Sunday lunch: Artichokes, bread, carrots, chickpeas, cucumbers, edamame, peppers, rice
Buffet lunch for various friends.
Cucumber, edamame, and kelp salad. Scoop out and discard the seeds from a cucumber; cut the rest of it into chunks. Cook some edamame, take them out of the pods if they didn’t already come that way (I used frozen depodded ones). Mix with a packet of spicy kelp. Season with a little white vinegar, sesame oil, and sugar.
Chickpea, artichoke, and pepper salad. Mix cooked chickpeas with quartered artichoke hearts and chopped peppers; dress with olive oil vinaigrette.
Sweet and sour peppers. Slice peppers, fry in olive oil until very soft. Add balsamic vinegar, palm sugar, and a slosh of vegetable stock concentrate; cook down until the liquid becomes a thick glaze.
Vermicelli rice. Made with olive oil instead of butter.
Everything I cooked was vegan, though I did serve some non-vegan things (cheese, taramasalata, chicken wings) on the side. I also served various breads; black Lithuanian bread with cumin, Caribbean mongoose bread, Turkish bread (all these were bought within 5 minutes’ walk of my house).
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