I have been bitching under my breath that potatoes are vegetables, too, for at least a quarter century. This newsletter was so refreshing! Thank you for rejecting good food/bad food binaries and putting flavor first, while welcoming absolutely everyone to the table.
I reject this potato hatred. It based on the industry that vilify carbs. Potatoes are one of the most joyous foods out there, and I’m determined to encourage people to eat more of them.
I love that you don't consider food good or bad - really love that! I am a foodie at heart - and I eat healthy. And I indulge. My philosophy is moderation! Psst... can't wait to make the tomato soup!
I am so grateful to have found your Substack newsletter, after trying many of your recipes from the NYT. I grew up in a family that loved vegetables (although we did eat meat). My mother and grandmother routinely served 2-3 vegetable dishes at every dinner and I have continued that tradition as have my adult children. During COVID I started trying at least two new recipes a week to inject a bit of variety into our boring shutdown lives. Your newsletter entices me to keep that experimentation going!
Thank you Mary! And so happy you found me here. Vegetable lovers are the best people. This newsletter allows me to explore vegetables further too, beyond the usual constraints of editorial etc. it’s really fun.
The eye eats....I am so honored by your reply! If you have any curiosity to see my children's vegetable cookbook I would LOVE to send you one. You are amazing, and Tenderheart is fantastic and sits by my side. I'm enjoying your food explorations. Thank you.
Tomato soups FTW! I love to make tomato soup in the wintertime with tomatoes from my freezer. At this point in the summer, I get lots of tomatoes from my CSA...I chop and weigh them out, package into freezer bags, and then I have delicious tomatoes to turn into soup (alongside gooey grilled cheese sandwiches) on a snowy day in January. 🍅❤️😊
I think labels will always be divisive…no matter how much, as writers, we try to convey a message of, “hey, this food is damn tasty.” The label thing (if we go there) always brings up deep-seated cultural identifications, challenges someone’s habits, and even questions their intelligence (to some degree). As someone who chooses to write about vegan food, it will never be easy for me to praise my version of ‘Bolognese’ because…well…it is rather apparent the meat bit is missing. Some will no doubt challenge the authenticity of the recipe (I’m cool with that). Some will also say I’m full of sh*t because my version will never taste the same (I’m cool with that, too). But there are some who embrace an option for Bolognese without animal products because they decided to eliminate those products from their life – and I am more than cool with my work to present those people with options. I’m never going to satisfy everyone…or even please most people because I label my food (at least most of it), even though I agree entirely with you…it’s just food – really good food.
Your tomato and bread soup sounds lovely – now, I want to head into the kitchen and whip up a batch of Salmorejo…vegan-style!
Jul 24, 2023·edited Jul 24, 2023Liked by Hetty Lui McKinnon
As a longtime vegetarian living amidst meat eaters fairly amicably (and sometimes on the receiving end of a lot of mockery), this was a really thoughtful read. I can’t say how much it inspires me to see all you’ve done with your food writing while staying true to what you love. Thank you for this!
Jul 24, 2023·edited Jul 24, 2023Liked by Hetty Lui McKinnon
I love tomato soup and have made it from scratch. That said, I am not above buying some of the good organic c brands when I need the Tom soup fix. As a child my mother put a tiny scoop of rice in the middle of the bowl….the rice seems to float like an island in the sea of red. We called it snowball soup. My husband says his mother put an upside down shot glass full of milk in the middle of the soup bowl and then ladled the soup around the glass. He says when you slowly pulled the glass out the soup…the milk stayed in the middle of the soup. Cool eh? I’m sharing these fun ways in hope for children to eat and live more veggies. This is my passion. This is my mission.
Don’t pay an attention to the naysayers who are threatened by vegans or vegetarians.
I am a physician.
I have been a vegetarian for my whole life and vegan for 20 years.
I am 71 years old, practicing medicine full time, and incredibly healthy.
I can hike mountains with the best of them.
My children are vegan and my grandchildren are vegan.
Vegan diets are healthy.
And indisputably best for the environment.
Thanks Deborah! Love that veganism has spanned the generations in your family 💚
I think I just fell in love you Dr. Deb!
I have been bitching under my breath that potatoes are vegetables, too, for at least a quarter century. This newsletter was so refreshing! Thank you for rejecting good food/bad food binaries and putting flavor first, while welcoming absolutely everyone to the table.
I reject this potato hatred. It based on the industry that vilify carbs. Potatoes are one of the most joyous foods out there, and I’m determined to encourage people to eat more of them.
Could I use coconut flour or almond flour instead of chickpea flour?
No those flours would not work. This recipe is specific to chickpea flour.
Thank you Hetty.
I love that you don't consider food good or bad - really love that! I am a foodie at heart - and I eat healthy. And I indulge. My philosophy is moderation! Psst... can't wait to make the tomato soup!
I am not a vegetarian. However, from time to time, I do love both vegan and vegetarian dishes. Keep up the excellent work of amazing recipes.
Thank you Maikeru!
I am so grateful to have found your Substack newsletter, after trying many of your recipes from the NYT. I grew up in a family that loved vegetables (although we did eat meat). My mother and grandmother routinely served 2-3 vegetable dishes at every dinner and I have continued that tradition as have my adult children. During COVID I started trying at least two new recipes a week to inject a bit of variety into our boring shutdown lives. Your newsletter entices me to keep that experimentation going!
Thank you Mary! And so happy you found me here. Vegetable lovers are the best people. This newsletter allows me to explore vegetables further too, beyond the usual constraints of editorial etc. it’s really fun.
The eye eats....I am so honored by your reply! If you have any curiosity to see my children's vegetable cookbook I would LOVE to send you one. You are amazing, and Tenderheart is fantastic and sits by my side. I'm enjoying your food explorations. Thank you.
Thank you. I’ll seek it out!
Tomato soups FTW! I love to make tomato soup in the wintertime with tomatoes from my freezer. At this point in the summer, I get lots of tomatoes from my CSA...I chop and weigh them out, package into freezer bags, and then I have delicious tomatoes to turn into soup (alongside gooey grilled cheese sandwiches) on a snowy day in January. 🍅❤️😊
Fabulous idea!!!
I think labels will always be divisive…no matter how much, as writers, we try to convey a message of, “hey, this food is damn tasty.” The label thing (if we go there) always brings up deep-seated cultural identifications, challenges someone’s habits, and even questions their intelligence (to some degree). As someone who chooses to write about vegan food, it will never be easy for me to praise my version of ‘Bolognese’ because…well…it is rather apparent the meat bit is missing. Some will no doubt challenge the authenticity of the recipe (I’m cool with that). Some will also say I’m full of sh*t because my version will never taste the same (I’m cool with that, too). But there are some who embrace an option for Bolognese without animal products because they decided to eliminate those products from their life – and I am more than cool with my work to present those people with options. I’m never going to satisfy everyone…or even please most people because I label my food (at least most of it), even though I agree entirely with you…it’s just food – really good food.
Your tomato and bread soup sounds lovely – now, I want to head into the kitchen and whip up a batch of Salmorejo…vegan-style!
Right. I think “authenticity” is another problematic word because it’s chasing a construct that is often through the lens of western media.
Yes...I think you are 100% correct!
As a longtime vegetarian living amidst meat eaters fairly amicably (and sometimes on the receiving end of a lot of mockery), this was a really thoughtful read. I can’t say how much it inspires me to see all you’ve done with your food writing while staying true to what you love. Thank you for this!
Thank you Jessica. I appreciate that. Thanks for being a part of this community.
I love tomato soup and have made it from scratch. That said, I am not above buying some of the good organic c brands when I need the Tom soup fix. As a child my mother put a tiny scoop of rice in the middle of the bowl….the rice seems to float like an island in the sea of red. We called it snowball soup. My husband says his mother put an upside down shot glass full of milk in the middle of the soup bowl and then ladled the soup around the glass. He says when you slowly pulled the glass out the soup…the milk stayed in the middle of the soup. Cool eh? I’m sharing these fun ways in hope for children to eat and live more veggies. This is my passion. This is my mission.
I love that. Might have to try it. I love that you’re making vegetable based meals so fun for your family.