Soba Salad

Soba noodles are a traditional Japanese noodle made from buckwheat.  They are also a classic old-school vegetarian food.  I didn't really know why until I looked them up and found out "Soba contains all eight essential amino acids, including lysine, which is lacking in wheat."  Boy oh boy do I love love love finding another food to throw in the face of people who like to say "humans need meat for the amino acids."  Please don't try and school me on nutrition unless you know what you are talking about!  Sorry for the rant, had to be said.  On to the recipe.

Boil soba noodles in plenty of water for 5 mins, drain and rinse in cool water.
In a large bowl, mix 1 T almond butter, 2 T rice wine vinegar, 1 t sesame oil, and 1 T Braggs until almond butter is all incorporated.   Toss the noodles in the sauce until evenly distributed.
Toss in any vegetables you have!  I like cucumbers, tomatoes and green onions myself.  Kick it up a notch with some sriracha and goma shio for interest and crunch!  Easy peasy.  Serve cold.

A weeks worth of blackberries

Every day I pick about 15 blackberries and add them to my stash in the fridge.  I thought I was saving them to make cobbler, but I think I enjoy them more as a snack on their own.  No cooking needed and check out these stats!!!  "This fruit has multiple macronutrients — high dietary fiber, heart-healthy polyunsaturated fats (especially in its numerous chewable seeds), low overall fat content, and protein combined with high micronutrient levels of vitamins, antioxidants and minerals. Blackberries are a particularly good source of vitamin A, potassium and calcium."

The intense heat here seems to be taking it's toll on my blackberry bush.  I'm going to go fight the birds for the last few berries of the season.  They yell at me every time I go out to pick the berries.  It is pretty hilarious.

Quinoa Polenta with Shitake Pistachio Sauce

When I get burnt out on pasta, rice and potatoes for dinner I usually turn to polenta.  Always organic because I'm not into Monsanto or their frankencorn.  Plain polenta is fine, but the quinoa in this polenta adds another textural layer that particularly worked with this dish. 

Cut the polenta into 1/2 inch thick rounds, and toasted them in a little coconut oil in the cast iron skillet and set aside.  Caramelize a sweet onion over low heat until brown, add the sliced shitake mushrooms and continue cooking until mushrooms have given up all their liquid.  Add garlic, thyme and rosemary and cook for another minute to infuse the flavours.  Sprinkle 1 tablespoon of flour over the mushrooms and cook for one minute.  Then slowly add milk while continuously stirring as you would when working with a roux.  When it reaches your desired consistency, add in chopped pistachios and ground pepper and spoon over polenta rounds.  Serve with lighter salady items to balance out the richness of the sauce.  I served mine with sliced local tomatoes and zucchini ribbons dressed in basil oil and balsamic. 

Mexi Salad

I randomly found myself buying jicama at the store the other day.  Though I love it, I hadn't bought it in years because I always seemed to forget I had it until it was already rotten.  Since it is such a pain to peel, and I had time on my hands that particular day, I went ahead and processed the whole thing into 1 inch strips and splashed on some apple cider vinegar as a preservative. 

I already had an English cucumber, avocado, local tomatoes and greens, thus this salad was born.  If you're not from St. Louis, you may not know how insanely hot it is.  Baking is out of the question and even sauteing adds too much steam to the already steamy environment.  I kind of like having restrictions to force me to be more creative.  I dressed the salad with red pepper oil and more apple cider vinegar and sprinkled a little cayenne on top.  It earned K's seal of approval.

Homemade Kimchi

My friends Adam and Elizabeth have two darling little daughters from Korea, and kindly have us over for Korean dinners that never disappoint.  On one occasion, I assisted Adam in making an enormous batch of kimchi, and he even gave me a big and little jar of it to take home.  The little jar to keep at room temperature, and make surprisingly loud fermentation noises, and the big jar to keep in the fridge.  Since it is hard to buy kimchi that doesn't contain fish sauce, it's worth the effort to make your own if you're a vegetarian.  But it was not a simple process.  I can't remember the recipe, so we'll see if Adam reads this and provides a link!

Shitake Tamales, with Mole Mofu and Lime Dressed Salad

Yet another mushroom dish!  Clearly I'm obsessed.  Vegetarian tamales are pretty hard to come by in restaurants, and the frozen ones from Target have a frightening amount of fat in them.  In my opinion, if they are that fattening, they should taste better than they do.  So homemade tamales it was!

To round out the meal, I came across some mole dressed Mofu.  I've been trying to avoid eating tofu lately because of the concerns surrounding soy, but since Mofu is local and organic, I make the occasional exception.

Finally, a simple cabbage, kale and avocado salad with lime vinagrette.

Barley and Asparagus Pilaf

Just a simple side dish, or main meal if you're me!  Cook barley according to instructions on package.  Chop and caramelize one whole onion in a large pan.  When onions are almost done, add asparagus and saute until tender.  Toss in cooked barley until you are happy with the ratio of grain to vegetable.  Salt and pepper to taste and serve as is, or with shaved parmesan or almonds. 

Vegetarian Pho

St. Louis has a wealth of Vietnamese restaurants, and for years I've been irritated that there was no vegetarian version of pho, the national dish of Vietnam.  It always looks so appealing steaming in its big bowl with all sorts of fresh stuff on the side.  Then, I spotted this at Local Harvest Grocery, the coolest store in St. Louis, which I can walk to from my house!  The thing about making this soup is you have to buy the stuff and use it soon.  Bean sprouts and cilantro do not last long in the fridge.  I winged the recipe since the hard part was already taken care of with the stock.  I was pretty excited to find brown rice vermicelli at Jay's, but I doubt it will be there the next time I look for it.

 Above you see my beloved sriracha, pho stock, noodles, bean sprouts, cilantro, a lime, sliced jalepeno and sliced green onions.  After I took this photo I decided to throw in kale and seitan, but they are of course optional.  Rice noodles are soaked rather than boiled, so besides heating the stock, there's really not a lot of cooking involved.  To serve, place noodles, kale and seitan in a large bowl.  On the side, serve all the optional stuff to be added during the course of eating this incredibly delicious soup.

Vegan Ceasar Salad

You know what is gross?  Anchovies.  You know what is super-gross?  Ground up anchovies.  I've never had a real ceasar salad in my life, but Kurt is a big fan.  Several years ago, at his suggestion, I tried my hand at a vegetarian ceasar salad that involved a coddled egg (which is like a raw egg but without the danger of poisoning yourself.)  It was tasty enough, but not really worth repeating in a hurry.  There was a big pack of organic romaine on clearance at the grocery store for $1, so I snatched it up and thought it time to try another ceasar recipe.  My friend Adam was recently singing the praises of the Post Punk Kitchen, so I checked there first and sure enough they had a much lauded vegan recipe.  I followed their recipe exactly, so I won't re-post it.  The only difference with mine is that I used some stale homemade spelt and teff bread instead of French or Italian, and kale instead of the optional spinach.  The recipe is really clever and uses caper brine for a vague fishiness and ground almonds for texture. 

Vegan New Mexican Enchiladas

We don't go out for Mexican food much because there is always some kind of problem either with lard in the beans, chicken stock in the rice, or tiny bits of beef in my food.  But I was reminded how good Mexican food can be when my sister-in-law made what I like to call "stacked" enchiladas for my nephew's birthday party.  According to my brother, traditional New Mexican enchiladas are always stacked, and filled with only cheese.  Marilyn's were deliciously non traditional and included whole black beans and yellow squash.  She served them with Spanish rice and a salad with spicy dressing.

I had been meaning to make the vegan enchiladas I had at Local Harvest Cafe, so I decided to make a combination of those and Marilyn's.   Obviously you can make enchiladas out of anything you like, but here is what I made out of what I had in the house.  I think it turned out pretty well. 

 Ingredients:

• 10 Corn tortillas - organic if you avoid GMOs

• 1 Can refried beans - vegetarian

• 1 green bell pepper - sauteed - organic if you can - see The Dirty Dozen

• 1 onion - sauteed

• 1 sweet potato

• 3 T nutritional yeast

• Olive oil

• 2 cups of enchilada sauce or homemade tomato and hot pepper puree

• A few handfuls of fresh spinach

• 1 cup of shredded cheese - I used this vegan mozzarella because I wanted to test it on something other than pizza, on which it is not that great. 

First, to make the vegan "cheese" a la Local Harvest Cafe: Bake the sweet potato and allow to cool.  Peel and place in blender with nutritional yeast and a good splash of olive oil.  Blend until consistent.

Lightly oil the bottom of a baking dish and cover with a single layer of tortillas.  Next, spread the refried beans evenly over the tortillas.  Top beans with a layer of fresh spinach, followed by a layer of onions, followed by another layer of tortillas.  Now spread a layer of the sweet potato mixture evenly over tortillas and top with more spinach and a layer of peppers.  Finish with a final layer of tortillas and completely cover the top with enchilada sauce so every bit of tortilla is completely moistened.  Sprinkle a thin layer of cheese over the top and bake in 350 oven for 35-45 mins.  Allow to cool slightly before slicing and serving as you would a lasagna.

I also served mine with Spanish rice and a salad of cabbage, avocado and lime juice.

Pig-Free BST Sandwich

Thanks to my favourite food blogger in the world for hipping me to this veggie "bacon" recipe.  After a recent household debate about whether or not to toast the bread on a BLT, it seemed like it was a good excuse to finally try this out.  It's a BST because I felt like using spinach.  And I used American yellow mustard because that's what I had on my very first BLT at Venture when I was in grade school.  I'm on the no toasting side of the argument, so that's what you see here.

Beluga Lentil Shepherd's Pie

My mom's signature dish has always been shepherds pie (with beef of course), and she's made many previously uninitiated fans of it over the years.  I have discovered beluga lentils are a perfect substitute for beef in this recipe.  And even though it's a pain, it is worth it to sort the lentils prior to cooking so you don't end up biting into a rock and ruining your meal.  So this is pretty similar to my mom's recipe, but with a few more veggies, potato skins, yogurt instead of butter, parmesan instead of cheddar, and no peas because I didn't have any on hand.

 

2 cups beluga lentils, sorted and rinsed

2 medium carrots chopped

1 onion chopped

1/2 a yellow turnip peeled and chopped

4 medium russet potatoes chopped with skins

1/2 cup greek yogurt

parmesan, salt, pepper, olive oil

In a small pot, cook the lentils until almost all of the water has cooked off.  Set aside.  In a larger pot, boil the potatoes until soft, drain and mash with the yogurt.  Set aside.  In a large pot, saute the onion, carrot, and turnip in olive oil until soft.  Combine vegetables with lentils, season to taste, and pack tightly into a small casserole dish.  Top lentils with mashed potatoes and pack tightly, keeping surface as level as possible.  Top with parmesan cheese.  Bake covered in 350 oven for 25 mins and finish in broiler for another 5 with the lid off.  Serve in squares.

Wild Mushroom Macaroni and Three Cheeses with Truffle Oil

I love eating healthy most of the time, but I'm also a sucker for creamy pastas.  I happened upon this recipe right after I procured some fresh chanterelle and hen of the woods mushrooms in a Central West End alley.  Plus I had all of the other ingredients on hand already, so this dish was destined to be a part of our Sunday dinner.  I've adapted the original recipe to make it vegetarian, plus a few other changes. 
Please see the link for cooking instructions!

1 1/2 cups finely sliced chanterelle mushrooms
1 1/2 cups sliced hen of the woods mushrooms
2 tbsp olive oil
1 1/2 tbsp sherry
3 tbsp butter
3 tbsp flour
3 cup goat milk, warmed
4 oz herb chevre, crumbled
4 oz sharp white cheddar, shredded
4 oz parmigiano reggiano, separated in 2 2oz piles
1 tbsp fresh thyme leaves
2 tsp fresh rosemary, minced
1 tsp fresh sage, minced
2-3 tbsp white truffle oil, depending on how strong you like it (yes, this is some rich mac-n-cheese)
1 tsp crushed red pepper flakes
1/2 cup panko
10 oz elbow pasta - i used a corn based pasta and it worked well
kosher salt and fresh cracked black pepper

Zucchini Cakes

I used this recipe down to a tee, so I'm not going to bother reposting.  But I want you all to know that I was absolutely floored by how much these resembled crab cakes, and not in the gross way that Match crabmeat does.  Apparently the flavour is all from the Old Bay Seasoning, but the texture from the potatoes and zucchini is truly remarkable.  Here are a few photos of the process and finished product.

Personal Avocado Salad Bowls

Like guacamole, but not mushed up, and with other salady things thrown in.  On this particular evening, I had no lettuce, so in went spinach and radishes, along with the usual tomatoes, cilantro (that's coriander to you Shaheen) onions and garlic.  Plus it's fun to eat out of the skin!

Raw Sprouted Hummus

With raw hummus, rather than boiling the chick peas, you soak them overnight, then leave them to sprout for a few days, rinsing occasionally.  This supposedly allows the enzymes that help you digest beans to remain in the beans.  So maybe the stupid paleo diet people could eat this.

 After the sprouts are a half inch long, blanch the beans in just under boiling water.  Then make hummus as you normally would with tahini, lemon juice and salt to taste.  And if you want to make it Eileenskitchen style, then add a load of cayenne pepper as well.

Farmers Market Concoction 2011

When you have awesome produce, but no inspiration for what to do with it, and the following day you're leaving town for two weeks, what do you do?  Cut it up, cook it, toss it in a bowl with some stuff and chow down.  If you keep it simple, you can't really go wrong, because vegetables are delicious.  This year's concoction went as follows:

1 bunch swiss chard, chopped and sauteed with garlic and onionsin grapeseed oil

2 ears corn, roasted over the stove flame, and kernels cut off

3 heirloom tomatoes, chopped

Basil stolen from neighbors alley since I killed mine.

Toss all of this with the thickest balsamic vinegar you can get your hands on, salt and pepper and enjoy!

Quinoa Cakes

garnished with "mustard" habaneros from the garden

The base recipe for these cakes I got from Vegetarian Times.  As usual I added things and left out things I didn't have on hand.  They are pretty darn delicious, and turned out to be very handy for throwing into my bag for snacking during a busy week.  

1) First make the base: 2 T flour, 3 T tahini, 1 1/2 T red wine vinegar, 1 egg - whisk these together.
2) Then add any combination of the following, about 2 cups worth: grated raw sweet potato, cooked quinoa, cooked millet, cooked lentils, cooked and mashed beans.
3) Then add any combination of the following, about 1 cups worth: Finely diced sun dried tomatoes, finely chopped nuts, thawed and drained frozen spinach, crumbly cheese, thinly sliced hot peppers.
4) Finally, add a few T of diced onion and garlic and herbs and salt to preference.


Set oven to 400 degrees, apply a thin layer of coconut oil to baking sheet, and form mixture into cakes about as big as your palm.  Any bigger and they'll fall apart.  Bake cakes on sheet for about 15 mins per side or until lightly browned.  Serve with sauce made from pureed roasted red peppers and almonds. 
 

Raw Tacos

If you are not familiar with Charlie Trotter, he is a genius, and one of his mottoes is "food doesn't have to be rich to taste good."  Instead of relying on butter, salt and cream, he takes the time to lift and support the natural flavours of the vegetables.  Charlie wrote an amazing book of impossible recipes simply titled RAW.  So when I ate at his restaurant in Chicago several years ago, I could have ordered the vegetable menu, one of two printed choices, but my friend dared me to ask for a raw menu.  I knew that for it to be truly raw, it had to be vegetarian, so I wasn't worried.  It was and is the best meal I've ever had.  If you are in Chicago, have money to burn, and want to spend 4-5 hours eating, then this is the place for you. 

More recently I had a delicious meal at St. Louis' first and only raw restaurant, Puravegan.  You really do feel a lot better after eating food like this.  It makes you wonder why you ever bother with the stuff that makes you want to lie down after you eat it.

So anyway, I totally ripped off this idea from a really great blog my friend alerted me to called My New Roots.  I'll let you get the recipe from her, but I made of few changes of course.  I forgot to buy cashews, so I used tahini in place of the cashew cream.  I used kale instead of cabbage as taco "shells."  I included zucchini and corn in the salsa.  And I was worried (unnecessarily) about not being full enough, so I also made a few with sprouted grain tortillas.  We both agree that the kale leaves were better than the tortillas for this particular taco filling.  And unlike so many raw dishes, this didn't take too long to put together.

Red Salad

My cousin in law always talks about her green soup, where anything green is a possible ingredient.  So I thought I'd apply that method to a salad with all red ingredients.  Ends up tasting like cole slaw no matter what you do, but that's a good thing.  This incarnation included red cabbage, red onions, red bell peppers, radishes, red beets - all shredded or julienned, and tomatoes in a red wine vinaigrette.  What other colors is this possible with I wonder?  Orange perhaps?  But I bet that would just end up tasting like baby food.