What I'm Eating this Spring

Just out of frame: asparagus in blood orange vinaigrette, or my next post.

It’s spring! I’m not sure if you’ve noticed yet, depending on the state of the weather outside your door, but it’s spring! While there is no shortage of delicious wintry dishes that I will inevitably long for in the middle of summer, there is something energizing about the influx of flavors available in spring.

A few weeks ago, I stopped by Whole Foods to pick up something quick for dinner. My Whole Foods, perched on the edge of Oakland and Berkeley, is uniquely supportive of a plant-based diet. The Whole Foods by my mom’s house offers only one flavor of vegan ravioli, but mine offers three. I was immediately drawn to the caramelized onion and mushroom ravioli, but five minutes staring at the sauce options left me puzzled. Tomato sauce seemed wrong for the gentle, sweet flavors in this ravioli. So did pesto. Cream sauces are out. So...

God bless my smart phone because a quick Google led me to a garlic white wine sauce. I couldn’t find one recipe that really spoke to me, but they at least had a consensus of ingredients, so I decided to wing it. What resulted was tart, smooth, layered happiness on a plate. I ate it for the next two days, then made it again later that week. This recipe is in no way contingent on access to these ravioli either. It’s would also be good with a simple fettuccine with mushrooms and herbs as well. Don’t forget the crusty bread to sop up the plate.

Garlic White Wine Sauce

2 tablespoons olive oil
1 shallot, diced finely
1 teaspoon fresh thyme (optional, but damn good)
2 cloves garlic, minced
1 cup white wine (I have no opinion on the variety or quality of this; I used 2 and a half buck chuck)
1 cup vegetable stock
1 tablespoon non dairy butter
Salt and pepper to taste

In a small sauce pan, heat the olive oil over medium high heat. Add the shallots, garlic, and thyme. Sauté until the shallot is soft taking care not to let the garlic burn. Add the white wine, and simmer until the volume is reduced by half. Add the vegetable stock and butter, and simmer until it has thickened slightly. Taste for salt and pepper. Toss the ravioli (or pasta) in the sauce, and serve immediately.

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.

A Vegan Day at the Movies

Growing up, one of my favorite family activities was going to the movies. I have the best memory of being scared out of my wits at Jurassic Park, to the point where I flung a bucket of popcorn out of my lap, and all over the floor (much belated apologies to the Century Theaters’ staff). Food has always been an important part of my movie-going experience, and that hasn't changed since I became vegan. Hot dogs, Junior Mints, popcorn and nachos are the staples of cineplexes across the country which makes it hard to find a suitable snack. Amazingly, the nacho cheese that comes sealed in a tub is actually made with real cheese, but the butter on your popcorn is (often) vegan! However, popcorn does not a meal make, so I like to bring a bag full of goodies.

The 7:00 showing at the theater demands dinner. You can always go the standard route with a foil wrapped vegan dog, but if you’re going to go the trouble of sneaking in food, you might as well raise the bar. When faced with this situation recently, I opted for this bright, fresh noodle salad. Delicious at room temperature, easily transported, and accompanied by chocolate covered pretzels, this dish makes a perfect movie meal!


Soba Noodle Salad with Snow Peas
adapted from Fresh & Fast Vegetarian by Marie Simmons

1 1/2 cups snow peas, sliced diagonally in half
1 teaspoon plus 1/2 teaspoon salt
12 oz soba noodles
1 carrot, julienned
1 cucumber, julienned
1 red bell pepper, julienned
4 green onions, sliced into thin diagonals
1 tablespoon toasted sesame seeds
2 teaspoons toasted sesame oil
1/3 cup rice vinegar
3 tablespoons canola oil
3 tablespoons soy sauce
1 teaspoon grated fresh ginger
1 garlic clove, crushed

Bring a medium saucepan of water to a boil. Add the noodles, and cook for 3 minutes. Add the snow peas and 1 teaspoon salt to the pan, and cook for one minute more. Drain the noodles and snow peas, and rinse with cold water. Transfer the contents of the pan to a bowl, and toss with the sesame oil.

In a small bowl, combine the rice vinegar, oil, soy sauce, ginger, garlic, and 1/2 teaspoon salt.

Combine the noodles, snow peas, carrots, and cucumber in a bowl, and toss with the dressing. Top with green onions and sesame seeds. Serve cold or at room temperature.

Braised Kale

Sometimes it’s the simplest dishes that end up being the most delicious. I talk a lot about eating your greens; it seems only appropriate since they are so good for you. They are literally powerhouses of essential nutrients like iron and calcium, not to mention antioxidants and vitamins. So, I talk a lot about eating your greens, and I try to follow my own advice. I like greens, some more than others, but they’ve never been my favorite part of any meal...until now. While visiting my aunt, she made braised kale for us, and I couldn’t get enough of it. I assumed it was because we had been traveling for 2 days, and my peanut butter and jelly fed body was crying out for something real.  But, when I made the dish myself a week later, I was licking my plate clean. I have since put away an entire bunch of kale all by myself thanks to this recipe. If greens have seemed better in theory than in practice, please give this dish a try. It just might change your life.

Braised Kale

2 tablespoons olive oil
1 clove garlic, crushed
1 bunch kale (or chard, dandelion greens, etc)
1 cup vegetable stock
1 cup water
Juice of 1/2 lemon
Salt to taste

Heat 2 tablespoons olive oil in a large pot over high heat . Add the garlic and sauté until golden and fragrant, 1 to 2 minutes. Add the greens, and stir to coat in oil. Add the stock and water. Cook over medium high to high heat until the liquid is almost completely absorbed, about 20 minutes. Add the lemon juice, and taste for salt. Enjoy immediately!

Black Rice, Mango, and Sugar Snap Pea Salad

A couple of weeks ago, I had the chance to celebrate a truly wonderful occasion: the graduation of my friend Jessica. Aside from her PhD, Jessica also holds the honor of being the first human being to appear on my blog, and she has always been a willing guinea pig for new recipes. When she asked me to prepare a dish to share at her celebration, I felt honored. Jessica is a phenomenal cook, and I knew expectations would be high for the food at one of her events, so I had to deliver.

I decided on this versatile and satisfying dish I had sampled at Marie Simmons’s recent book signing. It’s flavorful enough to stand out, but still collaborate with any other dish. It also makes a great vegetarian main course as well as a bright, fresh starter for omnivores. Like all of Simmons’s other recipes, it is perfectly balanced, easy to make, and won me raves from Jessica and her guests. I can’t count how many people requested the recipe for this dish, so here it is; apologies for the delays!

Black Rice, Mango and Sugar Snap Pea Salad
adapted from Marie Simmons’s Fresh and Fast Vegetarian

8 ounces stringless sugar snap peas, sliced diagonally in 1/2” pieces
1 ripe mango, peeled, pitted, and diced in 1/2” pieces
1/4 cup red onion, diced
1/3 cup fresh cilantro, chopped finely
2 teaspoons sesame seeds, toasted
1 teaspoon salt
1 cup Forbidden Rice
3 tablespoons rice vinegar
1 1/2 tablespoons canola oil
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 teaspoon peeled, grated fresh ginger
1 clove garlic, crushed
1/4 teaspoon salt

Fill a medium saucepan 3/4 full with water. Bring to a boil, add the 1 teaspoon salt and sugar snap peas and cook for 1 minute. Remove the snap peas, rinse with cold water, and set aside. Add the rice to the boiling water and cook for 25 minutes, or until tender. Drain, rinse with cold water, and set aside.

In a small bowl, combine the vinegar, oil, soy sauce, sesame oil, ginger, garlic, and 1/4 teaspoon salt. Whisk until combined.

In a large container, combine the rice, mangos, snap peas, 1/4 cup of cilantro, and onion. Drizzle with 2/3 of the dressing, adding more if desired. Top with the sesame seeds and remaining cilantro, and refrigerate until ready to serve.

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!

When I Grow Up, I Want To Be Marie Simmons

Last week I had the extraordinary opportunity to meet one of my culinary role models, Marie Simmons. If you don’t know about Simmons, you should. Simmons was a contributor to Bon Appétit magazine for 18 years via the “Cooking for Health” column. She has won numerous awards for her cookbooks including the James Beard Award and the Julia Child Cookbook Award. Beyond her culinary expertise, Simmons was a warm, approachable, and learned speaker, displaying a thorough knowledge of ingredients, techniques, and flavors. I could go on and on about how admirable Simmons is, but when it comes to cookbook authors, food speaks louder than words.

It was with high expectations that I cracked open Simmons’s latest work, Fresh & Fast Vegetarian. Simmons is not a vegetarian, but she has a deep respect for vegetables, grains, and legumes. Her recipes are extraordinary in every sense of the word, deviating from standard flavor and texture combinations. At her signing, I had the opportunity to taste the Black Rice, Mango, and Sugar Snap Salad; Green Bean, Corn, Tomato, and Cucumber Salad; Shredded Tuscan Kale Salad; and Cabbage, Pineapple, and Peanut Salad. They were all totally mouthwatering, and this is coming from someone for whom no love is lost with salads. I actually can’t wait to make all of Simmons’s recipes, starting with this Warm Green Bean and Tomato Salad with Mint.

Warm Green Bean and Tomato Salad with Mint

12 ounces green beans, cut into 2” pieces
Kosher salt
1 garlic clove
1/2 cup finely chopped mint
1 pound tomatoes, cut into 1/2” wedges
2 tablespoons olive oil
Fresh ground black pepper

Steam the green beans in a pot or microwave. Lightly crush the clove of garlic, and rub the inside of a medium bowl with it. Add the hot green beans to the bowl along with the mint. The heat from the green beans will allow the garlic and mint to bloom with flavor. Add the tomatoes, oil, salt, and pepper, and toss gently. Especially delicious served warm.

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 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.

Any Kind of Vegetable Soup

This isn’t really a post about cauliflower soup. This is a post about any kind of soup you want. I have a somewhat strange work schedule, which happily allows me to cook and write blog posts. But, it also means that I often don’t eat dinner until 9:00 or later. For a while, I was subsisting on peanut butter and jelly sandwiches (read almond butter and snobby orange marmalade) and raw veggies. But, here’s the thing. I don’t like cold food. I’d rather have cold food than nothing, but it doesn’t feel like a true meal to me unless it’s hot, sautéed, roasted, or otherwise. I like soups, pastas, stir frys more than salads and sandwiches, no matter how convenient.

Coming home late at night, though, I didn’t want a big thing of food just sitting in my stomach while I try to sleep. I needed something light, something filling, but nothing too heavy. Soup seemed the perfect choice. And even better, light, fresh, puréed vegetable soup. The recipe below is a base to which you can add any vegetable; carrots, broccoli, zucchini, peas, corn, and more would all be great additions to this base. And it’s the perfect thing to make at the beginning of the week, and live off of for the next few days.

Rice and Onion Soup Base
adapted from Julia Child’s The Way to Cook

1 medium onion, sliced
2 tablespoons non dairy butter
4 cups vegetable stock
1/2 cup arborio rice
3 cups vegetable of your choice
Salt and pepper

Add the onion and butter to a large pot, and heat over medium heat. Sauté the onions until tender, about 10 minutes. Add the rice and stock, and bring to a boil. Simmer for 20 minutes, until the rice is tender. Add the vegetables, and simmer until tender. Purée using an immersion blender, or transfer to a blender or food processor. Add liquid if you would like a thinner soup, or add unsweetened, non-dairy milk for creaminess. Serve immediately, or store in an airtight container for up to 4 days. Top with toasted almond breadcrumbs.

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!

Whole Wheat Pancakes with Peach Compote

Breakfast is the most important meal of the day, unequivocally. I notice such a difference when I start my morning with whole grains, protein, and healthy fats. Breakfast is particularly enjoyable on the weekends when I have the time to prepare muffins, scones, and waffles galore. Pancakes are traditional weekend breakfast fare, and I have waxed poetic about them before. Often, I make slight changes to previously discussed recipes and I always want to share them with you because I am so delighted by the joy I feel about food. This morning’s pancakes featured salty walnuts in tender, chewy whole wheat pancakes topped with a sweet and tart peach compote. Yum!

1 cup frozen peaches (if using fresh, peel them)
1/4 cup maple syrup
1/4 cup water
1 tablespoon cornstarch
1 tablespoon water

Combine peaches, maple syrup and water in a small saucepan. Simmer over medium heat until the mixture starts to break down a little. In a separate bowl, combine the cornstarch and water, then add to the peaches. Cook briefly, until the mixture starts to thicken. Spoon on top of whole wheat pancakes or buckwheat waffles.

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.

Summer Rolls, Part II: Making Your Rolls

Summer Rolls are a very common dish at most Thai restaurants. I love Summer Rolls for so many reasons; they’re light, fresh, and healthy, perfect for warm evenings eating in the backyard; they’re also quick and easy, making them good for weeknights when you’re short on time. Summer Rolls are so versatile; you can fill them with tons of different vegetables, brown rice noodles, and fresh herbs for a super healthy and nourishing meal.

1 carrot, julienned
1 red bell pepper, julienned
1 cucumber, julienned
1/2 cup snow peas, sliced finely
1/2 cup cilantro (basil and mint also go well)
1/2 package brown rice noodles
Rice paper wrappers
1 recipe baked tofu, sliced into 1/2” x 1/2” matchsticks

Bring a small pot of water to boil. Cook the brown rice noodles according to the package directions. Drain and rinse in cold water. Fill a shallow pan with cold water. Soak 1 rice paper wrapper in the water until flexible, but not mushy. Lay the wrapper flat on a smooth, dry surface. Lay a few stems of cilantro lengthwise on the wrapper. Cover the cilantro with the vegetables and tofu. Lay a handful of brown rice noodles across the vegetables. It’s easier to roll the wrappers if they’re not too full.

Fold the sides of the wrapper in toward the filling.

Pull the bottom of the wrapper over the filling, and roll the wrapper tightly. Set on a plate, and cover with a damp paper towel while making the other rolls. Serve with a side of tangy peanut sauce!

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!

Maple Glazed Carrots

Eat your vegetables! It’s something we’ve been hearing our whole lives, but most of us are reluctant to obey. On the American plate, vegetables have been relegated to a sideshow; the opening act that no one really wants to see. Vegetables are The Hollies to meat’s Rolling Stones. The amount of care and effort we put into our meats completely overshadows the attention we show our vegetables. Perhaps this is why we feel so lukewarm toward them. We steam them, sauté them, or just eat them raw, maybe some salt, some ranch dressing, maybe not. This is no way to treat vegetables! Plants deserve to be center stage; they deserve to be diced, julienned, and chifonnaded, marinaded, grilled, and roasted; they deserve to be the heart and center of every meal. In my vegan transition, I began by substituting vegan meat for animal meat, tofu meatballs for example. Then I started using beans and tofu and tempeh for the center of my plate. Now, I simply eat vegetables: vegetables and grains, vegetables and noodles, vegetables and legumes, vegetables and vegetables. Becoming vegan means reconciling your relationship with vegetables, and this recipe is a great first step toward achieving vegetable love!

Maple Glazed Carrots

2 cups carrots, sliced (or, you can use baby carrots)
1 tablespoon olive oil
salt and pepper
2 tablespoons pure maple syrup

Heat oven to 375ºF. Prepare carrots, and place in an oven-proof dish. Drizzle with olive oil, and sprinkle with salt and pepper. Toss until well coated. Roast until fork-tender, 30 to 40 minutes. Drizzle with maple syrup and return to the oven for 3 to 5 minutes, until the syrup is thick and sticky, and the carrots are coated with glaze. Enjoy immediately!

Garlic and Lemon Sautéed Broccoli

The other night, I was out to dinner in San Francisco. I was with several other people, some of whom are aware that I am vegan, some not. Part of my mission as a vegan is to present the very best example of what being vegan is. That means being positive rather than negative, talking about the joys rather than the restrictions of my lifestyle, and just generally being low-maintenance. By “low-maintenance” I don’t mean compromising, but rather going with the flow. I want to create an image of veganism, such that when people think of me, they don’t remember pressure, guilt, or shame, but my own exuberance and vitality.

So, back to dinner. It wasn’t the most vegan friendly restaurant, so my options were limited. When one of my companions leaned over, and asked me what I was getting, I told her there weren’t a ton of choices, but I was excited to try a couple of the side dishes. She was instantly apologetic and asked if I wanted to go elsewhere. I said, “Of course not!” I really try to find something to eat at every restaurant, because it makes my life easier; it sends a positive message to my friends, that being vegan doesn’t mean restricting yourself; and it makes a statement to restaurants that vegan options are in demand. In the end, I had the most incredible sautéed broccoli, shoestring fries, and a Meyer lemon drop cocktail, and I was in heaven. The broccoli was so delicious that I recreated it at home last night, and it’s definitely going into my greens rotation.

Garlic and Lemon Sautéed Broccoli

3 tablespoons olive oil
1 clove garlic, minced
1 teaspoon crushed red pepper
1 head broccoli, chopped into florets
Zest of 1 lemon
1 teaspoon salt
Juice of 1/2 lemon

Heat the olive oil in a large sauté pan. Turn the heat down to medium, and add the garlic and red pepper. Sauté the garlic for 5 minutes, until fragrant, taking care not to burn it.

Meanwhile, place the broccoli in a microwave safe dish with a few tablespoons of water. Cover with plastic wrap, and microwave for 3 minutes, until almost tender.

Add the broccoli and lemon zest to the garlic and olive oil. Sprinkle with salt, cover, and cook for 3 to five minutes, or until the broccoli is tender. Drizzle with lemon juice, and sauté briefly. Serve immediately.

Sweet Potato and Black Bean Chili

I have been dying to write about this dish for days now, because it was so unbelievably delicious. Tart, savory, spicy, and oh so warm and wintery, it was the perfect pick-me-up during these cold, dark January nights. I adore Mexican food, and chili has always been a favorite of mine. The combination of lime, cilantro, and cumin just makes sense to me. However, it is rare for a recipe to catch my attention by bringing something new to the table, so to speak. This recipe, adapted from the most recent issue of Eating Well magazine, had just the twist I was looking for, namely sweet potato. Words can never convey how fulfilling and delicious this chili is, so I can only urge you to make it as soon as possible, so you’ll know just what I’m talking about.

2 tablespoons of olive oil
1 carrot diced
1 onion diced
1 sweet potato peeled and diced in 1” cubes
2 cloves garlic minced
2 tablespoons chili powder
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1 small can of diced tomatoes
2 small cans of black beans drained and rinsed
1 can vegetable stock
the juice of 1/2 lime
2 tablespoons cilantro chopped
salt and pepper to taste

Heat the olive oil in a large pot. Add the onion, carrots, and sweet potato and sauté until tender, about 5 minutes. Add the garlic and spices, and sauté for 1 minute. Add the tomatoes, black beans, and vegetable stock. Bring the pot to a boil, then simmer for 20 to 30 minutes, stirring occasionally. The chili is ready when the sweet potato is tender, and the soup is thickened. Add the lime and cilantro, and taste for salt and pepper. Serve immediately.