Last night, the light in my kitchen burned out. Normally, changing light bulbs is completely within my handymannish capabilities, but unfortunately, the kitchen light fixture requires all kinds of dismantling and strange circular light bulb acquiring. My handy skills disintegrate quickly in the face of such projects. The bottom line: I needed a boy.
Having none at my immediate disposal, I’ve made do by putting a pole lamp in the kitchen until such time as a person handier than I reveals himself to me (it’s looking like next week at this point). Luckily, I was out for dinner last night and had no need of the kitchen’s facilities, but tonight was a different story. I could have done the logical thing and ordered takeout, but being the stubborn and stingy soul that I am (and armed with plenty of food, furthermore), I decided to “cook” something that I could manage blind, effectively.
I heated a spoonful of coconut oil in a large skillet and dumped a 1-pound bag of frozen stir fry vegetables in to soften. Once thawed, I poured in a leftover ladleful of Lindsay’s new recipe for East-Meets-West Gravy, gave it a stir and let it simmer for a few minutes.
All I needed was a fork to test the doneness of the veggies, and I was in business for dinner!
I love this gravy (recipe to be published in the upcoming Happy Herbivore cookbook), and it really was the perfect blend of Eastern flavors with the more Western concept of mushroomy “gravy.”
Speaking of that Happy Herbivore, here are a couple of the amazing recipes I’ve tested recently:
Chickpeas and Dumplings
East-Meets-West Gravy (over spiralized zucchini)
Vegan Pot Roast
Indeed, I am eating quite well.
What foods could you prepare in the dark if you had to?