A week ago I posted a photo of this spaghetti with cauliflower Alfredo and grilled radicchio on Instagram. It was an impromptu meal that I threw together with leftover ingredients. Anyways, I think it’s my most liked post yet, which is funny given the circumstances. It was so easy to make and the photo was shot at my dining table in the worst lighting ever.
A cozy restaurant with a tiny open kitchen awaited us on the other side of the door. I would guess Luna seats no more than 30-40 people. All the staff we’re kind of whimsical-edgy-hippie-ladies except for one dude carrying a large slab of meat. It was definitely my vibe.
I met small-scale grower Kaycee Simuong when she was on exchange at my university several years before she got into farming. We went to a Canucks game with some friends and saw one another at the occasional party. Needless to say, I did not think she would pursue farming as a career. I didn’t think anyone I knew would pursue farming as a career. Years later, I have come to know this strong, intelligent woman much better and farming seems like a good fit.
One of my least favourite things to do is telling people I am vegan. After all, I can usually count on a bowl of hummus or a coincidentally vegan dish, like an heirloom tomato fennel salad, presenting itself at most social events that involve food. Sometimes I bring my own dish if I know the meal will be meat-centered or if the host will feel embarrassed if they have little to offer me.
This recipe is the result of my weekly fridge clean-out. I was partly inspired by the pumpkin curry I had last weekend at the markets and lucky enough to have a bunch of leftover vegetables on hand. My measurements are not precise because I was cooking with leftovers so use the recipe below as a basic guide and clean out whatever happens to be in your fridge. While your pumpkin curry is simmering check out my top ten tips for reducing food waste.