cooking for the theatre company - Saint Genet just finished a 4 day run at On the Boards, a contemporary performance venue in Seattle. OtB graciously let us use their kitchen to make company meals. We have a lot of dietary conditions - no nuts, no beans, vegan, no cilantro, no carrots or radishes, and I found out late in the game 2 of our volunteers were gluten free… so this is my solution to feeding 25 people at under $2 per person.
2 green salads with mustard, dill & shallot vinaigrette - one with no carrots. Baked couscous with haricot vertes & a veggie tomato sauce with oregano. Baked polenta with a basil tomato sauce. Brown rice & lentils with roasted broccoli & cauliflower.
5:16 pm • 21 May 2013
breakfast doesn’t look the same anymore… oats with miso & beet powder, steamed purple kale, radishes, carrot, slivered almond
1:42 pm • 12 May 2013
ramen - i was so craving some noodle soup in Austria. it’s good to be home! miso ramen with broccoli, purple kale, cabbage, onion, garlic and flax seeds…
1:25 pm • 11 May 2013
Back in the USA. Though I think I’m still eating the same things…I’m addicted. Red leaf lettuce, green cabbage, carrot, radish, avocado. Mustard vinaigrette.
1:15 pm • 11 May 2013
Saint Genet family meal… so I work with a theatre company as a designer, performer, and chef. The shows are beautiful but extremely difficult physically and psychologically. We have spent a few years developing a practice of sharing meals (which are always vegan) - it’s good for us spiritually, and necessary to accomplish the work. So, this is what we eat…
Creamy chive coleslaw with tahini, flax, red & green cabbage, green onion, radishes. Green salad with ‘baby greens’ (not sure what the translation is - shopping in German, especially for vegan ingredients, is super frustrating for a non speaker) frisse and some un-named spicy green with a light balsamic vinaigrette. Dill couscous with sauteed leeks & garlic. With sides of nutritional yeast, picked beets, carrots and turnips.
7:11 am • 5 May 2013
Saint Genet family meal - we’re on tour, this time in Austria debuting a new show - Paradisiacal Rites - at the donaufestival. it’s hard to balance the demands of making the show happen and making the food happen (shopping & cooking for 20 people, then performing in a 4 hour show) but the delicious white wine in Krems makes up for it.
Euro style family meal: green salad with mustard vinaigrette. Cabbage, fennel carrots & peppers with chives & green onions, apple cider vinegar, olive oil & nutritional yeast. Brown rice asparagus risotto with Herbs de Provence & white wine reduction
3:30 am • 5 May 2013
euro ramen - this time the theatre company sprung for a room with a kitchen, which is great because Austrians don’t have a word for vegan. i think all they eat is pizza & schnitzle..
3:13 am • 5 May 2013
easy savory oats - rolled oats, almond butter, cashew/hazelnut milk, nutritional yeast, Braggs, raw garlic. finished with alfalfa & broccoli seed sprouts, slivered almonds, white pepper, & a dash of olive oil.
2:47 pm • 16 April 2013
hot cold salad - brown rice with no salt vegan bouillon & unsweetened coconut, mixed greens, alfalfa sprouts, caramelized tomatoes, slivered almonds, shredded carrot, white pepper. dressing - blended tomato & red wine reduction with Braggs, nutritional yeast, raw garlic, shallot, apple cider vinegar, and a scoop of leftover homemade hummus.
2:45 pm • 16 April 2013
rolled oats, almond butter, agave, banana, slivered almond, cafe.
1:28 pm • 15 April 2013
rolled oats, almond butter, slivered almonds, unsweetened coconut, grade b maple syrup - i like the grade b because of the lower glycemic index.
2:43 pm • 14 April 2013
oats, beet powder, miso, raw garlic, slivered almonds, alfalfa sprouts.
3:18 pm • 13 April 2013
