About the Blog
How do you cook for “mixed company?” When you have a meat-eater and a vegan at the same table, how do you provide them both with a meal that leaves them satisfied?
These are the questions I ask myself every time I decide to cook for friends and family. They are central to my belief that everyone should be able to make culinary decisions that are right for them. And they are the basis of the recipes I develop for this blog. Every recipe here is meatless. Some are vegan or gluten-free. But every one can be enjoyed by people who aren’t vegetarian or vegan or gluten-free.
Food, for me, is like a wooden spoon: the same way that a wooden spoon blends disparate ingredients to make a delicious and new dish, food should bring people together. These recipes are here to do just that: if you’re a meat-eater who has a vegetarian coming to dinner, or a vegetarian with a meat-eater on her way, or just someone looking for some good eats, this blog is here to give you ideas and inspiration.
One important note: I strongly believe that people should be able to make their own choices about what works best for their nutrition and lifestyle. This is a supportive community: any comments that belittle others’ choices will be deleted. Please be respectful of others, and allow everyone to eat and let eat.
There are about a gazillion good reasons to become a vegetarian, and at least one really bad one, which is (of course) the initial reason I gave up meat. When I was ten and first decided to rebel, I searched for the best way possible. You’d think it wouldn’t be that hard to find a rebellion, but I was raised by a hippie and a cowboy. Every direction I turned, one of my parents had it covered. So, naturally, I went for the one thing that neither parent condoned: a meatless diet. (For the record, and for their reputations: both of them have since become supportive of my culinary choices; my mom’s even a semi-vegetarian. Also for the record, and for my reputation: I stayed meatless for reasons better than rebellion.)
I’ve always loved cooking and baking. I spent the better part of my 8th year trying to construct the perfect fruit salad. (A feat, several decades later, I still haven’t accomplished, though I’ve gotten mighty close a few times.) As I’ve grown older, I’ve become more and more enthralled with spending time in my kitchen. I love hosting dinner parties or surprising a friend with a special dish put together for them. But my friends are a mixed bag of culinary restrictions: most of my family and some of my friends are meat-eaters; many of my friends are vegetarian (some of whom don’t eat eggs); a few are vegan; and one or two are gluten-free. So my culinary adventures have centered more and more on problem-solving for mixed groups of people.
Hence, the inspiration for this blog. I’m not a trained chef (though I did have a part-time stint as a personal chef a few years ago). I’m just a curious home cook trying to make recipes that appeal to a wide variety of people. So, though the recipes here are veg, you won’t find a lot of fake meats. You won’t even find a lot of tofu. What you will find are creative and delicious recipes, tried and tested in my kitchen and among my friends and family.
If you have questions or comments, feel free to get in touch with me: woodenspoonblogatgmaildotcom. (replace “at” with “@” and “dot” with “.”)