Little. Baby. Tomatoes.

As stated in my previous blog post, my new proximity to the local farmer's market has been both awesome and problematic. I simply cannot pass up beautiful summer produce, and this is especially true when it comes to tomatoes. I have written before about my undying devotion to the summer tomato, and now that the only thing between me and a ripe 'mater is a short walk, I find myself with an excessive abundance of colorful tomatoes.

Now, not just any tomato will stop me in my tracks. Plain ole' beefsteaks or romas don't do a whole lot for me. I am sure it is possible to grow a delicious roma tomato, but I can't shake the many experiences I have had trying to make my grocery store-bought tomato taste like something. Anything. So when it comes to picking them out locally, I stick to one rule: the more colorful (and in some cases, ugly) the better.



But today's recipe makes use of the most beautiful varieties I have found lately - tiny, adorable, perfect little globes in all shades. Growers have been bringing red/green, purple, bright orange, yellow and green striped. They have delightful names like chocolate cherry, orange blossom, and banana gold, and they also happen to be intensely sweet. They pop in your mouth and taste like a burst of summer. How can I pass them by?



I have been bringing these beautiful little treats home by the bagful, and figuring out the best way to enjoy them (other than eating them right from said bag). Because they are so incredibly delicious on their own, I like to do put them in dishes that allow their flavor to shine.



I have also been coming home with a lot of bread from Lorraine's, so my go-to dish these days is Panzanella - Tuscan bread salad. I cannot get enough of this dish. I have made it 4 times in the last week, and yet my mouth waters just thinking about making it again. The juxtaposition of the super sweet tomatoes with the salty olives, rich olive oil, and acid from the vinegar is a pretty amazing combo. Throw some fresh basil on that and you got a slice of summer heaven.



My recipe is not traditional, but I make it how I like it. It is usually made with larger tomatoes, but the baby heirlooms work perfectly here, preventing the soupyness you might get from lots of seeds.  I also like to toast my bread so it doesn't get soggy. The measurements are rough because this is one of those "throw some stuff in a bowl and eat it" dishes. Play with it and see what you like. Feel free to also add garlic, cucumbers, or even feta to yours. Enjoy, then make it again, and enjoy again.

BABY HEIRLOOM PANZANELLA

Ingredients
1/2 loaf rustic white or whole wheat bread, cut into bite-sizes pieces
2 pints local baby tomatoes, cut in half
1/2 cup green olives
1/4 red onion, sliced thin
1/2 cup olive oil
1/3 cup red wine vinegar
sea salt
black pepper
large handful fresh basil (about 15-20 leaves), roughly chopped
small handful fresh parsley, roughly chopped

Instructions
1. Preheat oven to 400. Toss bread pieces with 1 tablespoon olive oil and toast until golden brown, about 10 minutes.

2. In large bowl, carefully combine tomatoes, olives, onion, olive oil and vinegar. Season with salt and pepper to taste.

3. Cool toasted bread and add to tomato mixture. Add basil and parsley, stirring to combine. Taste for seasoning and adjust. Throw in a splash of olive oil or vinegar if needed as bread soaks up dressing. Devour.

Vegan Super Bowl #1

It's time for the Super Bowl, an annual event that I anticipate about as much as Flag Day. I know, what kind of American am I? Well, as someone who doesn't really get into football, and with the halftime shows of the past few years turning out to be giant, multi-million dollar train wrecks, there is not much to look forward to.

But this year, I am excited. As I do with most holidays and events, I am using this as an excuse to make delicious vegan food.

I polled many of you to determine what you like to eat on Super Bowl Sunday, and the answers were as follows: wings, chili, nachos, WINGS, bean dip, buffalo dip, Mexican dip, onion dip, rotel dip, and some WINGS to wash it all down. Now, I'm not hatin' on this food. In my pre-veggie days, I took down some rotel dip like it was my job. But now, I would rather make some vegan alternatives to these, so I feel less like a linebacker at the end of the day, and more like a running back. See how I made a football analogy there?

So, what kind of vegan goodies can you make? Well the good news is, some of the classic staples are already vegan. Salsa, guac, hummus - these dips are actually some of the healthiest super bowl snacks you can throw on your table. OK yes, if you eat an entire bowl of guacamole yourself, that may not be the best thing for you. But i am talking normal human portions here.

My favorite Super Bowl food is chili. Who doesn't love it? It is super easy to make, cheap, healthy, and can feed a whole crowd. Plus, your guests can customize theirs with a bunch of yummy toppings. If chili is your plan for tomorrow, try my Spicy Vegetarian Chili.

What I did today was a little less than healthy, but I needed to respond to all the calls for WINGS WINGS WINGS. I was actually not that big of a wing fan even before I went veg, but did always love a good buffalo chicken sandwich. So today, I went for the whole wing experience in a slider. These Buffalo Tofu Sliders will satisfy that buffalo wing craving, no problem. They are also super messy, and will end up all over your face, hands, and clothes, just like wings.

What I like about sliders is that they are manageable. They are gone in 4 bites, which allows you to enjoy it without committing to an entire burger. I don't like to commit to just one thing at a party, when there is so much good food to be had.

Although it would undoubtedly be easier to use store-bought chicken nuggets as the base for this sandwich as opposed to tofu, I have this rule. If a veggie food is over $4, I don't buy it. Ok so I do buy things like nutritional yeast, and maple syrup, which are both expensive - but those are ingredients. I will not buy a $5 box of "chicken" nuggets. I also patently refuse to buy a $6 bag of Daiya cheese. Yes it tastes good. But not $6 good. The vegan sour cream I use in the creamy dressing - $3. This "rule" is obviously subjective, but it works for me and my budget.

The good news is that freezing and then thawing tofu gives it a chewy texture that makes this sandwich much more like the real thing. It is an optional step, and I know it takes some planning. But it really does make the difference between "yeah this is yummy tofu" and "holy shit what IS THIS." I am going for the latter.

I know this recipe takes a bit of work, but if you want a vegan sandwich that will blow your friends out of the water, or you just want something all for your vegan self tomorrow, make it. You will be so happy that you did.

This sandwich is also fantastic as a wrap, so through it in a tortilla if you are feeling frisky. Also, if you want to make this sandwich without going full vegan, replace the creamy dressing with your favorite blue cheese dressing. 

Enjoy!

Buffalo Tofu Sliders
Makes 6-8

Sandwich Ingredients
1 block extra firm tofu
3/4 cup mild hot sauce (like texas pete or crystal)
2 tablespoons Earth Balance butter
1/2 cup corn starch
1 teaspoon garlic powder
1 teaspoon sea salt
canola oil for frying

8 white or whole wheat dinner rolls split in half

2 carrots, shredded
2 celery stalks, thinly sliced
1/4 head iceburg lettuce, finely shredded

Dressing Ingredients
1/4 cup vegan sour cream
1/4 cup vegan mayo
2 scallions, finely diced
2 teaspoons apple cider vinegar
2 teaspoons nutritional yeast
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
1. Drain tofu, squeezing out any excess water. Wrap tightly in plastic wrap and freeze overnight.
2. Remove tofu from freezer and let thaw for at least 5 hours. (this is best to do first thing in the morning).
3. In small bowl, mix dressing ingredients thoroughly. Refrigerate until use.
4. When tofu is completely thawed, squeeze out as much water as possible. Tofu should have a spongy consistency now. Cut into small cubes.
4. Add canola oil to high-sided skillet and heat over medium high. There should be enough to liberally cover the bottom.
5. In a shallow bowl, mix corn starch, garlic powder, and salt. Dredge tofu in the mixture, shake off the excess breading, then place in hot skillet. Fry until golden brown and crispy on all sides, turning with tongs occasionally.
6. Meanwhile, in small bowl, heat butter and hot sauce in microwave until hot.
7. When tofu is done, toss in hot sauce mixture. Let sit for only 1 minute. You want the tofu to soak up the sauce, but you also want to retain its crispiness.
8. On each dinner roll, place some buffalo tofu, celery, carrots, and lettuce. Top with a spoonful of creamy dressing and serve!

Vegetarian Stuffed Grape Leaves with Brown Rice & Cinnamon

You know how you can go to a market for 1 particular item and end up with 10 unrelated ingredients with no plan as to how to use them? I had one of those moments this week. In my local Indian Market. It is a glorious place with more spices than I could ever hope to use, bulk bins of okra, and a whole lot of naan. Enough said.

But today is not about Indian food. One of the items I walked out with with was a GIANT jar of grape leaves. I think it must have been an unconscious desire for the cool, bright flavors of Greek food. I have always loved the Mediterranean stuffed grape leaves (dolma or dolmathes) but had yet to try them myself, so this weekend I went for it.

Veggies and Tailgating. Yes they can happen at the same time.

It is mid-september and that means one thing to my husband and my family: football. Yes that's right, college football season is well underway, so 3 weekends in a row, husband and I have been packing it up and heading to Tallahassee for the Florida State Seminole games. I have to be honest up front, football itself isn't really my thing, but the 4-8 hours of socializing beforehand is ok by me.

Chipotle BBQ Seitan Tacos with Jicama Slaw

Have I mentioned my love for tacos? Not just traditional Mexican tacos, but tacos of all variety. I discovered while working in a restaurant that almost anything tastes good in a grilled flour tortilla. Anything. Also, tacos are a great way to make any food portable. There was no time for a fork and a plate during dinner service. The forks were for the customers.

Grilled Corn Bruchetta with Tarragon

Will travel for food.

Last week, at the end of our summer in Virginia, my husband Geoff and I took a little trip to NYC for theatre (Geoff) and food (me). I have a habit of traveling to specific locations based solely on the food they offer, and as you might guess, the big apple is no exception to that. New York restaurants offer more amazing vegan food and local, organic produce than any other city I have been to. Ok, maybe the super-crunchy Asheville rivals their vegan options, but only NY has this variety of high-end, gourmet vegan cuisine. Since this is a food blog I will spare you the details of the vacation (and the pics!), but let me hit some high points of the food before moving on to today's post. My favorites include chimichurri seitan and grilled kale salad at Candle 79, kimchi pancakes at the vegan Korean spot Hangawi, and the best damn grilled cheese I have ever had at the Chelsea market (clearly not vegan or healthy in any way but soooooo amazing).

Thanksgiving Warm-Up

Who says it can only come once a year?

Thanksgiving! It is the holiday that all foodies (and really any food-lovin' people) await with great anticipation. It also happens to be the holiday that vegetarians and health-conscious individuals find the hardest to navigate. Stuffing soaked in chicken broth, greens cooked with ham, pies galore, and of course, the centerpiece of it all - a huge roasted turkey served with gravy made from its own juices.

Beets: 2 ways.

Hello, autumn.

It was cold this morning. I don't know about you, but the first morning with a bite in the air is the best day of the year. Suddenly, everything changes. Your mood, your outlook on life, your energy level - all are instantly lifted. Today was that day, and with my autumn euphoria came a craving for all the tastes the season has to offer.

Fried Green Tomatoes

Fried Green Tomatoes. Awesome movie. Delicious dish.

My favorite foods are those that balance opposing flavors and textures, and these fried green tomatoes are a beautiful combination. A cold, tart, juicy tomato is hidden in a hot, salty, crispy exterior - then topped with sweet balsamic and creamy goat cheese. A perfect appetizer for a modern southern dinner that will leave your guests impressed, nostalgic, and extremely satisfied.

Even though this is a fried dish, and quite the indulgent, I always strive to use healthier ingredients. Most recipes for this dish call for buttermilk, but I have chosen to use kefir: a cultured milk product that is super nutritious and often organic. I find that it has a similar "sour" quality that the buttermilk traditionally brings.

Just one of many updated southern dishes to come!



Fried Green Tomatoes
Breading
1/2 cup corn meal
1/4 cup whole wheat flour
1 tablespoon chili powder
2 teaspoons garlic powder
1 teaspoon salt
1/4 teaspoon cayenne pepper

Batter
1 cup kefir
1 tablespoon apple cider vinegar
Tabasco to taste

Tomatoes
3-5 green tomatoes, firm
Sea salt & freshly ground pepper
1/2 cup canola oil

Slice the tomatoes 1/4" inch thick. Season one side with salt & pepper. Let sit.

Heat the oil on medium/high in a large, deep, flat-bottom skillet. Oil is hot when a drop of water sizzles in the pan. Blot the tomatoes dry with a paper towel. Take one slice of tomato, dip it in the keffir mixture, making sure it is completely coated. Dredge in the cornmeal mixture, gently. Place in the skillet carefully. Repeat with the other slices, cooking only 4-5 at a time. Crowding the pan will lower the temp.

After 1-2 minutes, turn the tomatoes. They are ready when golden brown on each side. Transfer to plate topped with 3-4 paper towels.

Serve 2-3 per plate, topped with spring mix, crumbled goat cheese, and a simple balsamic vinaigrette.

Enjoy!

Spicy Shrimp and Collard Greens over Creamy Polenta

I have this habit of trying a dish once and then moving on.

So, in the spirit of change, I decided to focus on once recipe this week. For some reason, I have been craving shrimp and polenta for quite a while now. I am not sure if I have ever eaten this dish, but the idea of sweet juicy shrimp in olive oil over creamy polenta has been taunting me. I did a little recipe research to get some ideas, and dove in earlier this week for my first attempt.

This is such a simple dish, so my first try surprisingly successful. However, the greens weren't cooked as well as I would like, and I felt like there was a depth missing in the shrimp.

So, on my second attempt, I came a little closer to perfection. Here it is...


1 cup polenta
3 cups vegetable broth
1 bay leaf
1/4 cup olive oil
1 lb medium/large wild shrimp, peeled and deveined, tails on (why? it's prettier)
4-5 cloves garlic, thinly sliced
2 cayenne or jalepeno peppers, minced
2 TB tomato paste
1/2 cup dry white wine
1 lemon, juiced
1 TB butter*
handful chopped fresh flat-leafed parsley
4 cups chopped fresh collard greens or spinach
Sea salt & pepper

In a saucepan, bring vegetable broth to boil. Slowly whisk in polenta (whisking prevents clumping), add bay leaf, and a couple pinches of salt. Reduce heat to low and simmer for 20 minutes.

In the meantime, heat the 1/4 cup olive oil over med heat in a large skillet. Add garlic and chiles, saute for 3-4 minutes, being careful not to burn the garlic. When the garlic begins to brown, add wine and tomato paste, whisk, and cook for another 3-5 minutes.

Add shrimp, and cook for 2-3 minutes on each side. This step is important. Overcooking shrimp is a very common mistake, and can make the difference between juicy and fishy.

While the shrimp is cooking, heat up a small amount of oil in a deep skillet, and add turnip greens and a pinch of salt. Cook them for a minute or two, adding a little water as needed to steam. They should only need a couple of minutes, then transfer them to a mesh strainer to drain the water. Try not to squeeze them too hard, or they will loose their form and look like a mess.

Ok, back to the shrimp - When the shrimp is almost opaque, it is time to add the next ingredients. Add lemon juice**, butter, and parsley, and remove from heat immediately.

Test polenta, and add salt if needed. If it is too thick, whisk in more broth or water to desired consistency. Add 1-2 TB of butter for extra goodness.

In a shallow bowl, spoon polenta in the bottom, Place a mound of greens on top, and, then pour shrimp and pan sauce over top. Garnish with a sprig of parsley.

Voila! A delicious dish that is both simple and impressive. This recipe can be little tricky on timing, because there are a number of things that need to happen at once. Don't get overwhelmed by it - just try it a couple times to get your rhythm.

I hope you enjoy it as much as I did, and as Julia would say, "Bon Appetit!"

*For butter, I use Earth Balance, a vegan butter alternative. I am not vegan (hence the shrimp recipe), but I find it yummy and it is made from mostly expeller-pressed oil, so I feel it is healthy. However, if you would like to use real butter, I suggest getting some farm fresh butter from a farmer's market in your area, preferably from a grass-fed cow farmer. The taste difference will blow you away.

**If you don't have a juicer (like me), squeeze your lemons over a mesh strainer to eliminate seeds.