Vegetarian

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Butternut Squash and Chestnut Casserole with White Beans

Here ya go: a holiday gift from me to you.  This dish is the perfect – and I mean PERFECT – vegetarian entree for a holiday meal.  Hubs said it tasted like stuffing to him, and I can see where he got that from – the savory, roasty flavors are definitely reminiscient of stuffing, but there’s no lumps of soggy bread, which are a major turn-off for me, anyway.  This recipe starts with a base of slightly caramelized onions, so you know it’s going to be good.  The white beans add protein punch and bump this dish up from neglected side to full-on main course.  Add on top of that squash, chestnuts, thyme and bread crumbs and you’ve got the makings of a deliciously compassionate holiday feast.  Add some mashed potatoes, mushroom gravy, cranberry sauce and citrus-roasted brussels sprouts (oh yes, I went there), and I promise you won’t even miss the turkey.

Butternut Squash and Chestnut Casserole with White Beans

1 yellow onion, sliced thinly
1 tablespoon olive oil
1 medium butternut squash, cubed
1 15-ounce jar chestnuts, coarsely chopped
1 can white beans, drained and rinsed
1/2 cup vegetable broth
2 teaspoons dried thyme
1 teaspoon kosher salt
freshly ground black pepper (eyeball to your preferred amount)
coarse bread crumbs (I like Ian’s brand, whole wheat, or homemade)
3 tablespoons nutritional yeast (optional)
additional olive oil for drizzling

  • Preheat oven to 375 degrees Fahrenheit.
  • In a 9×13 inch casserole dish, toss the onions and olive oil until the onions are completely coated.  Bake for 20 minutes, until onions are beginning to turn golden and caramelized.
  • Meanwhile, cube the butternut squash into approximately 3/4 to 1 inch pieces and set aside.  Coarsely chop chestnuts and toss together with butternut squash.
  • When onions have baked for 20 minutes, remove from oven and add butternut squash and chestnuts, white beans, vegetable broth, thyme, salt and pepper.  Toss all ingredients together in the baking dish (careful, it’s hot!) until well combined.
  • Cover with a generous sprinkle of bread crumbs (in the picture above I had made my own, but I made another batch with Ian’s to bring to an office party.  Either way is good!  Or you could use croutons.) and nutritional yeast, if using.  Drizzle with olive oil and return to oven for 30-35 minutes.  Allow to cool slightly before serving.

Source: Adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero

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Rustic White Beans and Mushrooms

Ohhhhh, yes please.  This is one of those dishes that you can make all year round, but it’s particularly satisfying in fall.  The creamy white bean and the caramelized onions and savory mushrooms come together to create an earthy, heavenly, mish-mosh of flavors and textures.  Paired with some whole-grain bread (or Ezekiel English muffins, as I did here ’cause I’m lazy), it’s a perfect dish to throw together and make you feel like life is worth living even on a rainy Monday.  I promise.  And you know I don’t make promises I can’t keep.

Rustic White Beans and Mushrooms

1 can cannellini beans, drained and rinsed
1 teaspoon dried thyme
1 teaspoon dried tarragon
2 tablespoons extra-virgin olive oil
1 large leek, sliced thin
1 package gourmet mix mushrooms (or shiitakes)
kosher salt to taste
freshly ground pepper to taste

  • Warm the olive oil in a non-stick skillet over medium heat.  Add the chopped leeks and saute gently until soft.  Remove from pan and reserve.
  • In the same pan, saute the mushrooms until they are golden and caramelized, 10-12 minutes.  Keep them moving and add more olive oil if necessary (but only if necessary).
  • When the mushrooms are caramelized, add the leeks back and pour in the beans.  Mix well, season with the salt, pepper, and dried herbs, and warm the beans through.  Serve over whole grain bread or pasta.

Source: Adapted from Veganomicon, by Isa Chandra Moskowitz and Terry Hope Romero

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Tempeh Shepherdess Pie

I never had the traditional Shepherd’s Pie, which involves beef (or lamb? I don’t even know!) but I have to say, I’ll bet this vegetarian version would rival it.  Tempeh replicates the ground meat texture, mushrooms, gravy and corn give it flavah, and how could you argue with creamy mashed potatoes on top?  Hubby loved this dish too.  And why not?  It’s rich, flavorful, and filling – a great way to get a meatless meal into your man.

Tempeh Shepherdess Pie

Tempeh and Veggie Layer
1 package tempeh (the garden veggie flav is my fav)
1/3 cup soy sauce
1 cup water
2 tablespoons extra-virgin olive oil
1/2 onion, medium-diced
2 cloves garlic, minced
1 package sliced shiitake or gourmet blend mushrooms (NOT button!)
1/2 teaspoon dried thyme
freshly ground black pepper
1 cup frozen corn
1 cup frozen peas, optional*
2 cups veggie broth
1/4 cup all-purpose flour
parsley for garnish (optional)

Potato Layer
6 medium Yukon Gold potatoes, peeled and large-diced
1/3 cup skim milk
1/4 cup nonfat Greek Yogurt
1/4 cup dried thyme
salt and pepper to taste

  • In a large, preferably nonstick, skillet, crumble tempeh into small bits.  Add soy sauce and water, cover, and allow to boil for approximately 10 minutes.
  • Meanwhile, boil the potatoes.
  • Remove the cover from the tempeh and allow to cook approximately 5 more minutes, until liquid is mostly reduced.  Drain the tempeh and set aside.
  • In the same pan, set over medium-high heat, add olive oil and onion and saute until onion is translucent and beginning to brown, about 5 minutes.  Add garlic and saute for one additional minute.  Return tempeh to the pan and add mushrooms.  Saute all together over medium heat for about 10 minutes.  When the tempeh is brown and the mushrooms have plumped up and browned a bit too, add the corn and (if using) peas.  Cook until veggie mix is heated through, adding extra oil if necessary.
  • Meanwhile, drain and mash your potatoes, then stir in milk and yogurt.  Season with salt, pepper and thyme.  This would also be a good time to preheat your oven to 375 degrees.
  • Mix together veggie broth and flour until mostly smooth.  Add to veggie mix, stir, and allow mixture to cook down until the liquid turns to mmmmmm gravy.
  • Assemble pie in a 9-inch round dish (unless using peas, see Nota Baker, below): spread out a layer of veggie mix on the bottom and top with mashed potatoes.  It doesn’t have to look perfect – in fact, it’s Shepherdess Pie, so it should look a little rustic!  Bake pie for 20 minutes, just until the top is slightly browned (only slightly) and the filling is warm through.  Slice and serve!  It will be a little runny, but that’s okay.  Like I said, it’s supposed to be rustic.

Source: Adapted and non-veganified from Veganomicon, by Isa Chanda Moskowitz and Terry Hope Romero.

*Nota Baker: The original recipe calls for frozen peas.  I included them above but omitted them in my version because the hubs doesn’t care for peas.  I know, he’s crazy.  If you want to add them back in – I would, if it was just for me! – then use one cup and add them at the same time as the corn, as detailed above.  I found that the recipe, without the peas and using only one tempeh block (the original recipe called for two) fit perfectly into my 9-inch pie dish.  If you are planning to “beef” up the dish with more tempeh (if you do, add another cup of water when you’re boiling it at the beginning) or by including the peas, you may need a bigger dish.  I think this would look nice and rustic in a deeper 8-x-8 casserole dish.

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Simple Gazpacho

Believe it or not, this was my first time making gazpacho.  I’ve been eating it forever, it seems like.  I don’t remember how old I was when gazpacho first made an appearance at our summer dinners, but I remember being absolutely enamored of it right from the beginning.  Seriously, what’s not to love?  Cool, refreshing, with a little bit of crunch… Plus, it has cucumbers, bell peppers and tomatoes – my three favorite vegetables!  But I never felt the need to make it myself, because I could always count on my mom to whip out a bowl of gazpacho when I really needed to scratch the itch.  She even made it for me and a group of my friends before we went out for my bachelorette party.  Now, that’s love.

Simple Gazpacho

2 cups tomato juice or V8
1 cucmber, large-diced
2 vine-ripened tomatoes, large-diced
2 bell peppers, large-diced
1/2 yellow onion, large-diced
splash red wine vinegar
kosher salt and black pepper to taste

  • Combine all ingredients except for the vinegar, salt and pepper in blender.  Pulse blender until soup reaches desired consistency; I like it a little chunky, but not overly so.
  • Season to taste with vinegar, salt and pepper.

Source: Loosely adapted from Love Soup by Anna Thomas, and messybaker’s tidy mom

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Tempeh Stroganoff

So, the other day, hubby and I were in Whole Foods, and something unprecedented happened.

Messy: Hey, what do you call it when you have beef in gravy over noodles?  What is that?

Hubby: Ummmmm… Beef Stroganoff?

Messy: Yes!  That’s it!

Hubby: Why do you want to know?

Messy: I want to make it, but with tempeh.

Hubby: How weird is this?  Usually, I’m the one who asks you what a dish is called.

He’s right.  Usually the conversation is reversed.  But I’ve never cooked Beef Stroganoff before.  I just had this thought… tempeh… mushroom gravy… egg noodles… mmmmmm.  And mmmmmm it was.  Hearty and savory, with the earthy flavors of tempeh and mushrooms perfectly complemented by the mild noodles.  I’ll be making this one again, for sure.

Tempeh Stroganoff

extra virgin olive oil
1 package shiitake mushrooms, sliced
kosher salt
1 package tempeh, crumbled
2 cups vegetable broth
2 teaspoons all-purpose flour
black pepper
egg noodles, cooked
chopped chives (optional), for garnish.

  • Heat olive oil (about a tablespoon, give or take) in a non-stick pan until shimmering.  Add mushrooms and salt and saute until golden.  Add tempeh and saute another 5 minutes or so, until tempeh is warmed through and just beginning to crisp up.  Yum.
  • Pour veggie broth into pan, add flour, and stir with a wooden spoon until mixture thickens, 3-5 minutes.  Season to taste with black pepper and additional salt, if necessary.
  • Serve over egg noodles, garnishing with chopped chives if desired.

Source: Covered In Flour

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Chilled Cucumber-Yogurt Soup

It’s been another hot-hot-HOT summer in DC.  I’ve been dealing with the heat in many ways: getting up before 5:00 a.m. to get my runs in before the sun comes up, jumping through the neighbors’ sprinklers, and eating plenty of chilled soup.  The first chilled soup I ever had was a classic gazpacho – my mom and little brother make it best – and that’s still my favorite.  But I’ve been on something of a Greek yogurt kick recently and this is a perfect, easy, light and refreshing supper to whip up when it’s so hot you can’t face the idea of turning on the stove.  The “soup” is icy cold and minty, and the radishes add a fun crunch.  It’s the second best way to cool off from the heat of a mid-Atlantic summer.

The best way to cool off?  Well, duh… the neighbors’ sprinklers.

Chilled Cucumber-Yogurt Soup with Mint

1 unpeeled English cucumber, chopped roughly
1 1/2 teaspoons sea salt
juice of 1 lemon (or 2 limes)
2/3 cup packed mint leaves
2 cups Greek yogurt
1 teaspoon sugar
skim milk (optional), as needed
thinly sliced radishes and mint sprigs for garnish

  • Add cucumbers to blender and pulse to begin chopping.
  • Add lemon (or lime) juice, salt, mint leaves, yogurt and sugar to blender and blend until pureed and combined well.  Thin with milk as necessary.  When soup reaches desired consistency, taste for seasonings and adjust (adding more sugar or more salt) as you prefer.
  • Chill soup 1 to 2 hours in refrigerator.  Before serving, stir well.  Garnish with thinly sliced radishes and mint sprigs.

Source: Adapted slightly from Love Soup

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Tempeh Hash

I’ve had this post banked for awhile and wasn’t sure I wanted to put it up.  Not because the recipe is bad – it’s most definitely not – but because I’m going to be a bit deeper than I usually am.  Bear with me, because before I get to the recipe for this absolutely divine dish, I’d like to talk a little bit about a subject that I actually spend a lot of time thinking about: vegetarianism.  Now, this isn’t going to be a soapbox kind of post… for the most part, anyway.  So please don’t run away. But I am going to share some opinions.  You have been warned. 

Those of you who know me “in real life” may remember that I was a vegetarian for a few years in college.  Eventually, it became clear to me, for reasons I won’t get into (not everything goes on the blog, peeplz!) that vegetarianism was not an appropriate choice for me at that time in my life.  So I made the decision to add back poultry – but no beef or pork still.  It was a decision that I agonized over, but in the end I decided to do what was best for me.  That was about eight years ago and I’ve been beef- and pork-free ever since, although I do eat fish and poultry.  I’ll cop to occasional moments when I consider trying red meat again, but those moments are few and far between, and they never last very long.  I’ve generally been very happy with my choice to eat poultry, and not to eat beef or pork.  These days, we do fish approximately one night a week, poultry even less (I rarely crave it), and eat veggie the rest of the time – we started with “Meatless Mondays” and just gradually tapered off to eating even less meat, although hubby still has turkey cold cuts at lunch.  When we do have poultry (and eggs and dairy, for that matter), I choose organic for health reasons – because I want hubby and me to be around for a very long time, and I think that nomming lots of chemicals and horomes and pesticides kind of contradicts that goal.  I guess if you want to put a label on what I am now, I’m a flexitarian.  However, I hate labels, and that’s another reason I stopped being a vegetarian.  During a conversation I had on the street with a co-worker the other day, she asked me how I would identify, given my choice to abstain from red meat and to eat only sustainable seafood and humanely-raised, organic poultry and dairy (and that rarely), and I replied, “Um, responsible.” 

Then a stranger tapped me on the shoulder and asked me directions to the nearest Whole Foods.  And I gave them to her.  CRUNCH!  (That was me being a granola-crunching hippie again.  Sorry.)

Okay, so where am I going with this “flexitarian” manifesto?  Well, you know how I said that I think alot about vegetarianism?  What I’m thinking about, specifically, is trying again.  I haven’t made a decision one way or another (so don’t freak out, parents!) but I’m giving it some serious thought.  I know I said that vegetarianism was not appropriate for me when I tried it, and that’s true, and that’s why I went “flexitarian.”  (I gag a little each time I type that… but it’s the easiest way to explain.)  But I’m not sure if that’s because I’m one of those people who are not cut out to be veg (I’ve read that certain blood types are more suited to being veg than others), or if it was just that I didn’t know much of anything about proper vegetarian nutrition when I was 19.  I was basically a Salad Monster.  (Okay, I’m still a Salad Monster, but at least I know what vitamins I’m supposed to have now.)  And no, it’s not easy to get all the nutrients you need if you subsist on salad, chik’n nuggets, and the occasional bowl of dining hall pasta.  (College!  Woot woot!)  These days, I eat a lot more beans, tofu, and other protein-rich veggie staples, because now I actually know how to cook.  And what a difference that makes…

So why am I considering trying vegetarianism again?  After all, I’m pretty happy with things the way they are.  I like chicken, I like eating turkey on Thanksgiving and Christmas, and I really enjoy a lobster or steamed crabs or sole Meuniere.  I’m not sure I’m ready to commit to being a hardcore veggie, but it’s something on my radar screen and hey, this blog is about the food on my radar screen.  As I have become more aware of food and nutrition, I have some serious concerns about the way our current agriculture system taxes the environment and our health.  I am worried about the legacy that I will leave my (as of yet, non-existent) children.  I am concerned about the tremendous amount of resources it takes to supply this country’s meat demands on a daily basis.  I am really worried about chemicals and horomones and antibiotics getting into my system and the systems of the people I care about (yes, even though I choose organic wherever possible).  I worry about the effect that our country’s insatiable desire for meat has on me and my family.  (I do also care about animal welfare.  But my main motivating factor is health.  If yours is different, that’s cool too.)

So, what about this hash?  This hash perfectly illustrates why I didn’t make it as a vegetarian in college.  It’s made with tempeh, which is basically fermented soy beans.  In college, I had no idea that tempeh even existed.  I didn’t hear about it until just a few years ago, and I never bothered to try it until this year.  What a waste!  Tempeh is quickly becoming a staple in my house – hubs loves it too – and it’s a great way to round out a meatless meal with protein.  If I had known about tempeh, would it have kept me a vegetarian?  I’m not sure.  But it would’ve been a start.  I don’t know where I’m going with all of this, except to say that I’m giving serious thought to the way that I eat and feed the hubs – even more than usual.  And here’s a yummy recipe for you, if you made it this far.

Tempeh Hash

extra-virgin olive oil
kosher salt
1 medium yellow or white onion, cut in small dice
3 medium red potatoes, cut in small dice
3 carrots, cut in small dice
1 package tempeh (any flavor, but I like garden veg), crumbled
soy sauce
sesame oil
pepper

  • Heat oil in a large skillet over medium-high heat.  Add onions, season with salt, and saute until onions are translucent and beginning to turn golden.
  • Add potatoes and carrots and saute until softened and beginning to form a golden brown crust, about 15 minutes.
  • Crumble tempeh over mix and saute another 5 minutes, until heated through and crispy.  Season with soy sauce (a few shakes), sesame oil (go easy, this is strong stuff), and pepper to taste.
  • Serve, if desired, with a sunny-side-up egg on top.  YUM!

Source: Adapted from How To Cook Everything Vegetarian

Note: This post is about my personal food journey and choices.  First of all, no, hubby will not be going vegetarian – even if I do – this is something that he does not want to do at this time, and I honor his choices just as he honors mine.  He does eat “flexitarian” with me, mostly because I’m the cook in the house.  But he can and does have meat – including red meat – whenever he wants it.  I’m no militant.  Second, my journey and choices probably differ from yours.  Everyone has their own story and their own reasons for their decisions.  So if you choose to leave a comment about this post, please do be respectful.  I’d love to hear about your personal food story – what you choose to eat and not to eat, and why.  But please don’t knock my choices; remember they are my choices.  Mangia!

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Spinach and Pistachio Pesto

This was one of those dishes that was born on the spur of the moment.  The conversation went something like this:

Messy – Hey, what do you want for dinner?

Hubby – Whatever you want.

Messy – Well, I’m asking you.

Hubby – Pesto!  Pasta with pesto!

Messy – I don’t have pesto.  You need basil and pine nuts, I don’t have basil and pine nuts.  Wait… maybe I have something for it?  I have spinach!  Want spinach pesto?  Spinach and pistachio pesto?

Hubby – Whatever you want.

(Most of our “what’s for dinner”  conversations go something like that.)  So I rummaged around in the fridge and found spinach (which I always have) and pistachios.  I wasn’t feeling dairy so I made it without parmeggiano, but hubby grated some over his pasta.  The spinach was mild, and the pesto had a salty-sweet flavor from the pistachios.  It was a little heartier than regular basil pesto – perfect for my healthy hippie whole wheat pasta.  Amazingly for a dish that was whipped up on the spur of the moment from the random contents of the fridge, this is going to be in the regular rotation.  Don’t you just love it when that happens?

Spinach and Pistachio Pesto

3 cups raw spinach
1/2 cup pistachios, shelled (natch)
1/4 cup (approx.) extra-virgin olive oil
Salt and pepper
1/4 cup freshly grated parmeggiano (optional)

  • Process spinach and pistachios in food processor until coarsely ground and mixed together.  Add extra-virgin olive oil, a little at a time or in a slow stream, until the pesto is smooth but runny.  Season to taste with salt and pepper.
  • If desired, add parmeggiano and pulse very quickly to blend.  (If you’re using parmeggiano, go a little easier on the salt when seasoning.)
  • Serve over pasta, crostini, soups, or whatever else you can think of!

Yield: Serves two as a pasta dish, more for appetizers.

Source: Covered In Flour

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Dip Into India

This dip is a winner, pure and simple.  Rich yet light, warmly spiced, and with a gorgeous sunny yellow color… now, who wouldn’t want to sink a pita chip into a bowl of this goodness?  I threw this together for hubby’s and my “farewell condo” party and it was a huge success with our dip-loving friends.  I particularly loved the bits of caramelized onion sprinkled throughout.  They speak to my veggie loving soul.  Dipping a pita chip into this curried cauliflower goodness really is like dipping into the flavors of India!

Enjoy!

Dip Into India

1 head cauliflower, broken into florets
1 tablespoon kosher salt
1 tablespoon extra-virgin olive oil
1 yellow onion, diced fine
1 tablespoon yellow curry powder
1 tablespoon sugar
1 cup fat-free Greek yogurt
1/4 cup lowfat sour cream
dash nutmeg
dash cayenne pepper
dash freshly ground black pepper
cilantro (optional)

  • Fill a small saucepan with water, a few inches deep, and bring to a boil over medium heat.  Add cauliflower, reduce heat to simmer and cook, partially covered, until tender when pierced with a fork – about 10 minutes.
  • When cauliflower is tender, drain completely and transfer to a mixing bowl.  Using a fork, mash to your desired consistency – I like it a bit chunky, but you can go smoother if you want.  Who’s to stop you?
  • In a small saute pan, heat olive oil over medium heat.  Add the onion and salt, and saute until tender and translucent.  When onion is cooked, add curry powder and sugar and toast until fragrant, about 1 minute.
  • Transfer onion and spice mixture to mixing bowl with mashed cauliflower.  Add yogurt, sour cream, nutmeg, cayenne and black pepper and stir to combine with a spatula.
  • If desired, mix in a tablespoon or two of chopped cilantro, and garnish with cilantro.

Source: Adapted from Delicious Dips

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Tomato and Chive Bruschetta

As we generally do every year, hubby and I decided to stay in and cook dinner together on Valentine’s Day.  We prefer cooking at home, since we will (1) spend less money; (2) eat healthier; (3) not have to deal with crowds and restaurant reservations; and (4) have more time to hang out together and really enjoy each other’s company since we don’t have to drive, find parking…  Every year, we have a blast deciding what to make.  We go through cookbooks, make suggestions, veto each other’s suggestions, and generally act like this is going to be our last meal on earth.  For our first course on Valentine’s Day this year, though, there was no strife at all: hubby requested bruschetta and I was happy to oblige.  Toasty bread, olive oil and tomatoes?  I’m ALWAYS up for that!  Part of what I love about bruschetta is that it is so versatile; you can literally go in about a million different directions with it.  I’ve tried many different versions and I love them all.  How could I not, when toasted bread is the common denominator?  This particular one is elegent in its simplicity, and it’s easy to throw together.  Mangia!

Tomato and Chive Bruschetta

1/2 baguette, sliced thinly
drizzle of extra virgin olive oil for baguette
1 garlic clove, cut in half
1 pint cherry or grape tomatoes, quartered
3 tablespoons (approx.) extra virgin olive oil
2 teaspoons finely chopped chives
sea salt
black pepper
squeeze of lemon

  • Preheat oven to 350 degrees Fahrenheit and arrange sliced bread on a foil-lined baking sheet.  Drizzle with olive oil and toast 10 minutes or so, until fragrant.
  • While bread is toasting, combine cherry or grape tomatoes, chives, remaining olive oil, salt, pepper, and a spritze of lemon juice in a small bowl and toss together.
  • Remove bread from oven and rub with the halved garlic clove.  Spoon the tomato mixture over the bread and serve.

Source: Covered In Flour, inspired by classic bruschetta