Joshua Ploeg - In Search of the Lost Taste: A Vegan Adventure Cookbook

How does an adventure begin? The same as any day, albeit we adventurers may describe things well or even better than most.

Let me explain the everyday in my terms. In the culinary desert of the center valley (food uninspired, bland, sloppy, bad, sharp, dry, obtrusive), I had cast aside dull aspersions and sideways looks and immersed myself fully in a sensory world of food, fragrance and fun. I had turned my home into a caf- not the dull wireless coffeeshop we know these days, but the classical style-center of foment and discussion, of philosophy, debate and ideas. In this sad desert, my apartment became a gastronomical oasis. Each day I prepared delicious new experiments and they came in droves to seek relief- Gnostics and Dissidents, Anarchists and Entrepreneurs, Artists, Designers, Cooks, Sculptors, Writers, Musicians, Poets, Seamsters, Weavers and Laborers, Doctors and Scientists, Creators and Destroyers. All seeking something, perhaps finding it.

They learning from me and from each other, and I from them. I felt myself fulfilled but still restless, still longing. Formless at first, a wraithlike figure began to take shape and movement during these daily and nightly soires. Even phantoms come to be entertained here, I thought at first. I fancied that I had it all, but the world had different fancies. A strange shadow moved across the wall from time to time, with growing frequency, my guests oblivious.

It performed a recipe, preparing it each day in the corners of my vision, the edge of my mind. It called to me. My compatriots could not see or hear this but it roared with overwhelming volume to me, ringing in my ears. What does this mean? It even began to trouble my sleep and dreams, which I value almost above food. The disturbance began to affect my cuisine itself! Unheard of! To find the answer to the question, what is the meaning of this commotion?, there was only one place to seek. I left my clients with these usual items to tide them over and set out to the hut of Ms.

Fortuna

1 bunch arugula, chopped 3 cups baby spinach (or some sensible amount, how do you measure that stuff?) 1 lb. cherry tomatoes, halved 1 cup chopped artichoke hearts cup halved olives 1 thinly sliced red bell pepper (or any color really) 1 cup chopped cooked veggie bacon cup of chopped fresh herbs that you wouldnt mind having in a salad- such as basil, sorrel, tarragon, etc. 1 or 2 tablespoon capers A little minced red onion, if you like Salt and pepper to taste A little extra olive oil and balsamic vinegar to drizzle in addition to the dressing if necessary Use chopped toasted slices of an herb and olive baguette as your croutons Toss this together or arrange attractively. Dressing: saute cup shiitake mushrooms in 2 tablespoon sesame oil with a little soy sauce and oregano until cooked. White Sauce 1 lb. tofu 1 cup soymilk cup flour 5 garlic cloves, crushed 1 white onion, chopped handful of oregano and Italian parsley 1 teaspoon white pepper Juice of 2 lemons cup nutritional yeast 1/3 cups olive oil Salt to taste Pure until smooth and set aside. Green Sauce 2 bunches kale, chopped 1 cup red onion, chopped 2 green bell peppers, chopped 1 cup mixed herbs (marjoram, sage, rosemary and other favorites), minced 1 cup fennel or broccoli, chopped cup vegetable broth A bit of olive oil Salt, pepper, coriander, lemon juice and paprika to taste cup flour Add olive oil to a large skillet, add vegetables and seasonings, cook until onions begin to soften. Green Sauce 2 bunches kale, chopped 1 cup red onion, chopped 2 green bell peppers, chopped 1 cup mixed herbs (marjoram, sage, rosemary and other favorites), minced 1 cup fennel or broccoli, chopped cup vegetable broth A bit of olive oil Salt, pepper, coriander, lemon juice and paprika to taste cup flour Add olive oil to a large skillet, add vegetables and seasonings, cook until onions begin to soften.

Put in vegetable broth and cover, lower heat and cook down for 20 minutes or until kale is done, adding more liquid if necessary. Mix in flour, set aside. Red Sauce 8 oz. tomato paste 16 oz. roasted red bell peppers 3 tablespoon flour 1 cup vegetable broth 4 garlic cloves, crushed 1 carrot, chopped cup oregano, chopped 2 tablespoon fresh rosemary 1 teaspoon paprika cup olive oil 2 bell peppers, chopped cup red wine Salt, pepper and tamari to taste Pure all but bell peppers and wine. Cook in saucepan, adding wine and chopped pepper.

Cook and stir for about 15 minutes, adjust seasonings. Set aside. The Noodles 1 large daikon radish 2 or 3 good sized sweet potatoes 4 potatoes, any color Peel (if you want to) and slice all very thinly with a mandoline or your own skilled hands lengthwise (well, of reasonable length). You want them to be lasagna noodle-size. Sprinkle with salt.