VeggieTalk

Yesterday was a bittersweet day, driving my older son, Adam, to the college of his dreams (about 2.5 hours from where we live), helping him move into his dorm, and attending orientation programs. He took a semester off this past fall, so now I have to get used to his being away once again. However, I felt that I was leaving him in good hands; he is going to a highly innovative college in Massachussetts where every student designs their own program of study, so I’m excited for him.

Both of my guys, as well as my husband, are good, non-picky eaters but they each have two or three food items they don’t like. Adam doesn’t like bell peppers, onions, and sweet potatoes. So tonight, the first night he wasn’t at the dinner table (sob!), I made something with all of the aforementioned. And having stocked up on these ingredients, I thought about this zesty stew that I haven’t made for a long time. I’m going to put it on the dinner queue for later this week:

West African Peanut Stew

6 to 8 servings

Adapted from The Vegetarian Family Cookbook

• 1 1/2 tablespoons light olive oil
• 1 large red onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cups shredded white cabbage
• 2 medium-large sweet potatoes, peeled and cut into 1/2-inch dice
• One 15- to 16-ounce can diced tomatoes, with liquid
• 1 teaspoon grated fresh ginger, or more to taste
• 2 cups trimmed and sliced fresh okra, or one 10-ounce package frozen sliced okra, thawed (see Note)
• 1/2 cup natural peanut butter
• 1/4 teaspoon cayenne pepper, or 1/2 teaspoon red pepper flakes, more or less or to taste
• Salt to taste
• Chopped scallions for garnish, optional
• Chopped peanuts for garnish, optional

Heat the oil in a soup pot or steep-sided stir-fry pan. Add the onion and garlic and sauté over medium heat until the onion is golden.

Add the cabbage, sweet potatoes, tomatoes, ginger, and 3 cups water. Bring to a simmer, then simmer gently, covered, until the sweet potatoes and cabbage are nearly tender, about 15 minutes.

Add the okra, then stir in the peanut butter, a little at a time, until it melts into the broth. Stir in the cayenne or red pepper flakes, then simmer gently, covered, for 10 minutes longer, or until all the vegetables are tender. Add a bit more water if needed for a moist but not soupy consistency.

Season with salt, then serve in bowls over hot cooked rice. If desired, garnish each serving with chopped scallions and/or chopped peanuts.

Calories: 219; Total fat: 11 g; Protein: 8 g; Fiber: 5.2 g; Carbohydrates: 23 g; Cholesterol: 0 g; Sodium: 59 mg

NOTE: Okra may not be everyone’s favorite vegetable, but in this dish it is very good. However, if you truly want to avoid it, substitute a 10-ounce package of frozen cut green beans (or 2 cups fresh green beans cut into 2-inch lengths) for results that are equally delectable, if a bit less authentic.

OK, another preview of the forthcoming Vegan Express. Skillet Berry-Apple Crumble is a recipe I turn to often. It’s perfect for any time of year—a good way to get your dose of berries, fresh or frozen (most likely frozen this time of year), and a great route to a dessert that has a luscious baked flavor, minus the usual 30 to 40 minute baking time. Susan Voisin took the gorgeous photos for the book, and if you want to see a photo of this week’s recipe go to Fat Free Vegan. Since I am the World’s Worst Photographer, it’s great to be able to send you to see a view of this recipe taken by a pro!

Skillet Berry-Apple Skillet Crumble

6 servings

Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here’s a way to enjoy a sweet, delectable crumble, minus the 30 minute baking time usually required. The twist here is that it’s made on the stovetop rather than baked in the oven.

• 4 medium-large crisp, sweet apples
• 2 tablespoons nonhydrogenated margarine
• 2 cups fresh or thawed frozen blueberries or cranberries, completely thawed
• 2 to 3 tablespoons maple syrup or agave nectar, more or less as needed to sweeten to taste
• 1/2 teaspoon cinnamon
• 1 tablespoon cornstarch
• 1 cup muesli or granola
• 1 tablespoon natural granulated sugar
• Vanilla frozen nondairy dessert for topping, optional

Peel the apples and cut into fairly thin (about 1/4-inch-thick) slices.

Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they have softened but still hold their shape, about 4 minutes.

Add the berries, maple syrup, and cinnamon, and cook until the the berries have started to burst and the apples are just tender, about 3 to 4 minutes longer.

In a small container, combine the cornstarch with just enough cold water to dissolve smoothly, and stir into the skillet. Cook briefly, just until the liquid in the skillet is thickened, then remove from the heat.

Heat a smaller skillet. Add the muesli and sugar, and toast over medium heat, stirring frequently, until the mixture turns a shade darker and smells nutty, about 4 to 5 minutes. Sprinkle evenly over the surface of the fruit.

Allow the crumble to cool in the pan for a few minutes, then serve in small bowls. If desired, top each serving with a dollop of frozen dessert.

Calories: 242; Total fat: 5 g; Protein: 2 g; Carbohydrates: 50 g; Fiber: 5 g; Sodium: 75 mg

This morning I was a guest on a radio show called Go Vegan Texas! hosted by Shirley Johnson on KPFT-FM in Houston. Shirley surprised me by telling me on the air that Texas has an enormous veg/vegan population, this despite its reputation as cattle country. That’s encouraging! On the show, we discussed Vegetarian Soups for all Seasons as well as my forthcoming Vegan Express. She asked me to describe some of the recipes, and one that came up was Jerk-Spiced Seitan. My family just loves this dish, but so many of the recipes for it that I’ve seen, including the one in Vegan with a Vengeance, are just too complicated for me. And I DON’T like complicated recipes.

In many cases, for me, great taste and ease trump authenticity, and this is one of those instances. For a complete meal, serve this with baked or microwaved sweet potatoes or cooked brown rice, and a fruit-studded coleslaw.

Jerk-Spiced Seitan

4 servings

I’ve always wanted a luscious, reliable (and of course, easy) jerk seitan recipe, like the one served by my family’s favorite Hudson Valley restaurant, Luna 61 in Tivoli, New York. But all the recipes I’ve found rely on lengthy lists of spices, Scotch Bonnet peppers, and substantial time for marinating the seitan. After a couple of attempts to follow authentic-style recipes, with so-so results, I decided to throw authenticity to the wind, and go for the flavors that I craved. This recipe may not be the genuine article, but its bold flavors never disappoint.

• 1 tablespoon cornstarch
• 1/2 cup tropical fruit juice (mango, papaya, or pineapple)
• 2 tablespoons molasses or maple syrup (see Note)
• 2 to 3 tablespoons reduced-sodium soy sauce, to taste
• 1 to 2 tablespoons lime juice, to taste
• 1 teaspoon Jamaican jerk seasoning mix, or more, to taste
• 2 tablespoons olive oil
• 1 large red or yellow onion, quartered and thinly sliced
• 1 medium red bell pepper, cut into long, narrow strips
• 1 medium green bell pepper, cut into long narrow strips
• 1 pound seitan, cut into bite-sized strips

Dissolve the cornstarch in 2 tablespoons or so of water. Whisk to combine in a small bowl with fruit juice, molasses, lime juice, soy sauce, and seasoning mix.

Heat the oil in a wide skillet or stir-fry pan. Add half of the oil and add the onion. Sauté over medium-low heat until translucent. Add the peppers and continue to cook until the onions and peppers are lightly browned. Transfer to a dish.

Heat the remaining oil in the skillet. Add the seitan and sauté over medium-high heat, stirring frequently until golden brown on most sides.

Pour in the sauce, reduce the heat to medium, and cook for a minute or so longer, until the sauce has thickened and the seitan is nicely glazed.

Stir in the onions and peppers and serve at once.

Note: Molasses adds a more assertive flavor to the sauce. I prefer molasses to maple syrup here, but it definitely makes a statement.

Adapted from Vegan Express

This past fall, I really fell for kale. In fact I’m quite krazy for it. When I was in the exhausting throes of moving, I’d stop at a local juice deli and get a kale, apple, and lemon juice, and afterward always felt a boost in energy and mood. Now that we’ve moved in and I have my beloved Vita-Mix, I make a kale smoothie about every other day. Now, don’t make a face, it’s really delicious. It’s combined with banana, vanilla soymilk or ricemilk, and a pear or apple.

One of my favorite ways to use kale is raw, in this slaw-like salad. There’s a nifty trick to using raw kale: you “massage” it to make pleasantly crisp and bright green. This salad does not need to be made with scientific precision. Use more or less of each ingredient per your taste, and try the variations listed below.

Kale Slaw

Makes about 6 servings

• 1 good sized bunch kale
• A little olive oil
• 1/4 to 1/2 cup raisins, to your liking
• 1/4 to 1/2 cup raw or toasted cashew pieces, also to your liking
• 1/2 cup vegan mayonnaise, or as needed to moisten
• A splash of lemon juice, fresh or bottled

Cut the midribs away from the leaves and discard. Rinse the leaves and spin or pat dry. Cut the leaves into short, thin shreds and place in a bowl.

Put a dime-sized drop of olive oil in your palm and rub the inside of your hands with it. Reach into the bowl and massage the kale for a minute or two, until it softens and turns bright green.

Add the remaining ingredients and stir together. Serve at once or cover and let stand at room temperature until needed.

Variations and additions: Substitute dried cranberries for the raisins; substitute chopped walnuts or pecans for the cashews (or really, any kind of nut). Good additions to the salad are a small amount of thinly shredded red or white cabbage, shredded carrots, and/or thinly sliced celery.

Hello, and happy new year!

I have taken a more than one year hiatus from blogging, during which time I finished one book (Vegan Express, due out on February 12), started another (Secret Recipes for the Modern Wife, not really a cookbook but a book of dark humor about contemporary marriage, due out next year), finished my Master’s Degree, and moved house (and what a major move it has been), among other things too numerous and annoying to list.

One of the things I really did not like about blogging was feeling obligated to use photographs. I’m really a terrible photographer and this added a layer of stress. I don’t like displaying imperfection in public! So I figured, OK, I’ll have a boring-looking blog, as at least I’m good at blathering in writing.

I’m not sure what purpose this blog will ultimately serve, so that will evolve as time goes on. At first, I’ll likely use it as a kind of “recipe of the week” repository, and also report bits of news about my excruciatingly fascinating life to readers and blog spammers alike.

So today, an uncomfortably chilly and windy day here in New York’s Hudson Valley, I’ll post a very comforting recipe for pea soup that I made yesterday. Both my teenage sons have miserable colds, and the day called for making a big pot of soup. It’s extremely easy to make, with all the ingredients going in pretty much at the same time; and though it takes a while to cook (about 1 1/2 hours), it needs only a good stirring every so often. It was so well received yesterday that I’m afraid there will be only enough for a very small bowlful for the four of us, so to stretch it a bit, I’ll add some wilted spinach. Enjoy, and stay warm!

Golden Curried Pea Soup

from Vegetarian Soups for All Seasons: Bountiful Vegan Soups and Stews for Every Time of Year

Serves 8 or more

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 2 medium carrots, peeled and diced
• 2 to 3 cloves garlic, crushed or minced
• 8 cups water
• 2 vegetable bouillon cubes
• 1 pound dry yellow split peas, rinsed
• 1/3 cup raw brown rice or barley, rinsed
• 2 bay leaves
• 2 teaspoons good-quality curry powder, more or less to taste
• 1/2 teaspoon turmeric
• 1 teaspoon grated fresh ginger
• Pinch of nutmeg
• Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.

Add all the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the peas are mushy, about 1 1/2 hours, stirring occasionally.

When the peas are done, adjust the consistency with more water as needed, then season with salt and pepper. Discard the bay leaves and serve. This soup thickens considerably as it stands; thin with additional water as needed and adjust the seasonings.

Per serving: Calories: 292 / Total fat: 4 g / Protein: 17 g / Fiber: 1 g / Carbohydrate: 48 g / Cholesterol: 0 mg / Sodium: 47 mg