Hang on Culinary Thrill Seekers. Read up about the local business For the Love of Foods and a book called “Food is Love.” Foodies, this is our stuff:
For the Love of Foods
If you call yourself a foodie, you have probably already supported For the Love of Foods, the celebrated, cheerfully appointed, much-praised meal provider based in both Nederland and Beaumont.
I’m a believer, and it took me way too long to make my first visit. A gift card prompted me. It’s not quite right to say I was pleasantly surprised, because I fully anticipated it would be a lovely experience. I just had to wait until my Mom could come with me. Now she’s a believer, too.
I made a noonish pre-visit to the cheerful Beaumont location that’s adorned with sunflowers in the window box. All the foods were packaged in black boxes with clear lids in a fashion that would thrill the most OCD neat freak from any kitche. Spiffy millennials were actively scanning labels for content and I heard everything was basically $10.
Armed with the lowdown, I went back with my Mom and we selected Asian meatloaf, a Cobb Salad and a salmon dish. Sides were combos of rice, green beans, etc. The whole idea is to have healthy, quick meals at the ready. We could not help mixing and matching at the table so four people actually enjoyed their fill that night.
The menu rotates so you can check it all out on Facebook.
I’m thrilled that my octogenarian mom is planning to head back, to stock up on healthy – and very delicious – options. For the Love of Foods should make any foodie feel like they have the energy of a bright, yellow sunflower.
Update: Mom’s headed back for a third round of stock-up meals.
Food is Love.
There are no rules in food and love.
Those lines are a way to look at life, and “Food is Love” is also the title of Angelique Santana's book.
Food is sharing.
Food is receiving.
Food is adventure.
Food is inspiring.
Warmth, Caring, Abundant: in your own blank. I know you’ve got one.
While this book reflects the thoughts of many, and the some recipes reflect certain refined tastes – or adventuresome culinary thrill seeking – I think it’s good for both experienced and novice cooks.
Crab-less cakes and beet smoothie are short recipes requiring as much adventure as skill. So I think a book full of quickies that are full of flavor, such as garlic smash, eggplant stacks and chickpea tuna are good ones for those just starting to feel their overnight oats. This book is refreshing, and nourishing.
Here are a few simple offerings from the book that should make a diner grateful:
1 cup lentils, green or brown, dry
3 cups water One half teaspoon sea salt
One fourth teaspoon black pepper
In a medium pot, cook 1 cup lentils in 3 cups water until tender. Add lentils to a high-speed blender along with the remaining ingredients. Blend until smooth, adding additional water until you reach your desired consistency.
Cilantro Lime Slaw
4 cups cabbage (green or napa) thinly sliced.
1 bunch cilantro, chopped
4 tablespoons lime juice
One half cup vegan mayo
1 teaspoon Dijon mustard
1 teaspoon sea salt
One fourth teaspoon black pepper
Shred cabbage, rinse and place in a large mixing bowl. Add remaining ingredients and mix thoroughly.
Darragh Doiron is a Port Arthur area foodie who knows food is love. Reach her at firstname.lastname@example.org