Cooking Is My Art

I started to wonder where all my creative energy was going, since it wasn’t going to writing.

Then I remembered what I’ve been doing lately.

Making pomanders for Christmas presents:

069

Putting together homemade cards for birthdays and occasions throughout the year:

004

Knitting on the cardigan:

019But more importantly, cooking. Like, all the time. Compulsively. (It’s like I need to eat, or something.)

Three-Squash Soup (Butternut, Acorn and mystery squash–my own random recipe):

012

Butternut Squash Lasagna (original recipe here–I subbed pumpkin for the butternut):

002

Pumpkin Custard with Brulee Topping (best food ever):

001

My own random Sun-Dried Tomato, Olive, and Cauliflower pasta (with the addition of garlic, parsley and kale this time):

006

White Bean Stew:

014

Tofu Chocolate Mousse:

015

Spicy Gingerbread Cake:

018I think that cooking has taken over, first out of necessity and then out of creativity, as my current art form. Being a vegan means I have to be a lot more proactive about my food than an omnivore would–vegan convenience food, when available, is usually a lot more expensive and less tasty.

So right now, cooking is the art I practice. I practice it faithfully. I have to. Many days I don’t want to. Sometimes my art is more like peanut butter and jelly than Quinoa and Black Bean Stuffed Peppers with homemade Enchilada Sauce. My art is a lot less visible and a lot less permanent than I’d like it to be.

But the day will come when I can invest in that kind of art, too. And maybe spending time in something transient and overlooked will have given me some kind of skill I can use.

Until then, I’m going to fiddle with that Spicy Gingerbread Cake recipe. Because I’m just not a fan of the peanut oil, and I think I want to add some powdered ginger with the fresh stuff, and my friend and I agree that a maybe a vegan whipped cream would be nice on top…