Dark Days: Not Really a Recipe Roasted Vegetables & Mash

This isn’t a recipe, it’s more of a meditation. These days I’ve been rushing around trying to get everything done–laundry, taxes, running, swimming, classes at the Y, cooking, other bits around the house–and I’ve realized that I’ve forgotten how to slow down, how to breathe, how to just chop some vegetables. I’ve also forgotten simple cooking–vegetables simply prepared, be it steamed or roasted or even raw.

So for this Dark Days post, I’ve gone back to the basics–the local foods I have on hand, lemon juice, some herbs & seasoning. Potatoes from some farm I can’t remember, washed and peeled, boiled until soft, then mashed with olive oil and soy milk. Butternut squash from Paul, peeled and diced, then tossed with a mix of lemon juice & seasonings, diced tofu prepared the same way, then roasted until browned on the edges. Kale from Roanoke County tossed in the leftovers of the same mix, roasted. Some crispy, some soft.

The idea was simple: use what I have on hand & honor the process, the chopping of squash, the rinsing of kale. Think about what I’m making, what I’m eating. And dig into the harvest we have here in the mountains of Virginia–it’s so much to be thankful for.

11 Responses to “Dark Days: Not Really a Recipe Roasted Vegetables & Mash”
  1. LazySmurf says:

    Looks so beautiful and healthy!

  2. FoodFeud says:

    Cooking is a wonderful meditation time and it looks like you let the gorgeous, wholesome foods speak for themselves as you let yr mind quiet itself. Have you seen the recent article on eating mindfully at a Buddhist retreat from the NYT?

  3. Jes, that looks wonderful. I just read the article that FoodFued mentioned. A friend in CA has been reading our DDC recap meal posts and thought I would like it the article – I did. It was a great article. I will see if I still have it and forward it to you. your meal looks wonderful. Love the meditative aspect of chopping veggies.

  4. Chuck says:

    Stepping back is so important. My dinners last a really long time but that’s the time of day when I really just kick back and relax a little. I think putting some effort into a decent recipe is a really rewarding experience and can really brighten a day, ya know?

  5. Mel says:

    It looks delicious! My boys would probably love it if I cooked like this more often. I’m always wanting to try new recipes and tweak things here and there but sometimes simple meals are just what you need.

  6. Monica says:

    Deja-vu! Sort of… this is very close to a cooked version of the raw kale salad I’ve been eating loads of lately. In fact, I’m about to make some for lunch with smoked tofu and carrot (that’s my orange factor sorted). No spuds though. I’m inspired!

  7. I love this sort of “recipe”… And it’s a good reminder than I need to do more cooking meditation myself. When I get in that sort of mood, I usually go and make vegetable stock from scratch, because it takes so long to bubble on the stove, it takes an extra effort to create something that’s so readily available in powdered form. It always tastes a million times better though, which is why the process is so rewarding.

  8. chow vegan says:

    Looks so yummy! Simple is the best especially when you have awesome fresh local ingredients to work with. :-)

  9. This is a beautiful post, and it looks like a beautiful meal. One of the reasons I love cooking is because most of the time you can’t rush it. You are forced to slow down, do everything with care and attention, and it is like meditation. I lose myself in the steam of the beans or the crackle of the frying fish. I love everything about cooking, but the peace that can arise while you are in front of the stove is definitely special.

  10. What a lovely (and delicious!) reminder, one which I can always use. ;)

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