This recipe is inspired by my grandmother. I’m sure a lot of people are inspired by their grandmother’s cooking but mine was a little different than what you’re probably picturing.
She was a really good cook, something I took for granted about all of the women in my family. She married my grandpa, whose parents were from Lebanon and so learned to cook all kinds of exotic (and incredibly delicious) Lebanese food.
This is the donburi I wish I could order in a Japanese restaurant. Sushi, at least in Vancouver, no longer means you have to order all you can eat farmed salmon and mercury-heavy tuna rolls (thank goodness). There are plenty of veg options (that contain actual vegetables) but the surprise tempura batter and probable GMO soy sauce still forces (inspires?) the re-creation of wistful dream orders at home (eg -our recipe for sugar-free Kale Gomae).
Unlike when you eat sushi, this style of bowl encourages you to fill up on the veggies before you fill up on the rice. So in true crushing cancer form, the veggies become the priority and we treat the rest like the ‘garnish’.
My husband makes the world’s best oatmeal. He makes it about once a year, and I’ve never paid attention to or asked how he makes it. I’m not sure if it’s because I’m afraid if I look too closely it will disappear (like a rainbow?) or if I’m just into mysteries. Maybe both.
Usually, I’m not really an oatmeal person. I know that it is a good option at the greasy spoon and that oats are good at keeping us warm and are high in protein and fiber, but has anything ever been more boring than oatmeal? If it takes brown sugar or maple syrup to make you go ‘mmmmmmm’, I don’t think that oatmeal can really take the credit.
This salad was the all time favourite of a client who I cooked for for many years. She was very low maintenance thanks to the fact that she really loved all food and also because she wanted this same salad at least once a week. I haven’t been able to look at it for years (I got pretty sick of it) but I was thinking about it the other day and thought I’d give it another try.
It brought back lots of memories (as food can really do) and I remembered why it got so much love in the first place. Its flavours are well balanced (bitter greens with sweet potatoes and fresh, grassy dill), it is hearty (protein-rich quinoa, beefy broccoli and fatty almonds) and it’s easy to take with you as a snack or lunch on your way out the door, or wrap up in a collard with some avocado (how I judge the merits of all grain-based salads).
