Posts from the “Vegan” Category

A Delicious Lentil Soup With A Dirty Little Secret

Posted on September 30, 2015

What you need to know about lentil soup is everyone has their “simple” version.  Knowing this, it reminds me how easy it is to get a nutritious hot bowl of soup to the table.  It also tells me that it must taste really good if there is a reason to keep publishing simple lentil soup recipes, and we do keep publishing them and it does taste good.

The hardest part of  making this soup is cutting the vegetables, which with the exception of the potatoes, can be done up to two days in advance as long as the vegetables are stored in an airtight container in the refrigerator. The recipe calls for four types of lentils but the truth of the matter is, I had just a small portion of different kinds of lentils I needed to use up.  It so happens that the different textures and subtle flavor differences in the legumes was a welcome addition but if you don’t have but one kind of lentil in the house the soup is still really good.

And here is the secret, soups depend on good broth but sometimes the broth isn’t strong enough.  Without a good broth soups come off as watery and bland and no amount of salt is going to change this.  This fact, and this fact alone, is enough of a reason to keep bouillon cubes in the pantry, or some sort of stock base, that can be used more as a seasoning then as an actual broth.  The idea is to taste the soup after it has cooked and if it comes off as a little flat you add a quarter teaspoon or more of stock base or break off a small piece of bouillon cube to kick up the flavor.  Add the base to the pot, let the it dissolve, stir, and taste again. Keep adding a small piece if needed until the soup is delicious.  Get the picture?  It works, makes the soup more exciting, even if it is a dirty little secret.

©Tom Hirschfeld 2016 All Rights Reserved

©Tom Hirschfeld 2016 All Rights Reserved

4 Lentil Soup (makes 6 servings)

2 tablespoons extra-virgin olive oil
1 medium yellow onion, peeled, small dice
3 carrots, peeled and cut into thin rounds
1 large celery stalk, small dice
3 medium yellow potatoes, cubed
1 cup lentils, a mix of beluga, du pays, yellow, and red
3 garlic cloves, minced
2 tsp. fresh rosemary, minced
1 tsp. dried oregano
2 tsp. fresh thyme
1 cup crushed tomatoes
salt
pepper
vegan sodium free bouillon cube
5 cups homemade vegetable stock or no-sodium vegetable stock
2 handfuls baby spinach
1.Place a 3 1/2 quart (3.5l) enameled Dutch oven over medium heat and add olive oil. Once the oil is warm add onions, carrot, celery, and garlic.

2. Season with 1/2 teaspoon kosher salt. Stir, and sauté the vegetables until they are soft, about 3 minutes

3. Add oregano, thyme, and rosemary. Stir again and add potatoes and lentils. Stir. Add tomatoes, broth, and bouillon cube. Season with a pinch of salt and fresh ground pepper.

4. Bring the broth to a boil, reduce the heat to a simmer and cover. Cook for 20 to 25 minutes, or until the lentils are tender.

5. Remove the lid, taste the soup, and add any seasoning necessary. Add 2 big handfuls of fresh spinach and stir it into the soup. Once the spinach is wilted, ladle up bowls of soup and serve.

My Favorite Tofu Scramble

Posted on January 27, 2015

It’s not for a lack of eggs.  I raise chickens, I have more eggs then I can use most days.

So what drives me to this dish.  I especially like sprouted tofu, a lot.  It’s not just tofu though. I like the process, the feel of the tofu as I crumble it between my fingers onto a plate, the precision of cutting the potatoes into tiny squares so they cook faster but stay crispy on the outside while remaining creamy in the interior, the smell of the curry powder when I sprinkle it into the hot pan, or the sizzle of the tomato sauce.

I like this dish because it requires a few minutes to make but isn’t complicated to get to the table.

I like it because it is doable on a weekday morning.

I like it because it feels nutritious to eat, as if it is resetting something in my body.

I like it because after eating I am still hungry for the day.

Curried Tofu Scramble (2 servings)

10 ounces sprouted firm tofu, crumbled

1 russet potato, scrubbed and diced into 1/4 inch squares

peanut or grape seed oil

1 green onion, thinly sliced

1 jalapeno, chopped

1 tablespoon curry powder

1/4 cup tomato sauce

kosher salt and fresh ground pepper cilantro, optional

1. Place a 12 inch non-stick skillet over medium high heat.  Add enough oil to the pan to generously coat the bottom of the pan.  Add the potatoes.  Season them with salt and pepper.  Gently toss the potatoes in the pan until they are brown on all sides, crispy but still creamy in the center.

2. Add the tofu, jalapeno, and green onion to the pan.  Season again with salt and black pepper.  Stir to combine the sprinkle the curry powder over the tofu.  Stir again being sure to evenly stain all the pieces of tofu with the nice yellow color of the curry.  Add the tomato sauce and stir.  If need be add a tablespoon or more of water.

3. Once everything is heated through, the right consistency, and seasoned to your liking divide the scramble onto two plates, garnish with cilantro and serve.

Classic Creamy Coleslaw

Posted on August 12, 2014

cabbage

My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others.

Spicy Chickpea and Sour Tomato Curry with Pasta

Posted on January 28, 2014

Whenever a simple, delicious dish — like this spicy chickpea curry — is placed next to me at the table, it doesn’t just make me happy; I become protective of it in a selfish, rabid dog sort of way.

This recipe is based on Indian khatte channe, which is grounded on good Indian home cooking — but to be fair, it could also have easily been born out of a 1970’s hippie cafe in which cheap eats and a flair for the exotic were popular. In fact, Moosewood Restaurant and its cookbooks always come to mind when I cook this stew. But no matter where it came from or how it found its way to my table, I can tell you that there is a lot to like about this pasta, from the first forkful of twisted noodles loaded with tangy sauce to the last spoonfuls of creamy chickpeas.

I could start with the fact it is vegan, but that will scare some of you off, just as if I said it was gluten-free. In this case it is both, but the good news is that after you try this dish, it won’t really matter.

What does matter is how easily it comes together and the fact it can easily come from your pantry. When I make this, I head to the pantry with a tray in hand and begin by collecting all my ingredients and equipment.

What stands out during the pantry search-and-seizure is tamarind concentrate. It is a bit of an oddball ingredient, but one I always have on hand. Unlike tamarind paste, which requires soaking and straining, this concentrate dissolves easily in water. It has the consistency of molasses, and it gives this stew its characteristic tang. A popular substitute for tamarind is equal parts lime juice and brown sugar, but this only works when a small amount of tamarind is called for in a recipe, so it probably wouldn’t work here. If you like Pad Thai and ever wanted to cook it at home, tamarind really is an essential ingredient to have on hand.

When it comes to curry powder, I prefer Madras — I like the fragrance of kari leaves — but feel free to use your favorite. For more heat, you can add more cayenne; just be sure you know how hot your curry powder is before you get too crazy.

As always, when it comes to caramelizing onions, I don’t know how long it will take for them to become a deep, dark brown. It could be 15 minutes or 45, and maybe more depending on your pan, the heat, and the sugar content of your onions. I do know, however, that you shouldn’t cheat yourself; color them deeply, as they are essenial to this dish.

Assuming you have done your prep, once the onions are caramelized, this becomes a dump-and-pour procedure followed by a short simmering period just for good measure.

Spicy Chickpea and Sour Tomato Curry with Pasta

Serves 6

Two 14.5-ounce cans of chickpeas, drained

1 to 2 tablespoon tamarind concentrate mixed with 1/2 cup of water (more tamarind will make the dish more sour)

3 tablespoons olive oil

2 cups yellow onion, julienned

1 tablespoon fresh garlic, minced

2 cups tomato sauce

1 tablespoon fresh ginger, peeled and minced

1 teaspoon turmeric

1/4 teaspoon cayenne

2 teaspoons Madras curry powder, or your favorite kind

1 teaspoon cumin seeds, coarsely ground

Kosher salt and freshly ground pepper

Cilantro, green onion, or both

1 pound thin long noodles: wheat or rice or gluten free, use whatever floats you boat

1. Place a 3 1/2-quart heavy-bottomed pot over medium heat. Add 3 tablespoons of oil to the pot and then the onions. Season the onions with salt. Cook the onions, patiently, until they begin to brown and become deeply colored. Stir them often enough that the onions on top brown at the same pace as those on bottom. Don’t do this too fast; you want melted, gooey onions, not seared onions. Take your time; it takes a while.

2. Once the onions are browned to your liking, add the garlic. Once you smell the garlic, add the turmeric, curry powder, cumin, and cayenne pepper. Give it a stir then add the tamarind, tomatoes, chickpeas and ginger. Reduce the heat and let the sauce simmer. Taste the sauce for salt and adjust as necessary.

3. Cook the noodles.

4. Once the noodles are done, drain them, and put them on a platter. Top the noodles with the chickpea stew and top with green onions or cilantro or both. Serve.

Using Herbs with Abandon

Posted on June 5, 2013

Italian Salsa VerdeIf I didn’t already have a list of reasons I need lots of herbs in my life, Italian Salsa Verde (green sauce) alone would be enough to convince me. It’s delicious on almost anything. Take my dinner tonight: salsa verde is outstanding on steak and takes long-cooked kale up a notch. And when I got a little on my baked potato with sour cream, it was no longer a plain old baked potato. It was sublime.

Stems and Seeds

Posted on December 20, 2012

Stems and Seeds, Stems and Seeds

Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head to tail eating, ironic?, well, yes. Never mind the reasons though because that doesn’t mean it doesn’t taste great and utilizing every part means new tastes and textures from veggies you have long grown tired of.

There is nothing better than to take a bite of something and not only have it taste good but when it feels good, or nutritious, as you eat it it is all the better. Having said it time and time again there are certain dishes that hit that button and, man, there is no better eating. This salad hits that button.

So get out your tie dies and put on your birks, crank up the Dead and get in touch with your inner vegetarian, oh, and make extra because the nice thing about this salad is it is no worse for the wear the next day.

The soy ginger vinaigrette in this recipe was adapted from Jean-Georges Vongericthen’s Simple Cuisine. Learn this recipe you because will find yourself using it on everything. It is a genius recipe.

Makes 4 servings

For the vinaigrette:

2 1/2 tablespoons soy sauce

2 tablespoons lemon juice

1 teaspoon ginger, finely minced

1/3 cup canola or unflavored oil

1/3 cup extra virgin olive oil

kosher salt and fresh ground pepper

1 1/2 tablespoons water

Put all the ingredients into a pint mason jar and screw the lid on tightly. Shake the hell out of it. Set the dressing aside.

For the salad:

1 to  1 1/2 cups blanched broccoli stems, 1/4 inch dice

1/2 cup carrots, grated

3 cups cooked brown rice

1/4 cup sesame seeds

1 1/2 tablespoon chives, minced

soy ginger vinaigrette

kosher salt and fresh ground pepper

1. Place all the ingredients, except the dressing in a large bowl and toss to combine. Add 1/3 of a cup of the dressing and combine everything. Taste, adjust the salt and pepper and add more dressing if you like.

Texas Caviar

Posted on October 11, 2012

The first time I had Texas caviar I was in Santa Fe.  There I think they called it Cowgirl Caviar but that might have been the name of the restaurant.  I remember lots of pictures of cowgirls.  Maybe the name of the restaurant was called Cowgirl Hall of Fame.  That seems more right to me.

Anyway.  Texas Caviar was made famous by Helen Corbitt the food director in the 1950’s for Neiman Marcus in Dallas.  Many recipes call for Italian dressing.  No.  Do not do it.  I am sorry but bottled dressings suck.  Period.  This is supposed to be fresh and vibrant and everything added is meant to highlight the creamy texture of the legumes, not hide it.

Serves 6 to 8

2 ea. 15 oz cans black eyed peas, drained and rinsed

2 tablespoons red onion, minced

2 tablespoons celery, minced

1/3 cup cilantro, minced

1 tablespoon green onions, minced

1 garlic clove, minced finely

1/3 cup red wine vinegar

1/8 cup extra virgin olive oil

1/8 cup neutral flavored oil, i.e., canola, grape seed

1 to 2 dried cayennes or chile tepins cut into thin strips with scissors

kosher salt and fresh ground black pepper

corn chips

1. Combine all the ingredients into a bowl and mix to combine. Season with salt and lots of black pepper. Taste and adjust the seasoning as necessary. This gets better as it sits, 24 hours is optimal, but will also gain more Scoville heat units so keep that in mind when you decide the amount of red pepper you want to use.

Smokin’ Black-eyed Sandwich

Posted on September 29, 2012

Smokin’ Black-eyed Sandwich

This is a perfect example of vegetarian food that stands on its own. Not much different than falafel which has stood its ground for years. Your could in fact replace the mayonnaise with a yogurt sauce of your liking.  Something with tomato and cucumber would draw down the heat nicely. It would go well with grilled pitas too so if you wanted to you could take the whole meal and easily give it a Middle Eastern flare. When it is a sandwich like the above I really like it with crunchy shoestring fries and I have even been known to stack the fries right between the bread with the fritter for a nice crunch.

Serves 6

2 each 14 oz. cans black eyed peas, drained

1/2 to 2/3 cup rice flour

1/2 onion minced

2 cloves of garlic, chopped

3/4 teaspoon dried thyme

1/2 teaspoon cayenne pepper

kosher salt and fresh ground pepper

2 carrots, peeled and grated, about 1 cup

lettuce, shaved

vegetable oil

bread, buns or pitas

mayonnaise or you choice of condiment

1. Place the drained peas, 1/2 cup rice flour, onion, garlic, thyme, cayenne and a 1/2 teaspoon of kosher salt and some fresh ground pepper into the bowl of a food processor. I like the mix to maintain some chunkiness but it is important for it to be fairly smooth so it holds together. Add up to 1/3 cup more rice flour as needed. So process until smooth but it doesn’t by any means need to be perfectly smooth. Add the carrots and mix, not process, them in thoroughly with a spatula. I like to let this sit for at least an hour so the rice flour has time to hydrate and thicken the mix so it stays together better. You could even cover it and refrigerate overnight. If it seems loose before you are getting ready to cook it add more rice flour.

2. Heat a large non-stick skillet over medium high heat. Add the oil and let it get hot. Form the mix into 6 balls and then shape them into patties. Fry then until crispy on both sides. Build you sandwiches and serve.

The Poor Wretches Pasta

Posted on September 15, 2012


Street walkers pasta and now poor wretches pasta.  Leave it to the Italians to come up with an interesting name for their local eats.  This is Sicilian by birth.  The pine nuts and currants aren’t traditional but I like what they bring to this dish.

Eggplants are abundant at the moment.  You could take the time to make eggplant parm, moussaka or some other multi-step dish or you could keep it simple and make this.  It is simple but that doesn’t mean it isn’t flavorful.  I have made it twice already and probably will make it again.  I am not doing so because I have eggplants, and lots of them, but because I like it that much.

Makes 4 to 6 servings

good quality olive oil

2 or 3 eggplant, depending on size, peeled and cubed into 1 inch pieces, about 5 cups

2 cups tomato sauce

2 teaspoons red pepper flakes

3 tablespoons currants

2 tablespoons pine nuts

1/2 cup fresh bread crumbs

16 oz. penne pasta

kosher salt and fresh ground pepper

1. Add 1 1/2 tablespoons of olive oil to a small saute pan.  Once it is hot add the bread crumbs and pine nuts.  Season them with salt and pepper and cook them until they are browned.  Add the currants and toss a few times.  Empty the pan into a small bowl  and let the topping cool.

2. About one hour before you start cooking put the eggplant cubes into a colander.  Season the cubes with a fair amount of salt and either place the colander in the sink to drain or in a large bowl.

3.  Place a large pot of generously salted water over high heat.

4.  While the water is coming to a boil place a 14 inch saute pan over high heat and add 1/3 cup of olive oil.  Once it is shimmering but not smoking add the eggplant.  It might splatter a little if there is a lot of water clinging to the pieces so be careful.  Brown the eggplant.

5. Add the red pepper flakes, a little more oil if the pan looks dry,  and then the tomato sauce.  Reduce the heat and simmer the sauce.

6. Add the pasta to the big pot of boiling water and cook the pasta according to the cooking time listed on the box.  Once they are done, add a 1/2 to 1 cup of the starchy pasta cooking liquid to the sauce depending on how reduced it has become.

7. Strain the noodles and add them to the sauce.  Toss to combine and coat the noodles.  Pour the pan out into a large bowl and top with the bread-crumb-currant-pine-nut topping and serve.

  

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