Wednesday Food Blogging

Food News Happens, Even When It's Not Wednesday

Wondering what to do with all that club soda left from your party? Things you can do with food other than eat it.

The campaign heats up: Obama Bean Cakes.

Yes, we read Foreign Policy magazine. Doesn't everyone? Especially for ground-breaking articles like this: The world loves chocolate! Really! (Hard to believe, but true!)

Food prices: going up as demand for corn, wheat rises. (Stop eating animals that eat corn and soybeans, why don't you?!)

Interesting demographics on veg*ns.

How whole grains are used to make belly rolls.

After previously reporting that fruit eating is overrated, WFB is now reporting the opposite: Eat fruit.

I'm as happy as anyone to have a healthy cookie, but isn't this taking it too far?

Finally, don't miss this: The round-up of soup recipes from No Croutons Required I posted about previously. I could eat one a day and still not be out of recipes by the time it's summer. All are vegetarian, and all look supremely delicious.

Tortilla Soup

Tortilla Soup: Why'd I wait so long?

Oddly enough, though I lived in New Mexico for five years, and Texas for two, I never had Tortilla Soup until I moved to London. At a small bookshop in Notting Hill called Books for Cooks, there's a cafe in the back, where every day they cook a menu from one of their cookbooks. One day a friend and I stopped in for lunch, and I had the vegan Tortilla Soup. Ever since then, the idea has been in the back of my mind.

I have no idea why I waited so long to add Tortilla Soup to my menu repertoire. It's one of the most delicious soups I've ever made.

I scanned lots of recipes on the 'net and in my cookbooks,  but none of them seemed just right. Finally, like I do most times when I want to adapt a new recipe, I just went into the kitchen and winged it, using ingredients I had and that I liked. It's pretty easy to adapt Tortilla Soup to your tastes, since many ingredients are added as garnishes. If you don't like avocado, like I don't, simply don't add it.

I'm submitting this post to this month's No Croutons Required round-up of soup recipes. Check it out. And check out the London- (Ontario!) based blog, Food and Spice, for great Indian (mostly) vegetarian recipes.

Food News I've been saving for a special occasion

Okay, not really. Although every day is special here at WDIK world headquarters.

Quickly now, here's what I've come across since last time...

Everything you wanted to know about ketchup but were too bored to ask.

Someone wants to ban restaurants from serving fat people. (And yes, he's a Republican. No, not Mike Huckabee.)

Fortunately, someone has made a Google map of NY City vegetarian (and notable non-veg) restaurants. Now, if someone would just do this for Europe I'd be happy.

Put down the Diet Pepsi. Now. Diet sodas are apparently tied to metabolic syndrome.

The NY Times has also taken note of what happens when vegans fall in love with meat eaters.

If you're in the mood for some vegan music, try this: The Vegetable Orchestra.

Finally, the answer to the question you've all been waiting for: When to use your leafy greens.

That's all the news from your "Hezbollah-like splinter faction" journalist today. Go eat your greens.

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.

Roasted Roots

A side dish of roots: Dig it!

Turnips really are one of my favorite vegetables. Despite harrowing tales of victory garden produce forced upon Britain's youth, it turns out turnips taste much better than their reputation would indicate.

So when I saw a bag of turnips at my local grocer for a pound, (£1) I snapped it up, knowing I could cook those winter roots any of several ways.

My favorite is to roast them. Since I had parsnips, and baby carrots too, I sliced them up, along with a potato, poured a generous amount of olive oil over it all, and popped it into the oven.

The result: melt-in-your-mouth root vegetable heaven.

Here's how:

Giving up meat for Lent?

Giving up meat for Lent? Here are ten tips for keeping your resolution, all year long:

•Fake it. It's very easy to replace meat with fake meat products, now readily available in any supermarket. Soy-based crumbles can be used virtually identically to their beef-based counterparts. Make tacos with soy crumbles, using a little oil to saute the crumbles. Add a packet of taco seasoning (use less water than the package calls for) and you'll hardly notice the difference in taste. (I also like to add a quarter cup of minced onion.) You can also use soy crumbles in spaghetti, lasagna, or other recipes calling for ground beef.

•Geometry 101. Think of your plate as a circle, not a Chinet-style divided plate with spots for meat and two veg. Layer your plate, starting with a grain, such as rice, pasta, polenta, or quinoa, topping that with veggies and beans, or veggies and tofu, chili, or a rich etouffee. Add a nice sauce, and you won't miss the meat.

•Go global. Instead of asking which type of animal you'll eat tonight—chicken, cow or fish—instead ask which continent you'll eat from. Asian stir-fry? European pasta? American Southwestern? Indian curry? Moroccan tagine? Ethiopian stew?

•Cool beans! Beans are the beginning of many an exciting vegetarian meal. First, decide on a color: Black, white, red, pink (pinto), or polka dot (cranberry). Choose something in your size: tiny lentils (green, black, brown, or red) or gigante beans? Then, check your watch: do you have time to soak dried beans (either overnight or 6-8 hours may be enough)? If you want dinner in 30 minutes, it's best to use canned. Plus: beans, whether canned or dried, are one of the most economical foods available, and offer plenty of protein for growing bodies as well.

•The grainy picture. Stumped for what to eat for dinner? Go with the grain: rice, barley, quinoa, millet, risotto, bulgur, or the old standby, pasta. Whole grains are high in protein, especially quinoa, so there's no need for a protein side kick.

•The star of the show! Don't forget veggies! What's in your bin? Broccoli, a winter veg that's available year round, keeps a while in the fridge, as do many cruciferous vegetables. It's good to keep a head or two hiding in the fridge. Other vegetables are more seasonal. If your veggie bins are empty, don't despair! Canned tomatoes are perfect substitutes for fresh, and frozen spinach works as well (and is cheaper!) than its fresh counterpart, in many dishes. Frozen peas, jarred artichokes, dried corn—all these are pantry stable and provide a beginning for a quick veggie meal.

•Don't have a cow! Don't be tempted to substitute cheese, dairy and eggs for the meat you've given up. You're doing yourself no favors when it comes to cholesterol and fat, and if it's ethics that drives you, those dairy cows and layer hens are treated horribly much longer, and meet their end in the same way as animals raised for their meat. The environmental cost of dairy and eggs is also tremendous. Best to use dairy and eggs very sparingly, if at all. Check out Vegcooking.com for hundreds of dairy and egg free recipes.

•Buy the book. A vegan cookbook or two will add wonders to your kitchen. If vegetarian cooking is new to you, there's nothing like the reliable and knowledgeable experts available at your nearest bookshop. Many contain complete menus, which are helpful to new vegetarians in planning out a complete meal.

•Don't follow the book! Vegetarians, especially, make use of a little creativity when adapting recipes, either the tried and true recipes of our youth, or today's hottest new cuisine. Don't be afraid to improvise! Would tofu cacciatore work? Smoked tempeh instead of sausage? Seitan on skewers instead of shrimp? Pizza with spinach and potato instead of pepperoni?

•Ten recipes. That's right, most families have a total of ten standby recipes they make on a daily basis. Tacos one night, spaghetti the next, lentil roast on Sunday. Find ten vegetarian recipes you and your family like and commit them, more or less, to memory. Keep the ingredients on hand in your pantry or fridge, and you'll always have something to make for dinner.

Have yourself a vegan Mardi Gras

I've been so excited about Super Tuesday tomorrow I almost forgot it was also Fat Tuesday. As you know, I grew up in Louisiana, and have veganized many of my favorite recipes.

So, after you vote, you might head home and cook one of these authentic Cajun or Creole dishes:

Vegetarian Gumbo with Smoked Tofu (You can also make this with fake sausages)

Maque Choux (A corn stew served in rural South Louisiana)

Mushroom Etouffee (Just like MeeMaw loved at the Piccadilly!)

Red Beans and Rice (Soak the beans tonight!)

Jambalaya with Smoked Tofu (Best served with Aaron Neville)

Enjoy these dishes while you watch the Super Tuesday returns on the news. If you don't live in the US, you'll probably be out voting in the Democrats Abroad Super Primary, so you'll have to make one of these dishes ahead.