yeast and roasted red peppers and potatoes. It was kind fun to check out all the new vegan restaurants in our area. We’d even drive for 3-hours just to have lunch across the state to try a new vegan place. It helped inspire and keep me on track. I had NO idea how to cook vegan or whole food plant based.
Last year, for health reasons, I changed my diet to eating entirely whole food plant-based. Okay, at first, I did vegan cheat often and eat lots of processed yummy vegan food; that's why I'm not a skinny vegan (yet). It was a drastic shift from the life I knew before. No more cheese and pate. Now I was figuring out how to make nacho cheese with nutritional yeast and roasted red peppers and potatoes. It was kind fun to check out all the new vegan restaurants in our area. We’d even drive for 3-hours just to have lunch across the state to try a new vegan place. It helped inspire and keep me on track. I had NO idea how to cook vegan or whole food plant based.
In our travels in those early months, we had a few out of state trips. Our favorite (and the mental game changer) was going to Vedge in Philadelphia. This was like going to Wheeling Illinois, Le Francais. I used to love French food. It was our thing. So finding Vedge was like finding epicurean vegan Mecca. I was so excited to taste their rutabaga fondue cheese; I almost started to cry. I still have the menu from that night. I even bought the two books the owner published.
Since that night, I decided that I wanted to learn how to become a gourmet vegan chef. This may sound funny coming from me (Kevin would tell you I was the worst cook in the world). I make reservations. But I wanted a challenge. I think that’s why it’s important to learn something new every day. And sometimes, learn something that will change your life and the lives of others around you.
I signed up for a 3-month plant-based culinary school course. It’s based on the documentary and health books, Forks Over Knives. It’s about learning how to cook healthy plant-based meals with no oil. Since I am healing my liver, this was just the course for me.
This course is teaching me: how to use a super sharp chef’s knife to chop my food safely and efficiently; how to set up Mise en Place to be prepared before starting to cook; how to make a too-die-for Cashew Béchamel white sauce; and how to batch cook. I have to take pictures (before, during, after) with each recipe. There are tests that I have to take, and activities that I have to participate in. I love it. Although, it’s taking a lot more time than I had expected.
I signed up for a 3-month plant-based culinary school course. It’s based on the documentary and health books, Forks Over Knives. It’s about learning how to cook healthy plant-based meals with no oil. Since I am healing my liver, this was just the course for me.
This course is teaching me: how to use a super sharp chef’s knife to chop my food safely and efficiently; how to set up Mise en Place to be prepared before starting to cook; how to make a too-die-for Cashew Béchamel white sauce; and how to batch cook. I have to take pictures (before, during, after) with each recipe. There are tests that I have to take, and activities that I have to participate in. I love it. Although, it’s taking a lot more time than I had expected.
My kitchen is now organized. I’m slowly using a knife like a pro. Once I get this certificate, I may take the professional course. I don't want to cook at a restaurant. Although, I'd love to be a plant-based educator for people who need to change their diet due to a health crisis. And if I could one day influence a wealthy investor in my town to open a healthy plant-based restaurant, I'd gladly support them.
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| Pearl Couscous w/garlic mushrooms |
Most people think vegan food is boring; it’s not. I am cooking incredible meals that would impress anyone (maybe even Kevin?). But I’m not doing it for Kev or anyone else. I’m doing it for me-to answer that deep desire that sprang up within me when I was at Vedge in PA--“If I’m going to be a vegan, I’m going to learn how to make gourmet whole food plant based meals.”
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| Baby Dill Potatoes w/Capers Aioli |
I cook and clean, slice and dice, braise and boil. Rich asked me if it bothered me that I’m in the kitchen all the time now. I told him no. Cooking has become like meditation. Zen monks have a saying, “Chop wood, Carry water.” For me, “Chop shallots, Roast Cauliflower.”
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| Rice, green onions, tomatoes, zucchini, cilantro & spices |
If you come over, I’ll happily make you a plant based meal that will make your tummy happy and your arteries thank me.
