What's Cooking Vegetarian

Calling all foodies! Join us for a vegetarian edition of What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of the Institute of Culinary Education (formerly Peter Kump's New York Cooking School), O'Donnel spends much of her time in front of the stove or with her nose in a cookbook.

The transcript follows.

Catch up on previous transcripts with the What's Cooking archive page.

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Kim O'Donnel: Hello! With all the holiday hoopla, it's been a while since our last meat-free gathering. Usually, the last Thursday of the month is devoted entirely to veggie cooking, shopping and eating. January is a tough month to go meatless; spring is still a few months away and the luster of cold-weather crops starts to fade. What do you do to keep the winter veggie lineup interesting? Let's hear what you've got cooking...

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Bananas!!: My son's first birthday had a monkey theme, so we decorated with lots of fresh bananas. A week later, and I have bunches of very brown, very ripe bananas. I made some banana bread and a batch of banana pancakes and froze both. But I'm still long on bananas. I mashed them and froze them in 1oz cubes, but what to do with all of this delicious, very sweet banana puree??

Kim O'Donnel: Well...Vanilla yogurt and banana puree makes a great breakfast smoothie..any other banana-y thoughts?

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Columbia, MD: Hello-

Can you please recommend culinary schools that teach solely vegetarian cooking.

Thanks!

Kim O'Donnel: There's one in New York City called Natural Gourmet Cookery School, which has a good reputation. You may also want to check shawguides.com and start poking around. Are you particular about location?

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Massachusetts: Hi Kim! I eat cereal almost every morning for breakfast. Do you know which is better for me to put on it - soy milk or cow milk? Is is just a matter of taste or is one better for me? Thanks!

Kim O'Donnel: I'm not a nutritionist, so I won't be able to give you professional advice. But the question is rather general -- for example, what kind of cereal are you eating? Is it high in fiber or is it coated with sugar? Is the milk organic, free of growth hormones, skim or full fat? Me, I like to switch things up, as I think variety is a good thing. I'll use vanilla yogurt instead of milk more often than not. With soy milk, you need to watch the sugar content. With milk, the fat and cholesterol.

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Baltimore MD: I'm fairly new to a vegetarian lifestyle. Eating out with friends is tricky. Can you offer some tips on what to order in restaurants which have almost no vegetarian selections besides salad with iceburg lettuce? (or convince the chef to create something quick and simple.)

Kim O'Donnel: I think working through anything new has its challenges, and one of the ways to make the transition easier is to ask questions. Ask the server if something is made with chicken stock, ask for details on soups that are advertised as "vegetable," and so on. If you're the solo veggie among your friends, read as much as you can and check out a Baltimore organization called Vegetarian Resource Group (vrg.org). Sometimes the easiest way to learn more about meatless cuisine is to cook it yourself. Then you can invite over your meat-eating pals and show off your vegetarian stuff. Turn the tables a bit.

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Colchester, Vt.: Cauliflower. I have never found anything to make it good until now. The other night I wanted to try some of that new Tikka Massala sauce that you can get at Costco, so I heated up some oil and black mustard seeds in a large skillet, added chopped onions and the florets from one head of cauliflower, after the onions started to get transparent, mixed in the massala sauce and a couple of dried chilis (whole, not broken)and about a 1/2 cup water and let the whole thing cook down until the cauliflower was tender but not mushy -- delicious. My kids went back for seconds.

Any other ideas for veggie uses for that sauce? It is incredibly good.

Kim O'Donnel: Green beans would love such a sauce, as would okra, chopped up winter squash, eggplant. By the way, check out another way to do cauliflower, which I posted on blog a while back. Recipe includes anchovies, but you can omit and still have a lovely result.

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North Carolina: Have you previously posted your recipe for Red Velvet cupcakes? It sounds like a perfect dessert for V-day coming up. Care to share?

Kim O'Donnel: I need to get that out on the blog. I promise to do that in time for V-day and get some pics as well!

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Brown bananas: I recall reading somewhere that brown bananas can also be mashed up and used for facials, in lieu of pricey commercial products from cosmetic companies!

Kim O'Donnel: Well, I'll be darned....

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Bananarama!: Another good option for the bananas is to stir the puree and some peanut butter into oatmeal - a great winter breakfast.

You could also bake up banana bread/cake/muffins and donate them to a local shelter or nursing home. A great activity to do with kids.

Kim O'Donnel: Now these are some good ideas! Thanks much.

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Washington, D.C.: Hi Kim,

This is perfect soup weather. In Sally Squires' weekly e-mail, there was a link to a Morroccan chick pea soup at Epicurious. It sounded good, so I got out my pressure cooker and made it last night. It was really good, and even better today for lunch.

I picked up some frozen green chick peas at Trader Joes recently, and haven't figured out what to do with them. Have you seen/tried these?

Kim O'Donnel: Good for you, dear. Sally will be pleased. Just last week, I compiled some soupy ideas, all veggie friendly.

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Gold Bar, Wash.: Kim, thank you SO much for doing these chats. You are very appreciated! I love the taste of both celery root and artichoke, but I'm getting a little bored with the gratins I've been making. Any advice about fun novel uses for either of these two, or of methods to spice up my gratins?

Kim O'Donnel: Ever make a celery root puree? Earthy and divine. You'd peel and cut up, put in a pot, with some leek, garlic and herbs of choice, a bit of liquid, and let cook to fork tender. A potato and/or a few parsnips would add nice texture and flavor as well. Puree, then salt and pepper, add a wee bit of lemon. I like some ground coriander here as well.

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Southern Maryland: Planning on an afternoon tea. Can you make recommendations for a vegan guest?

Thanks!!!

Kim O'Donnel: Great question. Silken tofu, when thrown into food processor, can be used as a sandwich spread. Zip it up with herbs, chives, lemon zest and spices of choice. Spread thin just like tea sandwiches, and add watercress, cuke or radish. Lovely. I've had great luck with these vegan brownies which come from a vegan bakery in NYC...and they are wonderful. You could do bruschetta, too, with various bean spreads as toppers...Who else has an idea for a vegan afternoon tea?

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Rockville, Md.: Hi,

I've been trying to make a few soups out of Vegetarian Times magazine. Some use soy or milk or just vegetables to get that creamy feel. The soups never turn out very nice and I'm starting to stick to canned soup. Is there any specific kind of blender and cooking pot that I should have? I was thinking maybe I don't have the right tools.

Thanks!

Kim O'Donnel: In my experience, cream doesn't necessarily a creamy soup make. I know, crazy, right? A handheld immersion blender is a pureeing dream, and I highly recommend a food mill as well. One potato added to a veggie combination that's to be pureed lends a creaminess, seriously. Also, only use enough liquid to barely cover the veg. I cannot emphasize this point enough. It makes all the difference in the world.

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Bulk Spices: I am so upset that the Arlington Whole Foods has stopped selling bulk spices (it seems to defy the whole point of a natural foods store to me). Can anyone recommend other places to get bulk spices in Northern Virginia or the District?

Kim O'Donnel: I am too. Maybe we should let WF know. I thought My Organic Market carried bulk spices -- yay or nay? Also, pretty sure that Yes! does the bulk thing. And who knows which co-ops offer this service? Maybe I need to start up a neighborhood spice shop.

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Alexandria, Va: Apples are not good right now. Are there any fruits that taste good right now? I hate mushy apples. Grapes are ok everyone once and awhile. Spring I need spring!

Kim O'Donnel: Citrus from Florida, but it's probably gonna cost you given the demand resulting from Cali's recent frost that killed off so much of the citrus there. Grapefruit from Texas. Pineapples are good now. I know, it's a tough time of year.

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Alexandria, Va.: There's one thing I really miss as a vegan: cheese. I've seen "nutritional yeast" listed in a lot of vegan recipes to provide an animal-free cheese-like substitute. What exactly is nutritional yeast, and is it any good? Is it really cheese-y? Thanks!

Kim O'Donnel: Nutritional yeast is an inactive yeast, meaning it won't grow inside your body. I've never cooked with it, but know of it as a cheese sub. Let's hear from vegans and get a first-hand report.

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Wake Forest, N.C.: My daughter has not had meat since she was in 4th grade. She just decided and never went back. She is now in college. She has the worst diet of any person in the world. She eats pasta and potatoes and junk food and that is it. Hardly any vegetables. I send her vitamins all the time but who knows if she is taking them. Do you have any good tasting recipes that I can suggest to her?

Kim O'Donnel: So, she's a carbotarian. Well, sending her recipes may be as useful as sending her vitamins. Maybe some together time in the kitchen is needed -- on her next break, perhaps. Does she have interest in cooking -- and if so, does she have a kitchen in her dorm? Many variables here. Tell me more if you can.

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Silver Spring, Md.: Someone mentioned using a pressure cooker to make a bean soup earlier. I have always considered buying a pressure cooker to save time and energy when preparing dried bean recipes. Is it worth the investment, and how can I best utilize the pressure cooker for dried beans or other recipes?

Thanks!

Kim O'Donnel: There's a whole pressure cooker universe out there, Silver. Those who own them love them for life. They do drastically cut the time for bean cookery, no question. I just don't have the room in my house at this point. Any pressure cooker lovers out there?

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Arlington, Va.: Those jarred curry sauces are great aren't they? I've always found they work best with cauliflower, but other things I toss in include chickpeas, green peas, and I bet zucchini and potatoes would be good in some of them.

Kim O'Donnel: More ideas for the jarred curry sauce experimenter...

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Washington, D.C.: The Silver Spring Co-Op also carries spices in bulk.

Kim O'Donnel: Excellent. Thanks for chiming in!

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Arlington, Va.: Apples and spices...

Good crisp apples can be found at the Arlington Courthouse farmers market. Sample before you buy, but I can tell you that the Gold Rush apples from Twin Springs are still incredibly crisp (and good!).

Bulk spices are available at the MOM on Mt Vernon in Arlandria.

Kim O'Donnel: Yes to apples at the market! I heartily agree. Pears too. And thanks for confirming the MOMs bulk spices...

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Washington D.C.: This is my first time on this forum and I am sure this question has been asked before:

Is a vegetarian (no meats, eggs, fish) diet good enough for our body (young or old)?

And is a vegan diet even better?

Kim O'Donnel: Welcome to the forum, dear. Never too late to join the party. I am not a full-time vegetarian. But I strongly believe in mixing up my diet as much as possible, to go without meat for several days in a row and paying attention to my body. A vegetarian diet is perfectly good enough for our bodies, no matter the age. Our concern with protein is overrated; we get more than plenty. Diet preferences do not live in a vacuum, though; the choices in our eating habits is intertwined with our relationships, our communities and the role food plays in our individual lives. It's a personal choice. The key is moderation, no matter what the choice.

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McLean, VA: It might be early to start thinking about this, but this year I'd like to join a farm coop group (where they deliver produce every week). I'm just a little scared of what I'm going to do if some week we get a box of say swiss chard. (I'm a working mom with three kids 4 and under - not a lot of time to peruse cookbooks.)

Do you have any tips or resources for situations like that?

Kim O'Donnel: Many readers over the years have shared experiences on both sides of the CSA fence. Some love it and are repeat subscribers; others don't find the benefit. I seriously doubt you'd have a box of only one item, but the key here is to comunicate with the farm you're considering and ask questions such as these.

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Pittsburgh: Banana facial recipe appeared in the Jan. 15, 2007, Pittsburgh "Post-Gazette"

Mash small brown banana, stir in 1 teaspoon honey. Spread on face (avoid eyes and mouth). After 15 minutes, rinse off with warm water, then cool splashes. The reporter says it cleans out pores, exfoliates and makes complexion feel clean and moistened. Also adds that it can be used on hands or feet.

Kim O'Donnel: I may have to try this...

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Creamy Soup: Adding a tablespoon or two of rice early in the cooking can help with creaminess too -- if you puree at the end the texture is thicker and pretty creamy.

Kim O'Donnel: Great idea. Thanks for adding to this thread...

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Re: Creamy soup: I was making a curried cauliflower soup and the only potato I had was rotten, so I used some leftover rice and pureed the soup with my immersion blender. I liked the texture even better. It was more creamy with the rice.

Kim O'Donnel: Another vote for the rice in the soup...

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Baton Rouge, La.: To me, nutritional yeast tastes a bit like the powder on Cheetoes. It's good and cheese-like, but it's not cheese. It's really good sprinkled on popcorn.

There's an entire cookbook of fake-cheese recipes by Jo Stepaniak called "The Ultimate Uncheese Cookbook." I really like some of the recipes, but again, if you expect it to taste just like cheese, you'll be disappointed. Most of the recipes include nutritional yeast.

If what you're missing is the texture, there are some comercial brands of cheese substitute. Most people really like For Your Health brand. You should be able to find it at Whole Foods.

Kim O'Donnel: Thanks much, Baton Rouge, for your 'cheese'-y thoughts. This is quite helpful.

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Mom of carbo(vege)tarian: I became a vegetarian very young but luckily quickly caught on to the veg part. My mom took me to see my pediatrician who told me to make sure I ate a varied diet that includes beans and I listened. It's not too late for the college-age vegetarian though. It was during those years that I learned to shop and cook for myself and started eating at a broader variety of restaurants that opened up a whole new culinary world. Take her to a natural foods store or visit a ethnic restaurant of her choosing to find some new ideas. Deborah Madison cookbooks rock, by the way!

Kim O'Donnel: Agreed, never too late to learn some new tricks. But I do think some one-on-one interaction, as you mention, is key to progress!

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Upstate, N.Y.: Those jarred curry simmer sauces are great with the morningstar veg chicken strips, too. At our house we use regular chicken for those who eat it, veg chicken for those who don't (separately), mix in chickpeas and green peas and whatever else we have in the veggie drawer, do some rice in the rice cooker, and we have a great weeknight meal.

Kim O'Donnel: Another use for the jarred curry...

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Nutritional Yeast: You must be a vegan newbie if you haven't used nutritional yeast! It's an acquired taste, but I acquired it right away. Try it on popcorn, then experiment in white sauces and gravies. It's a great source of B12. A good resource is the blogs and forums associated with "The post punk kitchen" theppk.com

Kim O'Donnel: More good nutritonal yeast tidbits...

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Washington, D.C.: I buy firm or very firm tofu but can never seem to get all the liquid out. Consequently, when I use it in a recipe that calls for well-drained tofu, it ruins the dish. I've tried freezing it but then there's even more liquid to remove. What is an effective way to remove liquid?

Thanks.

Kim O'Donnel: Do you weight it down with can or heavy pot for about 30 minutes? This is a great way to drain the liquid.

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Washington, D.C.: Hi, Kim - I just bought my first Le Creuset! I'm so excited. Now, I'm just looking to inaugurate it with some kind of non-mushroomy veggie stew. Preferably something I could serve over risotto or quinoa or couscous. Any suggestions?

Kim O'Donnel: Congrats! You're gonna love it. Do you like pearl barley? There's something so satisfying about it. You could do a garbanzo-barley number, with or without tomato puree, lots of garlic and onions, herbs, a wilt-able green at the end...

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Silver Spring, Md.: This might be a little off topics, but I'm hoping you can help. I'm interested in incorporating more vegetables into my family's diet, however my husband is a strict meat and potatoes lover. Are there good vegetable alternatives that are enough like meat to convince the skeptical? Can't do soy due to family allergies and hubby won't go near a mushroom.

Kim O'Donnel: You are a prime candidate for the "Vegetarian Meat and Potatoes Cookbook" by Robin Robertson. I always recommend it to folks in your situation. It's chockful of hearty meat-free dishes for recalcitrant carnivores such as your hub. And yes, there are lots of veg alternatives to convince the skeptical. Just a few weeks ago, there was a lot of back and forth conversation in my blog on veggie burgers. Have a look see.

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Arlington, Va.: I wanted to drop a quick suggestion to the woman whose daughter is in college and not eating well.

I became a vegetarian in college and struggled for a while to find the right balance of foods. The best thing for her is to have vegetarian options that require no more work than pasta, potatoes, and junk. She should always have a stash of nuts, fruits, ready-cut salad vegetables, and (blasphemy) frozen foods. Vegetarians can have a problem keeping to a good diet because the world of convenience food can only make a complete meal if meat is involved. But better shopping habits will lead to better eating habits.

It also wouldn't hurt to get involved with campus groups that share her views (vegetarian groups are common, and certain ethnic groups often have gatherings where vegetarian food is common).

Kim O'Donnel: More great advice for the Mom with the carbotarian...

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Vienna, Va.: College student eating only dorm food here. I eat almost entirely vegetarian (I eat fish the rare occassions it is served, and I will sneak some grilled chicken once every couple of weeks) which is only something I've picked up since being at college. I, unfortunately, have been unable to convince myself to like beans of any sort or the tofu that is served. What do I need to do to make sure my diet is balanced? I do take a multivitamin, and I eat the cashews on the days they have them, but do you have any other suggestions? Also, I'm not sure if this is a related question, but I tend to get very, very hungry within 3 or 4 hours of eating a meal, despite generally feeling full or even uncomfortably full at the end of a meal. Perhaps my usual combination of salad, veggies, whole-wheat pita, and cereal is not actually filling? What might help me last?

Kim O'Donnel: Okay, we've got another veggie college student situation in the house. You have inspired me to do some blogging on this topic. Stay tuned over the next few days! I will have some ideas fleshed, and of course, the readers will share their thoughts as well.

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Kim O'Donnel: It's already time to run. Great conversation. Thanks to all of you for your input. And as promised, something in blog space within a few days on dorm-style veggie cuisine and staying healthy. Next month, we'll do this hour on Feb. 22. Mark your calendars! Take care.

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