You'll find love in this kitchen

One thing, among a billion others, that has come from me really wanting to pursue a career in the culinary arts is that it has brought Derek and I closer.  Let me tell you a story of long, long ago- before I was vegan and probably couldn't boil water to save my life.  Derek and I thrived on Trader Joe's pre-made raviolis, frozen dinners, and cereal.  Coming from a family who very rarely had family dinner, it was easy to assume that dinner for me wasn't a time for strong cohesion. We would sit down with our humdrum routine and feel zero passion towards all the ingredients used to make such a frozen delicacy.

Flash forward three years later, and you can find us both in the kitchen, being a team.  It's something I never saw us doing, but I can tell you it's something I cherish now so deeply.  He is the head chef, to my sous chef for the night and vise versa.  I hope to carry this tradition on for my loved ones and help nourish this united relationship between food, friends, and family.

Derek's Mexican Chili 

(recipe to come)

*This chili was SO incredible and will come to be a staple in our lives.  It's cheap, filling, and healthy, and the flavors are insane! We topped it with an avocado cream sauce I made and some local sourdough bread! YUM!*

Avocado Cream Sauce

1/4 cup Vegenaise

1 Tbsp Extra Virgin Olive Oil

1/2 Ripe Avocado

2 Tbsp Fresh Cilantro, Chopped fine

1/2 Lemon, squeezed

Add all ingredients in bowl.  Use a whisk or spoon to mash up avocado completely.  Mix until smooth.  

*This sauce would be a delicious spread on sandwiches too!*