It’s exciting to eat out and try foods from different regions, not just cause I get to eat out, but because tasting something new makes me want to create something new in my apartment. In my kitchen. That is a huge part of why I stated this blog. There is so much I knew about Indian vegetarian food, but so little I knew about food from the rest of the world. Now, in New York City, I have access to all that knowledge and all those tastes. It would be a shame not to make the most of these flavors.
Each country has foods native to them and flavors unique to them. Simple ingredients combine to make magic. There are so many new ingredients to choose from, based on people’s dietary restrictions.
My first few years, I was at a loss of what to eat, what to cook and how to do anything different in the kitchen. There was rhubarb at the farmer’s market and collared greens. There was kale and swiss charred at the grocery store and squash. I had no idea what to do. So I stuck to eating and cooking Indian food.
After I quit my job, I have had the time to explore and create new things. I am learning to create art with my food and make ceramics to serve it in. I am learning to combine and create new from old.
I had tea at the Mandarin orientation and had vegan cucumber sandwiches. This is my version of what I tried at the tea lounge. Its quick, easy and delicious eye candy for when you take the time to have someone over for tea.
Makes 6 sandwiches Serves 2 people Pre Time-10 minutes
~ 1 1/2 teaspoon vegan mayonnaise
1 slice of sandwich bread
1 inch cube of English cucumber
- Cut out the sides of the bread.
- spread the vegan mayonnaise evenly on the bread.
- Cut the slice into 6 even pieces ( horizontally and then vertically, to get bite sized pieces.)
- Use a slicer and make thin slices of the cucumber.
- Fan out 4 slices together and cut them down the middle.
- Place on the mayonnaise.
This can only be prepped about 1/2 hour – 1 hour before serving, not earlier.
Else the bread soaks u the mayonnaise