I don’t know about you guys, but I love to cook. I don’t have a problem with blasting some music or listening to a true crime podcast while I get busy in the kitchen. Whether it’s making my favorite dessert from scratch–brownies–or any other thing that’s asked of me, I’ll do it.
But that doesn’t mean I’m all that creative in the kitchen. I will mix and match with the best of’em. For example, I recently made Jerk Cabbage Ramen and it was delicious, if I do say so myself. But vegan cooking isn’t my main job, or even my second job. It’s more of a passion so when it comes to creativity, I have no problem looking to others for inspiration.
One of my favorite vegan food blogs is Rabbit & Wolves because they have tons of unique vegan recipes and they’re just complicated enough to be challenging without pissing me off. So a few weeks back I was scrolling through recipes in search of something delicious and made with mushrooms, and most importantly, something I hadn’t eaten in the past, oh I don’t know, six months.
And that’s when I spotted it. Sticky. Apricot. Mushrooms.
Yep, you heard me right. I was like, “what?” And then I immediately knew what I wanted my partner to make on our next Midnight Tokyo Diner night. But when that night rolled around, there were no apricots and no apricot jam anywhere in the house, because who the heck keeps apricot jam on hand?