Pomegranate Quinoa and Veggie Tortillas

Pomegranates are one of those things that I pick up and put down several times during a grocery store trip. On the one hand, they're tart and delicious. On the other hand, they're expensive and I don't have many ideas with what to do with them- other than dig at it with a spoon while watching General Hospital. Luckily, my friend Sarah had an awesome idea which was: combine the seeds with quinoa! What a brilliant idea!

Now, when she did it there was some creative spicing involved. I was picturing a super simple side-dish with just a little pop, so I kept it really simple. I merely cooked the quinoa (with a little onion, salt, and pepper) then added in a pomegranate worth of seeds when it was cooked. Oh so good with black beans- it may just replace rice in my house for a while.

In the meantime I sauteed some veggies- zucchini, mushrooms, onions, and peppers, and whipped up a sweet little sauce with a bit of leftover tofu, roasted garlic, and roasted peppers. (With hot sauce and s&p to spare, of course.) The sauce was a little too sweet I thought, but I'm going to keep experimenting. Man do I love roasted garlic though. I wrapped it all up in some wheat tortillas and it was truly perfect. And provided plenty of leftover for lunch I might add.

The best part is that despite the fact that I had bought the materials for chicken and cheese quesadillas for the fam, they decided they wanted my vegan dinner instead. I just love that.

*Oooh also, Bazu from Where's the Revolution posted a review of a few DC restaurants, including Java Green a local fave. Check it out!

Sticks and Sauces

Lately the list of food I want to cook is long outgrowing the list of food I'm actually cooking. Between a nasty flu and the start-up of a new semester (complete with heart palpitations over grades, summer jobs, ect.) my diet has been largely dependant on take-out thai and chinese. So when this 3 day weekend approached, I was more than happy to try out a couple of the recipes that have been on my mind.

First up was Coconut Tofu sticks from the blog What the Hell Does a Vegan Eat, Anyway?. I was so psyched to try this because I still secretly salivate over coconut shrimp, my fantasy non-vegan food. In fact, when I was reading their blog (which I often do) I actually shouted out "DUDE!" when I got to the post. It simply did not occur to me that you could veganize coconut shrimp! Its so crunchy, sweet, salty... exotic yet still greasy. Its the world's most perfect junk food. And guess what? The tofu version is pretty damn awesome as well.

The three-step battering technique did an excellent job of holding the coconut on to the tofu- I was fairly skeptical since I've had some disastrous battering attempts with tofu in the past. But the process really did the trick. No one at my table could keep their hands off the battered sticks. The recipe can be found here. I used some pre-made sweet chili sauce as a dip, but the dip they have created looks awesome as well. What a perfect appetizer or light supper. Fantasy fulfilled.

For my next project, I was in the mood for some pasta. I was reading this Times article recently, and the writer (Mark Bittman) was basically proclaiming that there is a new zeitgeist afoot for pasta sauces- that the new style is to have far more sauce than pasta. I definitely feel this way. To me, pasta sauce is usually just a vehicle for whatever veggies I'm hording (onions, zucchini, peppers) and the pasta is just incidental. After reading it though, it reminded me of a dish I've had a few times that is all about the sauce: Pasta alla Norma I'm sure one of my cookbooks has a recipe for this basil and eggplant laced dish, but I decided to wing it from the Epicurious recipe since it looked simple enough. (Its from Jamie Oliver, who is often fast and loose with the ingredients.) The recipe says it serves 4, but we definitely had way more than that.


The basic idea is that you fry quarters of eggplant in batches then set them aside. Then, you fry up some garlic and basil stems in the same oil, and after a minute put the eggplant back in, then add in some diced tomatoes and just let it get all saucy and delicious. The resulting super-chunky sauce is really vibrant and flavorful. I served it over whole wheat pasta, which holds up well against the strong sauce. (And obvs, I ommitted the cheese in favor of garlic bread to soak up the extras. Yum.)

Pasta Alla Norma
2 large, firm eggplants
EVOO
1 T dried oregano
optional: 1 dried red chili, crumbled
4 cloves of garlic, peeled and finely sliced
1 large bunch of fresh basil, stems finely chopped, leaves reserved
1 T white wine vinegar
2 14-ounce cans diced tomatoes
1 lb spaghetti

"First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano—this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.

When the eggplants are all cooked, add the first batch back to the pan—at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.

Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top."
Adapted from Jamie Oliver.

Experiments and composting problems

After trying the Lentil, Butternut Squash, Kale and ginger soup at Little Havana I was determined to make my own version at home. Seeing as its pretty straightforward in taste, I figured I wouldn't have much trouble faking it. However, its back to test kitchen on this one.

Lentils are one of the foods I've been trying to incorporate into my diet more since I've always been afraid of them. (Are they beans? Are they mush? Whats the deal?) But that means I'm not quite up to fluff on preparing them correctly. My experiment was as follows:

-Sautee some cubed butternut squash in garlic and EVOO until coated and slightly softened.
-Add a package of instant lentils and 2 c. of water
-Bring to a boil, then throw in a few handfuls of shredded kale and 2 T. of fresh sliced ginger.
-At the end, season well with salt and pepper and toss in 1 T. of brown sugar.

In the end, this was certainly a decent lunch. But it wasn't *magic* *sparkling* *transcendent* like the soup I had at Little Havana. I think this has something to do with my own lack of prowess with lentil cooking, in addition to a missing flavor. So, I must get back on the saddle and try again. I think next time I will try a traditional lentil soup recipe, then add in the extras. We shall see.

Meanwhile, despite my best efforts, the dogs got into the compost! I think this had more to do with the novelty of sitting in a little box then it has to do with their interest in onion peels, moldy squash and coffee grounds, but all the same. (Although it was pretty cute to find our fat beagle sitting there trying to figure out how to get out.) My first improvement is to put a thicker layer of dirt over each addition. Second, I have to make sure the dogs are both inside when I add something in so they dont get super excited and curious. Failing that, I guess i could put some rocks around it or something... who knows? Any ideas?

Oooh, also my Dad brought me back a bunch of un-labeled mystery spices from Pakistan. Maybe one of these is the missing spice for my food? Or maybe I should just start randomly adding them to things to see if they taste good? More on that story as it develops... ;)

...........................
Update:
Like a manna from heaven, 101 cookbooks just posted a recipe for Lentil soup. Just the thing!

New Years Resolutions

I am one of those people who has an ongoing list of self-improvements, house improvements, world-improvements- essentially I am always noting the many ways in which I could make things better, if I ever get around to it. New Years rather cruelly plays on this particular weakness of mine, giving me a deadline by which to start all resolutions simutaneously (start doing yoga everyday! keep nails neat and manicured! drink more green tea! be kinder to siblings! GO!). When it comes to food I usually have a list as well, but these goals are often more attainable then, say, a stringent new exercise routine.

One resolution is to bake more. In college I made a lot of muffins and breads for mornings that were too hectic to for anything else. These days I am more absorbed with stovetop cooking, so I don't have nice things to wake up to. No more! I have obtained The Joy of Vegan Baking by Colleen Patrick Goudreau, and already tried my first recipe, the cinnamon coffee cake. It was very easy and delicious, definitely the perfect accompanyment to coffee.
The book in general is incredibly thorough and useful, with plenty of conversions and tips. And you know, it is just nice to not have to constantly be conjuring up the best sub when veganizing a recipe. (Bananas or Ener-G? Or just extra baking soda?) Instead, you can just brainlessly throw a recipe together without over-analyzing. Its also sort of an inspirational cookbook, with lots of inserts about factory farming and the dairy industry to keep you sticking to your vegan guns.

My other resolution is to get back to composting. Ever since moving to a new house, I've gotten lazy about it. And honestly, there is no excuse for any vegan or vegetarian not to compost, since a majority of their trash will always be compostable. A problem I've run into at my new house, however, is that living with two dogs makes composting slightly more complicated. They are always eager to get at whatever I'm throwing out. Even rotting carrot peelings are a lure (apparently.) So my little brother and I came up with this design to keep the dogs out and the compost in. So far, its working pretty well. And I'm back on a roll with my resolutions! Now I just need to get to the other 200 things on my list. And oh yeah... law school...

Extra composting tips, for those so inclined.

HAPPY HOLIDAYS from Fat Albert

...And a happy new year!

A Very V'Con Holiday, part 2

Ah, the second night of Christmas treats was as good as the first. I followed the Veganomicon recipe for Almost All-American Seitan Potpie, except for a few variations. I added leeks, because I pretty much add them to everything. (And it usually turns out well!) Also, I was at lack for seitan so I used baked tofu. Still wonderful.

I made them in these tiny caphalon pots that my parents had on hand, and me and my little brother munched away while my parents dined on steak topped with crab in cheese sauce or some nonsense.

*Phew!* After all this rich holiday food I'm ready for super-crunchy scary health food- like steamed tofu, kashi and kale. But on the other hand, I'm stocked with all these brand new fancy cookbooks, so I'm being pulled in two directions... we'll see what I come up with.

Also... anyone else see this? Yay Natalie Portman!

A Very Veganomicon Holiday, part 1

As bloody usual, I spent the whole of Xmas eve rushing around trying to buy last-minute gifts for everyone. Although the store situations weren't quite as dire as usual (boding poorly for the economy perhaps?) it was unpleasant circling the Best Buy parking lot for 45 minutes in my 1990 Volvo with my younger brother urging me to "be more aggressive". Whatever.

In the back of my mind, amidst all the people I forgot to get gifts for (my college roommate! my boyfriend's Dad's girlfriend! the postman!) was also the distinct possibility that if I didn't book it to Trader Joes, I was going to end up eating the following for dinner: sweet potatoes, french bread slathered with BBQ sauce. (If it hasn't been totally obvious, I've spending a lot of time with my family lately- none of whom are particularly fond of non-meat-centered dishes.) So, as we car-stalked old ladies potentially heading to their parking spaces, I had my little bro flip through Veganomicon to try to find some stuff for dinner tonight and tomorrow.

Typically I would try and use a combination of dishes, or veganize something I've been craving, but honestly, that book is so rock solid that I just knew anything he picked out would be a crowd pleaser. (Yes, its that good.) Soooo... not wanting to be all trad and pick out anything remotely Christmassy, he instead picked out the Pineapple cashew quinoa stir-fry and their take on a pot pie. "Good, grand, wonderful!" I cried, and quickly scoured TJ's for the necessary ingredients.

Now, its past midnight, I'm tucked into bed in brand-new pajamas (thanks, Mom!) and I can say, looking back, that despite lacking certain ingredients (cough, cough, mirin?), the quinoa was a complete success. Succulent pineapple, crunchy golden cashews, and tons of spices in each bite. Relying on Veganomicon was a phenomenal idea for Xmas eve. Tomorrow, I start on the Pot Pie. Maybe this should just be a new holiday strategy for me?

*The sweet potatoes were quite excellent, btw. Its another of my Dad's recipe which I will get into later. (He stole it from the White House kitchen!)

Basti's Gluhwein

My former roomate Sebastian came over for a holiday feast tonight, and brought as a great contribution the ingredients to what Germans call "Gluhwein" and English speakers probably call "mulled wine." There are as many recipes as there are types of wine, but I thought his was spiced just right, not too sweet, and made the whole
house smell like the holidays.

2 teabags of your choice (black, cinnamon, holiday blend, ect.)
2 bottles decent red wine
whole cinnamon sticks
whole cloves
1 orange, sliced (or berries)
allspice
nutmeg
sugar
dark rum

1. The basic set-up is this. Bring about 1 1/2 c. water to a boil, then reduce the heat and add the tea bags. After a few minutes, add the first bottle of wine. (This recipe is easily increased.) For each bottle of wine, add 1 T. sugar, 4-5 cloves, 2 cinnamon sticks, 1 tsp. allspice, a sprinkle of nutmeg, and slices of orange to your taste. As you increase the wine content, increase the other ingredients accordingly. Heat on low for 10- 15 minutes, but it can also sit for much longer.
2. When you are about to serve, add in 1 shot of dark rum per bottle of wine. Strain or carefully ladle into mugs or other glasses that are appropriate for hot beverages. Ahhhh.

Sure beats apple cider!

Penang Tofu

My Dad has been on a Thai food kick for the last, say, 15 years, but its rare that we attempt to recreate any of our favorites at home. We have such phenomenal restaurants nearby that we usually take out.

In NOVA, the golden standard is Duangrats, a classic Thai restaurant that's on the fancy side. You can't go wrong with the Sweet and Sour Tofu, the plaintain tempura, Pad See Ew... oh honestly, you can't go wrong. Everything here is fresh and perfectly seasoned- and their peanut sauce is the best I've ever had. On the other hand, there are plenty of meat dishes for family and friends to obsess over, so this can be a convenient special occassion place.

Right around the corner of the same shopping complex is Rabieng, a smaller restaurant owned by the same folks. The food is just as good but there is more of a street food focus, and the prices are slightly better. I always tend to get the ginger tofu, with plenty of fresh ginger and wood eared mushrooms, but all the other standards are equally great.

In Silver Spring (one of my other haunts) Thai at Silver Spring, right on the Hellsworth ave strip is actually pretty decent (and delivers!)I rarely stray from the Penang tofu (because its so freaking awesome) but I'm sure there are plenty of other great things too.

Which brings me back to my Dad. He discovered a small Asian foods market right next to Rabieng that has a lot of the ingredients necessary for their dishes. On top of everything else, they sell tofu wholesale for $.33 a pound. They also have a small can of penang curry paste with which he makes this simple and delicious dish. Its so good that is has actually held us back from Duangrats a few times.


Penang Tofu
1 package tofu
1 can penang curry paste
1 can coconut milk (1 1/4 c.)
1 tsp oil

1. Do your usual routine to rid tofu of excess water. (Freeze and defrost, weight it on a colander, ect.) Cut the tofu into thin squares, and in the meantime heat a wok or saucepan full of vegetable oil to high. Deep fry the tofu by placing pieces in the oil, and plucking them out when they are golden brown and floating. Keep the finished pieces on a plate with paper towels.
2. In a large pan, combine the paste, coconut milk and oil. Heat to medium and add the tofu. Serve over rice.

If you can't beat 'em... (NYC restaurants)

It would be too much to hope that my family would happily accompany me to a vegan restaurant, even in a town as packed full of them as New York City. But, every so often we come across a place that has as many delicious vegan options as meaty ones- so that I don't end up munching on french fries. Little Havana is just such a place.

It's a cute little restaurant in the Village that is so small, the bathroom is literally in the kitchen. But its authentic, the service is great and the small menu packs a punch with plenty of diverse and flavorful dishes. I got the fantastic lentil, kale, and butternut squash soup. Spiked with spicy ginger and big chunks of butternut squash, I'm dying to make this at home. (And so I shall... soon.) I also got sweet plantains (known as Maduros) and a salad with avocado and a house-made vinagrette. I also helped myself to some of my Mom's beans and rice. Having been to Cuba, its safe to say that Little Havana beats the Big Havana (with its state-run restaurants) in everything except location.

The fam also headed to little Italy to take in some fine cuisine at Angelo, a real institution (and Little Italy's oldest restaurant!). Its definitely the place to go if you've watched too many mafia movies. My brothers were convinced that the blinged-out old men at the table nearby were mob bosses. (I'm not so sure...) My parents munched on calamari and lobster ravioli, and I had homemade pasta with mushrooms, garlic, and tomatoes (no butter please). It was simple and fabulous- and so wonderfully garlicky. (And you know how I love that stuff.)


So while I wish I could have visited all the vegan hotspots, its nice to know that if you keep your eyes peeled you can find places that make everyone happy.

Creamy Mushroom and Leek Risotto

Its the end of the semester at law school. The time when I retreat to my parents house to hibernate and study for five days with my best friend. The situation is perfect because its nothing like our house: the pantry is always stocked, there's always a full supply of booze and coca-cola, and our laundry magically gets done. Since its the first night here, I decided to thank my parents for their hospitality by cooking up something delish. With stress levels being what they are, finals food needs to fulfill two requirements:
1. Must be creamy and comforting, and
2. Must produce leftovers.
(Note how I am unconsciously writing everything in outline form. Ugh.)

So what could be more perfect than warm, rich mushroom and leek risotto? (Never had it with leeks before, but suspected it would make it even creamier, which was right.) I served this with a side of green beans (leftover from the Spicy Peanut Stew) sauteed in garlic and a splash of good balsamic vinegar. It was so good, I nearly forgot that I will be taking a 4 hour evidence exam in less than 3 days...

Creamy Mushroom and Leek Risotto
2 knobs Earth Balance, or other vegan margerine
3 T EVOO
2 cloves garlic, diced
1 medium onion, diced
1 large leek (only the white and light green parts) rinsed, sliced and halved
1 c. white wine
4 c. vegetable broth
1 and 1/2 c. Arborio rice
2 c. mushrooms, (I used shitake, baby bellas and caps), clean and sliced thin
1 and 1/2 T. thyme
salt & pepper

1. In a large pot, melt 1 knob of earth balance along with 2 T EVOO at medium low. Add in the garlic and allow to cook until fragrant, about 3 minutes. Add in the leek and onion, stirring to coat. Cook until soft, about 5 more minutes. Then, season well with salt and pepper.
2. Meanwhile, put the broth in a small saucepan and place over medium low or low heat.
3. Add the rice to the large pot and stir to coat for a minute or so. Then, add in the wine and raise the heat to medium. Stir until rice has absorbed the wine.
4. Now comes the portion of risotto-making called "ladle and stir." As in, ladle some of the warmed broth into the rice, and stir with a wooden spoon until it has been absorbed. This is going to continue until the rice has lost all of its crunch.
5. While all the ladling and stirring is going on, heat 1 T EVOO and 1 knob earth balance in a saute pan over medium low heat. When nearly melted, add in your shrooms and toss to coat. After a few minutes, add in a splash of wine and the thyme. Cook until softened.
6. As you continue to add broth to your risotto, taste it occasionally for seasoning and crunch. If you run out of broth, its fine to ladle in some warm water. When the risotto is done, the rice should be cooked through and not too chewy, and it should be surrounded by a thick sauce. When it hits this point, lower the heat.
7. Add in the shrooms and stir to mix. Turn off the heat and cover until ready to serve, stirring again before doing so.

Now that is some satisfying finals food. Serve with crusty bread and bracing veggies or salad.

Spicy Peanut Stew

If you hang out on Epicurious at all, you will start to notice that every recipe has about 24 comments. I always read these, not just because they tell you if the recipe is any good, but also because they are hilarious. The two most common types are over-shares ("I tried making this for my little darlings, Albert and Geoffrey, but they simply won't touch lettuce because it reminds them of Oscar the Grouch...") and chronic alterers ("This dish is great with a few changes- eggplant instead of chicken, and pesto instead of garlic-lemon sauce".) I guess I'm sort of a little of each. I can't follow a recipe all the way through, whether because of a stupid problem or an overactive imagination.

You see, I had every intention of making this recipe from the May issue of Vegetarian Times. But problem after problem prevented me from following the recipe, to the extent that I made a whole new- but excellent- variation. The recipe calls for celery, cauliflower, butternut squash and sweet potato. I used chickpeas, green beans, butternut squash and kale. I also used extra ginger and garlic. :)

I eyeballed the recipe, headed to the store, and promptly forgot the celery and sweet potato (although, to be fair, I usually have those on hand.) I did remember the butternut squash and cauliflower. But when I got to cutting up the cauliflower, I noticed these tiny little bugs all over it. Not wanting to toss the thing, I did a little googling and found out that soaking it in salted ice water for 10 minutes will usually do the trick. Um, not so much. So it had to go. :( Luckily, I had some kale and green beans handy. Add a can of chickpeas for the sweet potato, and I was back in business. So I will reprint the recipe here with my little variations. I highly suspect that with the spicy, garlicky, gingery, peanut sauce, any combo of veggies would work.


Spicy Peanut Stew, a la T
2 tbs EVOO
1 diced, medium sized onion
1 1/2 T grated fresh ginger
3 cloves garlic, minced
1 can chickpeas, drained
1 14.5 oz can diced tomatoes with chiles
1 lb/ 3 c. butternut squash, cut into smallish cubes
1 handful green beans (about 1/2 c.)
1 bunch kale, washed and chopped
1/4 c. peanut butter
3 c. cooked brown rice

1. Heat EVOO over medium well and throw in the onions, cooking until they are translucent. After that, throw in the garlic and ginger. Cook a few minutes longer, then stir in the tomatoes and chickpeas and raise the heat to medium.
2. After sauce has thickened, add 2 c. of water and season well with salt and pepper. Cover partially and simmer for 10 minutes, then add in the squash. Cook for five more minutes, then add in the green beans and kale. Cook the whole thing partially covered for about 10 more minutes.
3. Whisk 1/2 c. warm water in with the peanut butter. Add that into the stew, stirring well. Reduce the heat and let it thicken a few more minutes before serving over the brown rice.