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.

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. 

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!

Vegan Products I Love: Il Pastaio

This might be my very favorite time of year. I say this for two reasons: first, it’s the beginning of summer, a time of sunshine and heat, where everything wonderful lies ahead, not behind; second, these are the very few weeks a year when Trader Joe’s has exquisitely beautiful pink peonies. They are, by far, the most beautiful flower, evolving in size, shape, and even color over their unfortunately brief life.

The best way to spend sunshiney Sunday mornings is at the farmer’s market, and my local one is especially vegan friendly. I’ve highlighted All Star Tamales here before, beloved for their veggie stuffed tamales and tangy tomatillo sauce. But my first foray into vegan products came courtesy of Il Pastaio. They have a wide variety of fresh noodles and stuffed pastas, and several vegan options. The owners are deeply committed to their product, educating every patron on the exact method for preparing perfect pasta. I am especially satisfied by the vegetable and butternut squash raviolis. They are the perfect thing to keep in the freezer and prepare some lazy Friday night with a simple tomato or pesto sauce. These tender, hearty raviolis are worth the trip to Walnut Creek!

Fettuccine with Fresh Peas and Basil

Oh. My. God. Just looking at this picture makes me hungry. Last month’s Bon Appetit, the Italy issue, is the best I’ve seen in years. The first outing from new Editor-in-Chief Adam Rapoport was vibrant, stylish, and mouthwatering, everything you would want from a leading food magazine. The latest issues have been uneven, but I’m giving the new staff a little time before issuing my judgment.

But, I keep going back to that Italy issue, picking it clean of every vaguely vegan friendly recipe. We’ve already discussed that heavenly Bucatini al Pomodoro from the cover. That recipe came from an article on cooking pasta perfectly. Every step highlights a different recipe, but the essence of the article focuses on making delicate pan sauces, and tossing almost al dente noodles with pasta water and light, fragrant toppings. This recipe pays homage to spring’s best pleasure, worth all the effort, fresh peas. Supported by savory shallots and bright basil, this light and satisfying dish will have you licking the plate clean.

Fettuccine with Peas and Basil
adapted from Bon Appétit
 
1/4 cup olive oil
1 shallot, finely minced
2 cloves garlic, crushed
1 1/2 cups fresh peas
1/4 cup fresh basil, chiffonaded
1 pound fettuccine
2 tablespoons non dairy butter
salt and pepper to taste

Heat the olive oil in a sauté pan over medium-high heat. Add the shallot and garlic and sauté until tender and fragrant, about 5 minutes. Add the peas and cook until just done, another 5 minutes.

Meanwhile, heat a large pot of salted water. Cook the fettuccine until it’s almost done, about 7 minutes. Add 1/2 cup of pasta water to the pan. Simmer until it thickens slightly, 5 minutes. Add the noodles and toss them until coated in sauce, allowing them to finish cooking. Finish with butter and taste for salt and pepper. Add the basil and toss gently. Serve immediately. 

Greens Week, Part III

And now for something a little different...greens don’t have to be a side dish, as I talked about in the last post. But, they don’t have to be the only thing on the plate either. Greens are also an excellent complement to a variety of flavors. This was a dish I loved before I became vegan, a simple tomato, sausage, and spinach risotto. Obviously a little adjustment was needed, but the best part about this recipe is how the rice absorbs the juice from the tomatoes, and the massive amount of spinach wilts throughout the risotto. Adapting dishes from omnivore to vegan means paying careful attention to the purpose of each ingredient. In this case, omitting the sausage leaves a textural and flavor opening. My readers know that I am not a big fan of faux “meat,” so I knew I would have to think outside the box. There’s a meaty quality to walnuts, and lightly toasting them adds a smoky richness. Great plant based food is all about creativity and flexibility!

Tomato, Spinach, and Walnut Risotto

2 tablespoons olive oil
1 onion, diced
2 cups arborio rice
1 cup white wine
1 large can diced tomatoes
1 small can vegetable broth
1 cup chopped walnuts, toasted
6 cups spinach

Heat the olive oil in a large pot over medium high heat. Add the onion and sauté until tender, about 10 minutes. Add the rice, and cook for 1 to 2 minutes, coating the rice completely with oil. Add the white wine, and simmer until the wine is almost completely absorbed.

Meanwhile, drain the tomatoes reserving the juice. Combine the juice and the broth in a small saucepan. Bring to a simmer. Gradually add half-cupfuls of the tomato broth mixture, allowing it to be almost completely absorbed until the rice is almost tender, about 25 minutes. Add the walnuts and tomatoes and cook for another 5 minutes. Finally, add the spinach, and stir until wilted and completely combined. Serve 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.

Bucatini al Pomodoro

Oh. My. God. It’s time for my monthly Bon Appétit post, and this one is not to be missed. May’s publication is the Italy Issue, stuffed with irresistible recipes and luscious pictures. It has a distinctly vintage feel, celebrating the stylish Rome of La Dolce Vita and Vespas. And gracing the cover is the “simplest, silkiest sauce you’ll ever make;” a perfect bird’s nest of bucatini al pomodoro that instantly called out to me.

The entire magazine made me homesick for my year in Italy; for long evenings of conversation over bowls of pasta and vino della casa, for late night slices at Pizza Pazza after an evening of dancing in Testaccio, for slowly sipped espresso in Piazza Navona. This pasta immediately brought me back to that time. So, for a taste of my Italian experience, simmer a pot of this simple tomato sauce, and eat it late at night, preferably outdoors, with a glass of red wine.

1/4 cup olive oil
1 medium onion, minced
4 garlic cloves, crushed
1/4 teaspoon crushed red pepper flakes
28 oz. can peeled tomatoes
3 large fresh basil sprigs
16 oz. bucatini or perciatelli
2 tablespoons non dairy butter
salt and pepper

Heat the olive oil in a large sauté pan over medium-low heat. Add the onion and sauté until tender, about 12 minutes. Add the garlic and cook for 4 minutes. Add the crushed pepper and cook for one minute more.

Purée the tomatoes in the bowl of a food processor, then add them to the sauté pan. Season with salt. Simmer for 20 minutes. Add the basil, remove from heat and let sit until the pasta is ready.

Bring a large pot of salted water to a boil. Add the pasta and cook according to the directions. Drain the pasta reserving 1/2 cup pasta water.

Discard the basil (I ate it as a pre-dinner snack) and heat the sauce over medium high heat. Add the pasta water and the noodles, stirring to coat all the noodles. Add the butter and stir until melted. Taste for salt and pepper. Top with fresh basil and toasted breadcrumbs. Enjoy while piping hot!

Pasta with Asparagus, Artichokes, Spinach, and Peas

I’ve talked many times before about Bon Appétit, the magazine. I probably mention it monthly when it arrives in my mailbox and I immediately devour it. The magazine has recently seen a shift at the helm, with Barbara Fairchild no longer Editor-in-Chief. This rocked my world because Fairchild has been synonymous with Bon Appétit all of my sentient food life. Recently, BA has made strides toward vegan inclusivity with meatless dishes and menus, and features on How to Cook Everything Vegetarian author, Mark Bittman. I was anxious to see the new Editor’s attitude toward a plant-based lifestyle. The first order of business was a pages long feature on baked pastas...loaded with cheese and meat. I was ready to give up. But, my spring issue recently arrived and I found this gem hidden in the early pages (14); my faith was restored. In the best interest of its readers and itself, Bon Appétit should be taking wider strides toward plant-based living. With dishes like this, I’m willing to wait.

Pasta with Asparagus, Artichokes, Spinach, and Peas
adapted from Bon Appétit, April 2011

1 lemon
1 bunch asparagus spears
1 fresh rosemary sprig
1 tablespoon olive oil
1 1/2 cups fresh or frozen green peas
3/4 cup basil, loosely packed
1 box frozen artichoke hearts
3/4 cup fresh fava beans, or frozen lima beans
1 pound garganelli, chiocciole, or penne pasta
3 tablespoons olive oil
3 tablespoons non dairy butter
1/2 onion, minced
1 clove garlic, crushed
4 cups spinach
Salt and pepper to taste

Heat the oven to 375ºF. Snap the ends off the asparagus. Place in a single layer in an oven proof dish. Toss with 1 tablespoon olive oil, the zest of 1 lemon, and salt and pepper. Top with the rosemary sprig. Place in the oven, and cook until fork tender, about 15 minutes. Remove from the oven, slice diagonally into 2 inch pieces, and set aside.

Place the peas in a small saucepan. Just cover with water, sprinkle with salt, and bring to a boil. Remove from heat, and drain. Add to the blender with the basil.

Bring a large pot of water to a boil. Add the artichokes and cook for 5 minutes. Add the lima beans or fava beans and cook for 1 minute more. Drain and set aside. Bring the water back to a boil and cook the pasta according to the directions. Drain, reserving 1 cup of pasta water.

In a large pot, heat the remaining olive oil and butter. Add the onion and garlic and sauté until the onion is tender, 5 to 7 minutes. Add the artichokes, beans, spinach and asparagus. Add the pasta water to the peas and basil and purée until smooth. Add the pea purée to the vegetables. Add the pasta and toss everything together. Taste for salt and pepper. I think this dish could benefit from a little textural variety, so next time, I would top it with toasted almond breadcrumbs. Serve immediately.

Herbed Garlic Bread

I’ve talked about this Herbed Garlic Bread before, but the last time I prepared it, I made a few slight adjustments that improved it immensely! 

1 loaf Ciabatta bread
1/4 cup olive oil
2 cloves garlic, crushed
1 cup assorted herbs (basil, parsley, oregano, thyme, rosemary), chopped
3 tablespoons non dairy butter

Slice the bread in half, lengthwise. Spread 1/2 of the bread with the non dairy butter. In a sauté pan, heat the olive oil over medium-high heat. Add the garlic, and sauté until tender and fragrant, taking care not to let it burn. Add the fresh herbs and sauté briefly. Spread the herb mixture on the other half of the bread. Turn the oven broiler on high. Sandwich both slices together and wrap in foil. Place in the oven for ten minutes. Unwrap the bread and place both slices facing up. Broil until golden and crisp, about 5 minutes. Slice and serve immediately.

A Feast Fit for Oscar

It’s almost here, the biggest Sunday of the year! The musical performances, the blood and sweat of competition, fans brawling over the opponents. Yes, that’s right...I’m talking about the Oscars! (Fooled you, didn’t I? You thought I was going to say the Westminster Dog Show, right?)

I know I’m in the minority here, but I don’t really care about the Super Bowl. I used to at least enjoy the food served at this most American of all holidays, but now that I no longer eat Buffalo Wings or Doritos, football has lost all its allure for me. Oscar Sunday has always been more enticing: the over the top gowns, the general merriment, the snarky comments from Joan Rivers and Isaac Mizrahi, and the extemporaneous acceptance speeches. It’s all so much more fun than watching men crush each other; although seeing Colin Firth tackle Jesse Eisenberg for the Best Actor award would be awesome! And just as people carefully plan their Super Bowl menus, crafting dozens of sliders and broiling stuffed potato skins, I pay thoughtful attention to my Oscar menu. Over the years we’ve developed an hors d’oeuvres tradition, preparing canapés and drinking champagne between the major awards. Everything from pot stickers to mini tacos to lettuce cups have found their way to the Oscar table. But, this year I decided to go for a more cohesive theme: bruschetta. A trio of crostinis on tangy walnut bread provides a festive and simple Oscar night dinner.

For all three recipes, slice your favorite bread, brush with olive oil, and broil until the top is golden and crispy.

Tomato and Basil Bruschetta

3 cups tomatoes, dices
1/4 cup basil, chiffonaded
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons lemon juice
salt and pepper

Combine all the ingredients in a small bowl. Taste for salt and pepper. Serve immediately, or refrigerate for later.

White Bean Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 teaspoon thyme, chopped finely
1 small can white beans, drained and rinsed
1/2 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and thyme, and sauté for 2 to 3 minutes. Add the beans and water. Bring the pot to a boil, then simmer for 10 minutes, or until thick and creamy. Taste for salt and pepper. Serve immediately.

Kale Bruschetta

1 tablespoon olive oil
1/2 carrot, minced
1/2 onion, minced
1 clove garlic, crushed
1 bunch dinosaur kale, de-ribbed and chopped
1/4 cup water
salt and pepper

Heat the olive oil in a small pot. Add the onion and carrot, and sauté until tender, about 7 minutes. Add the garlic and sauté for 2 to 3 minutes. Add the kale and water. Bring to a boil and simmer, covered, for 3 to 5 minutes, until the kale is tender and the liquid is absorbed. Season to taste with salt and pepper. Serve immediately.

Too Busy to Cook Pasta e Fagioli

You might be able to guess this, but I love talking to people about food, about being vegan, about getting healthy, about losing weight. My blog was inspired by my desire to have a continuous conversation with a lot of people about the joy and exuberance that has filled my life over the last year.

One thing that always comes up is time. People never seem to have enough time to take good care of themselves. Between work, friends, family, significant others, kids, going to the gym, traveling,and more, eating well gets pushed to the bottom of the list. I understand that compared to many people, the demands on my time are low, but eating healthy food should be at the top of all of our priorities, both for ourselves, and for our loved ones.

One of my strategies for eating healthy when my life is going full-speed, is to make a huge portion of soup, stew, or pasta on Sunday, and live off of it for 3 or 4 days. Alternatively, if you crave a bit more variety, you can make a large portion, and freeze single servings to thaw and enjoy at a later date. Being short on time does not have to mean sacrificing your health. So, the next time you’re looking at a hectic week, invest in your well-being with a pot of this pasta e fagioli.

Pasta e Fagioli

adapted from Dynise Balcavage’s The Urban Vegan

3 tablespoons olive oil
1 yellow onion, diced
2 carrots, diced
1 garlic clove, crushed
1/4 teaspoon crushed red pepper
1 28 ounce can of crushed tomatoes
3 16 ounce cans of cannelini beans, drained and rinsed
3 cups vegetable stock
1 pound ditalini or elbow macaroni
1/4 cup fresh basil, chiffonaded

Heat olive oil in a large pot over medium heat. Add the onions, carrots, and garlic. Sauté until tender, 7 to 10 minutes. Add the crushed rep pepper and sauté for 1 minute. Add the tomatoes, and simmer for 10 minutes. Add the beans and the stock, bring to a boil, reduce heat, and simmer for 30 minutes. Add the basil, and taste for salt and pepper.

Cook the pasta according to the package directions. Drain, and add to the other ingredients. Stir to combine, and serve immediately!

Green Spring Risotto

I’m sorry to rub this in anyone’s face, but it’s springtime here in the Bay Area. The cherry trees are blooming, daffodils are lifting their sleepy heads, and the hills have turned their most beautiful shade of green. I wouldn’t trade any fall colors, or so-called “seasons” for a California spring. It lasts forever, and every week something new is in bloom.

When the weather is this sweet, it puts me in the mood for light, bright, and fresh food. The vegan diet is the perfect canvas to showcase the fresh vegetables and fruits that are at their peak this time of year. The simplicity of this dish highlights the individual flavors of zucchini, asparagus, and peas, while bringing them all together for a blissful spring dinner. And, just in case you’re still in the land of ice and snow, this risotto is also warm, cozy, and satisfying.

Green Spring Risotto

1 bunch asparagus, ends trimmed
2 zucchini, halved and chopped roughly
2 tablespoons olive oil
salt and pepper
3 tablespoons olive oil
1 shallot, minced
1 clove garlic, minced
2 cups arborio rice
6 cups vegetable stock
1 cup white wine
1 cup frozen green peas
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest, finely grated
1/4 cup basil, chiffonaded

Heat the oven to 375ºF. Spread the asparagus and zucchini in a single layer in an oven-proof dish. Drizzle with the 2 tablespoons olive oil, and sprinkle with salt and pepper. Place in the oven and bake until tender, 25 to 30 minutes.

Heat the 3 tablespoons olive oil in a large pot. Add the shallots and garlic, and sauté over medium low heat until fragrant, about 5 minutes. Add the rice, and stir to coat with oil. Sauté over medium heat for 1 minute. Add the wine and simmer, stirring frequently, until the wine is absorbed. Add 1 cup of stock, and continue stirring. When the risotto begins to look dry, add more stock, and continue stirring. Repeat until the rice is tender, and the risotto is creamy.

Slice the asparagus into 2 inch pieces, and dice the zucchini into 1/2 inch pieces. Add the vegetables, peas, lemon juice, and lemon zest to the risotto. Cook for 1 minute. Taste for salt and pepper. Add the basil, and stir to combine. Serve immediately.

Winter Vegan Lasagna, Part II

Winter Vegan Lasagna

1 recipe tomato sauce
1 recipe Basil Pesto
1 roasted butternut squash
1 pound spinach
2 tablespoons olive oil
1 pound crimini mushrooms, sliced
4 tablespoons non dairy butter
1/4 cup flour
2 1/2 cups non dairy milk, unsweetened
1 pound whole wheat lasagna noodles


Heat oven to 375ºF. Bring a large pot of water to a boil. Cook the pasta according to the directions. Drain, and rinse with cold water. Set aside.

Place the spinach in a large, microwave-safe bowl, and microwave for 1 and a half to 2 minutes, or until just wilted.

Heat the olive oil in a large sauté pan. Add the mushrooms and sauté until brown and tender. Set aside.

Add the milk to a small pot, and bring to a simmer. Remove from heat. In a medium pot, melt the butter. When it begins to bubble, add the flour, and sauté for 2 to 3 minutes. Gradually add the milk, whisking constantly. Bring to a simmer, and continue whisking until thickened, about 10 minutes. Add 1/4 cup of the pesto to the béchamel, and stir to combine.

Spread a thin layer of tomato sauce over the bottom of the lasagna pan. Place lasagna noodles lengthwise along the bottom of the pan. Spread the mushrooms, spinach, and squash across the noodles.

Spoon the béchamel over the vegetables.

Top with another layer of noodles, then repeat until you are left with one layer of noodles. Top with any remaining béchamel, and cover completely with tomato sauce. Cover the pan with foil, and place in the oven for about 30 minutes or until hot and bubbly. Remove from the oven, cut a square, drizzle with pesto, and serve immediately.

Back to Basics: Pesto

I realized today that I have been utterly neglectful of one important dish in my vegan repertoire: pesto! I’ve mentioned it many times before, and it’s long been one of my very favorite foods, but I’ve yet to talk specifically about a vegan pesto.

Pesto is a very simple Italian sauce, made of basil, pine nuts, garlic, olive oil and parmesan. My experience over the past year has shown me that removing the dairy from foods actually heightens the flavors. So, omitting the cheese from pesto actually amplifies the herbaceous basil, the fruity olive oil, and the salt and warmth of the pine nuts, leaving only a smooth, rich sauce for pasta, crostini, and more.

Preparing the pesto is the first step in my wintry vegan lasagna, but it’s also a great staple. I like to make a large batch, and freeze it, so I always have a kicking condiment for my salad pizza, or my fettuccine with pesto and cranberry beans. One of my favorite weeknight dinners is spaghetti with pesto, green beans, and cherry tomatoes. Spend a few minutes one afternoon to make a sauce that will carry you through so many meals.

Basil Pesto

4 cups fresh basil leaves
1/4 cup pine nuts
1 clove garlic, peeled
1/4 cup olive oil
1 tablespoon lemon juice

Combine the garlic and pine nuts in the bowl of a food processor. Pulse until chopped roughly. Add the basil leaves, and pulse until chopped finely, but not mushy. With the processor on, slowly add the olive oil until it reaches a smooth consistency. Add more olive oil if you would like the sauce thinner. Add the lemon juice and pulse to combine. Use immediately, or freeze for up to 6 months.

Pasta with Breadcrumbs and Herbs

Like most people, I have a certain stable of dishes that I go back to over and over again. Obviously, I am always trying to push myself creatively and culinarily, but sometimes you just want to cook something you already know how to make, something you already know is delicious. This is one such recipe that I have been making for years, and was so easily veganized that it was almost a premonition of my future food life. It’s also totally seasonal and adaptable to your personal tastes, not to mention quite easily thrown together from the cupboard/freezer/garden.

The other amazing thing about this dish is how much better it was once I made it vegan.  I notice this more and more, but removing the dairy from my diet has been like turning up my taste buds. Everything tastes brighter, fresher, and simply more alive. It’s as though the simple act of sprinkling parmesan cheese over the top of my pasta, dulls everything it touches. This is something I could never give up.

2 slices whole wheat bread
1/3 cup raw almonds
1/3 cup basil
1/3 cup parsley
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon oregano
1 clove garlic, peeled
1/4 cup olive oil
1 pound perciatelli

In a food processor, blend the bread and almonds into fine crumbs. Lay in a shallow layer in a rimmed baking sheet. Broil on high until golden brown and dry, about 5 minutes.

Wipe the breadcrumbs from the inside of the food processor. Remove all the herbs from their stems, and combine in the food processor. Add the garlic clove. Pulse until finely minced, but not mushy.

Bring a large pot of water to a boil. Cook the perciatelli according to the instructions. Drain, reserving 1 cup of pasta liquid.

In a large pot, heat the olive oil. Add the breadcrumbs and herbs, and sauté briefly, about 1 minute. Add the pasta and toss to coat. Add pasta liquid if it seems too dry. Serve immediately.

Penne with Caramelized Cauliflower

The other night, I was on my way home after a long day of running errands, and just generally being out. It wasn’t raining, but there was a tangible mist leaving its impression, and making me wish for nothing more than to make a good dinner, and curl up at home. But, I was having one of those days where I couldn’t quite identify just what I was hungry for. I made a quick detour to a nearby bookstore, and after a brief glance through the Vegan/Vegetarian section, I settled upon Vegetarian Times’s new publication, Everything Vegan. As soon as I saw the “Pasta & Noodles” heading, I knew what I wanted for dinner. For the last few weeks, I have been madly craving broccoli and cauliflower, roasted, caramelized, sautéed, tempuraed, whatever. Unlike cravings for carrot cake and potato chips, I pay a bit more attention when I have a yen for things that are good for me. So pasta + cauliflower = just what I wanted.

1 head cauliflower cut into florets
1 yellow onion sliced
1/4 cup olive oil
1 cup parsley
zest of 1 lemon
juice of 1/2 lemon
1/2 teaspoon crushed red pepper
salt and pepper to taste
1 pound whole wheat penne

Heat oven to 475º. Line an oven proof dish with foil. Place the cauliflower and onion in the dish, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Bake until the cauliflower is tender, 15 to 20 minutes.

Combine the parsley, lemon zest, lemon juice, and remaining 2 tablespoons of olive oil in a food processor. Blend until it forms a coarse paste.

Bring a large pot of water to a boil. Cook the penne according to the package directions. Drain pasta, reserving 1 cup of the pasta water. Combine the pasta, cauliflower and onion, the parsley mixture, the crushed red pepper, and 1/2 cup of the pasta water. Toss to combine, adding more water if necessary. Season to taste with salt and pepper.