Moment of Clairification

Roasted Carrots, Avocado Salad, etc.

I’m still awaiting the day I get better light in my apartment to take pictures of the stuff I cook, but here we go again with the random delations. That means “delicious creations,” in case you didn’t know.

This here photo is of an avocado salad that somewhere in the ballpark of 12 ingredients in it. The whole thing started when Vadim brought me a huge bag of avocados he bought on the side of the road for $2.

There for about two weeks, I was putting avocados in everything — or sometimes just pulling out the pit and eating one whole with a spoon… ignoring the fat content, of course.

The photo above, as well as the below, I made as part of a three-course pre-fasting Yom Kippur meal for Vadim and I. Even though I’ve never practiced Judaism, I thought I’d challenge myself with a fast too… and there’s nothing wring with a little repentance to go with that. But it all starts with indulgence. Well, however much you can indulge in an entirely vegan meal…

Looking at the photo, I’m trying to remember what I put in this avocado salad — cilantro, dried cherries, cumin and garlic, lime juice and zest, Cholula sauce, balsamic vinaigrette, avocado, tomatoes, chives, carrots, cucumbers, red peppers… I’m sure I’m leaving something or some things out.

I then used a lot of the same ingredients to make a black bean and cous cous dish with corn, red peppers cilantro, cucumbers, tomato and lime balsamic dressing (on a bed of fresh spinach). I julienned the carrots and roasted them for about an hour with salt, pepper and a little bit of olive oil — my favorite way to make carrots.

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