May 9, 2016
I couldn't resist buying three pints of strawberries at the opening day for the St. Helena Farmers' Market last Friday. The sweet smell wafted my way and drew me in. For some reason I was reminded of the fruit roll ups I used to eat as a kid (well, only at my friends' houses...my mom would never buy foods with artificially anything! thanks mom!). Starring at a dehydrator I never use, I knew I could do better than those high fructose, artificially colored "fruit" snacks of my youth. And I was right! Plus they are super easy to make...
April 11, 2016
When did artichokes and edamame fall out of food fashion? Probably about the time kale made it's rise...well, I'd like to bring them back and together in this cooked vegetable salad inspired by Sicily. Caponata typically is a summer-time delight made with eggplant and tomatoes. I'm still planning on doing that in a few months, but in April springy green veggies reign so I used those. This isn't as saucy as the the traditional eggplant version, but it's got all the briny, salty and sweet components. Serve warm or at room temp on sliced baguette - bring out some good cheese and wine and dinner is served! Artichokes, olives and green peppers are typically nightmare veggies to pair with wine. Anytime that happens I just go for bubbles (blanc de noir pictured)!
April 4, 2016
Avocados abound in California these days, but how much guacamole can you really eat?? Well, for me, tons, but after that tons I want something different. This super quick recipe delivers on those Latin flavors in a new and interesting way, provides great nutrition, including being "High In" fiber and "Low In" carbs, and if you insist, you can still dip some tortilla chips in it.
March 7, 2016
Why not make tangy, sweet and spicy pickles out of carrots when cukes are out of season?!? I got these beauties from B and B Gardens (@BandBGardens) just a few miles down the road in Napa. Brent and Brenda (hence B and B!) are passionate about their produce! Feel free to use any color carrot you desire, just be aware purple carrots bleed. I canned them separately, but the yellows and oranges can hang out together just fine.
Curious about the name "bread and butter?" In the 1920s, an Illinois farmer couple was short on cash, but long on undersized cucumbers. They packed them in its notable brine and bartered them for...you guessed it...bread and butter.
February 15, 2016
Earlier this month, I volunteered for our @ClifFamilyWinery Social Club. The host, me in this case, picks a country or region, then shops for wine and cooks food from that place. All the employees in the winery get together for an hour or so to taste, nibble and chat. I picked Oregon and seven bottles of Pinot Noir plus made these lettuce cups with chunks of browned pork (my co-worker, Claire, helped me out and smoked a beautiful side of salmon!). Mushrooms are an easy umami substitute to make this dish vegetarian, vegan, gluten-free and super duper healthy! Pair with brown rice for a heartier dinner.
February 2, 2016
In-season cauliflower, protein-packed quinoa, herbs, and ready in 40 minutes start to finish...YES! A great room temp or cold lunch or dinner side dish, this is a go-to for sure. Note the great nutrition too - win all around! Oh, yeah, and it's vegan and gluten-free...super health bonus points!
January 19, 2016
Recently I've been getting requests for gluten free (GF) pizza and pie crusts recipes. Since I didn't have one, I thought I'd take the challenge. In culinary school, I became very comfortable using @CupForCup because a very good friend and classmate, Liz (@LizelleTomorrow), is gluten intolerant. Cup4Cup's motto, "gluten free but you'd never know it," is pretty spot on. Classmates scoffed when I told them I made GF lemon bars with it, but the next time when I made brownies and only told Liz on the side they were GF, no one knew the difference and scarfed them up!
That's why I was elated when I attended the Fancy Food Show (@craftcarejoy) in San Fran yesterday and first saw their booth, then found out it was created at The French Laundry (@_TFL_) just down the road in Yountville! Unfortunately, though, when I bought GF flour for this recipe Cup4Cup wasn't availability in my local grocery store so I used @KingArthurFlour's version. The results were pretty solid - not as flaky as I had hoped, but buttery for sure.
January 12, 2016
I just arrived home after an entire month visiting family and friends on the east coast. A luxury, I admit, but I'm just getting my new career going after graduating culinary school in September. I had the time and it was actually cheaper (and soooo much less crowded) to travel so outside the normal holiday rush. Had a blast, but happy to be home in good ole Napa Valley, CA!
I spent a good amount of time cooking (and imbibing) with my step-mom, Kathy. She's been in my life since I was 14, and a very special connection for me since my dad passed away in 2008. She makes this cranberry salsa every holiday and it gets gobbled up every time! I altered it just a bit by using a sweeter apple (gala vs. red delicious) so that I could trim the sugar and boosted the flavor with cilantro and a chipotle pepper.
December 1, 2015
Sorry, that recipe name is a mouthful, but once you get a bite of this yummy noodle bowl in your mouth, you won't care! I had some very late summer eggplant, but you could substitute brussel sprouts, onion, parsnips or just about any other winter veggie. It's a little heavy on the carbs, but it's a hearty meal that will surely fill you up on a cold winter's night. Check out the short video clip to learn two easy ways to de-stem kale.
November 17, 2015
A perfect Thanksgiving salad to showcase fall produce. I just love any salad with nuts and fruit! This one pairs sweet, crisp Gala apples and homemade spiced almonds with a roasted garlic balsamic vinaigrette. Making salad dressing at home is a snap. Watch the video clip below to see just how easy it is. Feel free to substitute for your favorite apple, nut and/or vinegar.
November 3, 2015
I decided to make baked veggie chips from beets and turnips that I couldn't seem to incorporate into anything else I was making this week. Cheap, healthy and quick, I developed four different flavorings for them: Curry, Japanese, Spicy "Crab" and Umami. The first two were my favorite and are pictured Japanese, left, and curry, right, in the main photo. Try one of these seasonings or get into your spice cabinet and start experimenting!
October 6, 2015
If you aren't familiar, chow chow is a type of Southern relish made to preserve the end of summer vegetables. Its history is quite blurry, however. Some say Chinese rail workers created it when they came to the US in the 1800s. Others credit it to being a copy of Indian chutneys. Whatever the story, this is a great way to use up the last of the summer veggies in your garden. Rather than include pictures of boring chopped vegetables and the brine, I thought it would be more interesting and inspirational to post pictures from my recent trip to North Carolina - enjoy!
August 24, 2015
Enjoy the best of the summer without heating up the kitchen! Tomatoes, cucumbers and garlic macerate with EVOO and sherry vinegar for this hearty entree soup. Cut and fry extra croutons to use on other soups and salads all week long.
July 21, 2015
The history of the gimlet stretches back to the 1850s when the first known "gin mixture" (gin, sugar, water and lime juice) was recommended every four hours to combat cholera that had spread from India to England. Today, this cocktail is making a resurgence as gin, particularly artisanal brands, come back in to fashion. Flavored with fresh basil, this version is light, summery and not without its nutritional value. One drink is "High In" vitamins A, C and K as as well as manganese.
May 19, 2015
Change up the usual barbecue this Memorial Day weekend with a seasonal, Asian-inspired appetizer and Korean BBQ dipping sauce. This recipe is easily doubled if you are expecting a crowd. I've also included a short video below on how to fold the pot stickers three different ways. One pot sticker is "Low In" fat, saturated fat, carbs and cholesterol.
May 12, 2015
I don't make a lot of cocktails on Vegetarianized.com (this is also a great drink without alcohol too!), but a version of this refreshing drink recently caught my attention at one of my favorite, local restaurants. I brought it in-season by replacing the usually lime juice of a mint julep with ruby red grapefruit juice, and added a spicy ginger component using both ginger beer and a candied ginger garnish. You can make your own ginger beer (it's super easy!) using my recipe for one of my other favorite drinks, Dark 'N Stormy. One drink isn't without any nutritional merit: it's "Low In" fat, saturated fat, sodium and cholesterol and "High In" vitamin C.
May 5, 2015
This first "Submit Your Recipe" comes from Becky M. of NY who wanted to learn a new recipe using okra and Indian spices. Fresh okra is typically not in season until late summer/early fall so I used frozen for this dish. My class cooked a version of this in our Cuisines of Asia course - spicy, sweet, crunchy and satisfying! The okra-dried mango combo makes this dish "High In" vitamins A and C as well as fiber and calcium. It's also "Low In" saturated fat and cholesterol.
March 31, 2015
If you are looking for a new salad routine, this is it! A no-oil salad dressing plus fun ingredients like dates, almonds, cinnamon, oranges and mint. I found orange flower water, oddly enough, in the wine aisle, but you could also use rose water. The lettuce, oranges and dates put this salad over the top, nutritionally-speaking. It's "High In" fiber, potassium and vitamins A and C while being "Low In" saturated fat and cholesterol.
March 24, 2015
This recipe is proof that good things come in quick packages. Jicama matchsticks tossed in lime juice and any seasoning or rub mix in your pantry and then stacked jenga-style. I used togarashi - a Japanese seasoning made from red pepper, orange peel, sesame seed, seaweed and ginger - but you could use Mexican, Chinese, or BBQ rubs. The fact that the knife cuts are uneven makes it that much more fun to play!
March 17, 2015
It was recently brought to my attention that the Wynn Resort in Las Vegas has created several chef-inspired vegetarian and vegan menus at their restaurants. I wanted to add to their repertoire, but rather than using those menus as my muse, I wanted to take on the steakhouse! So this dish is inspired by their steak tartare appetizer. It uses the same components of traditional tartare (mustard, capers, shallot and egg), but subs roasted Bull's Blood Beets for steak, and brightens up the flavors with chives and lemon zest. Don't be afraid of the fancy-looking presentation - I just cut the bottom off a plastic cup to create that ring! This is a hearty appetizer, which is a "Good Source" of fiber, vitamins A and C, phosphorus, potassium, iron, thiamin, riboflavin, and niacin. Omit the egg for a vegan appetizer.
March 3, 2015
This savory tart is modeled after a version native to Nice in Southern France called Pissaladiere. That one uses anchovies - I sub'd with fresh, in-season asparagus! I also made a whole wheat crust and used vegan butter to boost the fiber and reduce fat. You can actually make this on just about any kind of flatbread, puff pastry or pizza dough. But I think knowing how to make a savory tart dough is a good trick to have up your sleeve because it's easy, inexpensive and the look is quite impressive. By the way, this is what really caramelized onions are - no butter, just time and heat. The sugar and sherry promote that sexy caramel color and add to the sweet-savory flavor (trust me, it's worth the time!) One slice of this tart is a "Good Source" of fiber, vitamin K, thiamin, phosphorus, and magnesium.
February 24, 2015
Fattoush is a Middle Eastern salad that shares close relations with tabbouleh (bulgur or couscous is used instead of whole wheat pita). Typically it is made in the summer with tomatoes and cucumber, but I wanted to celebrate winter citrus in my version (and I didn't want to wait four months to make it!). This is another nutritional powerhouse recipe...it's "High In" vitamins A, C, K and B6; fiber; folate; iron; phosphorus and potassium.
February 17, 2015
I just finished a short course in Cuisines of Asia and the instructor, Chef Ken, gave me permission to use this recipe from our two days focused on Indian (yes, I know only two days...but it was enough time to allow me to burn myself on a 800-degree tandoor skewer - not fun!). It appears cauliflower and tomatoes are a healthful hit. Together they make a serving "High In" fiber, vitamins A and C, iron, thiamin and potassium. Serve this as an appetizer, side or main dish. Note that you will only get 2-3 "steaks" per cauliflower - from the center where the core is thickest. With the remaining florets, might I recommend Cauliflower Gratin?
February 9, 2015
With recipes like this, I think the lowly-thought-of celery can move on up to join the popular crowd with kale and brussel sprouts. A super easy side dish ready in 20 minutes that's "Low In" carbs, saturated fat and cholesterol, AND is gluten-free and vegan. GO CELERY!
February 4, 2015
A white flour version of this very dish is my earliest food memory. I was nine - 4th grade Catholic school. We had an International Food Day, and I remember sitting at a small table taking my first bite of a pancake - chewy, crunchy, salty, mind blown! Thank you, God - literally! Using whole wheat flour boosts the fiber from essentially nil to 3g per pancake making it a "Good Source" of fiber. It is also "Low In" Saturated Fat and Cholesterol.
December 3, 2014
Fideua (fid-a-wah) is paella's cousin made with noodles instead of rice. I thought it would make a fantastic main for the holiday season crowd. My version features the best of fall and winter - winter squash, mushrooms, radicchio, onions, garlic and thyme. In fact the winter squash and mushrooms make this dish "High In" fiber, potassium, vitamins A & C, riboflavin and niacin. And yes, I did splurge on saffron!
November 3, 2014
At work we make similar kale chips as an appetizer, but I wanted to try a true potato chip flavor. I made the BBQ seasoning based on dry rubs for meat. I think I'm beginning to believe all the hype about kale being a super food. Because of the kale, this recipe is "Low In" fat, saturated fat, carbs and cholesterol while also being "High In" Vitamins A and C as well as a "Good Source" of potassium, iron, calcium, and fiber. Rock it, kale!
October 28, 2014
Spice up Halloween with spicy pumpkin simple syrup! With this syrup, you can make treats by drizzling over ice cream or using in cookie batter, or be tricky by adding your favorite liquor for a happy Halloween indeed. Of course, I chose the latter, but to keep the mixture thick for the former just don't strain it. Pumpkin is super high in Vitamin A so no matter if you are tricking or treating, you'll be doing good for your skin, teeth and eyes.
October 21, 2014
In culinary school, I learned the traditional Potatoes Anna - thinly sliced potatoes are layered in a concentric circle in a skillet, browned on both sides and finished in the oven. They make an exceptionally beautiful presentation! With an inspiration for a savory cake with a sweet bite, I developed this dish. Celery root is also known as celeriac, but don't be put off by it's rough exterior. The peel comes off as easy as a carrot, and by exchanging it for potatoes, you'll save nearly 60 calories and 12g carbs (yup, 12!) per serving - plus add 1.5g protein and .5g fiber. This particular recipe is gluten-free, vegan, "Low In" saturated fat, and "High In" Vitamin C (just in time for cold season!).
September 24, 2014
I wanted to do something different with the bountiful eggplant in season now so I thought I'd combine two of my man's favorite things - eggplant and pistachios. Together they become a darn tasty, easy-to-make salad dressed with a pomegranate-honey-garlic vinaigrette. The nuts make this dish a Good Source of phosphorus (for bones and teeth), potassium (helps offset some of sodium's harmful effects on blood pressure), and thiamin (helps carbs become energy) while the lemon juice will boost your Vitamin C intake for the day.
August 27, 2014
The current breakfast class I'm taking has its pros and cons. Learning how to make doughnuts from scratch, flipping a fried egg in the pan, and getting creative with smoothie flavors - all big pluses. Waking up at 3AM for service at 6:30AM - not so great. Even though I didn't get to make jam in class, I was inspired by a recent trip to the local farmers' market where I saw overflowing baskets of strawberries, tomatoes and hot peppers. Why not combine them for a sweet, savory, spicy condiment to accompany a cheese plate or spread on morning toast for a special treat? Since one serving is one tablespoon, it's not surprising this jam is low in fat, saturated fat, carbs, sodium and cholesterol (even if you have two tablespoons!).
June 4, 2014
The origins of this soup are definitely Mexican, but like many national dishes regional variations abound. Some recipes include beans, cilantro, chicken and/or even mint. I took that lead and made some of my own changes - mostly to reduce the cooking time. I used fire-roasted canned tomatoes instead of roasting my own (it's a bit early for fresh tomatoes besides), and I dropped frying my own tortilla strips in favor of crushed tostadas (I know, genius, right?!).
The tomato and avocado pump up the nutrition making it "high in" Vitamins A and C, Potassium and Monounsaturated Fat. Also, I used dried poblano peppers (labeled pasilla or ancho) because they won't set you on fire. For a vegan soup, simply omit the cream. Hurry up and try this before it's too hot for soup!
May 20, 2014
This weekend is the official start to burger season! Kick it off right with this tasty burger that's low in saturated fat and high in fiber and Vitamin A thanks to quick-cooking bulgur and a splash of baby spinach. You might also be surprised to find out that spinach is also a "good source" (giving you 10-19% of the Daily Value) of Vitamin C. And while bulgur is a wheat, so not gluten-free, it has more fiber than quinoa, oats, millet or buckwheat. I gave these burgers a sweet-savory bite by adding dried cherries and walnuts.
May 13, 2014
I was trying to brainstorm a way to use, now in season, rhubarb in a savory dish. Why should you care about eating rhubarb? It's super low in calories and a particularly good source of Vitamins C and K (K is good for blood clotting and bone health) as well as Calcium (no kidding!)
Thinking about rhubarb's sour profile led me to..."nuclear-red" sweet and sour Chinese take-out! That sounded terrible, so could I remake a veggie version with a more natural sauce? Yes! Instead of sugary ketchup as a base, this one uses plum sauce, adds the bright flavors of garlic and ginger, and sweetens it naturally using the juice from the pineapple can. Add cubed tofu to boost the protein. Brilliant...and ready in less than 30 minutes!
April 6, 2014
Want a quick way to impress in the kitchen? The answer is fancy knife cuts. I've been learning a lot of them these days, and one that I found to be both super cool and super easy is called the oblique cut. This cut is best for long cylindrical veggies, such as carrots and parsnips. See the step by step instructions with photos below. Wow your Easter/Passover guests with this simple dish that takes 15 minutes and costs about a quarter per serving.
February 2, 2014
I successfully completed my first week at culinary school (with only one very minor knife incident). All week long we made stock - the flavor base for everything from soups and sauces to rice and grains. After about 30 minutes of the stock simmering, you'll be thankful you spent all that time chopping - an amazing, comfort aroma filled my kitchen! This recipe makes one gallon - can it or divide up and freeze. Cup for cup it's 150% cheaper and has almost 600% less sodium. Go forth and flavor the world!
December 1, 2013
After a heavy Thanksgivvukah weekend, this is great way to start off light and flavorful this week. It is based on my Garlic Parmesan Broccoli recipe - roasted veg, broth and a whizz up with a hand blender and 'tis the season for warm, cozy soup.
November 24, 2013
This cheesecake is made with silken tofu. Before you click off the page, hear me out. I compared this recipe with Betty Crocker's classic Pumpkin Cheesecake recipe (which you can find easily at bettycrocker.com). That recipe states that it makes a (laughable) 16 servings for a 9" pie. We all know that even after having stuffed ourselves that this pie is always going to be eight slices. I'll give Betty the benefit of the doubt and compare her 16-slice pie to my 8-slice pie. Mine still saves 75 calories, 10g fat, 9g saturated fat, 16mg salt, 110mg cholesterol and adds 2g fiber per slice - and let's not forget the important point that you get DOUBLE the size slice. Reconsidering tofu?
November 3, 2013
I've been seeing rillettes on a lot of menus lately - perhaps I'm noticing because I'm taking an intro French class! Rillettes is traditionally made by cooking pork over a low temperature for a long time. The fat renders out of the meat and it's packed in jars for winter storage. Here I use the same technique with beautiful portobello and shiitake mushrooms and onions. In place of the natural pork fat, I packed some in butter and some in olive oil. This would be a fantastic Thanksgiving appetizer.
October 13, 2013
I saw these beautiful purple beans in the farmer's market yesterday, and was inspired to adapt my summer Roasted Eggplant Tortellini Salad into a fall version. Roasted beans are tossed with other fall goodies - toasted pumpkin seeds and dried cranberries - and dressed with a maple syrup-mustard vinaigrette. It's a super easy take-along to a party or for a weeknight main or side.
October 6, 2013
Grissini are Italian breadsticks whose origin dates back to the 17th century. I thought they'd be a fun Sunday project. They take some time, but as with most breads, not much of it is active time (especially if you use a bread machine, like I did!). In this version I mixed the dough with fresh rosemary and then rolled them in kosher salt. I made some as twists and others I rolled into cylinders. For a Halloween or The Walking Dead adaptation, you could make these smaller, maybe a bit fatter, and paint the ends ("finger nails") to make severed fingers!
September 8, 2013
I've been making this salad all summer and now that summer's coming to an end I wanted to share it so you could sneak in one or two before all the tomatoes are gone for the year. It's a perfect weeknight meal - ready in less than 30 minutes - and loaded with protein and fiber, and low in calories, carbs and fat.
July 28, 2013
It cooled off a bit today so it's not too painful to turn on the oven. You could use just about any combination of vegetables here. I chose sweet ones - tomatoes, corn, and carrots - first roasting them, and then concentrating the liquid by cooking it down with vinegar and garlic. This is a great go-to as is or as a topping for bruschetta or pizza. You can make it vegan by using dairy-free cheese and a honey alternative like agave syrup or sugar.
July 21, 2013
A cold soup is just what the hot summer ordered. Traditionally, the vegetables in gazpacho were pounded by hand. Modern day food processors, while infinitely more convenient, heat the veggies and also create an undesirable foam. Not interested in the labor intensive pounding route? I pulsed the veg-mixture - the slightly chunky result was nice. For a second gazpacho recipe, check out my original gazpacho - updated with new photos.
July 7, 2013
Summer peppers are here in every color and heat! I've been enjoying a similar version of this dish at Bistro 33 in Davis. If you can't find shishito peppers, other mild peppers you might try are anaheim, banana, gypsy, cherry or cubanelle. They all are significantly lower on the Scoville scale than a jalapeño. An easy go-to appetizer all summer long...
June 23, 2013
Kirby cucumbers, the pickling ones, are in full season so I thought I'd try my hand at homemade pickles. They are twice 'dill-ed' with both dill seed and fresh dill, and packed with a mild vinegar-garlic-pepper brine. Perfect for snacking out of the jar or sliced on your favorite sandwich. These take a week in the fridge, but if you want faster pickles, slice them before they go in the jar. I found that the fridge was far superior to processing the jars in a hot bath. The pickles were brighter and crisper.
June 16, 2013
I've been eating this salad at lot lately, and I'm thoroughly enjoying the season's first grape tomatoes. Tomatoes paired with spinach, white beans and feta makes this salad an easy weeknight winner. I used one of the last Meyer lemons I could find on a friend's tree - regular lemons are an easy substitute. For a vegan dish, simply substitute a vegan cheese or omit it altogether. If you are concerned about the fat, leave off the avocado - that will save you 7.5g fat per serving. However, I don't recommend it because the avocado compliments the creamy texture of the beans so nicely.
June 9, 2013
Cherries are majorly in season right now in California. Apparently when cherry trees were brought to North America they grew best in Michigan and the Northwest. I admit roasting and making salsa out of them sounds weird, but this salsa has a great balance of savory and spicy, and still keeps that hint of cherry flavor. The taquitos are filled with my Refried Beans. I sub'd black for pinto beans and a chipotle for fresh jalapeño pepper. Taquitos are traditionally fried, but I grilled mine to save fat and calories.
May 19, 2013
I've always loved this Greek meze, and recently had a wonderful version similar to this in San Francisco. The gigantes bean (pronounced yee-gahn-tes) has been grown in the Kastoria region of Greece since the 17th century. Like California has the American Viticultural Area (AVA) wine-growing regions, the gigantes has a Protected Geographical Indication (PGI) - that's one important bean! Serve with bread and a salad for a main dish. For a vegan version, simply omit the feta.
March 17, 2013
I was inspired to turn my Pickled Hot Peppers into jelly after a 15 mile bike ride to Winters, CA ended at a bar where I drank a cocktail with tequila, lime and jalapeño jelly. All the hot pepper jelly recipes I found added cider vinegar - exactly what pickled my peppers. I strained and pureed the hot peppers with some mild peppers, added a bit of sugar and pectin - and tequila cocktail here I come! My recipe is 2 oz tequila, 1 Tbsp jelly and 1/2 lime.
February 24, 2013
A great lazy Sunday afternoon project - making bread! These golden loaves are studded with flaxseeds to add extra texture as well as those Omega-3s everyone talks about. Flaxseeds are one of the best sources of vegetarian Omega-3 fatty acids (many are derived from fish). Flax plants have been cultivated for more than 5,000 years with recent studies showing that its seeds may reduce risk of heart disease, diabetes, cancer, and stroke.
February 17, 2013
What happened to crispy tacos and tostadas? The taco food craze is all about the soft tortilla, which I'm loving, don't get my wrong, but I do miss the crunch of the hard shell. Inspired by seasonal produce and the warming day, I got busy on an indoor grilling session. Grilled, brown sugar-coated oranges add sweetness, and complement spicy chipotle peppers in a marinade/sauce for grilled tofu and veggies. Mashed avocado and queso fresco brighten as well as tame this snack, app or main dish. Simply omit the cheese for a vegan delight!
January 13, 2013
Nothing wrong with a good ole' fashioned Sloppy Joe made vegetarian. Takes as long to put together as you chopping the veggies. I read that this classically messy sandwich originated in Iowa and didn't have sauce. Somewhere along the line that got added, and I made some healthy additions of my own, including packing these joes with carrots, celery, peppers and beans. If you don't have ground chipotle powder, use half smoked paprika and half chile powder.
November 25, 2012
Sunday...you've eaten those yummy Thanksgiving leftovers for several days now. I always find the item that lingers is cranberry sauce. The can or recipe quantity is huge and a dollop here on your stuffing or sweet potatoes just doesn't make a big enough dent. If this describes your fridge today, here is an in-season condiment that's a great topping for veggie burgers and hot dogs.
November 11, 2012
A few new twists to liven up your Thanksgiving apple pie this year. Brandy and maple syrup marinate crunchy apples. Peanut butter infuses a buttery (olive oil butter buttery) shortbread crust. Granola inspires a crumb topping with oats, raisins, peanuts and cranberries. Despite the complexity, this pie comes together pretty easily and the three main components can sit in the fridge until there is room in the oven. WARNING: This is vegan, but not a diet food - time to indulge just a bit this Thanksgiving.
October 28, 2012
Looking to whip up something quick and Halloween-ish, but with an interesting twist, I created this dip based on Indian Pumpkin Curry. It brings together the great spices from that dish like curry, turmeric, ginger, and cumin along with light coconut milk and a can of pumpkin puree. I served mine with fresh veggies, but you could also make my homemade pita chips.
September 16, 2012
Figs are literally falling from the 100+ year old trees behind my office building. I dried more than five pounds and used some to recreate a favorite dip from the grocery store. This tapenade is slightly sweet, savory, briny and fresh all in one. Serve smeared over crostini with goat cheese or Parmesan, as I did here.
September 2, 2012
At the top of Mount Faber in Singapore, there are several fancy restaurants together called the Jewel Box. This was our only Japanese meal in Asia - a beautiful evening at the Moonstone open-air restaurant looking down at Sentosa Island. Grilled yakitori (small, skewered nibbles) dominated the menu, but we discovered this fresh tomato salad. The tomatoes were lack-luster, but I was dreaming of my garden tomatoes complimenting this tangy sesame-wasabi dressing. Interestingly, momotaro is actually the name of the tomato, not the salad, and also the name of a legendary hero in Japan. Jazz up your weeknights meals with this quick side or appetizer dish.
August 26, 2012
Wow - just back from our trip to Singapore and Hong Kong, and I have easily more than a dozen new recipes to recreate and share on Vegetarianized over the next few months, but this is an obvious first choice. There is quite a bit of mystery that surrounds the recipe for this drink created in the early 20th century at the very fancy Raffles Hotel in Singapore. We went to test for ourselves and their version is now extremely touristy - over the top sweet and unnaturally pink. After some trial and error, my version limits extraneous fruit juices and garnish in favor of what is seen as more classic and reserved. Just as at the Raffles Hotel, serve on or near rattan and with peanuts - shell on the floor.
August 5, 2012
Just the best of summer in a bowl! Peaches, tomatoes and basil are wed with shallots, fresh mozzarella and a light vinaigrette for a summer treat that comes together in a snap. Get creative or use up what you have in the fridge. Substitute or add avocado, corn, mint, feta, cheddar or sweet or hot peppers. Make vegan or trim calories by omitting the cheese.
July 29, 2012
You may have guessed by now that I'm crazy about pickling things. I have pickled peppers here, but this is a classic recipe that you could use to pickle any vegetable that you want to make crunchy, sour, salty and sweet. Use with a cheese plate, or on burgers and hot dogs. To can them for long-term storage, use my Honey-Ginger Grapefruit Marmalade recipe and start at step #6. Otherwise, keep in the fridge and use within 2-3 weeks.
July 15, 2012
This Middle Eastern dip is light, healthy and easy to whip up. A great summer party appetizer. You could save even more time with jarred roasted red peppers and pomegranate molasses, but I like to make my own. Serve with my homemade pita chips.
July 8, 2012
With all the great vegetables and herbs coming online in my garden this week I thought I'd create my own ratatouille dish. I have to admit I'm a little intimidated by ratatouille because of the challenge to prepare the vegetables so they melt in your mouth, and taste fresh and light. I did my research and looked at dozens of recipes, including the famed Thomas Keller version from the Disney movie. I added a very non-tradition twist of a Parmesan-breadcrumb mixture that I think balances the softness of the vegetables.
June 24, 2012
A work colleague, Fadia D., shared her recipe for this flavor-packed salad that would be a great addition at any 4th of July barbecue or picnic. Quinoa brings protein and fiber to this salad party of spinach, almonds, dried apricots, feta, and shallots topped with a tangy-tart dressing made with apricot preserves, lemon and honey. Highly versatile - you can substitute dried cranberries for the apricots, walnuts for the almonds, and add other veggies like tomatoes, broccoli, asparagus or beets.
June 17, 2012
This is a favorite condiment in my house and at Michael's softball team barbeques. It's the perfect thing to make when you have a glut of zucchini in your garden transforming pounds of veggies into a zesty, slightly sweet topping for burgers and hot dogs.
June 10, 2012
Anticipating the 100 degree days ahead, I thought I'd try a cold soup. With crisp cucumbers in season this was an easy go-to. Parsley, cilantro, mint, chives and parsley continue the fresh theme while cayenne and smoked chipotle add a bite. For a vegan soup, use a soy-based yogurt.
May 27, 2012
While I'm anxiously waiting for ripening tomatoes and peppers, I jumped on the chance to use an in-season vegetable. I wasn't inspired by the usual rhubarb treatments drowned in sugar for pies, jams and crumbles. Why not embrace the sour? Doing a bit of research I developed this recipe for pickle chips to have a tart yet slightly spicy profile that I think would be an interesting companion for burgers to a cheese platter. Note that these are what is called 'refrigerator pickles' meaning you sterilize your jars and lids, but don't process the jars after they are full. The additional heat will turn the rhubarb to mush.
May 20, 2012
In this recipe I wanted to use up two pints of grape jelly I made last fall from our concord grape vines, but you could use any fruit jelly, jam or preserves in your fridge to make this easy, low fat dessert. I mixed the jelly with Meyer lemon, but lime would work just as well.
May 13, 2012
It's been so hot this week I couldn't bear to make something with heat. This salad is light, fresh, cool and quite versatile. Stuff into a pita with lettuce and tomatoes for a sandwich. Add to arugula for a peppery main salad. It's packed full of protein and fiber, and a snap to put together.
April 15, 2012
Think you can't get in veggies before 8am? Try making a savory breakfast muffin over the weekend and have a grab-n-go treat every morning for weeks. This combo is sherry mushrooms, fresh rosemary and grated parmesan, but the sky's the limit here. Try spinach and feta, faux sausage and mozz, sage and mushrooms, scallions and red pepper - get creative and then get to work with a healthy breakfast in your belly!
March 4, 2012
Even though it's a bit more expensive, I make mustard at home. I can add all sorts of herbs and spices, make it smooth or seeded, or turn up the heat with ingredients like horseradish. This recipe is a basic, lovely version to use as a foundation - take it in any of those directions or enjoy as is. This will be spicy at first, but will mellow over a day or so.
February 19, 2012
I am a self-confessed 'yard clipping diver' (that's dumpster diving for the burbs). California is such the land of plenty that people put perfectly good fruits and vegetables growing on their trees and in their gardens in their yard piles. I happily find lovely things all year long - ripe grapefruits nested in grass clippings, juicy tomatoes still affixed to freshly pulled plants. Serendipitously, I recently came upon a Fairytale Pumpkin - an old French varietal shaped like Cinderella's coach. I turned it into this robust chili that is very healthy and vegan to boot. In-season butternut or acorn squash will stand in nicely.
January 22, 2012
Even though it was a sad time in New Orleans last week, I did enjoy some wonderful foods. We wandered into a bar on Monday night that offered free Red Beans and Rice to locals. At less than $2.00 per serving, it truly is a poor man's complete meal - packed with fiber and protein - but also has some modern health benefits - low saturated fat and no cholesterol. I decided to recreate it at home with faux sausage and boosted the flavor with lots of herbs and spices. To help the mock meat, I used smoked paprika instead of mild.
December 4, 2011
My vegan creamed spinach recipe always seems to be the most popular post from Vegetarianized.com. It pains me slightly because in June, 2008 when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese. My crust recipe comes directly from Cooks Illustrated - it's the best crust I've ever made at home.
November 20, 2011
SAY NO TO THE CAN! This Thanksgiving treat your (faux) meat right. Sweet golden raisins and brown sugar marry with tart apples and cranberries then go on honeymoon with buttery shallots and fruity red wine. Spicy cinnamon, cloves and a sneaky hot pepper make it. This cranberry chutney comes together very quickly - you'll just need to find an empty burner on the stove. Spoiler alert - I tripled this recipe for gifts for my work colleagues. To make it vegan, just use a plant-oil based butter.
November 6, 2011
These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
October 30, 2011
I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another. For a vegan soup, use soy-based butter or all olive oil.
October 23, 2011
My beau's younger brother, Patrick - the newlywed, and I ad libbed this lovely condiment for a casual family dinner at the beach after the wedding. It's great on veggie dogs, with roasted veggies and probably even fish and chicken. To tone down the heat, sub a roasted red pepper for the poblano. For vegan, use only canola oil-based mayo.
September 18, 2011
Here are some flavorful toppings for that end of the summer sweet corn. I wouldn't say they were particularly healthy, but you can splurge - bathing suit season is over! From left to right, Spanish style with smoky, salty flavor; American style aka buffalo wings; and Mexican style of traditional elote - grilled corn with mayo, cotija, cilantro and chili powder.
September 11, 2011
The figs keep coming! I discovered a fig tree behind my office building and easily snatched four pounds worth. I added them to some pears I had to make a compote that could be used for sweet or savory dishes thanks to black peppercorns, rosemary, cinnamon and Madeira wine. If you'd like to can this, go to my recipe for Honey-Ginger Grapefruit Marmalade and follow from instructions 6-9.
August 14, 2011
August 15-21 is Midtown Cocktail Week in Sacramento with boozy parties and cocktail-making classes all week long. In its honor, I requested this amazing homemade maraschino cherry Old Fashioned recipe from a new friend, the newly minted Jersey Girl, Zoe H. (check out her new blog, Lamb's Quarterly). The cherries are spicy, fresh and retain their snap - a million miles away from those nuclear red, squishy sweet ones from the bar.
July 31, 2011
Greek souvlaki meets Mexican tacos. Lemon-marinated veggies and haloumi (Greek 'grilling' cheese, omit for vegan) sears on the grill via rosemary skewers, gets dressed with yogurt tzatziki, and piled high on a warm flour tortilla. This is food fusion that uses the best of the summer season.
July 24, 2011
Needing something to cool and quench without forgoing drink, I jumped on the food fad bandwagon for a 'cocktail popsicle.' With a demure nod to the South, Kentucky bourbon marries fresh peach iced tea scented with mint sprigs.
July 17, 2011
The polenta fries I've tried in restaurants are soggy and uninspiring. I thought I'd boost the flavor with fresh rosemary and smoked mozzarella and work on the crisp-factor. The key to crispness is cutting the delicate polenta into 1/2" matchsticks followed by a flour dredge and then always into hot oil (you'll need to reheat the oil between batches). Make sure you have a wide-mouthed pot, thermometer, good tongs, and your paper toweled-lined plate all ready. Frying isn't dangerous business if you have the right tools ready to use. Above I served my fries with warm tomato sauce, but ketchup works well too. These are vegan if you omit the cheese.
July 10, 2011
When I'm thinking of recipe ideas for an upcoming blog post, I am sometimes stunned by an obvious one I've missed. This is one of those cases! I've been making this Sangria for years. It's a recipe I perfected over many summers that let's you taste the brightness of the fruit without too much sugar. It's best to let the fruit juice, sugar and brandy sit overnight, but if you are in a rush an hour or two will do. Choose a fruity Spanish, Chilean or Argentinean wine.
June 19, 2011
Get grilling! Everywhere I turn - magazine covers, the hardware store, commercials - everything is about grilling. I saw a beautiful shot of a grilled avocado in an old Gourmet magazine and I got inspiration to grill guacamole. And not just the avocado - but the whole enchilada! If you have the grill on, why not? Just throw all your guacamole ingredients on there and try a new twist this summer.
June 12, 2011
I love reading about food history and this is a cool story. Cacciatore is Italian for 'hunter' but typically made with chicken - so what's the connection there? Well, if the hunting party was unsuccessful they would kill a chicken and make a stew with tomatoes, mushrooms, onions, peppers and red wine. This dish was inspired by an old Vegetarian Times recipe, but I tried to make it more authentic by researching variations on more traditional recipes. I'm not a huge fan of tofu, but it really works well here absorbing all the tomatoes, red wine and sage. Serve over any pasta you like - I used vermicelli. Use rice or corn pasta for a gluten-free recipe.
June 5, 2011
Earlier this year, I discovered the best roasted broccoli recipe I have ever had from an old Cooks Illustrated magazine. I tweaked it slightly to boost the garlicy and spicy flavors. It's very easy to prepare and takes no time at all. It'll become your go-to side dish for any weeknight meal - and will maybe also make a few broccoli converts in the process. Omit the Parmesan for a vegan side.
May 8, 2011
We had many different versions of Mai Tais over the past week so that peaked my curiosity about the origin of the drink. There is much mystery about how this famous tropical drink came about, but many stories start actually at a bar in Oakland, CA called Trader Vic's in 1944. Much lore surrounds how the drink actually got to the Royal Hawaiian Hotel in Honolulu nine years later, but today this is the most famous tropical drink on Maui by far. This is my version of the Royal Hawaiian Hotel recipe, which has more fresh juice than the Trader Vic's drink - fruity, not too sweet and with a bit of a punch.
April 3, 2011
It's spring and the beets are in bloom. I harvested most of the beets from the garden this weekend and decided to pickle and can them. You can freeze the beet greens for soup or saute them as a side dish with olive oil, garlic, raisins and pine nuts. Pickled beets and onions are wonderful with goat cheese on a crostini, as a topping for hamburgers or hot dogs, or simply as a snack right out of the jar.
March 27, 2011
I've been in Chicago for the last week and Michael and I splurged on an amazingly fun restaurant called Moto in the West Loop (the bill for two was close to $400!). The head chef is this crazy guy who basically scientifically deconstructs (there was a tour at the end that involved a demo of centrifuges, for example) food flavors and reassembles them in fun and quirky ways. One of our ten courses was a clear pretzel broth studded with freeze-dried scallions and cubed 4-year old Wisconsin cheddar. Holding on to the flavors tight in my memory I sought to recreate the soup to have at home. Check my Twitter feed @Vegetarianized for pictures and descriptions of all the courses, including a cigar and ash tray dish made of mushroom puree stuffed into a braised collard green, and Cracker Jacks of apple gnocchi, popcorn powder and caramel puree - plus a weeks' worth of meals in Chicago with my Top 4 deep dish pie spots.
March 13, 2011
Chipotle chiles and dark brown sugar add a smoky-sweet note to black beans that are spread over a tortilla and topped with sauteed mushrooms and onions. Top with sharp cheddar cheese and grill for a quick main dish on any weeknight. Simply omit the cheese to make a vegan quesadilla.
February 27, 2011
I've had a few citrus donors in the past few weeks, and the latest was a student from my cooking class who brought me bunches of beautiful Meyer lemons. These lemons are a bit sweeter than regular lemons so I had a brainstorm to turn the very popular Rosemary Lemonade into a dessert. A granita is sort of like a sorbet, but instead of using an ice cream maker you place the liquid in a shallow pan and as it freezes, you scrape it. The result is light and fluffy, and resembles a snow cone with a bit more creamy texture.
February 5, 2011
A Vegetarianized.com Super Bowl Exclusive - hold the menu! For tomorrow, add these spicy, smoky, little veggie burgers to your Super Bowl party. Just throw everything in the food processor, chill, grill and put on your favorite slider bun or roll. Top with grilled onions, cheese and condiments and you'll have a hit for all your football fans - veg or not. In the photo above I embellished mine with homemade zucchini relish.
January 30, 2011
Save yourself a couple of bucks and make perfectly spiced chips to accompany any dip you're making or cheese you're serving with homemade pita chips. They take no time, and are a lot less fattening as well. These chips have a sprinkle of smoked salt, but you can use any dried herb or spice that will match your dip or cheese - chili powder for guacamole, cumin for hummus, oregano for onion dip, or rosemary for blue cheese. Let the flavor combinations go wild!
January 16, 2011
Michael's mom, Patsy, makes some kick-ass vegetarian chili. Two-step here refers to the ease of putting this protein-fiber-packed main together or just it's Southwestern Country style. The best part is you can really take it in any direction you want. In this version, I opted for Texas-style veggie burgers and added two fiery chipotle peppers with adobo sauce, dried oregano and ground cumin. Patsy called for three cans of beans so I went for the trifecta - black, pinto and red kidney. Add grated cheese, more hot peppers, chopped cilantro, diced green onions, crumbled tortilla chips, a dollop of sour cream - garnish possibilities are endless.
January 9, 2011
Happy New Year! I thought I'd go in a different direction than starting out the year with a diet meal. I'm still working on my Indian cooking and came across this recipe in a Vegetarian Times magazine for a samosa-type casserole. Instead of fried pockets of dough filled with potatoes, veggies and spices, you baked it in a whole wheat crust. You can make this vegan by replacing the honey with sugar. Flavorful, a bit spicy and low in calories and fat - well I guess I did a diet food after all!
November 14, 2010
I'm half German and Michael is first generation so at Thanksgiving we like to pull out some old school German favorites, including this one for purple cabbage. This is a slightly modified recipe from the version Michael's mother makes. Her shortcut is to start with jarred red cabbage and then she adds the wine, apples and spices. The pickling spice I found in my grocery store was a mix of cloves, mustard seed, bay leaf, coriander seed, cinnamon pieces and red pepper flake among other spices. If you can't find pickling spice, I found this good recipe you can use to recreate it at home. The longer it simmers, the more tender and lovely it gets - so you can start this early on Thanksgiving day and just let it bubble away on a back burner until dinner time.
October 17, 2010
I seem to be making caramel popcorn weekly, and it struck me when Michael commented that he didn't know why people don't make popcorn from scratch because it's so darn easy - and cheap. This recipe will give you sweet corn for a crowd, so make some before the Giants game today or later this week. Following the steps just to make the popcorn gives you a base to be as creative as you want. Make savory popcorn by adding melted butter, SnP and grated Parmesan. Make a quick sweet corn by shaking on cinnamon sugar while it's hot. The possibilities are limitless!
October 10, 2010
I was contacted by Johnny W. from San Antonio after he saw my Hot Sauce video on Chow.com. After emailing a few times, he asked me for a refried bean recipe made without lard, which I am happy to share today. You can easily make it spicier by adding more jalapenos. Top with cheese, cilantro, black olives, sour cream and/or any other favorite topping and serve with warm chips.
October 3, 2010
All this canning, jarring and freezing has filled up all my pantry space, but also my freezer. Trying to make some room I pulled out some beet greens I had frozen last winter. Combined with some creamy white beans, I also added a late summer splash with garden-fresh tomatoes and thyme. Red pepper flakes add some spice, if you like.
September 19, 2010
In November I'm teaching an Indian cooking class so I thought I'd better bone up. With lots of eggplant in the garden and a cool, rainy day outside, this stewy, roasted eggplant dish is just the trick. Serve with nan or pita as an appetizer or over rice for a main dish. Eggplant is high in fiber and the breadth of herbs and spices offer flavor without a lot of fat.
September 5, 2010
This is my go-to tomato sauce recipe, especially in the summer. Minimal processing means bright, fresh, juicy flavors. Just throw everything in the pot, puree and pretty quickly you have some top quality sauce to use on pasta, pizza, dipping bread and veggies - just about any place. Since I had nearly 30 lb of tomatoes to do something with, I tripled the recipe and canned it. Hopefully it'll last until next summer!
August 29, 2010
A torta is a Mexican grilled sandwich that you can fill with just about anything. It starts with a baguette spread with mashed, seasoned black beans then layered with fillings like grilled steak, chicken or vegetables. The toppings are only limited by your imagination. You can use Mexican cheeses, grilled or raw onions, steak sauce, fresh avocados, cilantro, fresh or pickled jalapenos, fresh lettuce and tomatoes and on and on. This recipe for a grilled zucchini torta is with hopes of catching up on the upwards of 10-12 pounds of zucchini in my fridge and taken from Rick Bayless' version. His grilled skirt steak torta is complimented with homemade chipolte steak sauce, which I sometimes use on this sandwich. The sauce has quickly become a new staple in my house (added to the homemade ketchup, mustard and hot sauce I'm already making!). One of my favorite toppings is also pickled jalapenos - it is ridiculously easy to make so give it a shot.
July 25, 2010
I'm overrun with zucchini. You don't watch the garden and poof! three and four pounders abound. This week I gave four of these big guys away and set out to cook up the rest. Besides a double order of zucchini brake, I made a funky Zucchini Matuffi I saw in my latest Wine Spectator and put my own twist on this Basil Zucchini Soup that I discovered in an old Gourmet magazine. It's surprisingly vegan despite a very creamy texture.
June 20, 2010
Vegetarianized.com is hitting the big time! I taped two Video Tips for Chow.com on Friday - one homemade ketchup and the other homemade hot sauce. The videographer was shocked when I said I had the ketchup recipe on Vegetarianized.com, but not the hot sauce, so here you go. Similar to Michael's comments, he said it was just as hot as your typical hot sauce, but just had a brighter, fresher taste. With four ingredients and less than 10 minutes of doing, there is no reason not to make your own. It can compliment your other favorite hot sauces or become your new favorite. My Video Tips should be up at Chow.com within three to four weeks - I'll be sure to let the world know.
April 18, 2010
I had a request recently for vegetarian tacos. I make a lovely version with faux ground beef, but I thought my recipe for grilled portobello mushroom tacos would go over much better. This recipe is insanely easy to make - 20 minutes and dinner's on the table. The salsa verde is nice and spicy. If you prefer a more mild taste, exchange the poblano for a regular green pepper. This dish is high in good, heart-healthy fats and fiber, and low in sodium.
March 21, 2010
My April 10th cooking class at the Davis Food Co-op is Tapas Vegetarianas Espanolas (Vegetarian Spanish Tapas). Tapas are a great change-up for a weeknight dinner or a fabulous focus for a dinner or cocktail party. Grilled vegetables with romesco sauce is one of my favorites because it is such a flexible tapa that you can use whatever is in season for the grilled vegetables. Here I used carrots, onions, peppers and potatoes. Other perfect in-season choices might be asparagus, leeks, beets, broccoli or cauliflower.
March 7, 2010
It's a beautiful springy day in Davis today - 65, sunny, fresh breeze. It makes me feel like I'm in the French countryside so I pulled out my heavy French pot and adapted this classic French meat and bean stew for vegetarians and vegans. Traditionally cassoulet has bacon and sausage so you could use faux meats, if you like. I opted to simply omit them. This recipe is high in fiber and protein and low in fat - with zero cholesterol. A garlicy breadcrumb topping adds spice and crunch to this hearty meal.
February 21, 2010
One of my favorite faculty members from work, Nicole, gets a bouquet of endive every year for Valentine's Day. I was lucky enough to be around when she was generously giving some away (I was lucky last year too!). She gave me a beautiful packet of three, local endives (pronounced either 'en-dive' or 'on-deev'). My mind immediately jumped to a grilled romaine salad I made once. With a light, lemony vinaigrette, the earthy, grilled flavor and crunchy texture from the lettuce was a great match. It's easily translated to endive. This recipe is a snap, it's cheap, it's good for you AND, most importantly, it tastes amazing! If the dressing is too lemony for your taste, simply add more dijon mustard or olive oil starting with a teaspoon at a time.
January 31, 2010
I guess I'm on this soup kick and have fallen hard core for this particular version. I made it in both my cooking classes this past month and I just can't seem to get enough. Roasting the carrots enhances their natural sweetness, but also concentrates their earthy flavor. The touches of the spices and honey are the perfect compliments to this warm, wintery soup. It's extremely easy to make because all the ingredients are likely to already be in your kitchen and the preparation is a cinch. And it's pretty low in calories and high in fiber to boot.
January 17, 2010
Still have Halloween pumpkins on your front porch? I snatched up two 4-pounders and roasted them this weekend. I took half of one pumpkin to make this hearty, winter-warming soup that's loaded with fiber and low in fat. Then I pureed the other halves and froze them for future use in more soup, bread, cookies, casseroles, etc. I'll probably have enough pumpkin to last me until this Halloween. The soup comes together quickly and makes the house smell lovely with its fall and wintery spices. And I got to cook it in my new fancy pot I got for Christmas from Michael's brother, Patrick, and his girlfriend Meaghan - thanks guys! I chose to puree the soup, but if you cut all the vegetables in uniform pieces, you could certainly keep it chunky.
December 13, 2009
Rainy or snowy day out? Got 5 hours stuck in the house? Time to make palmiers! I fully expect no one to write to me telling me they made this recipe. I was determined, however. I love palmiers - the flaky, delicate, sugary French heart-shapped cookie. But these things are expensive! Probably $1.00 per cookie. And after spending my entire Saturday rolling and refrigerating them, I will gladly pay the Frenchman anything he wants for them. Wow, it really did take me 5 hours to make these. They are gorgeous and delicious, but I guess the French, in their food-perfection culture, make time for these treats - not so much for the Americans.
November 1, 2009
Our friend, Cathy S. from outside Richmond, VA, emailed me awhile back asking for a vegan potato corn chowder recipe. Her recipe had bacon, butter and milk, but it was easily converted to a vegan recipe with plant oil-based butter and soy milk. With hearty potatoes, sweet corn and creamy, nutty soy milk, now she can serve her vegan friends the same yummy soup, and I would say more yummy and more healthy, vegan style.
October 4, 2009
I recently became a recipe tester for Cook's Illustrated magazine. It's not that illustrious. Periodically they email you a dish to make, you make it when you have the time and inclination and then take an online survey. The most recent recipe they sent me was an authentic Spanish Gazpacho. It sounded great because I had most of the ingredients still growing in my summer garden. I thought this recipe would take no time. I mean it's a cold soup - don't you just process everything, chill it and it's ready? Not exactly. When you get started, plan to spend an hour doing something else while things strain. And while it tastes simply lovely, this soup is high in calories, fat and sodium. Perhaps next time I'd cut down on the olive oil and salt. Lastly, their instructions were terribly confusing so I've rewritten them here, including how I altered the recipe - too much straining and transferring from bowl to bowl.
September 20, 2009
After a much needed lazy day, I've whipped up this classic dip. I was prompted by a young woman from my cooking class last week that said she had just moved to Davis and wanted to know where she could get some great hummus. I replied that I had this fabulous recipe from a tattered old book I borrowed from Michael's mom; the 1969 Time-Life series called 'Foods of the World.' This one was on Middle Eastern Cooking and the 'Hummus bi Tahina' recipe that was on page one has been my go-to hummus recipe ever since. I have never tasted hummus this good except for in a Middle Eastern restaurant. Serve with my homemade pita chips.
August 30, 2009
Another great use of the summer garden in this light side dish. You could switch out the squash for zucchini quite easily so depending on which you are overflowing with, you can use up those vegetables. The lemon zest in the toasted breadcrumbs give it a lovely fresh flavor. Feel free to substitute the thyme with any other herb growing in your garden: basil, parsley, or tarragon would also be lovely. For a richer dish, put some grated parmesan cheese on top and bake in the oven at 300 degrees for 3-5 minutes.
August 23, 2009
What's a lovely thing to do with summer eggplant? Roast it and make it into this Mediterranean/Middle Eastern dip that takes no time to put together. Serve with some of my homemade pita chips and some fruity white wine, and you have a great little snack on a hot day. You may also know this dip spelled Baba Ghanoush.
August 16, 2009
The garden continues to abound with vegetables so before we drown in Better Boys, Ichibans and Anaheims I thought I'd throw it all together in one yummy, homey, satisfying dish. Ratatouille can be served as a side dish or as a meal with a crusty French loaf and salad. Or for the meat-eaters in the crowd, grilled or roast chicken perched right on top of a bed of ratatouille could just hit the spot. And it's ready in less than an hour.
August 9, 2009
Another family recipe this week on Sunday Serving. This one comes from my step-brother's fiancee, Judy S. (I guess soon to be Judy R.!) and her family from North Jersey. A well-kept secret of New Jersey is the wonder of Jersey tomatoes (and corn and peaches!...it is the Garden State after all). This yummy recipe using garden fresh tomatoes only requires patience - 15 minutes to put together and 4-5 hours to wait while it marinates in the hot, summer sun. That's just the recipe I need this week because I think I have been struck down with strep throat so I can go back to bed while the sun does it magic. And when I wake up hours later I have a fabulous meal that just needs some crusty bread and, if my stomach can handle it, a knob of cheese. Did I mention that I got that cool glass jar from the thrift store for $2.00?! Wow, I'm a gourmet and a smart shopper!
May 31, 2009
I don't cook with tempeh a lot so I resolved to try it out this week on Sunday Serving. Tempeh tends to have more calories than over faux meats, but it's packed with protein punch. This recipe is a vegetarianized version of chicken or veal piccata. A beautifully delicate lemon-caper sauce lightly dressing a triangle of sage-cornmeal encrusted tempeh. Serve over buttered egg noodles or salad or even use as a sandwich filler!
May 24, 2009
Oh, is it not Sunday today?! Sorry folks, I had a bit of slacking on the long weekend. Baseball and beer was calling me. Today it's back to work. A few folks have been asking me about my homemade vegetable stock recipe so I thought I'd give it up. It's quite easy, freezable and just makes the dish when it involves rice, quinoa or any other suck-up-the-liquid-type grain. And vegetable stock is an absolute requirement for soup - that I learned quite early on in my kitchen adventures - water just doesn't cut it. You need to add stock no matter what the recipe says. And did I mention that this homemade stock has about half the sodium of the store-bought stuff? So enjoy the recipe for this great kitchen staple.
May 17, 2009
I was first introduced to the bap during my summer college internship in London. A slightly flatter, denser version of a burger bun, it actually originated in Scotland. Good with my "Chicken" Salad, Southwest Pinto Burgers, Smoked Cheddar Stuffed Lentil Burgers, or Egg Salad.
April 19, 2009
It's the one year anniversary of Vegetarianized! In celebration I made Scallion Soup - not exactly the dish you think about when you want to party, but still a nice, light spring soup. And the scallions are from my garden. I finally harvested all my scallions after nearly six months of growing over the winter. Some were as large as leeks!
April 5, 2009
A meal to make when you don't feel like cooking, but have some time. It's terribly easy to put together - just throw everything in a pot, heat on low for a few hours and wa-la, dinner is served. Red Beans and Rice is flavorful, healthy and helps you clean out the fridge of leftover vegetables. I added carrots, but you can also add greens, green beans, peas and even some root vegetables - go ahead and get creative.
March 8, 2009
Why, do you ask, am I making ketchup at home? Well, Michael goes through the stuff like water. A typical-sized ketchup bottle is considered two servings in our house. It's not that that is a problem except for the sugar content - geez! I hated to see him consume such great amounts of sugar and I thought I could probably make a cheaper, more flavorful version. So after years of researching online, testing and adjusting, I give you my personal ketchup recipe. Michael calls it "tomato chutney," but really it's just plain 'ole ketchup with some spiced-up kick.This recipe was also my first "break" into the food biz. Check me out on Chow.com.
February 22, 2009
Patatas Bravas is a very traditional and simple little tapa with crunchy fried potatoes smothered in a creamy tomato sauce. It's a bit high on the calories, fat and carbohydrates contents, but worth the splurge. Michael and I were introduced to this dish in NYC at a tapas restaurant in our neighborhood called 1492. They actually served it with three sauces and many restaurants in Spain do serve these patatas with multiple dips, but I just did the traditional tomato. Other sauces may include a garlic aioli or sweet barbecue. Salud!
November 23, 2008
Gruyere Pumpkin is, in effect, a bread pudding baked right into a sugar pie pumpkin. So easy to assemble, you can sit back and drink some wine with friends as the pumpkin cooks for two hours. Don't forget to save the seeds, and roast them for a yummy snack!
November 16, 2008
My vegetarian (it's actually vegan) gravy is one of my most coveted recipes. I look forward to digging out this recipe each November, experimenting with different vegetables I have in the fridge or look particularly lovely at the market and, most importantly, drowning my potatoes, stuffing, bread and another other dish on my plate that gets in the way of this thick, earthy sauce. Here I've paired it with baked sweet potatoes I got from the CSA. I wanted a simple accompaniment for the gravy here, but for Thanksgiving, perhaps a sweet potato casserole would be in order. Either way, the slightly sweet sweet potato marries well with the root vegetable-based vegan gravy.
November 2, 2008
I recently interviewed the owner of Kim's Asian Market, Jun, in Davis as my November article for Davis Life Magazine. It was fun to write, get a Korean cooking demo and, of course, sample all the lovely vegetarian offerings. I became an instant fan of the sweet potato noodles Jun made. I had never heard of or seen these glassy, semi-transparent Asian noodles made with just sweet potato flour and water. Jun prepared them with a host of vegetables, sesame oil, salt and sesame seeds - simple, with a great nutty taste. If you can't find sweet potato noodles, substitute pad thai or rice noodles. For an added protein boost, add cubed baked tofu in step #3.
September 14, 2008
Ok, Jamie in NYC, this is for you! This is tempeh you can get into (although I still do highly recommend going to Essex in NYC for brunch and order their tempeh bacon and copious screwdrivers). It doesn't take long to make, but god I hope you have a dishwasher in your apartment because I used quite a high percentage of the pots and pans in my kitchen. I think it's the perfect sandwich. It's got hearty, fall flavors, crusty bread, creamy dressing and caramelized onions - so dreamy!
August 17, 2008
Clockwise from top left: Chunky Hummus, Italian Beans, Mexican Beans. My friend, Laura, asked me for a new brown bag lunch sandwich partner that wasn't boring, old chips. I've been meaning to do my three bean dips before so this is the perfect opportunity. These are ridiculously easy to make and will accompany Italian, Mexican and Middle Eastern foods. The Mexican dip I made up, but the other two were ones from restaurants in NYC and Miami that I loved and recreated at home. I often eat them with homemade pita chips.
June 15, 2008
Sound like an oxymoron? This creamed spinach packs great flavor and a creamy texture all without any animal products. I use it on my Spanikopita Pizza.
June 8, 2008
One pot, 15 minutes active time, and you are barely heating up the kitchen - a great summer condiment. Boycott the plastic bottle BBQ sauce! This is rich, thick, and smoky. Fabulous with veggie dogs or roasted/grilled portobello caps.
June 1, 2008
A friend from college, Lauren, sent me a recipe for a lentil soup that she says she always gets compliments on. But since this is blog to improve recipes gone terribly wrong (or vegetarianize meat ones), I thought I'd test my skills at using her recipe as a base to create my own. I've had some yellow split peas in the pantry for months now; after they caught my eye in the market for their extraordinary summery sun color and bargain price of only 69 cents per pound. I think this will make a great summer soup because of the aforementioned color, ease to make (don't want to heat up the kitchen when it's 90 out!), and kitchen sink approach - just throw in those few carrots, onions, garlic, celery and fresh herbs you got hangin' around in the fridge and wa-la!
May 11, 2008
Here's another quick one for you. I did this in 20 minutes. Stick a pot on the back burner and cook your rice or egg noodles (I prefer the latter) while making this dish, and dinner for four (or 1, 2, or 3 with leftovers) is on the table in less than 30.
May 7, 2008
Your prayers, and email suggestions, are answered! This sauce is fast, vegan, cheap, versatile (suggestions for applications below),and fresh and it uses canned tomatoes . My boss gave me some bay leaves from her yard. I'm going to jar this up and give it to her to say thanks - especially since she also brought me saffron from Sardinia...I'm in foodie heaven.
April 20, 2008
Margy, a Greek friend from Richmond, suggested I vegetarianize Moussaka. In fact I think I have a great recipe already and plan to do that next week, but today I wanted to test my "Chicken" Enchiladas. I was reading the May 2008 issue of Vegetarian Times and wouldn't you know they are having a reader recipe contest with the theme 'meatless makeovers.' Oh my goodness, oh my goodness! What timing with the start of this blog! First prize is only $500 and you have to use their sponsor's products in the recipe, but wow - what a great way to plug the blog - and you just never know...
April 16, 2008
We're off to slow, but good start. Got lots of feedback, but not many recipes in the first week. No worries, Rob G. of Manhattan sent in a quinoa recipe and a $15 Pay Pal donation to boot - and wow I haven't even cooked anything yet! Thanks, Rob! It's funny because I think I've cooked quinoa like once (much to my dismay pronounced keen-wah not quin-o-a). But as I said, I'm up for a challenge so I thought I'd give it a go.