Spring stew, rhubarb chutney and cheesy pasta
Good afternoon!
I usually write and send this first thing Wednesday mornings, but I spent that time this morning instead watching this talk on white fragility by Dr. Robin DiAngelo (author of a book by the same name, which has just sold out again at Type, apparently!). She makes a lot of interesting points; one I especially liked was how so many people are concerned with intention over impact, and we need to flip that around so that the impact of what we do and say comes first.
In related news, a list was going around social of Black-owned businesses in Toronto to support, and I have lost the link, but I did read through the list and make note of a couple restaurants with lots of plant-based options: One Love near Bloor and Bathurst and Lalibela near Bloor and Ossington. Good options for your next takeout meal.
Quick hits
Daniela sent me this recipe for Souper [sic] Creamy Lemon Butter Cheesy Zucchini Orzo. She says: "Came together really quickly and far less of a production than her other recipes. I peeled the zucchini and my kids had no idea it was in there! I'd recommend and make it again."
I made this vegan spring stew with chickpea pasta for dinner the other night, and I really enjoyed it, though it was not a unanimous hit.
I was a 20th-century vegetarian and yet I had never heard of Sosmix, a plant-based dried sausage mix, until I read this article in the Guardian. Is it a British thing? Has anyone tried it?
This pea and potato tray bake by Anna Jones, also from the Guardian, was good too, though my feta was extremely melty and ended up in (delicious) puddles on the tray.
This article on the failures of our globalized food system, by a professor at the University of Waterloo, is worth a read.
Daniela also recommends this rhubarb snacking cake from Smitten Kitchen.
Speaking of rhubarb
I am always looking for that recipe, the one that will do the most justice to in-season produce. I never seem to find it, but that doesn't stop me from trying. This year, I have gotten carried away with rhubarb.
I started with this rhubarb custard cake, and while it was delicious – it disappeared in less than 24 hours – it didn't actually cook through in the middle, which was disappointing. However, it did open my eyes to the "magic cake" genre of baking, and honestly I think the solution to this conundrum is to make the plain cake and serve it with rhubarb compote.
I also tried these rhubarb rye galettes – good, though the rye flavour didn't come through as much as I would have liked – and these vegan rhubarb cookies, which I enjoyed for the flavour of the fresh ginger but I think could be improved texture-wise.
Megan suggests a chutney: "My mum always makes a chutney with rhubarb and sweet onions. I think it's from an old Gourmet, but this looks close-ish," she says. "I think there should be allspice in there, but that's just me. It's glorious." Also on the savoury side, but requiring fresh strawberries (we must be almost there, right?), is this recipe from Green Kitchen Stories: Maple Tossed Puy Lentils, Strawberry, Asparagus & Rhubarb Salad.
Me, I'm thinking I might go back to my tried-and-true roasted rhubarb clafoutis. Or maybe just raw rhubarb dipped in sugar, like we ate when we were kids.
Meanwhile
My English muffin rings finally came in the mail, so I'll be testing some proper sourdough crumpets soon...
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