Gorilla Gourmet

Welcome to Gorilla Gourmet, where two vegetarian-anarchists-ravers explore and experiment in the world of culinary anarchy. The focus of this blog is to share our joy of mindful, healthy, low-impact, and frugal eating.

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Fruits, vegetables, and herbs that are in season consume less energy, cost less, and taste better!  Check out this infographic for inspiration on what to cook this month.

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Roasted Chestnuts

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Grilled Eggplant, Zucchini, Squash, Mushrooms, Onions.  Hobo Pack Marinated Tofu.  Brussel Sprout Kabobs.  Sliced Garden Tomatoes with Celery Salt and Seasame Seeds.  Vegetable Stock Cooked Quinoa.

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Dehydrated, Sesame Seed Encrusted Squash and Zucchini Chips

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Sauteed Garden Green Beans and Mushrooms

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Mushroom Linguine with Grilled Squash, Tomatoes, and Spinach

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"When we bring mindfulness to the dinner table, it suffuses the rest of our life as well. We become more sensitive to the well-being of animals, of the environment, and of ourselves and our families. We are more aware of the choices we make in all areas of our life. We enjoy food more, know that, while the obtaining of even plant foods necessitates some suffering, the amount and kind of suffering is dramatically reduced when we leave meat off our shopping lists and out of our kitchens.

Kate Lawrence

Mindfulness in the Marketplace: Compassionate Responses to Consumerism

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Mediterranean Lentil Soup