Hey, you! Welcome to the newsletter!

I am feeling very awkward right now. For one thing, I named my newsletter "vegetable forward" and the first issue isn't actually about vegetables at all (it will be most weeks, probably). After this bit, we'll talk about non-vegetables like tahini, (fried) mushrooms and seaweed. Somehow, I want to succinctly and earnestly convey that I care deeply about helping you in the kitchen without seeming fake or trite or lame or just like, way too serious. Maybe this is just unavoidably awkward, but I swear I am very happy to be here!

Like many of yours, my life and relationship to cooking have radically changed in the past month and a half. In the before time, I relished going to the farmer's market in New York City where I live alone in an apartment I love with a grass-green velvet couch I thoughtfully selected. Almost seven weeks ago, I dropped a key off with a friend and left for my boyfriend's apartment in Ithaca with about a week's worth of leisure clothes, a bunch of random pantry ingredients and a pet rabbit. I haven't returned. I miss it. But, like many other people isolating in not-their-homes, I recognize that I am in the best possible situation available to me right now.

This isn't a Covid-19 newsletter, obviously. That being said, I want to help you become a better cook and right now that looks a little different. Moving forward, you can expect recipes, tips and some random food-related thoughts. A lot of the recipes will be vegetable forward, because that's the way I cook. A lot of the tips will help you streamline the cooking experience because I don't enjoy unnecessary steps. And a lot of the thoughts will be ridiculous because I am ridiculous a lot of the time! 

 Okay I did it. I finished the intro. I'm sweating is anyone else sweating?

A few tahini recommendations Stirring old, separated tahini is messy, frustrating and even when you work super hard it only results in moderate success. Can we all just agree that it blows? That's why I love Soom. It's creamy and virtually no-stir. The flavor and texture are unmatched - AND AND AND it's a woman-owned company. I am only one of many, many loyal fans. Seed + Mill,  Beirut and Tarazi are excellent options as well.

What about that can juice? Aquafaba, the leftover liquid in your can of chickpeas, is super versatile. Well, actually it just does one thing really well: replace eggs and egg whites. Cocktail calls for egg whites? Froth some aquafaba. Really craving meringues? LOL why? Whip some aquafaba. Want to bake or bread a chicken cutlet but don't have any eggs (or just want to save them for breakfast)? AQUAFABA IS THERE. If you're baking or using it as a binder, just make sure to whisk the liquid until it looks frothy before adding it. You can find plenty of recipes using aquafaba online, but the general equation is

1 egg white = 2 tablespoons aquafaba

1 whole egg = 3 tablespoons aquafaba

Just a couple more aquafaba tricks and then I'll shut up about it Use the liquid in chickpea soups to instantly add more body and flavor. And when you make hummus, use the liquid as needed to thin out the dip to keep things creamy and flavorful.

Once you make these mushrooms, you'll have a cup of garlic-and-shallot oil I recommend putting it to good use roasting some vegetables. Or use it to make aioli or vinaigrette. Or anything else you think of, really. Don't let me tell you what to do while I'm telling you what to do. 

This is a quick and delicious margarita | Here is what I'm listening to this week while I cook

I've been washing my hands to this Tiger King parody (sing it twice) | I love learning about these beautiful and obscure apples | I'm making my mom's challah today (no link, just a brag) 

until next week!