Vegan MoFo #18: Dinner on Empty & Dinner on Full

vegan mofo 2013

Every month, Ferry House experiences a complete reversal of our food supply levels. As the weeks after our most recent bulk food order wear on; as our stock of dried chickpeas, brown rice, and peanut butter wanes; as the 21 house members clean out the refrigerator’s veggie-laden shelves within mere hours of grocery shopping, Ferry members must employ their utmost culinary intuition in order to adequately nourish themselves on the lone eggplant, bag of sweet potatoes, and dregs of lentils left in the house.

Obviously, these so-called “food shortages” don’t actually prove dire, seeing as all of us Ferries can easily access campus dining and off-campus grocery stores. I would never even fathom suggesting that any house member actually faces a danger in the kind-of-lack-ish of food in Ferry that occurs every so often, for to do so would essentially crap privilege all over the groups of people who live in food deserts and harbor legitimate worry regarding the origins of their next meal.

In any case, I thought that comparing Ferry meals made from an abundance of supplies with those made with a dwindled stock would prove fairly interesting. Ooh! Let’s play a game: guess which meal came from empty, and which came from full.

Meal #1: Vinegar-brined roasted potatoes, curried cauliflower casserole, tamari-ginger green beans, millet, and baby kale, all sprinkled with nutritional yeast (courtesy of darlings Gabe and Tim).

dinner (7)

Meal #2: Gluten-free flatbread, farmers’ market cherry tomatoes, curried lentil stew with garlic and carrots, and roasted brussels sprouts (provided by the always fabulous Noah and Lanbo).

dinner (15)

And here’s where you contemplate.

And here’s where you guess.

And the reveal…

Meal #1 came from a largely empty pantry and fridge, while Meal #2 came from a house stuffed full of newly purchased groceries and bulk supplies. If you’re so inclined, be sure to leave a comment professing your guess.

If perhaps you’re curious to know what sort of food sustains a 21-person vegan co-op for a month, below I’ve listed a number of the supplies included in our most recent bulk order:

1.) 24 packages of tempeh
2.) 25 lbs each of brown rice, quinoa, navy beans, and black beans
3.) 64 cartons of non-dairy milk (a mix of almond and soy)
4.) A 9-lb container of crunchy peanut butter
5.) 12 jars of tahini
6.) 12 cans of coconut milk
7.) 5 lbs each of almonds and dried figs
8.) 6 bottles each of balsamic vinegar and agave nectar

Quite understandably, house excitement surrounding bulk delivery parallels that of a house member’s birthday. Ah, bulk. How I love you so.

Until next time, Ali.

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4 thoughts on “Vegan MoFo #18: Dinner on Empty & Dinner on Full

  1. Kris says:

    To be completely honest, I had a tough time deciding which was which! I think that’s a testament to the creativity and skill of all you Ferry cooks 🙂 Those Brussels sprouts look divine!

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