We’re thrilled to announce that our Meal Plan is launching in just over two weeks! Your feedback has been crucial to the process. We’re excited to share what we’ve created, and we couldn’t have done it without you.
One major change is the addition of a vegetarian menu. It’s not really an addition so much as an incorporation into the central framework of the Meal Plan. Every week, there will be two parallel tracks. One omnivore and one vegetarian. The dishes will share basic culinary structures, and both will be available to all subscribers.
Vegetarian cooking is a skill of its own, so let’s walk through our approach. It centers on whole vegetable inputs.
One of our core principles is vegetables first. We love great seafood and local meats, but the menu starts with the elevation of seasonal produce. Mac and I strive to create simple yet inventive vegetable dishes with light, clean flavors. As such, we take a lot of stylistic cues from the Mediterranean, the Middle East, and Asia, and then apply those practices to ingredients we can source locally.
A stroll through the refrigerator aisle affirms that most meat substitutes are made from a handful of ingredients: soy and wheat, legumes and mushrooms, nuts and seeds. We like those things! We also like eggs, cheeses, brassicas, roots, green veggies, and other grains! Protein!
Can we put green lentils in a salad? Yes. Can we put artichoke hearts and feta on top of risotto? Certainly. Can we make a spread out of squash and pepitas or mushrooms and pecans? Definitely. And we won’t forget classics like tofu, tempeh, and even fu (an important ingredient in the traditional Japanese Buddhist cuisine shojin-ryori).
We’ll start with whole ingredients and show you the many different ways we like to prepare them.
We’re glad you’re cooking with us.
Cheers,
Sten and Mac
