Swiss Chard Paninis, A New Book, and Why You Should Boil Stuff.

I have been reading the book Everlasting Grace: Cooking with Economy and Grace by Tamar Adler. Adler trained under Alice Waters at Chez Panisse. Those of you that are not familiar with Alice Waters, she sort of pioneered the whole farm-to-table movement. She did it before it was cool, and since then has been helping to promote local, sustainable cuisine with a number of different projects. Most notabley, her Edible Schoolyard project brings agrictultural education into the classroom, and I think it's fantastic.

One of her many prodigies, Adler writes about vegetables in a way I can only aspire to. In her book, she promotes simplicity and quality ingredients over all. One of her favorite ways to prepare many foods is to simply boil it to its perfect point. Boiling? I haven't boiled a vegetable since I was served mushy, tasteless broccoli in my youth. Why would I do that when I can roast? Saute? She notes that it had become a bit out of fashion to do so, but explains that when done correctly, boiling can enhance the natural flavor and texture of the vegetable yet allow it to be itself.

So while reading this book, I have started to boil all my vegetables. I have enjoyed the simplicity of this, and most of all, I have enjoyed using one pot to do a day's worth of cooking. I don't even change the water. As she suggests, I just make sure I cook the starchiest last, and in doing so, I flavor the cooking water itself.

I have found most success with this cooking method in the use of greens. I boil them in salted water for about 1 minute and then drain thoroughly to prevent overcooking. Then, I drizzle them lightly (or heavily depending on my mood) in good olive oil, salt and pepper. If I want something more naughty, I grate some Parmesan over top. Then I am done. I love this on toast as significant snack or even a light lunch. I don't have a source for local, free range eggs, but if I did, I might be tempted to poach an egg over this concoction for a complete meal.

I encourage you to do two things. First, read this book. It is beautiful, and written in a way that few cookbooks are: as a narrative. The stories, recipes, and techniques are intertwined to weave a tail of taste and texture.

Second, revisit the saucepan and dare to boil your food. You may be surprised, as I have been, what you can create.

Below is my recipe for a quick weeknight dinner: Swiss Chard Paninis. Again, I am satisfied with the greens themselves on some toast, but if you are looking for something with a little more delicious goodness, this is a great use of those lightly cooked vegetables. I have a panini press, but if you don't, just throw your sandwich in a skillet on medium and place something heavy on top of it (a cast iron skillet works) until golden brown, then flip. Enjoy!

SWISS CHARD PANINI
Serves 2

Ingredients
1 large baguette (Publix's Italian 5-grain is ideal)
3-4 oz goat cheese
1 lb Swiss Chard, boiled and drained
2 tomatoes, thinly sliced
olive oil
salt & pepper

Instructions
1. Cut baguette into two equal halves. Slice each in half horizontally to create a top and bottom for your sandwich.
2. Spread the bottom half of the bread with goat cheese. On top of that, place a thick layer of boiled swiss chard, then sliced tomato. Season tomatoes liberally with salt and pepper.
3. Drizzle olive oil on the inside of the top half of the baguette and put sandwich together. Press slightly.
4. Grill in panini maker or skillet for 4-6 minutes. Serve hot.

Quick Winter Salad

Looking for something light and fresh, and determined not to hit the grocery store, I threw together this mostly raw salad for lunch today. A delicious combination of local butter lettuce and broccoli stems along with shaved fennel, blanched asparagus tips dressed in a whole lot of fruity olive oil and shaved parmesan - it was just what I needed. A splash of lemon juice, salt and pepper,  and some chopped parsley made it complete. Try it when you want something super healthy yet still satisfying.

Broccoli - Give it a makeover

My new Burg article on Broccoli talks about some ways to makeover that familiar green vegetable. It also spends 3 entire paragraphs discussing roasting, because roasted broccoli is god's gift to our dinner table.

Check out my recipes for Roasted Broccoli with Garlic, Lemon & Feta as well as a great way to use those stalks - Broccoli Stems with Pecorino Romano!

Broccoli – Rethinking an old standby (originally printed in The Burg)

Broccoli is one of the most ubiquitous green vegetables on the American table. It has been there since we were kids, alongside mashed potatoes and a piece of grilled chicken. In my experience, it also tends to be one of the few vegetables that kids are willing to eat – simply because of its familiarity.

And yet, even though this veggie is an old standby, I find that sometimes we don’t use it to it’s full potential. When I was young, my mother would serve me boiled broccoli with little flavor that completely disintegrated when I put it in my mouth. I didn’t hate it, but I didn’t exactly ask for seconds.

And then, when I became interested in cooking, I discovered something that made broccoli a vegetable that I now crave, as opposed to tolerate: roasting.

What’s so special about roasted broccoli? I have no idea. All I can say is that by giving the broccoli crispy brown edges, and keeping some of the firm texture of the vegetable, a whole new flavor is created. It reminds me of popcorn. And as proof of its power, I once made simple roasted broccoli for my father-in-law, a former broccoli nonbeliever, and I am told he know requests it for dinner. That is evidence enough for me.

To create your perfectly roasted broccoli, simply remove the florets from the stems, cut into somewhat equal size, toss in olive oil (about 2 tablespoons for each head), salt and pepper, and roast on 425 for 12-14 minutes. It can be eaten as-is, or tossed with any number of different ingredients for a delicious side dish. My recipe for Spicy Roasted Broccoli with Garlic, Lemon, & Feta is quick, easy, and completely satisfying.

Of course, there are many other ways to cook broccoli florets. Boiling is not the enemy to this vegetable, but what is important is to do it briefly to allow the texture and the flavor to remain intact. It can also be fried, sautéed, stir-fried, steamed, or eaten raw.

But what about the stems, do we just throw them away? Heck no! Although they may seem tough and fibrous, their insides are tender and tasty. After peeling the thick skin from the stems with a pairing knife, slice or shred the tender stalk and use it much like cabbage or zucchini. Or, you can cook the stems to make broccoli stock for the classic cheddar broccoli soup. My recipe for Broccoli Stems with Pecorino Romano is not really a recipe at all – just a way to eat the stems that allow their bright flavor to shine though.

Broccoli in all its forms goes well with a number of flavors & ingredients, including butter, almonds, pasta, cauliflowers, mustard, garlic, lemon, chiles, capers, red pepper flakes, cheese, anchovies, olive oil, rice, scallions, soy sauce, ginger, and more. It is a staple in Italian cuisine as well as many Asian foods.

Broccoli is a vegetable that certainly deserves a second look. I hope these recipes help you transform this familiar vegetable into something new and exciting for your dinner table this week.

SPICY ROASTED BROCCOLI WITH GARLIC, LEMON, & FETA
Ingredients1 Head Broccoli, stems removed and florets evenly cut
6-8 cloves garlic, thoroughly smashed and peeled
2 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 teaspoon sea salt
2 teaspoons lemon juice
1 teaspoon anchovy paste (optional)
1/2 lemon, zested
2 oz Feta cheese

Instructions
1. Preheat oven to 425.

2. Toss broccoli florets, garlic cloves, olive oil, red pepper flakes & sea salt in large mixing bowl. Spread out onto large baking sheet evenly.

3. Bake for 12-14 minutes, or until edges are brown and crispy.

4. Meanwhile, in the same mixing bowl, whisk together the lemon juice, & anchovy paste.

5. Once broccoli is cooked, transfer to mixing bowl and toss briefly with anchovy mixture, lemon zest and feta.

BROCCOLI STEMS WITH PECORINOIngredients
2 heads broccoli stems
2 tablespoons olive oil
1/4 cup Pecorino Romano cheese, grated
1/4 teaspoon sea salt
1/4 teaspoon black pepper

Instructions
1. Peel fibrous layer from broccoli stems and slice into thin rounds.
2. Toss with remaining ingredients and serve.

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!

KALE salad

Hello friends.

Last summer, I had this amazing grilled kale salad at Candle 79 in New York. It had beluga lentils, green beans, sunflower seeds, avocado, and a bunch of other things I don't remember. It was so very awesome, in the way that salads rarely are.

I stopped by Whole Foods in Jacksonville the other day and saw some beautiful black kale, and decided that I should try to recreate that delicious meal. Black kale, much like dinosaur or lacinato kale, is much more tender than the curly kale sold at most supermarkets. It can be eaten raw, and if cooked, needs only to be heated for 1-2 minutes for optimal texture.

When I got home, I discovered some green beans from my CSA so I figured I would use what I already had at home to do the best I could. The result is pretty damn tasty, although I will not even try to say it lives up to the Candle version. Maybe if I grilled the kale, used some lentils, and then remembered the rest of the ingredients, I would have been closer.

Regardless, this is mighty good. And vegan. Enjoy.

(oh yeah I and I forgot to measure so just go with it and see what you get)

RECIPE
Blanch a handful diced green beans in boiling water for 2 minutes. Add a handful of shredded black kale and cook for one more minutes. Drain thoroughly. Toss in large bowl with diced avocado, sunflower seeds, minced garlic, dijon mustard, olive oil, apple cider vinegar, agave or honey, salt and pepper. Serve (or eat, in my case) immediately. 

Pretty Veggies.

Beautiful delivery from my CSA today...

Greek Coleslaw is so 2012

Happy New Year! I hope you have all had a lovely, productive, positive start to 2012. I just recently got back to Florida and have been settling back into our home as well as my kitchen. It is always great to cook in my own kitchen after some time away. Even though it is tiny and I sometimes wonder if it was made for a child, it is still nice to get back. Actually, not having to move to reach any single tool in my kitchen does have its perks.

This week, I have been working on a new Burg article about Savoy cabbage, and ended up loving it so much that I had too many recipes to fit into the article. Although I have always been a cabbage fan (coleslaw, sauteed red cabbage, cabbage soup), I had never really worked with Savoy, which had now mad my list of top 10 winter vegetables. That might not sound like a prominent place to be, but that list includes parsnips, brussels sprouts, celery root, butternut squash - vegetables that I love with an unnatural passion. For those of you who equate cabbage to "bunny food" and "blah," I challenge you to try some Savoy.  Just saute with a little onion, salt and pepper with olive oil until brown on the edges. That is all that needs to be done to make it taste completely delicious.

The article comes our next week, but until then, I give you Greek Coleslaw. A couple years ago, my mother-in-law made something like this and I thought it was awesome. It's bright, crunchy, and keeps for up to a week which I love. It is the kind of think I made on a Sunday and keep in my fridge all year long.

The recipe below uses feta, but feel free to omit the feta to keep it vegan. You can also add a tablespoon of vegan mayo to keep the richness.

Enjoy!



Greek Coleslaw
Serves 4-6 

Ingredients

1/2 Savoy cabbage, finely shredded
1/4 red onion, thinly sliced
1/4 cup fresh parsley, chopped
1 small handful chopped fresh oregano
1/2 cup chopped kalamata olives
2 oz good feta cheese
1 1/2 teaspoons Dijon mustard
1/2 cup olive oil
1/4 cup red wine or cider vinegar
2 tablespoons lemon juice
1 teaspoon black pepper
pinch sugar

Instructions
Combine all ingredients in large mixing bowl thoroughly. Let sit in refrigerator for at least an hour. Taste for seasoning and adjust if necessary. Serve cold.

A Day at the Vineyard & Brown Rice Risotto

Hello, friends! Happy holidays to you all. I hope you are all enjoying a long vacation with close friends and family.

It's been too long since I posted. Although my goal is to post at least once a week, I got caught up in the end-of-the-year chaos. It happens. Aside from the usual Christmas shopping and travel-planning, the end of the semester is a busy time for college instructors (my day job). Final grades are due, and then there is the never-ending stream of emails from students who never really came to class all semester but are suddenly interested in passing. So, once the emails were ignored and the grades submitted, Geoff and I packed up our stuff and our "special needs" dog Tommy, and headed to Tallahassee for a week of Christmas festivities. 

That went by in a flash, and now we are about 600 miles north in Geoff's hometown in Central Virginia - a beautiful part of the country home to many local vineyards and breweries. If you read any of my traveling blog posts, you probably know that I have a serious love for wine, and lately my husband has gotten into it at a much higher level than myself. So, the fact that his parents live in a town surrounded by lots local vineyards is pretty freaking cool. 

I also love that we get to spend our summers here (we run a summer theatre festival) because it allows me to take advantage of the amazing Virginia produce.

OK love note to Virginia section is now officially over. <3

This week, we were fortunate enough to spend the afternoon at Ankida Ridge Vineyards, the newest local vineyard in Amherst County. We met the owners, Christine Vrooman and her son, Nathan, last summer when we invited them to pour their newly bottled wine at our outdoor production of Twelfth Night. We later found out that this event would be their public debut, which made us feel super special. Their wine was a hit with the audience, and more importantly (well to me, anyway), I loved it. 

They are currently selling two varietals, Chardonnay and Pinot Noir, which are not necessarily considered to be the norm in Central Virginia. Almost all of the vineyards in the area focus on sweeter wines - Viognier, Gewurztraminer, Rosé . The reds tend to either be Cabernet Franc (not my fav) or a some sort of blend that includes Cab Franc. Ankida is doing things their way, and I like it. They have already been given rave reviews by a number of wine enthusiasts, including Dave MnIntyre of The Washington Post. In other words, they are makin' it happen.

Cabernet Franc, Cabernet Savignon, and Chardonnary fermented in french oak barrels

2010 Chardonnay and Pinot Noir ready for tasting

On Wednesday, we drove the windy mountain roads up to their tucked-away winery. It is a beautiful location, even in the dead of winter. I can only imagine what it must look like in the fall.

The view from the vineyard

Young Chardonnay planted in rows

Christine and Nathan walked us through their process, from growing and picking the grapes, to fermenting and bottling. It was informative and super interesting, and it didn't hurt that we were able to taste some wine while we were there. Also, they had cheese. I love cheese. 

Christine. She knows her wine.

Geoff and his parents. It's a very serious moment.

Geoff smelling the Cabernet as it ferments

Cheese.

Cab Franc made with grapes from Donald Trump's vineyard

We left there with some bottles of chardonnay, so I decided that a creamy risotto would make a perfect pairing to the crisp, dry white wine. 

Before I move on to the recipe for today, a quick disclaimer. Risotto purists, stop reading now. I do not stir this risotto constantly, I do not add the broth a thumb-full at a time, and I use BROWN RICE. I know, it's a crime. But I like it, and it's healthier, so deal with it. 

Risotto can be made with a number of different vegetables and protein, but I went with what I already had in the refrigerator. A big, sturdy head of winter radicchio added a pop of color and a lot of flavor, and topping it all with a poached egg made it a meal. Although I don't usually eat eggs, I have been reading one of my new Christmas books, An Everlasting Meal by Tamar Adler. She worked with Alice Waters for years, and writes her book more as a narrative than a series of recipes. She, like Alice, promotes simple, local, seasonal food, and somehow she makes a poached, local egg sounds absolutely delicious. I still have no desire to eat a factory farmed, genetically modified egg, but a local brown egg from Horse and Buggy Produce with a bight golden yolk will do just fine.

Enjoy this risotto as a main dish with a small green salad, and feel free to top it with whatever protein you have on hand.

Brown Rice Risotto with Radicchio & Poached Egg

Serves 4

Ingredients

2 tablespoons butter 

1 tablespoon olive oil

1/2 medium onion, diced

3 cloves garlic, minced

2 cups short-grain brown rice

1 small head radicchio, minced

3/4 cups dry white wine

6 cups vegetable broth

1 cup grated parmesan cheese (good quality)

1/4 cup flat-leaf parsley, roughly chopped
black pepper

4 teaspoons white vinegar

4 local free-range eggs

Instructions

1. In saucepan, heat vegetable stock to slow boil.

2. In large, wide-sided skillet, heat oil and butter over medium. Add onions, saute for 3 minutes. Add garlic and radicchio, saute for 3-4 more minutes. Add brown rice, stir to combine, and continue to cook, stirring occasionally, until rice starts to toast - about 5 minutes.

3. Stir in wine and cook until liquid has evaporated.

4. Stir in 4 cups vegetable stock, cover, and let cook for 45 minutes to an hour, stirring frequently. When liquid as evaporated, and rice is still chewy, add more broth. Continue to do this until rice is soft. If 6 cups of broth is not enough, begin to add hot water.

5. When rice is almost done, boil water and vinegar in a saucepan and poach eggs for 3 minutes.

6. Season the risotto liberally with black pepper, and taste. Depending on the broth, you may not need to add salt, but adjust as needed. Add parmesan and parsley to risotto and stir to combine. Pour into individual serving dishes, top with a poached egg, a garnish with a sprig of parsley or additional grated parmesan.

New Burg Article - Chestnuts!

Check out my latest Burg article on chestnuts. Includes chestnut history, a how-to guide (roasting on an open fire may not be the best idea), and yummy recipes for Linguini with Chestnuts, Porcinis, and Marscapone  - perfect holiday meal for entertaining a small group.

Click here to read my article on The Burg website. Enjoy and Happy Holidays!

New Burg Article: Tasty Turnips!

My article in The Burg this week focused on the tasty turnip. Not a common vegetable on American tables, but one that deserves a second look. Check out my recipes for Black-Eyed Pea Cakes with Turnip Remoulade & Creamy Turnips with Horseradish. 

Read the article here. 

 

Thanksgiving Detox/Beans & Greens Soup

I don't know about you guys, but I am feeling a little...bloated.

That may be little too much information, but I can't imagine I am the only one. After a holiday centered around food followed by 1-2 days of leftovers and multiple dinners out with the family, I am stuffed. And I look it, too.

I always need a little post-holiday detox to get my body back in balance. I am not talking "going on a diet," although I am not sure I even know what that means anymore. I just like to take a week to eat things that are really good for my body to make up for all the things that were not. Like that second piece of pecan pie.

My recipe for Beans and Greens Soup is the perfect post-holiday meal. It is made from lots of super healthy ingredients, including collard greens, olive oil, cannellini beans, and a whole lot of garlic. Plus, it also happens to be incredibly cheap (which is great for those of you who held Thanksgiving at your place), and very easy (once you get past that whole soaking the beans thing).



A quick note before we get to the recipe. I have been trying to find a good vegetable soup base for a little while now. I know homemade broth is the best, but let's be real, it doesn't always happen. Some of the organic store-bought broths are pretty good, but they can also be expensive. When I am on the road, I often buy dinner from the Whole Foods hot bar, and every time I read the ingredient list for one of their soups or even grain dishes, it starts with a vegetable base. If it's good enough for Whole Foods, it's good enough for me.

In this recipe, I tried out Vegebase by Vogue Cuisine. I thought it was pretty delicious, and it was both vegan and organic. However, you are welcome to substitute homemade or store-bought vegetable broth for the water in this recipe, and omit the base. It will be just as delicious!

Enjoy your healthy, nutritious soup.



Beans and Greens Soup
Serves 5-7

Ingredients
3/4 cup dry cannellini beans*
2 tablespoons olive oil
1 onion, finely diced
4-8 cloves garlic, minced (I like a lot)
1.5 teaspoons sea salt
1 teaspoon black pepper
2 bay leaves
1 teaspoon fresh thyme
3 tablespoons vegetable base**
2 teaspoons tomato paste
6-7 cups water**
4 cups collard greens, finely shredded
fresh parsley to garnish (optional)
grated parmesan to garnish (optional non-vegan garnish)

Instructions
1. Cover beans with about 3 cups of cold water. Cover and let soak overnight.
2. Drain and rinse beans. Set aside. (skip steps 1&2 if using canned beans)
3. In large stockpot, heat olive oil on medium heat. Add onion, saute for 5 minutes. Add garlic, and saute until mixture starts to turn golden brown. Add salt, pepper, thyme, bay leaf, and vegetable base. Stir, cooking for one more minute.
4. Add tomato paste, water, and beans. Stir to combine and bring to a boil. Reduce heat to medium low, cover, and cook for 20 minutes.
5. Add greens, and continue to cook for 20 minutes or until beans are soft. Add water if soup becomes too thick.
5. Remove bay leaves. Garnish with chopped fresh parsley and grated parmesan. Serve with crusty bread.

*Canned Bean Option: To make this soup with canned cannellini beans, replace 3/4 cups dry beans with 1 cup canned beans. Drain and rinse beans. Skip instructions steps 1 & 2. In step 4, add all remaining ingredients (including greens) and cook soup for 20-30 minutes total.
**Vegetable Broth Option: To use vegetable broth instead of base, substitute 6-7 cups broth for base and water. Add in step 3.

New Burg Article: Vegetarian Thanksgiving!!!

Check out my new article in The Burg's Thanksgiving edition. Lots of vegetarian and vegan recipes to satisfy everyone at the table. Plus, ideas on how to veganize your traditional dishes!

View the article online here. 

Quick Recipe: Homestyle Tempeh "Chicken" Salad

A friend of mine recently called upon me to recreate a couple of his favorite foods, a "chicken" salad and a Carolina bbq from a green market in Richmond, VA. He brought them over, we tasted, we examined the ingredients, we tasted, then we tasted some more. It was a really, really hard day.

But in the end, we cracked the code, and came up with some super delicious vegan delights. So now I will share with you this recipe for Homestyle "Chicken" Salad that is super easy, delicious, and really satisfying. 

Enjoy!

Homestyle "Chicken" Salad
Ingredients
1 block tempeh
1/2 cup celery, diced
1/4 cup carrot, diced
1/4 cup red onion, grated
1/3 cup vegan mayo
2 teaspoons dijon mustard
1/2 teaspoon black pepper
1/4 cup fresh parsley, chopped (optional)

Instructions
1. Cut tempeh in half. Steam for 10 minutes to reduce bitterness. Let cool.
2. Cut tempeh into bite-size cubes and combine with remaining ingredients in medium bowl.
3. Refrigerate for at least one hour and serve.

Forks Over Knives: Hell Yes.

Late last week, I watched the documentary, Forks Over Knives, and I have been unable to stop thinking about it since. I think it is one of the most important films that has been made this year, and that every person in our country should watch it.

A quick synopsis: Forks Over Knives examines the claim that most degenerative diseases, including cancer, heart disease, and obesity, can be reversed by following a whole foods, plant-based diet. The film follows the lives and careers of the pioneers in plant-based cuisine research,  Dr. Colin Campbell and Dr. Caldwell Esselstyn (two super cool 70-year-old dudes who look pretty awesome). These two guys discovered the links between animal protein and disease, then went on to solidify their findings with groundbreaking medical trials in many parts of the world. The film also features patients with various ailments including hypertension, insomnia, type 2 diabetes, obesity, heart disease, and high blood pressure. These patients are followed during their treatment, which consisted of a whole foods, plant-based diet alone. In fact, they were asked to discontinue the plethora of medications they were already using. In all cases, the patients reversed their illnesses within 12 weeks.

I have been trying to decide why this film had such a big impact on me. I mean, I am already a vegetarian and I promote healthy eating. I eat a vegan diet probably 95% of the time, occasionally eating some cheese or a piece of fish when I want. Don't I already know this stuff? Why did this film hit me so hard?

There are a couple different answers to this, but here is the first. I had no idea that the connection between meat and cancer had been so clearly established. The film features a number of studies showing that countries who consume the least amount of meat have the least number of cancer-related deaths, and countries with the highest meat consumption have the highest rate of cancer-related deaths. So basically, eat lots of meat, get lots of cancer.

Why is this not public? Why is this not a huge story on every news program? "We Now Know How to Prevent Cancer!" is a pretty big freaking deal, right? And yet, we hear nothing. The promotion of veganism (a word carefully avoiding in the film to avert negative connotations) is still considered to be a "fringe' idea and associated with terms like hippie, liberal, animal-lover, and tree-hugger. When in reality, we should be associating veganism with cancer-hating, heart health-loving people. Why do people get so mad when you suggest that we should consider eating less meat?

Another reason this film shocked me was the proven concept that a plant-based, whole foods diet can actually reverse many chronic illnesses. Major dietary reform can reverse the progression of type II diabetes and heart disease in many cases, which means less pills, less surgeries, and less repeat patients. In a country that is struggling to health pay for the healthcare of a sick and aging population, isn't this a ridiculously important finding?

I rarely get this worked up, and I usually keep my dietary convictions to myself. I like the way I eat, and when people ask me about it, I tell them and help them eat better. But this film pissed me off. We are a smarter people than this. Currently, over 1/3 of our children are obese. Who can honestly say that we do not have a problem here?

Before I move on, I do need to mention the criticism of this film. Some reviewers call into question the conclusions drawn by these studies, saying that there were not enough factors tested, causality and correlation aren't the same, etc. Some also have a problem with the film interchangeable talking about meat and processed foods as part of the problem.

In short, the film is not perfect, and that's ok with me. What is impossible NOT to determine from all the information gathered is that a choosing plant-based, whole foods diet is one of the best health decisions you can make in your lifetime.

This film re-energized my own health goals. As I said, I have been a vegetarian for about 4 years now; however, sometimes I forget the simple fact that whole = better.  . While I already have a healthy diet, I have a tendency to rely on vegan mayo, non-whole-grain breads and tortillas, chips, crackers, and some other pantry items that are not quite in their natural state. I also tend to use as much oil as I want in every single dish. Don't get me wrong, I will still treat myself to deliciously sinful vegan sandwiches once in a while (and blog about them), but when I'm not getting fancy, I'm gonna keep it clean.

So, to conclude this epic blog post...
I am not suggesting that everyone in this country needs to be vegan. I'm not even vegan. I don't think that choosing a healthy lifestyle has to be about absolutes. It's about what comprises the majority of your diet that counts. What I hope is that we, as a country, can acknowledge the fact that we are in bad health, that our diets are to blame, and that we have the power to change it.

I encourage all of you, vegetarians, vegans, omnivores, carnivores, junk-food-junkies alike - to watch this movie and share your thoughts. 

I will leave you with a recipe adapted from the companion book to the film. I made some changes and the result was pretty scrumptious. Enjoy!



Easy Quesadillas (Adapted from Forks over Knives: The Plant-Based Way to Health)
Cheese Filling Ingredients
1 cup cooked chickpeas
2 tablespoons nutritional yeast
1 tablespoon canola oil
1 tablespoon water
1 clove garlic
1 tablespoon white wine vinegar
1 tablespoon miso
2 teaspoons soy sauce
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon dry mustard

Quesadilla Ingredients
Ten large whole-wheat tortillas
1 jar salsa
1 can vegan refried beans
1 cup cooked greens (i used collard)
1 bunch scallions

1. Combine cheese filling in food processor and blend until smooth. Add a little more water if neccessary. Consistency should be thick but spreadable (like hummus).
2. Heat a large skillet over medium heat.
3. Spread a thin later of "cheese filling" on one tortilla. Top with a thin layer of refried beans, sprinkle with greens, spread with a few drops of salsa and cover with green onions.
4. Top with the second tortilla and gently place in heated skillet. Dry fry for 3-5 minutes or until golden brown. Flip carefully.
5. Repeat with remaining tortillas.
6. Serve hot topped with additional salsa if desired.

Burg Article: Perfect Pumkpin

Here is my latest article in The Burg featuring the quintessential autumn vegetable, pumkpin. They're not just for carving! The article features my recipes for Thai Pumpkin Curry and Classic Pumkpin Butter.

Click here to view the online version of the article. 
Happy Halloween!