| What's Cooking
Vegetarian Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, May 30, 2002; Noon EDT Calling all foodies! Join us for the vegetarian edition of What's Cooking, our live online culinary hour with Kim O'Donnel. A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook. If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards. The transcript follows. Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.
Kim O'Donnel: Hello, and welcome to my monthly shindig on meat-free eating and cooking. Pull up to your keyboard and join me and the assortment of veggie chowhounds for the next hour. As we approach June and the next several warmer months, we can expect the best of local produce, which makes spring and summer a glorious time to be a vegetarian. Every week, something else comes into season, a source of excitement for me and a joy to be in the kitchen. Let's hear what's up, what's new, what's on your minds...By the way, any meat-based questions I'll take during my regular gig on Tuesdays at noon, so please reserve this hour for veggie-centric items, only. Thanks.
Springfield, Va.: I tried some Quorn products I picked up at Fresh Fields the other day and was pleasantly surprised. Have you tried it? Worth looking at. I checked around and the Brits love it apparently -- use it for all kinds of meatless dishes. Anyway, just curious what your feedback was. Thanks. Kim O'Donnel: Hey Springfield,
I talked a bit about Quorn in my March veggie hour, so check it out. I'm a bit thorny about the Quorny side of life.
Alexandria, Va.: I'm looking for an agricultural co-op that delivers bags of local produce to your door every week or so. Can you point me to any local ones or can any of the chatters recommend one? Thanks! Kim O'Donnel: Hi ya,
Below is a list of resources from a Food section story that ran in early April on Community Supported Agriculture (CSA)...
AVIAN MEAD ORGANICS The Riser family of Brookeville, Md., cultivates one acre of vegetables.
All shares are sold for the 2002 season. Shares are delivered to homes in Montgomery County. Call 301-924-2960.
BLUE RIDGE CENTER A division of the Blue Ridge Center for Environmental Stewardship, a
private foundation that manages a 12,000-acre ecological preserve in Purcellville, Va. Shares are available for the 2002 season. A 20-week full share is $460 at the farm or $490 at possible (depending on the eventual number of participants) delivery sites in Shepherdstown, W.Va.; Frederick, Md.; Cabin John; Bethesda; Silver Spring; Cleveland Park; and Dupont Circle. Call 540-668-7640 (or Web site www.brces.org).
BULL RUN MOUNTION ORGANIC FARM A private farm in The Plains, Va., owned by the Bates/Hauter family, with a six-year-old CSA program. Shares are available for the 2002 season. A 19-week full share is $600 at the farm or $645 at delivery sites in Dupont Circle, Capitol Hill, East Falls Church and Alexandria. Flower and fruit shares are also available. Call 703-754-4005 (or Web site www.bullrunfarm.com).
ECOSYSTEM FARM A project of the private, nonprofit Accokeek Foundation, located in Piscataway Park in Accokeek. No shares are available for the 2002 season. Farm pickup only. Call 301-283-2113 (or Web site www.accokeek.org).
FROM THE GROUND UP A joint program of the Capital Area Food Bank and the Chesapeake Foundation. Vegetables are grown on a 14-acre garden in Upper Marlboro, Md. Shares are available for the 2002 season. A 27-week half share (two person) is $350 at the farm or $375 at delivery sites in Anacostia or Dupont Circle. Call 301-627-4662 (or Web site www.clagettfarm.org).
GREAT COUNTRY FARMS The Zurschmeide family owns a 186-acre farm near the village of Bluemont, Va. Shares are available for the 2002 season. A 22-week full share, with home delivery to Fairfax, Arlington, Alexandria and Loudoun County, is $654. Call 540-554-2073 (or Web site www.greatcountryfarms.com).
HOUSE IN THE WOODS A privately owned, 25-acre farm near Frederick. All shares are sold for 2002. Farm pickup only. Call 301-607-4048 (or Web site www.houseinthewoods.com).
MOUNTAINS TO BAY A group of 13 small family farms -- members of the Maryland Certified Organic Growers Cooperative. Shares are available for 2002 season. A 20-week full share is $450. Delivery sites in Columbia, Sunderland and Lanham. Call 410-257-0134 (or Web site www.nuventuregardens.org).
POTOMAC VEGETABLE FARMS The owners of these family-owned farms in Vienna and Purcellville have operated a vegetable stand on Leesburg Pike for 41 years and a CSA program for three years. Shares are available for the 2002 season. A 22-week full share is $360. Pick up at the farms or at delivery sites in Arlington and Falls Church. Also: a flower and herb share. Call 703-759-2119.
RED WIGGLER FOUNDATION A nonprofit foundation that operates a 123-acre farm in Clarksburg with a three-acre vegetable garden. A primary mission of the foundation is to employ people with developmental disabilities in a program called Horticultural Therapy. Shares are available for the 2002 season. A 20-week full share is $340 at the farm or $400 at a delivery site in Germantown, Rockville or Frederick. Call 301-916-4133 (or Web site www.redwiggler.org).
SHAW FARMS A certified-organic family farm in Columbia. Shares are available for the 2002
season. A 24-week full share is $500 at the farm. Call 410-531-9577.
SPIRITUAL FOOD FOR THE NEW MILLENNIUM A division of the Shanti Yoga Ashram in Bethesda. Vegetables come from a farm in Pennsylvania. Shares are available for 2002 season. A 26-week full share is $900 and includes fruits, grains and breads from additional farms. The delivery site is in Bethesda. Call 301-654-6759.
WATERPENNY FARM A privately owned vegetable farm, managed by Rachel Bynum and Eric Plaksin, at the foot of the Blue Ridge Mountains in Sperryville. Shares are available for the 2002 season. A 22-week full share is $390 at the farm or $442 at a delivery site in Arlington. Call 540-987-8567.
For more information on CSA from the Future Harvest, A Chesapeake Alliance for Sustainable Agriculture go to www.futureharvestcasa.org.
There's also Washington's Green Grocer (www.washingtonsgreengrocer.com) and www.goodfooddc.net, a terrific resource for those interested in local produce, community-based agriculture and good eating.
Woodbridge, Va.: Kim -- saw a recipe for a pasta salad with sausage and feta cheese in Light and Tasty magazine. Thought I might substitute Morningstar breakfast links (which I love) and try the recipe. The recipe is flavored with fennel seed, which I have never used. What is that like? Do you think it would taste good in a pasta salad? Kim O'Donnel: Fennel seed has a licorice-y flavor, but it's subtle. I love it pasta salads. I think it'd be nice and I like your innovative spirit with the meatless links. Cheers.
Ballston, Va.: Hi, Kim -- I made this quick pasta dinner the other night, and the first thing my husband said to me the next morning (even before "good morning") was "man, that was a really good dinner last night!" This is a very refreshing summer supper, and good cold for lunch the next day! Credit to a friend, who gave me the recipe that day, so I don't know if this has a proper name: 1 lb fresh tomatoes, wedged
1 cup packed fresh basil
2 cloves garlic chopped
2 tbs olive oil 8 oz Carmenzola cheese OR 6 oz Brie/2 oz Stilton 1/2 cup fresh Parmesan grated 1/2-1 lb Angel Hair pasta. s/p to taste While water for pasta is boiling, add first four ingredients to food processor and lightly process (still want bite-sized pieces). In large bowl, mix with Carmenzola/Brie-Stilton, add hot pasta and toss. Top with Parmesan and serve. The fresh tomato/basil flavor is wonderful, and is to me the flavor of summer. Simple and great tasting! I didn't have Carmenzola, so can say the Brie-Stilton mix was great. Love the options and lessons from all your chats! Kim O'Donnel: I'm not familiar with Carmenzola, could you enlighten? Thanks for sharing, and don't forget to salt that pasta water! this is your only chance for salt to get into pasta rather than just on top.
Washington, D.C.: Hello Kim, I am going on picnic this weekend with two of my veggie friends. I am supposed to bring a salad which I was thinking a greek salad but the tomatos aren't good right now -- do you have any suggestions? Thanks for your help! Kim O'Donnel: Know what? Just last night, I made kind of a greeky salad to go with my wild salmon...and I used those baby grape tomatoes, which worked very well. Have the leftovers for lunch today...bell pepper, cukes, feta, lemon juice, tomaters, olive oil...and spinach cause I had some...wishing I had had some mint.
Woodbridge, Va.: Kim -- You recently posted a recipe for a strawberry upside down cake that is to be baked in a 9 inch pan. Gotta question: do you mean a round pan, a square pan, or a ring pan? I have a square one but I think it might be too big. Also, where did you find the rhubarb for this recipe? If I can't find it fresh, is there an acceptable substitute? I had thought this recipe might be good for some slightly too-old strawberries since the berries would be cooked. Kim O'Donnel: I do it in a round pan, dear. I suppose you could do square, but remember, you are inverting this thing; a square shape may be more difficult to invert.
I've been seeing the rhube at various farm markets, as it's still available. I've often made this cake with just berries and also a combo of berries and bananas. Cheers.
A twist on an old favorite: I try to make a least 1-2 meatless dishes at our home (just for health's sake). I tried a new black-bean burger recipe this week and it was DELICIOUS. You start in the "usual" way for BBB by mashing up the beans and adding some bread crumbs and an egg for binder (I don't know what to sub if you don't eat eggs). But before you fry them you coat them with corn meal. They had such a tasty surface! Crunchy and sweet. I served them on toasted buns with salsa, onions and red peppers. We made sweet potato chips (sprayed with pam in the oven) to serve on the side. The left overs were great the next day (Breakfast for my dear hubby and lunch for me).
Mmmmmmmmmmmmmm Kim O'Donnel: Glad you are playing in the kitchen, dear. A nice thing to know.
Vienna, Va.: I enjoy making asian dishes with fish sauce. I have purchased vegetarian fish sauce (I know, a contradiction in terms) before on the west coast, but can't seem to find any here. The cashiers at the asian grocery store laughed at me this morning when I asked for such a thing! I think the stuff I purchased years ago was made from some sort of mushroom. Does it exist or am I imagining things? Kim O'Donnel: This question came up recently, and there have been some sightings of vegetarian fish sauce. Anyone remember out there? Yes, it does exist!
Vienna, Va.: Hi! Really enjoy your chats.
How do you get out of a vegetarian "rut?" It seems like most of my meals can be broken down into the following variations: bean/rice, vegetable casserole, Mexican-tortilla-something, or some type of soup. It's getting kinda boring! Thanks! Kim O'Donnel: Vienna,
Just like I tell meat eaters who get in a cooking rut, get ye to a farm market asap! This is great for inspiration. The colors, shapes, smells and local characters are enough to whip the culinary muse back into action. Buy something you've never worked with before...maybe green garlic or kohlrabior rhubarb...And, maybe it's time for a new cookbook to get the gears spinning. Let me know how it goes.
Somewhere, USA: Mmmmm, can I have that morningstar and feta pasta salad recipe? I'm sooo tired of bottled Italian dressing and processed cheese cubes. Kim O'Donnel: Yes, anything to get this reader off processed cheese cubes. The thought is making me shudder.
Sticks, Mt. Airy: New Ideas on egg plant? I've grilled it and rolled it stuffed with peppers and cheese, made lazagna with it, done the baba ganoush, the eggplant parmesan, tempura, grilled for sandwiches, and even curried it. I love it most anyway, but any thing new to do to it? I've not seen much in the way of eggplant recipes in the cooking magazines lately. Maybe I should not muck with a good thing and just stick with the olive oil, salt and pepper on the grill? Kim O'Donnel: Have you made eggplant caviar, dear? YOu know, after roasting or cooking on stove, you pass through food mill...it gets really silky. You can add whatever you like to it while cooking and then you've got more flavor dimensions. It should thicken up after you've passed through mill...you can do quenelles and serve it room temp...other than that, I'm at a loss, as I'm not the biggest eggplant lover...and yeah, that simple grilling thing is pretty good. Oh! Just remembered...have you ever tried that vegetarian timpano I've shared in past? That's made with a wall of thin slices of grilled 'plant.
Carmenzola...: I think they meant Gorganzola Cheese (based on one of the "or" cheeses being Stilton). (you know who) Kim O'Donnel: Who are u, you know who? Spell check: gorgonzola. Yes, you're probably right.
San Francisco, Calif.: Kim-
I was at Nobu in Vegas last weekend and had the most amazing dish -- avocado tempura. Would you have a recipe for this, or know what cookbook I could look in to find out how to make it? The batter was extremely light and the whole thing just melted in my mouth. I vowed that learning how to make this great dish would be my next project. Thanks for your help! Kim O'Donnel: Does sound fab, SFO. I will have to explore, see what I can find out for u. Stay tuned next time.
Boston, Mass.: For black bean burgers without eggs, just use salsa. Adds seasonings in one step and no cholesteol/fat. Kim O'Donnel: Thanks! One could also add nuts.
Lewiston, Maine: Best black bean burger tip EVER: use fresh cilantro as a topper. Kim O'Donnel: Thanks for chiming in. Where is Lewiston, by the way? Always glad to "see" new folks join us.
I need another: Any uses for pesto besides tossed on pasta or spread on bread (like for little cocktail snacks)? Kim O'Donnel: I love it as a marinade, on top of shrimp, or drizzled on fish after it's been grilled, broiled or seared...well, in this case, since this is the veggie hour....how about pesto on tofu?
I love it with tomaters, with white beans...
Old Town, Alexandria, Va.: Kim:
Just wanted to share that I found a great meat alternative at Trader Joes. They have frozen meatless meatballs, which I believe are made of tofu or soy. I'm a meat eater, but my girlfriend isn't. This is a great alternative to use in pastas and such when craving meat but your partner won't/can't eat meat. We made homemade pizza this weekend and used them as a topping! Delish! Definitely not as good as real meatballs, but surprisingly satisfying. Kim O'Donnel: I always like to read first-hand reports. A friend at office also likes them.
washingtonpost.com:
Organic Girl: Help! How do you carmelize onions? I love them, especially carmelized onions with blue cheese and some chunky pasta like penne. But whenever I try carmelizing, either they never get there (one onion, 45 minutes, low heat), or I start turning the onions into crispy critters because I get impatient and turn up the heat. What am I doing wrong? Also, how much oil (if any) needs to be used in carmelizing onions? I need my onion-blue cheese fix...hoping you'll come thru for dinner tonight! Kim O'Donnel: Zen, baby. Zen. You must be patient or you will always have crispy critters. That's exactly what you're doing wrong, jumping the onion gun. Thin slices of onions. Try a mix of butter and olive oil, and butter is not an option, fine. Heat is on low, THE WHOLE TIME. It's gonna take about an hour. Fix a glass of vino and prop up your feet, dear. Some things are worth waiting for.
Fairfax, Va.: Can you or anyone else out there recommend some good, basic, books on making the transition to vegetarian? Kim O'Donnel: May I recommend, as I do often, any of the titles by Jeanne Lemlin. She is very good at explaining how to transition from meateating to veggie life...and offers lots of ideas. Also, Vegetarian Meat & Potatoes Cookbook by Robin Robertson. Then, there's Deborah Madison's stuff, which is always glorious, plus the big veggie tome by Molly Katzen.
Washington, D.C.: I just wanted to add a comment about vegetarian ruts. There are always new vegetarian cookbooks coming out. I usually pick one up when I am headed toward rutsville (I have close to 80 mostly vegan ones). Also http://www.veganchef.com is good for seasonal meals and menus. I also "veganize" seasonal recipes from Bon Appetit, Food and Wine and Gourmet. This combined with a trip to the Farmer's Market usually does the trick. Kim O'Donnel: Thanks for chiming in, dear. Great ideas.
Arlington, Va.: Ask and ye shall receive: AVOCADO TEMPURA 3 green onions minced
3 large ripe avocados
1/4 cup fresh lemon juice
salt and pepper to taste
1/2 tsp ground coriander or to taste
2 cups cashews chopped
1/3 lb monterey jack cheese shredded
1/2 cup flour
1 1/2 cups fine dry white bread crumbs
oil to deep fry In bowl place minced onion, avocados, salt and pepper, coriander and lemon juice and mash and mix with a fork. Stir in chopped nuts and shredded cheese.Mixture should be firm enough to roll into a
small balls. Coat in flour and then in bread crumbs. Fry the balls in hot fat 350 degrees ( several inches of oil in heavy duty skillet ) until
golden on all sides. Drain on absorbent paper and serve hot. Quantity depends on the size of the balls (walnut size is fine). Note: use any mild cheese or any kind of nut if desired.
Kim O'Donnel: Holy avocado! Who's the angel bringing gifts? Well done.
Camenzola Cheese: Oops - Not Carmenzola as I typed first (Thinking Gorganzola). It is an Italian Blue and my friend says it is available at Fresh Fields. Kim O'Donnel: Thanks for following up.
Dupont, Washington, D.C.: I am allergic to dairy and am looking for a lasagna recipe using tofu (because the soy/rice cheeses contain milk protein) -- does anything come to mind? Also wondering about the Chocolate Zuke Cake recipe that you have posted -- can cocoa powder be substituted for the chocolate? Thanks for your help! Kim O'Donnel: I believe someone posted a vegetarian lasagna recipe only a few weeks ago in the regular Tuesday program. Am I right about that? I would use silken tofu, to mimic ricotta as much as possible.
I have not tried the cake with cocoa powder and think it won't be enough oomph to carry.
Pizza Pizza: So for dinner tonight I am making a vegetarian pizza. I know you won't approve of this, but I am using a processed pizza crust. I want to add artichoke hearts. They are raw now. Do I need to cook them in any way before putting them on the pizza shell? All of the rest of the ingredients (sun dried tomatoes, mushrooms, cheese) really just have to heat. Thanks! Kim O'Donnel: Hey, if processed crust works for you, that's all I need to know. (But it is very gratifying making your own dough, which I'm happy to help you thru, when you're ready!)...With chokes, you've got to do a lot of whittling away and cleaning and removing of the fuzz surrounding the heart. Make sure you keep them in acidulated (lemon) water to keep them from turning ugly brown. You can saute them when ready and I'd season with salt and herbs, in a touch of olive oil.
Lewiston: Lewiston is about an 45 minutes north of Portland. It is home to the fabulous Bates College. Kim O'Donnel: Fantastic! Welcome.
Re: Vegetarian books: The person looking for books on becoming vegetarian might be interested in books of a more "procedural" nature. Like the hows and what nots. Vegetarian Times has one I got from Amazon. There is also one that is titled "Becoming a vegetarian" Both discuss things like the Iron and Protein issue, etc. Kim O'Donnel: That's good. Plus, check out vrg.org, the site for Vegetarian Resource Group, which has a really useful FAQ section on the transition.
East Coast: I have a friend who went vegan about a year ago and I'm worried about him. When he ate meat, I always thought he ate pretty healthily (a lot of sushi and boneless, skinless chicken breasts) but now that he's stopped with the meat, I realized he doesn't eat vegetables or fruits. He is living on carbs (bagels, white rice, non-egg pasta) and fake meat products. I recently sent him an article about "eating for color" because his entire diet is tan and brown, and his response was, "I get all the color I need in my diet from Froot Loops." I know the easiest advice would be to cook for him, but he lives halfway across the country and we only see each other 3-4 times per year. I'd like to find a cookbook he might use (doubtful), or maybe a book about the importance of a balanced diet to scare him a little. I did get him a big bottle of multivitamins for Christmas this year because I was actually afraid he might get scurvy or some disease like that. What else can I do? Kim O'Donnel: Yes, I feel your pain. What a kind, caring soul you are. I understand the heartache you feel when you know someone you love is not properly taking care of himself with food. I remember my roommate, Kat, when we lived in Philly; she was a carbohydratarian, living on ice cream, bagels and mashed potatoes. You could find out if there's a produce delivery service in his neighborhood and perhaps sport a month's worth of deliveries as a gift (and push in the pants), but short of your love and kindness, there is little we can do to change others. Only you can control you.
Somewhere, USA: Dearest Lulu, I want to spice up my veggie consumption. I dearly love veggies, but Ifind that I kind of tend to eat the same ones. What're some interesting things I could try? I can't eat bell peppers or cukes, but anything else is fair game. Help me out! Kim O'Donnel: Dearest Somewhere,
Right now, you've got lots of choices to expand your produce horizons: bok choy, arugula, asparagus, baby kale, kohlrabi, leeks, greeen beans...try a farm market this weekend and tell me all about it next week. I'll race ya there.
Silver Spring, Md.: Kim, Being a veg, I usually eat so many carbs. I really want to lose some weight. Along with eating more veggies (v. carbs), can you suggest specific low-carb veggie foods and maybe even a workout plan? This question is very ambiguous and perhaps not in your line of work, but any suggestions would be much appreciated. Kim O'Donnel: You may want to consult our fitness guru, Marty Gallagher, on Tuesdays for thoughts on a workout plan, but here's what I can tell u based on experience: Just get out and do it. Walk and smell the azaleas. Ride a bike. Take the stairs. Hike to the grocery store. Play tag with your favorite child-person. The heart rate must be elevated for 30 minutes at least 3 times a week, preferably more.
Now, as far as low glycemic index veggie items go, you may want to consider tofu, tempeh and seitan, as these fill the void for carbs, methinks. Beans/legumes are also fairly lowcarb. So are sweet potatoes, not to mention being powerhouses of nutrients.
Vegan Nuoc Mam: Whoops forgot method with last post! Doh! Beware: This stuff tastes evil on its own, just like fish sauce does. it is not an exact duplication, but it works nicely in cooking. 1 1/2 cup shredded dried seaweed (no type is specified on the bags I
buy, but it's the stuff in pieces about 1/8 inch wide and 2
inches long, and it's inexpensive)
4 cups water
3 very large cloves of garlic, smashed but not peeled
1 1/2 tbsp. black peppercorns
1/2 cup dark Chinese soy sauce
Extra boiling water as needed Place the seaweed in a pot and add 4 cups of water. Bring to a boil, then turn down the heat to keep it bubbling along. Cook for 20 mintes. Add the rest of the ingredients and enough water to make about 6 cups total in the pot. Bring back to a boil, then boil fairly high for at least 1/2 hour. At that point, begin to taste (just a little, though -- it's strong). When the stock is reduced by about half, it will be almost too salty to eat, and that means it is ready. Strain through fine mesh or a coffee filter and allow to cool. Store in the refrigerator in glass. Unlike fish sauce, this will not keep indefinitely. Be sure to discard it if it spoils.
Kim O'Donnel: Many thanks. Sounds like a plan.
Lasagna: Courtesy of RunnersWorld.com...
(it does call for mozzeralla, but maybe this can be ommitted?) POTATO LASAGNA Ingredients: 6 medium potatoes 2 lbs firm tofu 1/3 cup lemon juice 1 tbsp honey 1 Tsp salt 2 tbsp olive oil 4 tsp dried basil 1 tsp garlic powder 1 qt light spaghetti sauce 1 cup shredded, part-skim mozzarella cheese Directions: Boil, steam or microwave potatoes until tender. Chill for at least 30 minutes. In a large bowl, mash tofu with a fork or potato masher. Add lemon juice, honey, salt, oil, basil and garlic powder. Combine thoroughly and set aside. When you're ready to assemble the lasagna, peel and slice potatoes. In a 9x13-inch pan, spread a thin layer of sauce. Layer half the sliced potatoes on top, then spread half of the tofu mixture over the potatoes, then half the remaining spaghetti sauce onto the tofu. Repeat this layering process with the remaining potatoes, tofu and sauce, then sprinkle mozzarella on top. Bake in the oven at 350 degrees for 45 to 50 minutes. Let stand 10 minutes before serving. Serves 12. Per serving: 251 calories; 25.8 g carb; 17.3 g protein; 10.4 g fat (35% of total calories); 511 mg sodium; 2.7 g dietary fiber.
Kim O'Donnel: Thanks for sharing...of course, you can improv here!
Silver Spring, Md.: To the lactose intolerant lasagna lover -- here's something that may work for ya, much yummier than soy cheese any day! Vegan Tofu Lasagna
Tomato Sauce:
2 Tbs. Olive Oil
1 Cup Chopped Onion
3 Cloves Garlic, minced
6 oz can tomato paste
3 (28 oz) Cans peeled plum tomatoes, chopped keeping juices
1/2 Cup fresh Basil
1/2 Cup fresh Parsley
1 1/2 tsp. dried Oregano
1/2 tsp. dried Red Pepper Flakes
Salt & Pepper Filling:
2 Lbs. Tofu
2 Cloves of Garlic
1/4 Cup chopped fresh Basil
1/2 Cup chopped fresh Parsley
Salt & Pepper 1 Lb. Uncooked eggless lasagna noodles -In a large, heavy saucepan, heat oil over medium heat. Add onion and garlic, stir often, until onion is soft. Add tomato paste, stir about a minute. Add tomatoes with juice, basil, parsley, oregano and red pepper flakes. Cover and simmer over low heat about 1 hour. Season with salt & pepper.
-Bring a large pot of water to boil, add salt & noodles. Cook according to package directions. Drain, rinse with water and drain again.
-Crumble tofu into a bowl. Add garlic, basil, parsley, salt & pepper. Stir until well blended.
-Preheat oven to 400.
Assembly:
Spoon about 1 cup of sauce over the bottom of a 13 by 9 inch baking dish. Add a layer of noodles and top with 1/3 of tofu mixture. Spoon about 1 1/2 Cups of sauce, then follow with another layer of noodles, another 1/3 of tofu mixture, another 1 1/2 Cups of sauce. Then another layer of noodles, top with remaining sauce & tofu mixture.
-Cover with foil and bake 30 minutes. Remove from oven and let sit for 15 minutes before cutting & serving. If you have any extra sauce, put it in a serving bowl on the table.
Kim O'Donnel: And another meatless lasagna recipe. Many thanks.
Terrific Eggplant!: This has a really refreshing taste, and though it requires some labor, it's well worth the effort. I usually half this recipe. Caponata ¾ cup olive oil or salad oil 1 large eggplant, cut into bite size pieces (2 pounds)
6 medium zucchini, cut into bite size pieces (2 pounds) ½ pound mushrooms, thickly sliced 1 ½ cups chopped onions 1 cup sliced celery 1 clove garlic, crushed ½ cup red wine vinegar ¼ cup capers, drained 2 tablespoons sugar 2 teaspoons salt ½ teaspoon pepper 3 large tomatoes, cut into bite size pieces One 4 ½ oz jar pimento stuffed olives drained and halved In 8 quart Dutch oven or large saucepot over high heat, in hot olive oil, cook eggplant, zucchini, mushrooms, onions, celery and garlic 10 minutes, stirring occasionally Stir red wine vinegar, capers, sugar, salt and pepper into mixture in Dutch oven. Reduce heat to low; cover and simmer 5 to 10 minutes until vegetables are fork tender Stir in tomato chunks and halved olives; over high heat, heat to boiling Spoon mixture into a large bowl; cover and refrigerate at least 3 hours or until mixture is well chilled Serve cold as a first course or as an accompaniment for cold, sliced meats. Also good at room temp, with bread, or hot as a sauce for pasta.
Kim O'Donnel: Sticks, here's your present...
Arlington, Va.: I am always amazed at the depth and variety of questions asked here. Anyway, do you know of any vegetarian ways to deal with cooking Cajun food -- like gumbo or etoufee? So much of that stuff is meat-based. Also, are you aware of any particular and decent veggie Cajun or pesce-vegetarian cookbooks? Thanks- Kim O'Donnel: Great question. Do you like okra? That's a good place to start. I think you could make a fab "gumbo" without the meat/shellfish if you zoop it up with okra. As for resources, we'll have to do some sleuthing this week. Cheers.
Silver Spring, Md.: Yummy sounding eggplant recipe I just got off of www.foodtv.com: Eggplant with Honey and Mint Recipe courtesy Mario Batali, 2001 6 tablespoons extra-virgin olive oil
3 small eggplants, cut in 1-inch slices on the bias
3 tablespoons honey
3 tablespoons red wine vinegar
10 leaves mint, torn
Salt and freshly ground black pepper
In a 12 to 14-inch saute pan, heat olive oil over medium heat until just smoking. Add the eggplant slices and cook for 3 minutes until golden brown. Turn each piece over and cook another 3 minutes until golden brown. Add honey and red wine vinegar and toss enough to coat all pieces of eggplant. Add mint and season with salt and pepper. Serve immediately. Yield: 4 to 6 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Difficulty: Easy Kim O'Donnel: Wow. This does sound dreamy.
Washington, D.C.: Kim: I had the most divine, luscious apricots from Fresh Fields this weekend. Unfortunately, they are no longer on sale. Can I expect to find apricots at area farmer's markets, or are they mostly grown in California (like everything from the stores, it seems)? It was like eating velvety liquid gold. I was in heaven and only wish i had bought a dozen more! Kim O'Donnel: Don't you love those moments, when you bite into a piece of fruit and it sends you into orbit? Makes life worth living...and celebrating. Look for apricots at farm markets come July.
Arlington, Va.: Kim, I just got a recipe for black bean burgers with spicy cucumber and red pepper relish from cookinglight.com. The recipe calls for dill in the relish (along with cucs, red pep, red onion, lime juice and honey). I don't really care for the taste dill, can you recommend a sub or should I just omit. The burger itself will have oregano and cumin in it. Thanks! Kim O'Donnel: Omit...you could also try using cilantro instead.
Washignton, D.C.: Two things: One -- to the person looking for good tomatoes, I have had a lot of luck lately with the Nature's Sweet cherry tomatoes. I just cut them in half and they're great in salads and over pasta. Two -- Easy vegetarian (not vegan, though) dinner is to boil a pot of salted water and, at the same time, sauté some chopped garlic, chilies, and red onion in olive oil. Add some white wine and lemon juice to the sautéed mixture, and then, once the water in the pot starts to boil, add some broccoli florets to it. Scoop out the blanched broccoli with a slotted spoon and add to the onion/garlic/chili mix. Add cheese tortellini to the water (the same water used to boil the broc.) and cook until al dente. Then, just toss the tortellini with the other veggies, and sprinkle with fresh parm. You can also add whatever fresh vegetables are in season and look good--this is a nice one-bowl meal and using all the broccoli cuts down on the refined carbs.
Kim O'Donnel: Very nice tidbits. Thanks for sharing, dear.
Shepherd Park, Washington, D.C.: I hope this isn't too late -- Kim, I have a great recipe that I 'stole' from an Italian restaurant in Western Massachusetts -- it's called 'convicts pasta.' Apparently it was served in Italian jails. Basically, saute wild mushrooms in olive oil with shallots, garlic, and fresh basil, maybe some parsley. Make a cream sauce and mix mushrooms, sauce, and cooked ziti together. Top with smoked mozzarella and place under a broiler til the cheese begins to brown. Wow. A couple of questions: What kind of mushrooms would be authentically Italian? Can you suggest how to make a good cream sauce for this? I just fake it here. Lastly, do you think substituting smoked gouda for the mozz would work? Thanks ever so much!
Kim O'Donnel: You could use pasta water and goat cheese and parm to make a "cream" sauce...just go easy on that liquid...all you want to do is help liquefy the goat cheese...porcini of course are Italian. But they're lots of varieties that would work here...shiitake, portobello, cremini...
Washignton, D.C.: How much do you need to stir carmelizing onions? Constantly, every few minutes, once in a while, not at all?
--Another onion-blue cheese fan Kim O'Donnel: At first, you may need to stir every few minutes, then come back as needed. You don't need to be hovering but don't run off the grocery either, know what I'm sayin'?
Cocoa vs. Chocolate: If the reson to avoid chocoalte is to get away from the dairy why not try the cake with the bitter, bitter chocolate (which I do not think has milk) and then add more sugar to the recipe?? Would this work? Does bitter choc. Have milk in it? Kim O'Donnel: Oh. Is that what the reader wanted to know? Hmm. Missed that. Bitter chocolate doesn't have milk, but one could just use bitersweet and not worry about adding sugar to compensate.
Eggplant suggestion: Chop a medium eggplant into 1" cubes and steam until tender (10 minutes). While it's cooking, brown an onion in olive oil(8 minutes) adding chopped garlic to the onion when it's just about done. Add 4 chopped Roma tomatoes, the eggplant, and some seasoning--Italian seasoning or curry/cumin both work well--and cook for about 15 minutes. You can also add a little plain yogurt about 10 minutes in to thicken it. You might never know that eggplant was in this--the eggplant just melts and takes on the other flavors. This is great on pasta and the leftovers make a good sandwich on whole-wheat toast. Kim O'Donnel: Sticks is just getting a whole potpourri of eggplanty ideas...
Takoma Park, Md.D: I'm growing arugula in my backyard because I absolutely love it in salads. Do you have any other ideas for using it besides in a salad? Kim O'Donnel: It's so good in sandwiches. It's so good wilted in a little oil. It's so good by itself, dressed with a citrus vinaigrette. It's so good with scrambled eggs.
Re: Fish Sauce: From a Google Search: 1. Vegetarian oyster sauce, thinned with water to a soy sauce consistency. 2. 1/2 cup soy sauce + 1 tsp kelp powder, mixed in blender. 3. Mushroom soy sauce 4. Mock Fish Sauce: 1 Tbs sugar
2 Tbs soy sauce (Vietnamese, if possible)
2 Tbs water
1 Tbs roasted peanuts
1 tsp kelp powder or kombu powder (if available)
1 fresh hot chili pepper, seeds removed (optional)
Put all in blender. Blend until smooth. Thin with water to soy sauce consistency. Store in fridge. Good eating to all! Kim O'Donnel: Another thought on vegetarian fish sauce. Many thanks.
Washington, D.C.: I missed the recipe for the strawberry upside down cake. Would you mind repeating? Kim O'Donnel: Upside Down Strawberry Rhubarb Cake
Topping:
4 T unsalted butter
3/4 C light brown sugar
1/3 C sliced almonds
1 pt. strawberries, stemmed, halved
3 C rhubarb, trimmed, cut across into 1/4-inch slices, blanched for 2 minutes and drained
Cake:
1/2 C unsalted butter, softened
1 C sugar
2 eggs
1/2 C milk
1 t vanilla extract
1 1/2 C all-purpose flour
2 t baking powder
1/2 t salt
Oven at 350.
Melt butter in saucepan; use a little to grease 9-inch pan at least 2 inches deep.
Add brown sugar and cook until melted, stirring until smooth. Spread mixture evenly over bottom of pan. Scatter almonds over mixture. Strawberries go over almonds in concentric circles, cut-side up. Top with rhubarb and set aside.
Cream butter and sugar in a mixer. Add eggs one at a time. Then sift flour, baking powder and salt. Combine vanilla with milk. Add flour mix alternately with milk, beginning and ending with flour. Mix til just combined. Don't overwork.
Spread batter over fruit in pan. Bake til cake springs when touched, about 1 hour. Cover with foil if it browns too much.
Remove and let cool at least 20 minutes. Invert onto a plate.
Fruit nirvana: Kim, amen to fruit sending you into orbit! My favorite memory of last summer is when I pulled off the interstate on a whim, and drove 10 minutes to Stribling Orchard (husband and puppy asleep in the backseat). I took 15 minutes and picked fresh freestone peaches off the trees, and was back on the hightway before they knew what hit them. One bite of my first peach was worth a million bucks. NEVER, NEVER, have I tasted a peach so intense, juicy and fragrant. I mean it, it was like what they mean when they say The Gods dined on Ambrosia.
Wow. Thanks for letting me relive that! Kim O'Donnel: Right back atcha, dear. I was just reminiscing last nite with a friend about the best peach of my life in Greece when I was 17, and he too had a similar experience. They are events you don't forget.
Euphoria, Veggieland: For those asking about becoming a vegetarian, I use a great quick list I found on nutritional information. In the back the American Vegetarian Cookbook, there is an approx. 34 page appendix of nutritional requirements, e.g. Vitamin A, the RDA, why our body needs it, its enemies to use or absorption, and the vegetarian sources of that requirements. I refer to it often and use it to see what vegetable, legume, fruit, etc. gives me the most nutritional bang for my bite. Caveat: In two years, I have never used the cookbook for a recipe so I do not know the quality of them. Kim O'Donnel: Thanks for your tidbit, Euphoria.
Brookline, Mass.: Help! How do you seed a tomato? Kim O'Donnel: Ahh! First, stop fretting. Do you need it peeled, too? If so, make an "x" with a knife on bottom. Core out core. Stick in rapidly boiling water for about 60 seconds. Immediately place in an ice bath. Remove and the skin comes right off. Slice in half. Use a teaspoon to scoop out your seeds. Voila.
arugula: Martha Stewart Living Magazine had a recipe card a year ago or so for arugula pesto. I made it and it was amazing. Basically it was pesto, with arugula instead of basil, and walnuts instead of pine nuts, I think. I served it on pasta, and also mixed it with some plain yougrt and sour cream to make a salad dressing Kim O'Donnel: Yes. Excellent idea. I love trying pestos with things other than basil, for a twist.
Spinach-question: Kim: I am mentally going through the items in our kitchen, trying to decide what to make for dinner tonight. My husband wants chicken and black bean burritos, but I am wanting to do meatless tonight. Question: if I sauteed up some mushrooms and wilted in some spinach, then folded this in with cottage cheese, would an addition of black beans work? Or would they get goopy because of the cottage cheese? I've never seen any recipe, or heard of anyone using the two together.
Nutritionally, it sounds like a winner. Taste and texture and baking-wise, I am unsure. Kim O'Donnel: You got me, until the cottage cheese. But hey, you know me, the girl who has thing about white foods. With beans, I love feta, and that would work really well with all the other stuff as well. And hey, if it doesn't work out flavorwise, you've learned a new thing. Anyone with thots?
Washington, D.C. Cubicle: Can you help me to keep tofu from breaking into impossibly tiny pieces during stir-frying? Also, any tips for a good marinade? Kim O'Donnel: Are you draining it? Are you using extra firm? Talk to me.
fruit nirvana: Not nirvana really, but a few years ago, my husband and I went to the beach with his friend and his girlfriend. Long story short, GF broke up with my husband's friend, and we ended up taking him back home with us. We stopped at a fruit stand along the way, and got a sack of peaches. Gave them to hubby's friend to take back to NYC with him. Friend called Bill a week later just to tell him the peaches were the best he'd ever had. I think the peaches might have made the breakup a little less painful, if only for a few moments! Kim O'Donnel: Love it. Maybe we need to an hour on the most amazing things we've ever eaten and how they've impacted our lives.
arugula: Yes it's great wilted and warm with a balsmaic vinaigrette and roasted new potates (warm salad). We had this at son's wedding it was fabulous! Sticks (thanking everyone again for eggplant goodies!) Kim O'Donnel: A family affair, we have here in this forum. Gotta love it.
Kim O'Donnel: Alright, it's time to hit the road. Great stuff from all of you; thanks as always. I'll be back next Tuesday for the regular lovefest and keep watch of the dates for next month's veggie special plus live video. Now go eat some fruit! Peace.
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