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.

Catch up on previous transcripts with the What's Cooking archive page. For daily dispatches from Kim's kitchen, check out her blog, A Mighty Appetite.

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Kim O'Donnel: Hello! Welcome to my monthly hour on meat-free eating, cooking and shopping. Everyone's welcome, but for one hour, we devote our attention to veggies, grains, legumes, meat analogs. Dairy and eggs too. In the blog space, I regularly take on meatless topics, most recently a red lentil puree and building a vegetarian library. Have a looksee. It's been a while -- since around Thanksgiving -- that we held one of these gatherings, so we have lots to catch up on. Anyone with a new idea or veggie way of doing things? Share with the class, why doncha. Eager to hear what's on those burners...

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Washington, D.C.: I wonder if you know of a supermarket where I can buy ingredients to make onion bhaji(a)s at home. I'm looking for somewhere metro accessible as I don't have a car. If you have a link to your favorite bhaji(a) recipe, I'd love that too.

Also, any good, low-calorie but delicious veggie recipes you'd like to link to? I'm starting a new diet and I'm having a hard time getting inspired, particularly avoiding dishes with cheese!

Kim O'Donnel: For those who don't know, bhaji is a kind of pakora, a fried veggie fritter from India. Pakoras generally are made from chickpea (aka gram) flour, and if I'm not mistaken bjajia are made from a combination of gram and rice flour, no? Metro accessible Indian store -- that is a good question. My go-to shop is on Lee Highway, definitely not near a Metro. Anyone know of an Indian grocery that is public transport-accessible?
As for recipes, here's link to my take on pakoras, which I make frequently: pakoras

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Ultimate Grilled Cheese Fan: Kim,

DID YOU KNOW that there is a grilled cheese bar at the humongoid Whole Foods in Fair Lakes? It's worth going just to read the menu and take the ideas home. I think last time I got a pear and blue cheese on cinnamon raisin bread...not the simple sandwich of childhood (which I also love!) but still AWESOME!

Kim O'Donnel: No, I did not know of such a phenomenon. Hilarious. I am a big fan of gorgonzola and pear, and the combo w/ raisin bread sounds fab. By the way folks, today's blog is all about the Tao of Grilled Cheese. Take the poll at the bottom of the page !

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Washington, D.C. (South West!): Hi Kim --

I am of Indian origin and am having a little soiree at my place on Sunday. The theme was going to be veg indian tapas (I'm a vegetarian) -- and I'm planning my menu. I've already got the standards: samosas and pakora, some unusuals: patra and a grated carrot salad with lemon juice and coconut -- do you have any other fresh, non-oily suggestions?

Thanks!

Kim O'Donnel: Have a look at this recipe how-to for "dry" spiced chickpeas. Not exactly finger food, but not as soupy as most dals. It could also be fun to offer masoor dal but in small bowls, a nice way to warm up after arriving.

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Fairfax, Va.: My kids attend a preschool that observes kosher laws, so no meat in the lunchboxes. After 4 months, they have finally agreed to venture beyond cheese sandwiches, pasta, and yogurt. Have any fun veggie or dairy ideas that are lunchbox friendly? Their teachers will microwave food for them, so heating isn't a problem.

Kim O'Donnel: Hummus is a great kid-friendly lunch that will transport well. Stick in a zip-loc bag of their favorite sticks and shapes of carrots, celery, cauliflower, etc. How do they feel about lentils? I would try these out at home and get a gauge on their reaction. This is a great high-protein option that needs reheating. Try either the red, as I mentioned, or the green.

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Arlington, Va.: hi kim,

I have a fantasy about a satisfying, delicious, hearty vegetarian meatloaf. A sweet, savory, tomato-y thing. I have no idea how to bring this fantasy into reality, e.g, what would the binding be? Any suggestions?

Kim O'Donnel: You'd be working with vital wheat gluten. I know "Veganomicon" doesn't offer it (altho you may want to check out her recipe for chickpea cutlets), but I recall seeing recipes for a loaf in Mark Bittman's How to Cook Everything Vegetarian. I'm opening this up to veteran faux meatloaf makers...

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Bhaji ingredients: If I am correct that these are made with chickpea flour, then I've purchased that at Whole Foods. Trader Joe's may have it as well.

There used to be an Indian Market in North Arlington -- near the Ballston Metro. Does anyone know if it's still there?

The new veggie may want to check out the 101 cookbooks blog.

Kim O'Donnel: Didn't know WF and TJ carried chickpea flour. Good to know. If you're referring to Indian Spice & Appliance, they've been long gone.

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Indian tapas: Also of Indian origin here -- how about some potato/chickpea chaat? Boiled cubed potatoes, cooked chickpeas (everything at room temp), some of those crunchy things (don't know what they are called, but you know what I mean -- check the Indian groceries), topped with tamarind chutney and yogurt.

Kim O'Donnel: Nice! I like this idea.

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Grilled cheese: One of my all time favorite foods! Thanks for the blog post. This month's Gourmet has a lovely picture of a grilled cheese sandwich on the front...

I like mine on whole wheat bread (preferably from Spring Mill bakery) and extra sharp cheddar. I like sliced apples or pears on the sandwich, and either a spicy tomatillo salsa verde or (in a sweet direction) fig spread.

Kim O'Donnel: Actually was inspired by that cover to write my post. Thanks for getting cheesey!

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Alexandria, Va.: One note: I never order anything with cheese, including grilled cheese, I am sad to say, because 99 percent of the time, the cheese is not vegetarian. If I ask, I usually get a blank stare. So beware the Grilled Cheese bar, because most of the cheeses do contain rennet. Cabot is generally safe, as is most goat cheese (of the feta type).

Kim O'Donnel: Thanks for adding this extra factor into the cheesey discussion. Point well taken.

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Annapolis, Md.: Do you have any suggestions for a good hearty vegetarian soup for a large group? In the past, I've been making one with roasted vegetables, kale, and white beans which is very good but would like to try something new this weekend. Thanks.

Kim O'Donnel: Earlier this week, I put together a list of 20 ways to make soup with what you have at home. Many of the ideas are meatless, and if included, can be omitted. When you say large, how large? I think making an Asian-style noodley thing can be fun.

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Oklahoma: I eat a lot of peppers. Because of the cold weather I don't have access to the burner on my grill to roast my peppers today. Can I roast them in the oven under the broiler?

Kim O'Donnel: You can most defintely roast your peppers in the oven. Cut open the tops and place on a baking sheet. Let them go in a 400-degree oven and they'll blister, just at a slower pace.

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Fig spread: I posted a little big ago about fig spread on grilled cheese, but hit submit before it occurred to me to provide the recipe. Which is ridiculously simple:

One package dried figs, cut into pieces, with stems removed (anywhere from 12-16 oz should be fine). Any type of fig is okay.

Put in saucepan and cover with water (water level should be about one inch above figs). Add three tablespoons sugar (or honey), bring to boil, lower heat and simmer until figs are soft. Put it all in a food processor and zap a few times. Stores in fridge for days and days!

Kim O'Donnel: fig spread is nectar of the goddesses, in my opinion. Thank you for taking the time to share!

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Chicago, Ill.: For the vegetarian meatloaf poster: I have made Giada De Laurentiis' recipe before, and it turned out really well. Here's the link from the Food Network:

Veronica's Veggie Meatloaf with Checca Sauce (Food Network)

Kim, I love your chats! Thanks!

Kim O'Donnel: thanks Chicago, I will check it out. P.S. This just in: If you're not doing anything tomorrow at 8am CT, I'll be on the air on WAXE, an NPR affiliate in Grand Rapids, Minn, talking about to cook off the 30-below chill over there. Online, you can find live streaming at www.kaxe.org.

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Gorilla Cheese: Much like your brother, I have a childhood Grilled Cheese memory that haunts me to this day.

I was in the first grade, and had just had 2 teeth pulled at the dentist, and it was my day to read the lunch menu aloud to the class, so I INSISTED on going back to school, my mouth full of cotton balls.

My dad had always called grilled cheese sandwiches "Gorilla Cheese" I knew better, but that day, I was so excited, and yet, in so much toothy pain that I told to an entire class of 1st graders that Tuesday's school lunch would be Gorilla Cheese... I think I was teased about that all year.

Your story brought back the memory and I couldn't help but laugh out loud. I think I'll grill up a Gorilla Cheese tonight.

Kim O'Donnel: You just made me laugh and kinda cry. I love stories like this. Food is just the darndest thing.

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F'burg, Va.: For the person asking about lunch box ideas, check out Vegan Lunch Box. She has tons of ideas, and all those ideas grew into a cookbook (which is fab, btw).

Kim O'Donnel: Great idea. I second that motion, v. resourceful site.

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Alexandria, Va.: MOM's in Alexandria has chick pea flour, too! You can Metro to Braddock and then cab or bus (DASH bus or Metrobus).

And I second that non-veg cheese point. A lot of people do not realize most cheese is not veg. It is rough when you have very nice hosts who make a "veg" entree for you that has cheese. I generally try to eat what I can and not mention it, but it is an important point.

Kim O'Donnel: Oh, good points, Alexandria. And thanks for reminding us about MOM's.

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Cheese and rennet: According to the experts at Cowgirl Creamery, animal rennet is becoming much less popular, primarily because it's harder to get hold of than vegetarian rennet. Their cheese, by the way, is identified by type of rennet, as is the Trader Joe's cheese. I too avoid animal rennet, and have had no trouble finding vegetarian rennet cheese. Of course, in a restaurant, you never know, but at least the chances are better they are not using animal rennet (I assume this is an issue for the kosher mom, as well).

Kim O'Donnel: More on cheese. Yes, consult your local cheese mongers! Excellent idea. And the farmers' markets are great resources as well; most of them in this area have at least one creamery selling its hand-made stuff.

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Silver Spring, Md.: Also of Indian origin! How about some hot garlic naan and some minty cuc-raita to dip?

Kim O'Donnel: More good ideas for the Indian soiree...I could eat Indian food every night and not get bored.

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My grilled cheese repertoire...: My grilled cheese repertoire...needs to expand. In summer, I love to pair cabot white cheddar slices with tomato and basil -- on sourdough always. Any ideas for winter versions? I do have some sundried tomato paste in my fridge, but as for what vegetables to add, I am stumped, other than maybe some caramelized onions.

Kim O'Donnel: Check out some of the ideas shared earlier -- fig jam is a fab partner. I am a big fan of onions in my grilled cheese, as I am of a roasted pepper...spinach, arugula, chard, oh my!

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Fairfax, Va.: I used to buy chickpea flour (actually, Garbanzo Bean flour -- same thing) at Whole Foods in Tenleytown, right by the Metro. The brand is Bob's Red Mill. It tastes a tad bit different, for some reason, than Indian brands -- I used it to make pakoras and laddoos -- BUT very tasty. You can also get the spices at WF if you don't mind spending 5x what you would at an Indian store!

Kim O'Donnel: Thanks for your chickpea flour sighting -- much obliged.

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Grilled Cheese: Here are some of my faves:

Muenster, cornichons, pumpernickel; Cheddar, avocado, tomato, sprouts (sourdough); Pesto, roasted red pepper, mozzarella (foccacia); Bacon (can use veggie or turkey), cheddar, tomato, whole grain.

Kim O'Donnel: Yes, of course, the cornichons. That's one of Mister MA's all-time sandwich faves.

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Arlington, Re: Rennet: Does the package label say how cheese is made, i.e., animal or veg rennet? I've never looked, but intend to now!

Kim O'Donnel: If the cheese is made with vegetarian rennet, it will say so on the label. If you see nothing mentioned, you can assume it's the other stuff.

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Rancho Gordo beans: Posting early. In the spirit of the Food Section's new "cooking for one" column, I just wanted to let you know I cooked a pot of Rancho Gordo beans last week and got several rather different meals out of them.

(1) The beans themselves, cooked with onions, carrots, celery, some spices.

(2) Pureed the cooked beans and mixed in some vegetable broth for a hearty soup.

(3) Used some of the leftover soup, mixed in some cubed sweet potato (sauteed with onion and cinnamon). Used as a sauce for pasta -- added cooked whole wheat pasta, topped with a mixture of panko and grated parmesan, and baked for 20 minutes or so.

(4) Ate the leftovers from the pasta dish the next night, topped with a fried egg. YUM!!

Kim O'Donnel: Aren't Rancho Gordo beans the best? I like how you carried the beans through various incarnations. Well done.

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Arlington, Va.: I've missed my farmer's market for several weeks due to travel and illness, and it is just so cold -- do you happen to know which markets have the best selection this time of year? I strive to eat seasonal AND local, but it can be hard to find the goods. I love all root vegetables and all kinds of greens. If I could find fresh broccoli rabe and parsnips I'd be in heaven.

Kim O'Donnel: It is defintely a tough time of year for local produce. There are a handful of year-round markets: Saturday, there's Courthouse (which you probably know of -- I'd say it's a lot leaner than other winter markets) and Falls Church. Sunday, there's Takoma and Dupont Circle. In my opinion, Dupont has the best winter selection.

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Ithaca, N.Y.: Hi Kim,

Any recommendations for a good vegan cookbook? My 5-year-old daughter will not eat cheese and so many vegetarian dishes seem to rely on cheese. I'm for good main dish recipes without cheese that are kid friendly (i.e. not too spicy).

Thanks!

Kim O'Donnel: Check out the link earlier in the hour for building a vegetarian library. Many readers have shared their picks for vegan cookbooks as well.

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Grilled Cheese: This is hilarious, just last night I mentioned to my husband that maybe next week we can do soup and grilled cheese for dinner. He said no way, he doesn't like grilled chesee, it a cheap version of boring pizza. He then tried to tell me that ALL grilled cheese are made with plain old American cheese and challenged me to find him a recipe that didn't contain American chesse. What great timing your blog entry was!

Kim O'Donnel: You now have more ideas than you could ever dream of, dear. Enjoy!

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Re: besan/gram flour (chickpea): We buy all of our Indian groceries at Shah and Patel -- 808 Hungersford Drive in Rockville. Rt. 355 turns into Hungersford Drive.

Kim O'Donnel: I'm assuming it's not Metro-accessible? But thank you for chiming in. Always good to know what's out there.

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Bethesda, Md.: Hearty Soup: I love serving a nice ribollita with big hunks of almost-stale bread when I have company in the winter -- easy to make and nothing to out there for non-veg visitors. There are lots of great recipes online.

Kim O'Donnel: Nice, Bethesda. Lots of roasted garlic for smearing on the bread is fun here, too.

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Silver Spring, Md.: Kim! Help! I am a vegetarian who has just been presented with her very first crock pot. But other than a million chili crock pot recipes, I can't find too many vegetarian options. Can you help a girl out? I like tofu, most veggies, but don't like fake meat products and would like to avoid beans and lentils, because I have plenty of that in my diet already.

Kim O'Donnel: Check titles by Lorna Sass, who's written both vegetarian and slow cooker books.

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Baltimore, Md.: Bought some tahini last night to make some sauce for my falafel (yum) but don't know what else I can do with it. I know there is the hummus option, but I was thinking something new and different...also, am I right to be keeping it in the fridge? Thanks!

Kim O'Donnel: I have added tahini paste to mashed sweet potatoes for this fab dip inspired by cookbook writer Dana Jacobi. Basically you roast sweet potatoes and onions, then puree, add 2 tablespoons of tahini and some cayenne, and you have the most luscious winter-time dip with tons of nutrients. Great for Super Bowl coming up!!

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Kim O'Donnel: It is time to go already. Stay tuned for tomorrow's blog space, which will likely include some leftover questions from today's queue. Thanks for stopping by! Get your daily online bread at A Mighty Appetite. All best.

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