Spaghetti with Broccoli and Lemon

One of the most common misgivings I hear from people about eating a vegan diet is how time consuming it is. People have this idea that being vegan means spending hours finely slicing vegetables, processing complicated juices, and hand-picking grains to mill into flour. Okay, maybe I’m exaggerating a little. But, people genuinely fear the effort perceived in veganism.

Yes, there is work involved in the food that I eat, but that comes more from being healthy than being vegan. The key to a healthy diet is to make most of your food yourself. This allows you to control the amount of additives, preservatives, salt, and fat that you eat, and reduces the amount of processed ingredients you consume. I could technically be vegan, and eat nothing but takeout, french fries, and donuts from Whole Foods. Is there a lot of work in that? No. Would I be the picture of health? No, again.

Like most people, I don’t always have time to prepare intricate, complex, and elaborate meals in the name of health. So, when I find something that hits the trifecta of healthy, delicious, and quick, it ends up becoming a staple. This dish was tossed together for Sunday lunch with a spinach, dried cherry, and marcona almond salad, and toasted ciabatta. The longest step: boiling the water for the pasta.

Spaghetti with Broccoli and Lemon

1 pound spaghetti (whole wheat for a little nutritional boost)
1 head broccoli, chopped into small florets (in the interest of saving time, you can buy pre-cut florets)
2 tablespoons olive oil
1 clove garlic, minced
1 teaspoon crushed red pepper
Zest of 1 lemon
Juice of 1/2 lemon
Salt and pepper to taste

Bring a large pot of salted water to a boil. Cook the spaghetti until it is a minute or two away from being done. Save 1 cup of the pasta water.

While the water is boiling, cook the broccoli. You can boil the broccoli in a small pot of water for a few minutes, rinse under cold water, and set aside; or, you can place the florets in a bowl with a couple tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes. Broccoli should be fork tender, but not soft.

In a large saute pan, heat the olive oil over medium heat, and then add the garlic. Pay careful attention that the garlic doesn’t burn. Add the broccoli, and toss with the olive oil and garlic. Add the lemon zest and chili flakes, and stir to combine. Add the pasta, lemon juice, and 1/2 cup of reserved pasta water. Cook for 1-2 minutes until the pasta is done and coated with sauce. Add more pasta water if the spaghetti looks dry. Finish with salt and pepper, and serve immediately.

The Best Tomato Sauce. Ever.

Before I became vegan, I was obsessed with Ina Garten. She has an adorable husband who worships her, and makes her giggle like a teenage girl. She has the most beautiful house in East Hampton just steps from the beach. Her world is always bustling with fascinating people, usually gay men, who bring her presents and flowers and gossip. It was my favorite cooking show to watch on Saturday mornings. And while she isn’t necessarily the picture of health, she sure seems to love her life. Once I adopted a plant-based diet though, it seemed like Ina had nothing to offer me. Everything was stuffed with cheese, or rolled in bacon, or topped with whipped cream. I couldn’t even find a way to adapt it to my new lifestyle, so Ina became less a part of my culinary life, replaced by people like Colleen Patrick-Goudreau, Chloe Coscarelli, and Nava Atlas.

One of the last episodes I watched featured Joe Realmuto, the chef at famed Hampton’s eatery Nick and Toni’s, preparing Penne alla Vecchia Bettola. Realmuto’s recipe is similar to a penne alla vodka, and finished with cream and parmesan cheese, but I had a hunch it didn’t need those things. What resulted was the best tomato sauce I’ve ever had, smooth, bursting with layered flavors, and guaranteed to make any recipe a little bit better. I love this sauce with dishes like my Stuffed Shells with Almond Ricotta, or even just tossed with penne and topped with toasted almond breadcrumbs.

Penne all Vecchia Bettola
adapted from Joseph Realmuto
 
1/4 cup olive oil
1 onion, diced
3 cloves of garlic, crushed
1/2 teaspoon crushed red pepper flakes
2 tablespoons fresh oregano
1 cup vodka
2 28 oz. cans whole peeled tomatoes
Salt and pepper to taste

Heat the oven to 375°F. Heat the olive oil in a large ovenproof pan (choose one with a lid). Add the onion and garlic, and sauté until tender, about 7 minutes. Add the red pepper flakes and fresh oregano, and cook 1 minute more. Add the vodka, and simmer until the volume has decreased by half. Drain the two cans of tomatoes. Add each tomato to the pot, crushing it in your hands - take care not to squirt tomato juice all over your kitchen, as I did. Add 2 teaspoons salt, and a few grinds of pepper. Stir to incorporate all the ingredients. Cover with a lid, and place in the oven for 1 to 1 1/2 hours. Remove from the oven, and let cool for 15 minutes. Transfer the sauce to the bowl of a blender or food processor. Be sure to leave a hole for the steam, or your lid will pop off squirting tomato sauce all over your kitchen (I make these mistakes so you don’t have to, people!). Blend to a smooth consistency. If using immediately, transfer back to the pot, and reheat, tossing the pasta directly with the sauce. If not, store in a sealed container for up to 4 days.

Stuffed Shells with Almond Ricotta

In an effort to support my newly vegan friends, I recently hosted a dinner party. I had seven people in my tiny apartment, by far the most I’ve ever attempted. I only capped it at seven because that is literally the number of chairs I have. I absolutely love cooking for people. My favorite events have always been the ones where everyone comes over to my house. When I was little, I would spend an hour setting the table, folding the napkins into fun shapes, and selecting a color palette to coordinate with the food...or my outfit. In college, I would whip up one of the three dishes I could execute competently, and invite the girls across the hall who would contribute a bottle of cheap wine. Now that I am vegan, I relish the opportunity to make something delicious for people who don’t know a lot about vegan food, and maybe have negative associations with the word.

In putting together this menu, I wanted something warm and cozy; it is winter even if it’s 70 degrees outside. I also wanted something impressive, a big platter you can set on the table full of bright colors and tantalizing smells that make your mouth water. Stuffed shells with almond ricotta, spinach, basil, and a rich baked tomato sauce seemed like the perfect choice. I paired it with a big, fresh salad inspired by my Aunt Mary Beth: spring greens with radishes, carrots, cucumber, corn, edamame, and oranges dressed with lemon, garlic, and olive oil.

People started arriving just as I was setting out crusty sourdough bread with garlic infused olive oil. We opened a bottle of champagne, and everyone squeezed into my tiny kitchen. Someone remarked that it was like we were dancing, everyone shifting position slightly as I moved from counter to stove to sink to fridge. We demolished the better part of two loaves of bread before the oil ran out, and Christian helped me stuff the shells and get them in the oven. Thirty minutes later, I carried the pan of shells, bubbling and rich, straight to the table. It was even better than I had imagined.

Almond Ricotta
adapted from Artisan Vegan Cheeses by Miyoko Schinner

2 cups blanched almonds (you can use raw almonds, but you have to peel them first)
1 cup water

In a medium sized bowl, cover the almonds completely with cold water. Let soak for 8 to 12 hours. Combine the almonds and water in a blender or food processor, and blend until light and fluffy. You can decide how smooth you want your ricotta to be. I like mine just a little gritty, but mostly creamy. You can store the ricotta for up to a week, so feel free to prepare this step ahead of time.

Stuffed Shells
adapted from Artisan Vegan Cheeses by Miyoko Schinner

1 pound large pasta shells (conchiglie giganti!)
5 cups of tomato sauce
1 recipe Almond Ricotta
4 cups spinach, lightly packed
1/2 cup basil leaves, lightly packed
2 tablespoons nutritional yeast
1 1/2 tablespoons lemon juice
2 cloves garlic, crushed
Salt and pepper to taste

Bring a large pot of salted water to a boil. Add the shells, and cook according to the package directions, about 9 minutes. Drain, and rinse under cold water, and set aside.

In a large bowl, combine the ricotta, nutritional yeast, lemon juice, and garlic. Mix thoroughly.

Microwave the spinach for 1 to 2 minutes until completely wilted. Chop coarsely, and add to the ricotta mixture.

Slice the basil finely, and add to the ricotta mixture. Taste for salt and pepper.

Heat the oven to 375°. Spoon one cup of sauce into the bottom of an ovenproof pan, and spread evenly. Stuff each shell with about 2 tablespoons of the ricotta mixture, and place in the pan. Squeeze the shells tightly together as you fill the pan. Once full, spoon the remaining 4 cups of tomato sauce over the shells. Cover with foil, and bake in the oven for 25 to 30 minutes, until the shells are hot all the way in the middle. Serve hot and bubbling right from the oven.

Moo Shu Vegetables and Pancakes, Part Two

Moo Shu Vegetables
adapted from Chloe's Kitchen by Chloe Coscarelli

1 package extra firm tofu
3 tablespoons soy sauce
1 onion, thinly sliced
8 ounces mushrooms, sliced
2 teaspoons fresh ginger, grated
2 cloves garlic, minced
1 head cabbage, sliced
2 carrots, julienned
Salt to taste
2 teaspoons hot sesame oil
2 green onions, sliced
1/4 cup hoisin sauce
2 tablespoons soy sauce

Drain the tofu, and squeeze the excess water out of it. Cut into thin rectangles. Place the rectangles on a nonstick skillet, and brown the top and bottom of each piece. Set aside.

Combine, onions, carrots, and mushrooms in a large sauté pan with 1/2 cup of water over medium to medium-high heat. Add more water as needed to keep the vegetables from drying out. Sauté until softened, about 5 minutes. Add the ginger, garlic, and a good pinch of salt, and cook for a few minutes more. Add the 3 tablespoons soy sauce, cabbage, and tofu, and cook until the cabbage is tender and most of the liquid has evaporated. Remove from heat, and drizzle with the sesame oil. Finish with the green onions.

In a small bowl, combine the hoisin sauce with 2 tablespoons soy sauce.

My perfect moo shu is a pancake smeared with 1 teaspoon of hoisin, 1/3 cup of cabbage filling, and a flick of hoisin on top. Roll or fold into an eatable size, and keep plenty of napkins on hand!

Moo Shu Vegetables and Pancakes, Part One

Sometimes I forget how California I truly am. My extended family hails from Massachusetts and New York, I spent my college and grad school years in Chicago and Boston, and I have a traditional Irish Catholic name, so I somehow thought this made me less of a Left Coaster. But then, something will happen to remind me where I come from. On a date once, in the middle of a conversation on poetry and augury, I pulled out my tarot cards, and was told, “You’re so California right now.” Upon leaving happy hour early last Friday, my colleagues asked where I was going, and I told them I had to get home because I was attending an all day Women’s Bliss Circle in the morning. My utterance was greeted with some silence and some laughter. I got the same response when I told a friend that before we were able to drive, my best friend and I used to get Chinese food delivered to school, so we wouldn’t have to eat the cafeteria food.

My dish of choice was always moo shu. Chicken, pork, or vegetarian, it didn’t matter. What I loved were the paper-thin pancakes, slightly sweet hoisin sauce, and the still crisp cabbage. It was one of the first foods I remember being truly satisfied with when I became vegan. The meat is not the star of moo shu, and the egg is unremarkable, so this dish lends itself well to a plant-based diet. I could have easily made my own moo shu, but the pancakes seemed well out of my abilities as a cook. Happily, Chloe Coscarelli’s first book includes a recipe for moo shu AND pancakes. As with many things, there’s no substitute for the homemade, hand-rolled version, so do yourself a mitzvah, and make these for dinner this week!

Moo Shu Pancakes
adapted from Chloe’s Kitchen by Chloe Coscarelli

2 cups all-purpose flour
1 cup boiling water
1/2 teaspoon salt

Combine flour and salt in a large bowl. Add the boiling water, and mix with a wooden spoon. Once cooled, knead for a few minutes on a lightly floured surface. Form into a ball, and let sit covered for 20 minutes.

Roll dough into a 16 inch log, and slice into 1 inch pieces. One at a time, flatten each piece of dough with your hand, and then roll into a 6 inch circle. The dough will be quite sticky so have plenty of flour at hand.

Heat a nonstick skillet to medium-high heat. Cook each pancake individually; flip over once they have browned slightly, 30 seconds to 1 minute on each side. Stack pancakes and set aside.*

*Here is Chloe’s genius trick for keeping the pancakes warm: fill a small saucepan half-full with water, and bring to a simmer. Place a large heatproof plate on top of the saucepan. Stack the pancakes on the plate, and cover with a metal bowl.

The 1960's Housewife Paradox

When I first became vegan, I discovered the 1960’s Housewife Paradox: processed foods, despite their implications of butter and cream, are often vegan. Take Pillsbury Crescent Rolls. The advertising copy is all about how buttery, flaky, and melt-in-your-mouth tender they are. But, there’s no butter in them. Cool Whip is notorious for being vegan in a previous formulation. Movie theater popcorn is often doused in coconut and canola oil, and proffered as “butter.” Fortuitously, Pepperidge Farm Puff Pastry is also one of these vegan secrets.

I am always delighted to discover a simple ingredient like puff pastry that can be a vehicle for a huge range of dishes, sweet and savory. In the past, puff pastry would have supported meat, cheese, and even seafood in my kitchen, but the richness of buttery puff pastry is balanced well by earthy vegetables and bright sauces. My first effort is this Harvest Vegetable Square. We enjoyed it on Christmas Day with wild rice pilaf, maple glazed carrots, and a simple herb mushroom gravy. I am already plotting ways to adorn the second package of puff pastry living in my freezer…maybe chocolate and caramel…maybe roasted tomatoes and cashew ricotta…mmm.

Last Christmas with mashed potatoes and roasted Brussels sprouts

Harvest Vegetable Squares

Adapted from Vegetarian Times, November 2012

1 large head cauliflower, small florets

1 head garlic

¼ cup vegetable stock

4 tablespoons olive oil

2 teaspoons vegetarian Worcestershire sauce

3 tablespoons white wine

1 tablespoon cornstarch

½ cup water

1 teaspoon fresh thyme, chopped

15 Brussels sprouts, halved

15 baby carrots, halved

15 button mushrooms, halved

2 shallots, peeled and sliced finely

1 package frozen puff pastry (2 sheets), thawed

Salt and pepper

Heat oven to 425º. Line a rimmed baking sheet or oven proof dish with foil. Spread cauliflower in a single layer, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Slice off the top of the head of garlic, and drizzle with olive oil. Place in the pan with the cauliflower. Roast for 35-45 minutes until the cauliflower and garlic is tender. Remove and set aside to cool.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the Brussels sprouts, carrots, shallots, thyme, and mushrooms. Sauté until fork tender, about 15 minutes. In a separate bowl, combine the white wine, cornstarch, 1 teaspoon Worcestershire sauce, and water. Add this to the sautéed vegetables, and continue cooking for 2 minutes, until the sauce thickens and coats all the vegetables. Remove from heat, and set aside.

In the bowl of a food processor, combine the cauliflower, 1 teaspoon Worcestershire sauce, and vegetable stock. Squeeze the roasted garlic out of the cloves and add to the food processor. Pulse until relatively smooth and well-mixed. Set aside.

Heat the oven to 425º. On a well-floured surface, roll each sheet of puff pastry into a 12” x 12” square. Cut each square into 4 equal pieces. Line two baking sheets with parchment paper, and place four squares of puff pastry on each sheet. If the puff pastry feels very sticky, you can put it in the fridge for a few minutes. Spread 2 or 3 tablespoons of the cauliflower puree in the center of each square. Top this with ½ cup of the sautéed vegetables. Bring the two opposing corners together of the square into the middle, and press to seal. Repeat with the other two corners. Place the squares in the oven, and bake for 10 minutes. Rotate the trays front to back, and top to bottom, and bake for 10 more minutes. The squares are ready when the top and bottom is golden and crisp. Serve piping hot with a drizzle of herb and mushroom gravy. 

Tofu Shiitake Dumplings in Spicy Peanut Broth

Growing up, I always heard my parents talk about these amazing dumplings they used to eat shortly after I was born, near Boston. They described, with near reverence, how the spicy broth was almost unbearably hot. This early exposure to wontons, much like an early exposure to language, primed me for a particular dumpling aptitude and appreciation.

I have my own fond memories of the chicken dumplings in spicy peanut broth I used to eat at Ho Chow’s when I was in high school. The sauce was so spicy that if you breathed wrong, you’d be coughing for the rest of dinner. Somehow, it was worth it, and I have longed for them ever since.

On a recent trip to Oregon, I had dinner at a great Asian fusion restaurant that skillfully combined Japanese, Chinese, Singaporean, and Thai flavors in each dish. To start, we enjoyed these delicate tofu stuffed dumplings in a light miso broth. The wontons were tender and perfect, but the broth was a little too mild for my taste. In my head, I paired them with that hot and spicy peanut broth, and couldn’t wait to create my own vegan version. 

Tofu Dumplings

1 package extra firm tofu
1/2 cup minced carrot,
1 cup minced shiitake mushrooms (you can use cremini if necessary; I also like to add a few maitakes)
1/2 cup minced cabbage
1 tablespoon ginger, finely grated
2 cloves of garlic, crushed
1/4 cup soy sauce
1 tablespoon sesame chili oil
1 package wonton or pot sticker wrappers (check to make sure there is no egg)

In a large sauté pan, stir fry the carrots, mushrooms, cabbage, ginger, and garlic until tender, about 7 minutes. In a large bowl, combine the vegetables, tofu, soy, and sesame oil. Combine with a fork (or use your hands) to break up the tofu and incorporate the other ingredients. Taste the filling, and add more soy sauce if necessary.

Place 1 heaping tablespoon filling in the center of the dumpling wrapper. Wet the edges with water and fold the edges to seal the dumpling.

You can steam the dumplings in a steaming basket over a wok of boiling water for 12-14 minutes, or boil the dumplings in boiling water for 5-6 minutes. Place on an oven safe plate and keep warm in a 200° oven.

Set aside to be combined with the peanut broth. 

Spicy Peanut Broth

1 cup vegetable stock
1/4 cup peanut butter
3 tbsp chili paste
1  1/2 tbsp rice vinegar
1/4 cup soy sauce
1 teaspoon sesame chili oil
2 sliced green onions

In a small saucepan, combine the vegetable stock, peanut butter, chili paste, rice vinegar, and soy sauce. Bring mixture to a simmer, and cook for 3-5 minutes, allowing all of the flavors to combine. Add more chili paste for heat. If the broth gets too thick, add more vegetable stock until it attains a smooth, thin consistency. Ladle the broth over the dumplings, drizzle with sesame chili oil, and finish with green onion. Serve immediately - as if you could wait!

Pappardelle with Marinated Heirloom Tomatoes

After living in such agriculturally inhospitable environments as Chicago and Boston, my appreciation for California’s year-round growing season has been intensified. I don’t mean to brag, but we can get fresh arugula 12 months of the year, and I never have to hunt for thyme, oregano, sage, or mint anywhere but my own backyard. There are always Meyer lemons weighing down the branches of our tree, and rosemary conquering more than its share of space. I could go on, but you get my point.

Fortunately for those (few) dear readers who don’t get to enjoy this continuous bounty, summer is the season when we all get to enjoy luscious local produce. At the top of my list of favorites are heirloom tomatoes. Biting into one of the sun-warmed tomatoes we grow in our backyard is perfection. This recipe is my absolute favorite for highlighting summer’s best offering. I first made it last summer and have since been waiting for the opportunity to slot it back into my weekly rotation. You should too!

Pappardelle with Marinated Heirloom Tomatoes
adapted from "Martha Stewart Living," August 2011

4 cloves garlic, sliced thinly
1/4 cup extra virgin olive oil
2 pounds heirloom tomatoes, diced roughly
Zest of 1 lemon
1/2 teaspoon crushed red pepper flakes
1/2 cup fresh basil, torn
Salt and pepper to taste
1 pound pappardelle (check to make sure there is no egg)

Heat the olive oil in a small sauté pan over medium heat. Add the garlic and lower the temperature, browning the garlic slowly, about 7 minutes. Remove from heat.

In a large bowl, combine the tomatoes, lemon zest, red pepper, and basil. Pour the warm garlic and oil over the tomatoes and toss to combine. Cover and let sit for 30 minutes to an hour. Season with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Cook the pappardelle according to the package directions. Drain thoroughly and add to the tomato mixture. Toss to combine, and garnish with more basil if you like. Serve warm with a side of crusty sourdough to sop up all the tart and savory juices. 

Corn and Cauliflower Noodles in Peanut Sauce

I always know I’ve been watching too much Law & Order when I start to imagine how my belongings would represent me in the inevitable police search after my untimely demise. A perusal of my cookbooks would immediately reveal my culinary leanings. My favorite cookbooks have abused bindings, and easily fall open to reveal sauce splattered recipes partially concealed by my marginalia. Thankfully, an ill fate hasn’t befallen me, allowing me to write this blog post on one such recipe. The first time I saw the recipe for this dish, my thoughts went something like this: “Corn. Hmmm...I like corn. Cauliflower. I love cauliflower. Noodles. Yum! In peanut sauce? Sold!” After making it for the first time, I adjusted it somewhat, like doubling it for a start, and then made it again three days later. It was delicious steaming from the skillet, and equally so pilfered straight from the fridge the next day.

Corn and Cauliflower Noodles in Peanut Sauce
adapted from Big Vegan by Robin Asbell

6 tablespoons soy sauce
6 tablespoons natural peanut butter
3 tablespoons rice vinegar
3 tablespoons brown sugar
2 tablespoons canola oil
2 cups corn, fresh or frozen
2 yellow squash, sliced in 1/4” slices
1 head cauliflower, sliced in florets
6 green onions, sliced diagonally  
2 tablespoons finely grated ginger
3 garlic cloves, peeled and crushed
1 teaspoon crushed red pepper flakes
12 ounces dried whole wheat angel hair pasta
1/3 cup roasted peanuts, chopped
Salt and pepper

Heat oven to 375°. Place squash and cauliflower in a shallow baking dish. Drizzle with 2 tablespoons canola oil, and season with salt and pepper. Bake until golden and caramelized, about 15 minutes for the squash and 25 minutes for the cauliflower. Set aside.

In a small saucepan, combine the soy sauce, peanut butter, rice vinegar, and brown sugar. Stir until smooth. Set aside.

Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain and set aside.

Heat a large skillet over medium high heat. Add the corn, cauliflower, squash, ginger, and garlic, and sauté briefly, 1 to 2 minutes. Add most of the scallions (save some for garnish), the pepper flakes, and the noodles. Cover with the sauce, and toss to combine. Garnish with chopped peanuts and green onions. Enjoy immediately, and then again later!

Faster but Slightly Less Fresh

I hear from a lot of my friends how challenging they think it would be to eat vegan, or even just to eat healthy. It does take a certain amount of planning to eat good and good for you food everyday, but it doesn’t always mean buying a bunch of ingredients and putting something together from scratch.

I am a huge fan of leftovers; some dishes I can eat for 3 days straight and never get sick of, but sometimes I like to adjust and edit my previous night’s dinner to fashion something new and delicious. Like this meal: not quite enough leftovers of tomato and white bean soup became a tomato bread soup with spinach. In the spirit of Marie Simmons, I wanted to make something fast and (slightly less) fresh. Five minutes made this an entirely different, and entirely delicious dinner!

1 cup cubed bread, toasted
1 cup baby spinach, loosely packed

Heat the Tomato and White Bean Soup. Add the spinach and stir until wilted. Spoon over the toasted bread cubes., and top with spinach pesto. Serve immediately!

Make it a Meal: Tomato and White Bean Soup with Spinach Pesto

Sorry it has been so long since I have posted, dear readers, but I have been traveling, and let’s face it, just being generally lazy. It’s summer! But, back to Marie Simmons, and her extraordinary new book, Fresh & Fast Vegetarian.

One of the things I really appreciated about Simmons’s cookbook is its organization. She has chapters devoted to soups, salads, entrées and more, but she also categorizes things as main dishes and sides, which makes it incredibly easy to navigate your way to a delicious meal. On top of that, almost every dish has a side note, “Make it a Meal,” where she suggests recipe pairings that can take a dish from first course to main course. So, when I made Simmons’s Warm Green Bean and Tomato Salad with Mint, I knew I would need something else to make this a dinner.

Simmons’s suggestion was another salad, but two salads do not make a meal in my mind. Soup and salad however do, so I turned to the soup section and was stopped in my tracks by the phrase “spinach pesto.” Heaven. Make it a meal yourself, and try this delightful soup and salad combination!

1/4 cup olive oil
1 cup onion, diced
2 cloves garlic, crushed
1 28 oz can diced tomatoes
1 tablespoon tomato paste
3 cups water
1 15.5 oz can of cannellini or small white beans
2 tablespoons pine nuts, toasted
1 clove garlic
1/4 teaspoon salt
2 cups baby spinach, loosely packed
Salt and pepper

Heat 2 tablespoons olive oil in a large pot. Add the onion and garlic, and sauté until tender and fragrant, 7 to 10 minutes. Add the canned tomatoes with the juice, tomato paste, water and beans. Bring to a boil, reduce heat, and simmer covered for 20 minutes. Taste for salt and pepper.

While the soup simmers, make the pesto. In the bowl of a food processor, combine the nuts and garlic, and pulse until coarsely chopped. Add the spinach and process until coarsely puréed. While running, add 2 tablespoons olive oil.

Spoon the soup into bowl, top with a dollop of spinach pesto and some toasty bread. Enjoy!

A Vegan Birthday Party: Cold Peanut Noodles

My sister Summer recently celebrated her 14th birthday! Summer has been kind enough to share her vegan experience with me and my readers, and was happy to extend that privilege to this year’s birthday party.

It’s a bit of a challenge to feed 10 14 year old girls vegan food that is friendly and satisfying. Events like this give my family and me an opportunity to show how delicious and approachable the vegan lifestyle is. It doesn’t have to be scary and unfamiliar. People are often amazed by how much of the food they already love just happens to be vegan, like hummus and pita chips. When creating the menu for Summer’s party, we tried to consider what would be most appealing to teenage girls, what would be easy to prepare in a large quantity, and what would best represent the joyful vegan lifestyle.

We decided on Cold Peanut Noodles, one of Summer’s favorite dishes, for the main dish. Pita and hummus, fresh vegetables and fruit rounded out the dinner menu. And the girls loved it! Several asked for seconds and thirds, and all the vegetables and fruit disappeared. So, I’m counting this one as a win for Team Vegan!

 

Cold Peanut Noodles
adapted from Smitten Kitchen

1/2 cup natural peanut butter
1/4 cup soy sauce
1/3 cup warm water
1 tablespoon fresh ginger, peeled and chopped
1 clove garlic, crushed
2 tablespoons rice vinegar
1 1/2 tablespoons sesame chile oil
1 tablespoon agave nectar
Juice of 1 lime
1 pound whole wheat noodles (spaghetti or linguine)
4 green onions, sliced in 1/4” pieces
1 red bell pepper, sliced in 1/4” strips
1 carrot, julienned
1 cucumber, seeded and julienned
1/2 cup snow peas, sliced in strips
3 tablespoons sesame seeds, toasted

In a blender, combine the peanut butter, soy sauce, warm water, ginger, garlic, rice vinegar, sesame oil, agave nectar, and lime juice. Blend until smooth.

Bring a large pot of water to a boil. Cook the noodles according to the package direction. Combine the noodles, chopped vegetables, and peanut sauce, and toss until all ingredients are coated. Top with sesame seeds. Refrigerate until ready to serve. 

Greens Week, Part II

Greens are one of the most versatile ingredients to work with, not to mention how quick and easy they are to prepare. A huge pile of spinach and arugula, microwaved for two minutes, topped with lemon juice and salt, makes a great addition to any lunch. When making a side of greens for dinner, I like to incorporate similar flavors from the main dish. This broccoli was conceived as a side dish for an Asian tofu stir-fry, incorporating chili, garlic and soy. Later, I was testing one of my recipes, a Southeast Asian tofu dish, and it did not turn out well. I already had brown rice prepared, I was starving, and I had nothing to eat. Remembering this flavorful, and satisfying broccoli dish, I adapted it to spinach, and added some cashews for a little protein and fat. 5 minutes later, I had a nourishing and tasty dinner. Eating greens shouldn’t be an ordeal, and eating well shouldn’t take hours of preparation. You can use this recipe for a main dish, or a side, and have a spectacular and good-for-you dinner in minutes.

 

Chili Garlic Greens

1 tablespoon chili garlic paste
2 tablespoons chinese rice wine
2 tablespoons soy sauce
Greens of your choice (1 head broccoli, 6 cups spinach, etc.)
1/2 cup cashews (optional)

In a large sauté pan, combine the chili garlic paste, rice wine, and soy sauce. Stir to combine, and bring to a simmer. Add the greens, cover, and simmer until tender; time will vary depending on which green you are using. Toss and serve immediately.

Greens Week, Part I

Welcome to Greens Week! I talk about this a lot, how important it is to eat a wide variety of leafy green vegetables on a daily basis. Eating greens two or three times a day has been the single greatest change I have made to my diet in the last year. Most of the time, my greens appear as a side dish, gently sautéed with olive oil, lemon, and salt. But they can also be the star of the show, seamlessly integrated into stir-frys, risottos, and more. 

You’ve been hearing it your whole life, Eat your greens! And it’s true; they’re so good for you! Calorie for calorie, leafy green vegetables are absolutely loaded with minerals and nutrients: calcium for your bones, iron, complex carbohydrates for energy, fiber, and tons of antioxidants. Green vegetables give your body everything it needs to be healthy, energetic, and strong, in the most efficient and delicious way possible.

So, what do you actually eat? Over the next week, I will provide a few recipes highlighting specific greens, but these recipes can be adapted to suit any of the wide variety of tender, bitter, and fresh leafy greens you can find in your grocery store, or at the farmer’s market. Kale, collard greens, dandelion greens, spinach, broccoli rabe, arugula, dinosaur kale, broccoli, and bok choy are some of the dark green vegetables you will soon love!

Bok Choy Skillet Supper
adapted from Vegetarian Times

2 tablespoons olive oil
1 clove garlic, crushed
8 oz. crimini mushrooms, sliced
1 cup cherry tomatoes, halved
2 shallots, diced finely
1 cup bulgur
1 cup vegetable broth
1 1/2 cup water
1 sprig fresh thyme
4 heads baby bok choy, halved
Salt and pepper to taste


Heat the olive oil in a large sauté pan over medium high heat. Add the garlic, and sauté until fragrant, 2 to 3 minutes. Add the mushrooms, and brown for 5 to7 minutes. Set the mushrooms aside, and add the tomatoes to the pan, face down. Cook the tomatoes until browned, about 10 minutes. Set aside with the mushrooms. Add the shallots to the pan, and sauté until tender, about 5 minutes. Add the bulgur, vegetable broth, water, and thyme to the pan. Cover, and simmer for 10 minutes.

 

Arrange the bok choy on top of the bulgur radiating out from the center of the pan. Sprinkle the tomatoes and mushrooms on top of the bok choy. Cover, and simmer for 10 more minutes. Remove from heat, and let sit for 10 minutes. Season to taste with salt and pepper. Serve immediately.

Spring Dinner: Orange Glazed Carrots

So far, this spring dinner has been distinctly verdant, but green is not the only color associated with the season. Looking in my backyard I see alongside all this green, pink, red, yellow, orange, and purple in every shade and variety. It seemed only appropriate that my spring table be equally representative. Orange is a great complement to the green and cream of my other dishes, but food is more than a visual experience. It is truly about taste above all else.

Carrots, tender and bright, are an excellent side dish in any season. In the fall and winter I like to glaze them with maple syrup for a sweet and juicy vegetable. But, spring is about a different palette of flavors. Growing up, my family’s traditional Easter breakfast was homemade biscuits with sliced ham and orange marmalade. The combination of salty ham and biscuits with sweet, bitter orange marmalade was unique and delicious. My vegan food life is less about finding one-to-one substitutions, like a vegan ham, but about identifying similar taste experiences. Carrots glazed with orange marmalade are bright and citrusy, but also savory and filling; the final piece of a light and vibrant dinner. 

Orange Glazed Carrots

4 carrots, sliced into 1/2” sticks
1 tablespoon olive oil
salt and pepper
2 tablespoons orange marmalade

Heat the oven to 375º. Place the carrots in an oven proof dish. Drizzle with olive oil and sprinkle with salt and pepper. Toss the carrots to coat. Bake until fork tender, 25 to 30 minutes. Spoon the marmalade over the carrots and stir to coat each carrot. Return to the oven for 5 minutes, until the jam spreads evenly over the carrots. Enjoy immediately!

Spring Dinner: Asparagus and Lemon Risotto

Apologies for my spotty posting lately, dear readers. We’ve been having spectacular weather and I’ve been working more on my tan than on my blog. Warm weather has a tendency to make me feel a bit lazy, more interested in lying in a hammock with a good book than anything else. I am deeply inspired by food though, and the compulsion to share that inspiration is the foundation of this blog.

Fresh pea soup was the first course of my spring-themed Easter dinner. This was followed by asparagus and lemon risotto. Asparagus is a classic spring food; grilled, roasted, or just lightly steamed, this vegetable makes you feel light and fresh. And the bounty of fruit on my lemon tree is a testament to its vernal influence.

Asparagus and Lemon Risotto

2 tablespoons olive oil
1 onion, diced
1 1/2 cups arborio rice
1 cup white wine
4 cups vegetable stock
1 bunch asparagus, steamed and sliced into 2” pieces
1 tablespoon lemon juice
zest of 1 lemon
salt and pepper to taste

Heat the olive oil in a large pot over medium heat. Add the onion and sauté until tender, 10 to 12 minutes. Add the rice. Stir to coat in oil, and cook until each grain is translucent, about 2 minutes. Add the wine and stir until almost completely absorbed. Add the vegetable stock in half cup-fuls, keeping the rice from becoming dry. Continue adding liquid, stirring constantly to keep the rice from sticking. Cook until the rice is tender and creamy, about 30 minutes. Add the lemon juice and zest. Taste for salt and pepper. Stir the asparagus into the risotto, and stir immediately.

Spring Dinner: Fresh Pea Soup

In case I haven’t mentioned this before, I love Spring. I love sundresses, sandals, and the heat on my shoulders when I go for a run. I love grazing at the farmer’s market, scooping up fresh peas, asparagus, and mint. I love the tulips, daffodils, and lilacs thriving in my backyard. Springtime is part of the reason I knew I belonged in California. For all that talk about how California doesn’t have seasons, we have longest, most beautiful Spring. In snowy climates, there is a desperation that accompanies spring. When if finally becomes warm in late April or early May, it is at the last possible moment, the moment when you just can’t take it anymore. I’ve never been one for such a masochistic relationship.

Spring in California is lush, and continually building; every week something new is in bloom, flowering pear and cherry trees, lilacs, hyacinth, poppies, and snapdragons. The trees go from bare to bursting seemingly overnight. The food of Spring embodies this optimistic renaissance. Everything is green, new, and super fresh. Easter Sunday seemed like the perfect occasion to feast on these Spring treats.

Fresh Pea Soup

1 tablespoon olive oil
1 onion, minced
4 cups vegetable broth
2 cups fresh or frozen peas
1 tablespoon fresh mint, minced
salt and pepper to taste

Heat the olive oil in a large pot. Sauté the onion until tender, 10 to 12 minutes. Add the vegetable stock and peas. Bring to a boil and simmer for 5 minutes. Add the mint. Blend with an immersion blender until mostly smooth. Taste for salt and pepper. Top with toasted breadcrumbs and serve immediately!

Quinoa with Roasted Vegetables

In my effort to up the whole grains in my diet, I have been making a lot of grain dishes. You would be amazed by how much variety there is in grains and vegetables with a little seasoning. This food is the type of vegan food that scares omnivores, but these dishes are among my absolute favorites. It’s also the food I turn to when I’m feeling a little less comfortable in my body, when my jeans feel a bit too tight, when I am low on energy and enthusiasm. This dish is anti-inflammatory, low in fat, and high in fiber, protein, vitamins, minerals, and whole grains.

Quinoa with Cauliflower, Mushrooms, and Walnuts

adapted from Dynise Balcavage's The Urban Vegan

1 head cauliflower, cut into small florets
1 onion, sliced into thin half moons
3 cloves garlic, peeled
2 tablespoons olive oil
salt and pepper
1 cup quinoa
1 1/4 cup vegetable stock
1/3 cup walnuts, chopped
1 tablespoon olive oil
1 pound crimini mushrooms, sliced
1/4 cup parsley, chopped

Heat the oven to 400ºF. Line an oven proof pan with parchment paper or foil. Spread the cauliflower, onion, and garlic in a single layer. Drizzle with olive oil, and sprinkle with salt and pepper. Bake for 35 to 40 minutes, until the cauliflower is tender.

Rinse the quinoa. Combine the quinoa and vegetable stock in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 30 to 35 minutes. Quinoa should be tender and fluffy.

Spread the walnuts in a single layer on a baking sheet. Bake for 5 to 10 minutes until golden brown and toasted.

Heat the remaining tablespoon olive oil in a sauté pan. Add the mushrooms and sauté until tender and browned. Combine the quinoa, cauliflower, onions, garlic, mushrooms, walnuts, and parsley. Toss and serve immediately!

Lemon Chickpea Lentil Soup

You may have noticed that I don’t make a lot of sandwiches or salads on my blog. This is due to my one particular idiosyncrasy, I don’t enjoy cold food. It doesn’t feel like a meal to me unless something has been steamed, sautéed, broiled, baked, or pan fried. The only exception to this is possibly sushi, but I generally order my sushi with some Vegetable Tempura to round it out. I can’t explain it, and believe me, I’ve tried. Many a friend or acquaintance has interrogated me on this quirk. So, if you’re a sandwiches and salads kind of vegan, then this is not the food blog for you. Because, ‘round here we like soups, stir frys, stews, and and sautés.

One thing that continually inspires me is how creative vegan chefs are. The simple margin of a plant based diet serves to energize great chefs to come up with satisfying, nutritious vegan dishes. Dreena Burton is one such chef, which she demonstrates in her book, Eat, Drink, and Be Vegan. This is the first recipe I’ve tried from her cookbook, and it is one of the best soups I’ve ever had. I’m still drooling over it as I write. Thick, warm, and rich, it’s perfect for winter; but, it’s also bright, citrusy, and healthy, making it an ideal spring dinner. It even freezes well, so make extra for later!

2 tablespoons olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, crushed
salt and pepper
1 teaspoon cumin seeds
1 1/2 teaspoons paprika
1 teaspoon fresh oregano leaves
2 teaspoons fresh thyme leaves
1 cup dry red lentils
2 small cans chickpeas, drained and rinsed
1 small can diced tomatoes
2 zucchini, diced
2 cups vegetable stock
2 cups water
2 bay leaves
1/2 cup fresh lemon juice

Heat the olive oil in a large pot over medium-high heat. Add the onion and carrot, and sauté until tender, 7 to 10 minutes. Add the garlic and sauté for 1 minute more. Add the cumin seeds, paprika, salt and pepper, oregano, and thyme, and cook for 1 to 2 minutes. Add the lentils, 1 can of chickpeas, tomatoes, zucchini, vegetable stock, water, and bay leaves. Bring to a boil, reduce heat, and simmer for 25 to 30 minutes, until the lentils are tender. Remove the bay leaves. Using an immersion blender, purée the soup until it is thick, but not smooth. Add the second can of chickpeas and the lemon juice. Taste for salt and pepper. Serve immediately with a side of Herbed Garlic Bread.

Summer Rolls, Part III: Peanut Dipping Sauce

Let’s face it. The very best part of Summer Rolls is the peanut dipping sauce. Mixed with lime and ginger, it has so many layers of flavor, and provides the perfect savory flavor to the fresh crispness of the rolls. Plus, peanut butter just makes everything better!

1/2 onion, diced finely
1/2 inch piece of ginger, grated
1 clove garlic, crushed
1 1/2 tablespoons canola oil
3 tablespoons soy sauce
3 tablespoons water
1 1/2 tablespoons brown sugar
1/3 cup peanut butter
Juice of 1 lime

In a small pot, heat the canola oil. Add the garlic and sauté until tender, about 5 minutes. Add the onion and ginger and sauté until fragrant, 2 to 3 minutes. Add the soy sauce, water, brown sugar, lime, and peanut butter. Whisk until smooth and creamy. Serve immediately, or refrigerate until needed.