Wednesday Food Blogging

Tofu with Green Beans, Mushrooms and Black Bean Garlic Sauce

Easy stir-fry for vegans on the go.

This is how I go about cooking a meal: I open the fridge. Something jumps out at me (not literally, silly!). I decide to cook it.

I open the cabinet. Look for a grain—rice, noodles, polenta, quinoa, etc. I decide which will go with the first thing.

I open the vegetable bin. Look to see what is oldest, and decide if that will go with the first two decisions I've made.

In this case, it was tofu, lo mein noodles, and mushrooms and green beans.

While all that was cooking, I grabbed a jar of black bean garlic sauce and added that to the finished product.

Altogether, it took about 20 minutes, from the time I first opened the fridge door to the time I put it on the table. Maybe 25, tops.

See how easy it is to be a vegan?

For easy directions, click below.

Grilled Vegetables with Mashed White Beans

Getting tired of pasta, polenta, and potatoes as an accompaniment to your veg? Want something less carby?

Try mashed beans. With the consistency of mashed potatoes or polenta, and the heartiness of legumes, this dish of mashed white beans makes an unexpected yet satisfying side for grilled veggies.

It's really easy, too, with canned beans (any type of white beans will do, especially small haricot beans or Great Northern or Navy beans) and a cube of vegetable stock. The vegetables grilled quickly in my grill oven, but if the weather's nice enough for a barbecue, you could try that too. I didn't have any courgette (zucchini) but any combination of Mediterranean vegetables will work. You could add a couple of tomatoes too if you have some good fresh ones.

Altogether, it took less than an hour, from opening the cans and slicing the vegetables, to serving it on the table. Not bad for an evening's work.

For instructions, see below.

Spelt Risotto with Mushrooms and Smoked Garlic

Not your mama's ricey risotto.

I know; I've posted about a dozen recipes for risotto here. And once you learn to make risotto, you can make it with virtually anything—including spelt instead of arborio rice.

Spelt is an ancient grain, known as "farro" in Italy and "Dinkel" in Germany. It's similar to barley, though smaller and "less slimey" according to my husband. It's more nutritious than rice, particularly white rice, which is what the risotto rices are. And it's higher in protein than wheat, though it doesn't seem to bother gluten-sensitive people the way wheat does.

That alone is enough reason to use it as a substitute for rice. How about the taste? With spelt, your risotto (and I wonder if that's the proper name to call this spelt dish) won't be as refined. Earthier, crunchier, heartier—it's a more substantial bite than delicate risotto. That means you'll want to pair it with earthier vegetables: mushrooms with smoked garlic, winter squash, or perhaps a sturdy green like kale. I could also see adding some vegan sausage, for those not opposed to meat substitutes.

Dont worry about overcooking spelt risotto—remember how you have to serve rice risotto immediately or it gets gummy? But it does take longer to cook—the grains absorb more liquid, too, so have plenty of stock on hand. I like it a little bit soupier than regular risotto, and served mine in a broad bowl.

I've still got the rest of the package of spelt—about two cups were in my package, so I'll be experimenting more with spelt in the future.

Quinoa and Corn on a Bed of Greens

The farm shop bounty, reclassified as dinner.

A friend and I visited Royal Windsor Farm Shop on Thursday, part of the estate of Windsor Castle. I went a little nuts when I saw the produce—I really can't resist the sight of so many lovely orbs, leaves, and roots.

I brought more home than I needed, so I had to figure out a dish that used up my bounty.

With no real direction in mind, I shucked the corn, chopped a shallot, and added a pepper. Then I started some quinoa, after rejecting several other grain options. When the corn was done, I poured it into a bowl and sautéd a bunch of swiss chard, at which point the dish sort of came together on my plate.

In this case, necessity became the mother of a rather nice dinner.

Here's how:

Eggplant and Roasted Pepper Rollatini

On top of spaghetti...all covered with Eggplant Rollatini.

This is a dish I've never tried before. But I love eggplant—aubergine, to those in the know. And I love hot bakey things, otherwise known as casseroles.

Fortunately, I live in a climate that allows me to pop things in the oven in the middle of summer without worrying about wasting air conditioning—what air conditioning?

This dish takes a good while to prepare, but much of it is wait time—waiting for the eggplant to sweat, waiting for the peppers to roast, waiting for the casserole to bake...it does take some time to fry the eggplant slices, though. I experimented with baking half of them in the oven, but it made them too stiff to roll. Maybe a shorter bake, just long enough to make the eggplant pliable, might work.

Further instructions follow. 

Indian Cauliflower and Peas

Indian food doesn't have to be fussy.

If I'm in the mood for Indian food but don't want to fuss with a recipe and measuring ingredients (or looking up the phone number of the local Indian restaurant), I usually opt for a simple curry with a couple of vegetables: cauliflower, okra, aubergine (eggplant), potatoes, peas—all are used in Indian vegetarian cooking. This time it was cauliflower and fresh peas, which work beautifully together. I had mushrooms, so I added that, though this dish would be fine without them.

I had some fresh naan, and frozed samosas—both are easy to find here; those of you in the U.S. may have to hunt for an Indian specialty store to enjoy the convenience of store-bought naan. Or make your own.

Open a jar of chutney and you're done, in less time than it would take to order out. And since this cooks all in one pot (except for the rice) there's not much washing up either. 

For easy-peasy directions, plus some hints on ingredients, see below.

Paella

Paella—can't you smell the piquant spiciness?

A friend passed along this recipe for paella, which she found in a newspaper. I didn't have all the ingredients, but, wanting to use up what was in my fridge, I decided to improvise. Fortunately paella is a forgiving dish—almost anything goes.

The recipe called for Calasparra rice, which is grown in Spain and is similar to arborio rice. But I had something Tesco calls paella rice. Maybe it's the same thing—only Tesco knows.

Paella, unlike risotto, doesn't need to be stirred constantly. That means while the rice is cooking, you can prepare the rest of the meal. In this case, I served it with a spinach salad and some hummus and bread. If you have any vegetarian tapas, that would be a nice way to keep with the Spanish theme.

The best thing about this paella? The way the kitchen still smelled divine, hours later. The spices, the saffron, the lemon—I wouldn't mind a visit to Spain, if it smells like this!

Spinach and Tofu Strudel

Christmas in June?

With all my phyllo (filo) dough experimentation, it's beginning to feel like it's holiday season instead of June. This dish, as well as the Tofu-Mushroom Phyllo Parcels I posted last week, would make excellent vegan holiday dishes. These strudels could be made ahead and heated up (around 30 minutes in a hot oven) for a busy day meal. I'd crumble some phyllo sheets over the top during the second bake, since they have a tendency to fall off as the roll is handled. 

We served this with a plate of fried eggplant—or aubergine, depending where you are. The deliciousness was almost too much, for an ordinary Saturday in June.

Directions below.

Tofu-Mushroom Phyllo Parcels with Wine Sauce

A grown-up vegan meal

Once in a while, I like to cook like a grown-up. No bean and rice combos, no macaroni products, no half-hearted stir-frying. Instead, I pull out all the stops (and the pots and pans, and even pointy scissors): defrost the phyllo, sauté button mushrooms, snip fresh basil, and delicately tie up chives.

And occasionally, that actually turns out good.

This was inspired by a recipe in a Simon Rimmer cookbook, full of typical British vegetarian recipes—loaded with dairy and eggs. But everyone knows tofu is an excellent substitute for ricotta cheese, and there are plenty of vegan alternatives to cream cheese. Eggs are rarely as necessary as many would assume. 

Phyllo dough really does take a grown-up pair of hands—or two—to handle, but the filling can be formed by younger hands. Anyone who's tackled a lump of Play-Do can handle that part, which makes this a good grown-up/child meal-making activity. If, that is, your child is old enough to eat wine sauce. (Don't worry; the alcohol burns off.)

For instructions, read on.

Pak Choi with Spring Garlic and Tofu

Something else to do with tofu, and the contents of your veggie delivery box.

Pak choi, known as bok choy in the United States, is a member of the cabbage family. It's used in Korean kimchee, but it's also great in stir fries—it cooks in five minutes. I've also made Asian soup with pak choi, which is a common find in veg boxes during the early spring.

Another common ingredient around farmers' markets this time of year is fresh spring garlic, garlic which hasn't yet dried to its bulb form. It's crisper than regular garlic, and not as strong flavored, so you can use even more!

Like all members of the cabbage family, pak choi is loaded with healthy vitamins and anti-oxidents. It's related to the turnip, so you might notice a faint turnip green taste to the leaves.

With sesame oil, plenty of ginger and fresh spring garlic, pak choi takes on an exotic flavor. Serve with sticky brown rice (the shorter grains, not basmati) for maximum dining pleasure.

Pasta with Roasted Peppers, Artichokes, and Greek Olives

And basil--oh my!

I'm not fond of cold food. This makes summer cooking problematic—cold salads don't hit the spot for me. This summer pasta dish is perfect: It can be made a few hours ahead and served at room temperature, rather than chilled. In fact, a few hours gives the flavours time to meld. Toss the veggies with hot pasta, and you've got a perfect summer afternoon meal. 

One other bonus: the smell of roasting peppers is divine. If you've never tried roasting red peppers, it's simple, and the results are delicious. These are not your grandmother's pimentos! 

Instructions follow. 

Tuscan Kale with Cannelloni Beans and Polenta Points

Kale: Not just a winter vegetable anymore.

We had some leftover polenta in the freezer. My grocery delivery included Tuscan kale, called variously cavalo nero, lacinato kale, or dino kale—due to its rough-looking leaves.

Call it whatever you want, but do try to get your hands on some. It’s especially healthy, and like some other greens normally found in the sea, contains Omega-3 (alpha-linolenic acid). Fortunately, Tuscan kale tastes nothing like seaweed. (It has a proud lineage: it was actually the precursor to modern cabbage and broccoli) It's a bit like chard, but tougher—dare I say, meatier.

If you don’t have polenta in the freezer, it’s easy to make from scratch. (Instructions here: note that that makes about twice as much as you'll need for this dish.)

Although kale is normally thought of as a winter vegetable, Tuscan kale will pop up in your farmers’ market throughout the spring and summer.

This recipe comes together quickly—here’s how: 

North Vietnamese Tofu Brochettes

The health benefits of soy are well documented. The latest Vegetarian Times says that women who include soy in their diets are less likely to develop breast cancer, and might reduce the risk of fibroids. The weaker phytoestrogens in soy compete with the harmful estrogen in a woman’s body, effectively blocking the “docking” of these estrogens that can lead to cancer.

So why not throw some tofu on the barbie? This recipe for North Vietnamese tofu brochettes originally included fish, but as I’ve often said, anything you can do with fish, I can do with tofu. The basting sauce, made with dill and green onions, was delicious, just the thing for a warm spring day.

While the tofu is marinating, I highly recommend taking a 6 mile hike, to increase your health benefits even more.

I served this with saffron rice and stir fried green beans with hoisin sauce and almonds. Peek below to find out how to make North Vietnamese Tofu Brochettes.

Chili Pie

Chili Pie: Fits the bill.

Requirement: Must be easy to make, and involve at least two cans from my overstuffed pantry.

Result: Delicious Chili Pie, ready in less than an hour.

Next time, I'll serve this with a dollop of Chipotle Remoulade. And maybe some red enchilada sauce. But for now, this fit the requirements perfectly.

And there's plenty left over for tomorrow, when I'll be busy packing for my trip.

Risotto with Arugula and Peas

Risotto, this time with arugula

Here's the thing: If you know how to make basic risotto, your repertoire is virtually endless. Think of risotto as a template, to which you can add any content you wish. This time around I had some arugula, and frozen peas always live in my freezer—way back in the back, near the frozen pumpkin I saved since October.

You could also toss in some spinach, or asparagus, or tomatoes instead of the red peppers. I used Vialone Nano risotto rice, but you can use whichever you can find. (Most supermarkets carry arborio risotto rice, but there are other varieties out there.) I also, I am ashamed to say, used a sweet German wine. But as my husband commented, you really couldn't taste the sweetness. Or maybe the peas were sweet enough to overpower the wine.

For instructions, peek below.

Red Lentil and Carrot Patties

Food that's been mooshed together, lightly fried, and presented on a bed of lettuce.

Well, these were tasty little patties, rissoles, if you will. Red lentils, carrots, peas, and other goodness all breaded and lightly fried.

They'd make a nice appetizer or starter, too, but I liked them as a main. I think a nice sauce, maybe a horseradish sauce, might be good. I'll think of something like that for next time I make them.

As always, click below to read how to DIY.

Not Your Mama's Moussaka

NOTE (November 10, 2008): The first half of this post mysteriously disappeared. I just noticed and am replacing the photo, but I have no memory of what I wrote about this dish. It was good, I remember! Instructions below. Sorry about the confusion. I suspect it had something to do with TypePad's new blogging software.

Swiss Chard and Potato Pizza

Swiss chard, potato and rosemary, reunited at last, on your pizza

We (the dog and I) visited the farmer's market on Wednesday, and were delighted to find a bin of rainbow chard. (Well, I was delighted. The dog was more interested in the meat purveyor just out of leash range.) As we walked home, I came up with a plan for its demise. I'd lightly sauté it, I decided, with garlic and red onion, and layer it on a pizza base with potato slices. Over the top I'd sprinkle fresh snipped rosemary, and toss on some vegan mozzarella I happened to have.

The dog didn't seem too happy with that plan; in fact, she slipped out the door and ran away from home while the pizza was baking. (It's a long story, but in the end, I'm grateful I live in a country of dog lovers.) Regardless, the pizza was wonderful, when we finally sat down to eat it. (And no, we didn't save a crust for the dog. Bad dog!)

The pizza dough (from this recipe) can be made ahead of time—the recipe makes enough for two good-sized pizzas, so I saved half in the fridge for another day. (It can also be frozen.) Most of the prep time is for the dough to rise, so you're free to do other things, like prepare the chard and potatoes. Or chase your dog.

For directions, peek below. And keep an eye on your dog.

Tandoori Tofu

Tandoori Tofu: What to do with tofu.

You know how it is when you have a block of tofu in the fridge and you need to do something with it and you're tired of stir-fry? Yeah, welcome to my world. When I discovered the local grocer had started carrying tofu, I was so pleased I bought a package, even though the expiration date was coming up. I wanted to encourage them, you know what I mean?

Anyway, the day came sooner than I thought, and there I was, wanting dinner in a hurry. In less than 10 minutes I'd prepared the spice mixture, coated the tofu, and started some brown rice. (I also served some pakora vegetables alongside.) The mint raita took five minutes to mix up (the same grocer sells soy yogurt!) and while the rice cooked and the tofu baked, I surfed the web.

Want to know how easy it is to be a vegan in today's world?

Click below to find out.

Vegan Zucchini (Courgette) and Spring Pea Lasagna

Whatever you call it—zucchini or courgette—this spring-like lasagna will warm you up. Served with sautéd spinach and garlic.

Outside, daffodils are coming up. There's still a chill in the air, but spring definitely is around the corner. (Even the clichés are running amok.)

So why not make a hot, wintery dish, with courgettes (zucchini) and peas?

A perfect combination of spring and winter.

Here's how:

Orzo with Artichoke and Spinach

Comfort food, and a nice white.

A jar of marinated artichokes is a great staple to have in the pantry. Two jars, even better. Not only can you whip up a great artichoke spread on demand, but adding artichokes to pasta, salad or rice is a great way to jazz up your meal.

In this case, the grain-like pasta orzo gets the artichoke treatment. Easier to prepare than risotto, orzo is a simple setting for fancier additions. But don't let the word fancy fool you: this warm dish is pure comfort food.

Especially when served with the rest of the white wine you added to the sauce.

Gunga Pea Curry with Potatoes

Plump gunga peas stand out in curry.

The other day I picked up an interesting package of legumes. I didn’t know what gunga peas were, but it would be easy to find out, I figured. Gunga peas, Wikipedia tells me, are pigeon peas, and are used in Caribbean cooking. They’re also found in Indian dishes, which explains their presence at Tesco.

After soaking them yesterday, I had to decide what to do with them, and I wasn’t in the mood for Caribbean. Suddenly I remembered a dish I had a few months ago, brought by another vegetarian to a cookout we went to. It was a yellow curry, simple yet delicious. I seem to remember she told me it contained some legume I wasn’t familiar with—gunga peas?

I’d been meaning to recreate this wonderful dish, so, armed with my soaked gunga peas, I set out to do just that.

The result wasn’t quite as yellow or creamy—maybe  next time I’ll add another can of coconut milk (oh, the fat!) and more turmeric. But it was quite good, spicy and warm, an antidote to the cold front that was raging through our back garden. The gunga peas were perfect, just enough bite to provide interest. With a little eye like blackeyed peas, gunga peas are instead plump and round, like the pigeon they're named for.

If you can find dried pigeon peas, or gunga peas, do use them. I used about half in the curry; the rest we’ll eat in another dish. If not, I’m sure canned pigeon peas will work as well, and are more readily available (check in the Mexican or international section of your supermarket).

I used red fingerling potatoes, because that's what I had, but any waxy potato will do. And if you're a cilantro-hater, don't bother with that. I served this in a bowl, with some somosas and raita. Some naan would have been good, too.

See below for directions, including easy instructions on cooking dried gunga peas.

Open Lasagna with Butternut Squash and Spinach

Butternut nuggets and cheezy spinach layered between squares of lasagna.

I've come across several recipes for open ravioli, free-form lasagna, and the like over the last few years. Since the main problem with lasagna is too much or too little of one filling ingredient, I thought a free-form lasagna might be the answer.

And as an added bonus, you can make as tall a stack as you want. I put 4 squares of lasagna noodles on one plate, three on the other.

I used the butternut squash that had been sitting around for a week or two, waiting its turn among the winter vegetables in my larder. Another layer held vegan cream cheese, tofu, and nutritional yeast which made a better-than-ricotta cheezy mixture. About half way through the cooking process, I thought, a white sauce! That's what this open lasagne needs to pull it all together! Of course, I'll take any excuse to make bechamel.

Bechamel sauce is simple to make. In fact, that was the first recipe I ever learned by heart, when I was a wee lass cooking in my mom's kitchen. She only had one cookbook, and I remember coming upon the sauce recipe and thinking how classy that would look on some broccoli. I've been making it ever since, though lately, with soy milk instead of dairy milk.

No baking required for this lasagna, though I did stick the finished plate in a warm oven while I composed another plate.

You can read more about how to make it below.

Butternut Squash Gnocchi with Mushroom Herb Sauce

Firm mushrooms rest on fluffy pillows of butternut squash gnocchi

Gnocchi is not for the faint of heart. Just pronouncing it will use up a lot of your reserves. And as I found out yesterday, making butternut squash gnocchi, with the advice of three recipes, was a two-person job.

But I love gnocchi, despite its troublesome nature. And I love orange food. And I love getting my hands into a blob of dough—remind me to give you a playdough recipe one day. If only you could eat orange playdough! In fact, I’m pretty sure it was a frustrated Italian playdough enthusiast who first invented gnocchi.

I decided to use a new technique for baking the potatoes and squash. I set them in a bed of rock salt, which dried out the potatoes (and made crispy potato skins, as a bonus). Water, I was told by Food and Wine, is the enemy of gnocchi.

I also pan-dried the squash after baking it, to further remove the water. And I used cake flour in addition to regular flour, again on the advice of Food and Wine.

Did all of this make a difference? Must have done—the gnocchi were firm little lumps ("gnocchi" actually means lumps), holding up well to the mushrooms I poured on top. Playdough never tasted this good.

Next time I’ll try them with just a sage-butter (margarine) sauce, to better taste the gnocchi themselves.

Side Note: I served this with roasted leeks. Simply clean and trim leeks, white and light green part only, and brush with olive oil. Bake, covered with foil, in a hot oven 25 minutes.

Keep reading for instructions on how to do this at home...