so it’s been a few days and my shirt is dry. i rinsed out the dyes after about 18 hours and were both disappointed and pleasantly surprised with the result.
taro root is hairy and funky on the outside but pretty swirly wiggly purple and white on the inside. the first time i had taro was in some kind of dessert bun at a friend’s house, but most recently i’ve had them in chip form. eric and i were on vacation last year and we ordered about half the menu at nombe, a freaking delicious izakaya restaurant in the mission district of san francisco (where we also saw a flyer for a staged version of hedwig and the angry inch–we had tickets before dinner was over <3). the taro chips and edamame hummus were amaze, and i knew i needed to make my own version when i saw them in the store. i went with the smallest of the large roots and decided to do a kind of mashed chickpea dip (not quite hummus) to go with them.
this is one of my go-to comfort foods when i can’t decide what to eat. it’s another quick one, and it’s also pretty light. other versions of escarole and beans turn it into a soup, add pasta, boil the greens, or do other unnecessary stuff, but seriously this is really all you need to do..
i first made this as a brownie (a mini girl scout) and for years after (and still kind of to this day) we’ve called it “brownie soup.” and “fart soup.” it was originally pretty bland – vegetable stock, cabbage, carrots and celery – and has evolved slightly throughout the years. my current favorite version includes some aromatics, grains and legumes to butch it up a bit.