| What's Cooking
Vegetarian Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, Oct. 31, 2002; Noon ET 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. Celebrate the autumn harvest with What's Cooking This Fall, Kim's new video series for the season. 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: Greetings, vegetarian ghosts and goblins. Hope you're having fun in a spooky way. Recently, I had a chance to sample a bunch of flavored tofu by a company called Sunergia, based in Charlottesville. It comes in at least ten flaovrs, from pesto to Indian masala. You can find it at various Whole Foods locations, plus at My Organic Market in the area. I found it to be delicious and when sauteed gets really crispy without the use of flour or cornstarch. My faves are the spinach jalapeno and masala. The sausages I could do without, however...it's more a texture thing. What else...vegetarian thanksgiving special coming up in a few weeks, and it will be either the 14th or 21st or November. Stay tuned. Tell me what's on your burners at the moment...
San Antonio, Tex.: Not a query I'm submitting, but a suggestion, knowing that Thanksgiving is looming on the horizon. Suggestion is stuffed, baked pumpkin. Buy a nice baking pumpkin, scrub it and gut it. Mix up a nice stuffing (whatever you like). I like to make mine fruity and savory, herbed breadcrumbs, dried cranberries, grapes, chopped apples, sweet onions, celery, more herbs, nuts. Make a few slits in the pumpkin flesh and stuff that critter. Bake at 350 (or whatever degree your oven is on for other stuff), basting with veggie broth/butter or cannola oil. Bake until a fork will pierce the skin. Baking time will vary according to size. When you serve up the stuffing, be sure and scoop out some of the baked pumpkin along with. It makes quite am impressive dish. Kim O'Donnel: Thanks, San Antonio. Always love the kitchen tidbits...
Takoma Park, Md.: I'm feeling inspired by this chilly weather to make a vegetarian shepherd's pie. I've never made one before and have been looking at recipes online. Seems like it's a pretty adaptable dish, but do you have any favorite combinations of ingredients? (I'd prefer to keep it low fat, so am thinking, for example, of mixing roasted garlic with the mashed potatoes instead of cheese.) Kim O'Donnel: Garlic is good, and you might like the "fatty" feeling of buttermilk, which gives a lovely rich flavor. I was just looking at "The Vegetarian Meat and Potatoes Cookbook" for some ideas, and Robin Robertson's suggestion is to use vegetarian crubmles, frozen peas and corn, tamri or soy, carrot, onion...if you want details, email me.
Georgetown, Washington, D.C.: Hi, Kim and chowhounds -- I'm the lucky recipient of a giant bag of fresh rosemary from the garden of a co-worker. The aroma alone is heavenly, but what do you recommend re: cooking with it? I'm thinking stews, maybe even shortbread and muffins, but overall I'm a bit of a rube when it comes to rosemary. Thanks! Kim O'Donnel: First of all, take a bath with a few sprigs. It's heavenly. Keep it in a vase with water and let it thrive indoors. Use with potatoes, any kind of root vegetables, yes to biscuits and soda bread and muffins...ooh, it's great with apples, either in pie or applesauce...
Washington, D.C. Wonderment: Hey Kim, glad to see you're still around. I was just wondering -- in the description of you it says there's not a time where you don't have your nose in a book. Have you or do you ever create your dishes and if so are they published? Luv ya! Kim O'Donnel: Hey Wonderment,
I do create my own dishes, and many of them come through in the weekly video series that's available every Friday...but you know what it is about recipes? We adapt them, shape them and make them our own. In some way, they're not original, in other ways, they are. Know what I'm saying? I hope to publish a collection of stuff some day, and if you know me at all, you know I don't believe in recipes as gospel. Adjust them as necessary to your own life and preferences. Thanks for checking in.
Mushroom Risotto: Thanks for the mushroom risotto video! It looks awesome. Can't wait to try it. Why do you always add the veggies to the rice after it's done? Don't you want the mushrooms to flavor the rice, kind of like when you make Spanish rice? Just curious, cuz I'm a total novice.... Kim O'Donnel: Thanks for the feedback, and glad you're inspired to try making it at home. The reason why you add the veggies later is to ensure uninterrupted cooking of the rice, as you're adding liquid and stirring, and those veggies would just get in the way. When you cook those mushrooms, make them highly seasoned, so they enhance the rice dish instead of detracting from it...let me know how it goes.
Damascus, Md.: Kim, Is there such a thing as vegetarian chicken broth? My boyfriend is a vegetarian and there are some dishes I would like to make him, but they call for chicken broth. I was wondering if there was some type of imitation/fake product that I could use. Thanks! Kim O'Donnel: As in seitan chicken broth? I bet there is. Who knows the answer?
Pumpkin Seeds: Hiya Kim. Happy Halloween. I've a ton of pumpkin seeds (carved 3 pumpkins). Any neat ideas for seasoning before roasting? I'm bored with salt, pepper and cumin or chili powder? Nothing too spicy as kidlet loves to eat them too. -Sticks (disguised as a unicorn) Kim O'Donnel: Hey Sticks,
have you ever thought to do a lime juice/garlic powder/salty thing?
Upstate New York: For the chatter who wants to make a veg shepherd's pie, Mollie Katzen has a very nice looking recipe for it online. I haven't made it myself, but I plan to soon. Kim O'Donnel: Excellent. Thanks Upstate!
Copenhagen, Denmark: I've been told that in the vegetarian community there is a special Halloween dish made of lightly roasted pasta, olive oil, tuffles, garlic, tomatoes, oregano and chili. Do you have any idea how this should be prepared? Kim O'Donnel: Is it supposed to invoke the spirits, Copenhagen? And do you mean truffles, not tuffles? Truffles, which may be much less expensive in your part of the woods, should be used at the last moment, just before serving. Don't cook them!
Lots of garlic to keep the vampires away. Goes in the pan, with tomatoes, chilies and herbs. Pasta gets boiled, then thrown into pan with your sauce...You know what? Truffles will get lost here, with the tomatoes.
Vegetarian Chicken broth: I swear by No Chicken Broth. I can't remember the company that makes it, but it comes in boxes. I get mine at Whole Foods Market and use it for the Thanksgiving dressing for my veggie relatives. Kim O'Donnel: Thanks for chiming in. A terrific tidbit.
Rockville, Md.: Hi Kim! Happy Halloween! I'm a veggie so I love these chats. Question: I'm making penne with pumpkin sauce and the recipe calls for heavy whipping cream for the pumpkin sauce. I'm going to go ahead and use the cream, but in the future, is there someting I can buy instead of cream to cut down on the fat? Like would it ruin the recipe to use half and half? Thanks! Kim O'Donnel: As I mentioned earlier, I love the feel of buttermilk...you could try a dash and see if you like...no, it wouldn't ruin the recipe to use half and half...
College Park, Md.: I made some white rice and wanted to add veggies over it. I sauteed some broccoli and orange/red bell peppers, a little onion, some green squash julianned -- add some minced garlic. Added some white wine and reduced it a bit. Salt and pepper to taste. Usually I then add this assortment right over the white rice and chow away. But for whatever reeason I added some light coconut milk and 1/4 teaspoon of red curry paste. It made the dish much more Thai-like and spicier/tastier -- oh yeah, I also added a little fish sauce I had in my fridge. Now, truth be told, I also added marinated chicken to the mix, but of course this can be excluded. There is real no point to this other than to occasionally look deep in your cupboards and just be willing to experiment with veggie cooking. I had no idea I had coconut milk! Kim O'Donnel: Always like to hear tales of kitchen innovation...Keep it coming...
The Hill, Washington, D.C.: Hi, Kim! In several chats you've mentioned that spicy black bean sauce would be great with numerous veggie dishes. I love buying these types of dishes when eating Chinese food, and I would love to know how to make the sauce so I can use it on eggplant and other veggies at home. Thanks! Kim O'Donnel: I buy the stuff. It comes in jars at any Asian grocery. Give it a whirl.
Washington, D.C.: I recently made a pumpkin recipe (pumpkin curry) and used a regular "jack-o-lantern" pumpkin for it. Came out very well. I bring this up because you recently steered people away from using that type of pumpkin in recipes in favor of sugar pumpkins. What is the difference supposed to be? Kim O'Donnel: Usually those big jack-o types have very little flavor. You got lucky. I'm glad. You have a better, more consistent shot of more flavor from the other varieties. It doesn't mean you won't get a groovin' jack, but you know what I'm sayin'...
Laurel, Md.: re: vegetarian chicken stock yes, such a thing exists, but I think it tastes just wretched - fake, chemical, blah. I use the general vegetarian stock that is available in the boxes or I'll make a mushroom stock if I want a "meatier" feel to whatever I'm cooking. For people who don't want to buy stock, you can make your own by putting in potato peels, broccoli stems (not too many), some carrots, onions, parsley and make stock that way. Kim O'Donnel: Here's a vote against the vegetarian chix stock...I like mushroom stock, too, altho it can be strong for some dishes...
Silver Spring, Md.: Hi Kim, just wanted to thank you for the directive on the pumpkin with black bean sauce. I made it and I loved it! I liked it so much I went searching and found the cookbook and then made chicken wings in black bean sauce, also yummy. I learn so much from these chats and the videos -- keep up the excellent work! Kim O'Donnel: Thanks, pal. Keep cooking...
Washington, D.C.: Hi Kim,
Just returned from Switzerland where I sampled not only the chocolate, but a delicious honey spice cookie in Basel called "leckerli." I picked up a Swiss cookbook there, too which happily had the recipe for these tasty treats. The recipe calls for a pinch of washed potash. Any help you can give on a substitute? I'm guessing maybe baking powder? (Or where I can get some potash to feed my friends?) Thanks! Happy halloween! Kim O'Donnel: Potato starch? Who knows the answer to this one?
Silver Spring, Md.: Last night, I made a vegetarian red wine reduction. It was the only recipe I could find that didn't use beef broth (it was from Gourmet). After sauteing carrots, onions, garlic, and celery, I boiled down two bottles of wine into about two cups of liquid. But the sauce still has the acidic aftertaste of the red wine. I am going to serve it with roasted vegetables on Friday night. Is there something I can add to it when I reheat it to mellow out its acidic taste? The vegetarian red wine reduction I had at a restaurant this summer was much more earthy than acidic. Thanks! Kim O'Donnel: Yeah, that can happen with too much wine. How about adding some mushroom stock to the mix? Next time, try to use a combo to help prevent that problem...
Alexandria, Va.: Good afternoon all. I have a pantry full of beans, but I'm out of ideas of how to cook them. They are mostly canned, fyi (pinto, navy, kidney, black). What sort of spices and other ingredients could I use to create a main dish? Even a side?
Thanks! Kim O'Donnel: Puree the navy beans and season with garlic, cayenne, rosemary and olive oil for a kick-butt party dip or groovy sandwich spread...Black beans and goat cheese and roasted peppers are a fave inbetween tortillas or as a soup...i also love black beans and scrambled eggs, with lots of chiles and tomatoes...who else has ideas?
Somewhere, USA: Pasta with pumpkin cream sauce? Recipe, please! Kim O'Donnel: Calling reader with the recipe...
L Street, Washington, D.C.: I recently bought some jerk sauce and tried marinating tofu with it. It didn't turn out so well. Could you recommend another use of jerk seasoning? Or, could you suggest how I can marinate the tofu? Kim O'Donnel: Hey L,
I recently came across a book called "Passionate Vegetarian" by Crescent Dragonwagon (sounds like a cartoon character, doesn't it?)...she's got a TON of marinating ideas for tofu, and this weekend, I'm going to experiment with one of her recipes. Did you add a touch of oil to your jerk when you marinated, by the way? Jerk is great on potatoes, fyi.
Bethesda Mom: Kim: My 10 year-old son, who never met a vegetable he liked, has taken an inexplicable shine to Bok Choy. Any ideas for what I might do to it aside from sauteeing? I have a package of dry soba noodles in my pantry if that helps. He'll eats things that are a little spicy, but is really more of a pizza/peanut butter and jelly type of guy. (We are not vegetarians, but I'm trying to incorporate more veggie meals into our diet). Thanks, as always, for all the luv you put out! Kim O'Donnel: Great news, Mom. Give him a thumbs up for me. Soba noodles are a great item to marry with the choy, and I'd cook it with some garlic and sesame oil/canola oil, a touch of ginger, and see if he likes the black bean/garlic sauce I mentioned...or you could try hoisin, which is a touch sweeter. Get him involved in the process...and see if he can create the most fantastic bok choy dish ever created...
Gaithersburger: Hi Kim! Can your lovely squash soup be frozen? I'm loving it and would like to make a bunch while the squash are in season. Thanks! Kim O'Donnel: It doesn't have cream, so I'd say yes indeedy.
Northeast Washington, D.C.: Hey, Kim -- A friend recently gave us a huge bag of peppers (small ones, not bell peppers, but they are red, light green and dark green -- none are particularly spicy). I have no idea what to do with all these peppers! They are much too small to stuff and a little pepper taste in a dish can go a LONG way, in my opinion (I'm not a huge pepper fan, although my husband loves them). Any idea of what to do with the surplus? Also, any suggestions for storage -- can I freeze them? Thanks for your help and Happy Halloweenie! Kim O'Donnel: You can freeze them. Add them to soups and stews for extra zippy, plus in eggs, plus in marinades...
Root Veggies Rule!: Here's to all us "lil' bit o' this, lil' bit o' that" cookers out there! Here's my recipe for latkes: 2 cups grated root veggies -- anything you want... taters, sweet taters, carrots, parsnips. YOU DECIDE! 1/3 cup chopped leeks (I prefer leeks to onions) 1/3 cup matzoh meal (or crushed crackers or bread crumbs if you must) salt, pepper, spices such as rosemary and lavender(!) -- I used about a tablespoon or so 1 egg Mix, form into patties, refrigerate for a bit. Heat up GRAPESEED OIL in a pan -- it has a high smoking point -- good for quick, crispy frying with little absorption. The oil is ready when a piece of potato or leak sizzles when dropped in. Enjoy! Kim O'Donnel: Do you drain your grated mixture before cooking?
Sounds great, dear. Thanks for the goodies...
Arlington, Va.: Are there any fine dining places that serve great veg? Kim O'Donnel: Sure, but are you looking more for great vegetarian dining options? The Vegetarian Society of DC has just published a great resource for the meatless set, with a map and list of vegetarian/vegan dishes available at area restaurants. It's fantastic. Contact them for details.
Salt Lake City, Utah: Hi Kim,
Do you have any favorite vegetarian/vegan entrees for a Thanksgiving meal? The pumkin idea that was posted sounds delicious, but I'm looking for non-stuffing dish that might include tofu, seitan, etc. or other "meaty" ingredient. Thanks so much. Kim O'Donnel: Salt Lake,
we'll be rounding up all kinds of ideas in the coming weeks in a special, so stay tuned...
Cheapsville: When a recipe calls for shallots, I always use onions (being so much cheaper). Am I missing out? Kim O'Donnel: Shallots are wonderful. A cross between onion and garlic. More delicate flavor. Try one sometime, dear.
Beans in the Pantry: Make a 4 or 5 bean vegetarian chili! Puree some of the beans to give it a thicker texture. Kim O'Donnel: Good one...
Hollywood, Md.: I just read an article stating that in order to live longer, you need to have plenty of zinc, iron and vitamin A in your diet. What types of recipes are there that include these? I'm a vegetarian, so would like to have some good recipes with no meat. Thanks! Kim O'Donnel: Lentils are great sources of iron. Beet greens, which you can steam. Spinach and swiss chard. Bulgur.
zinc? I think you can get this from squash. I have to check.
Copenhagen, Denmark:: Thsnks. I did mean truffles. I agree that truffles would get lost in the tomatoes. Speaking of tomatoes, a great dish can be had from green tomatoes sliced and fried with lots of garlic, onions, chopped celery and served with jasmin rice alongside avocado soaked in white wine. Kim O'Donnel: You still have green tomatoes available in Copenhagen? Sounds like a fab summer dish. I love the idea of avo soaked in white wine...
Veggie Cookbooks: Hi Kim! Do you know of any good vegetarian (eggs, dairy ok) cookbooks, something that emphasizes American food would be excellent! Thanks so much! Kim O'Donnel: Sure...anything by Jeanne Lemlin, Deborah Madison...Look at the titles I mentioned earlier in the hour, as well...cheers.
Washington, D.C.: I am craving a big fat juicy rare vegetarian steak. Any ideas where I can find a vegetarian steak? Kim O'Donnel: Time for a nap, it seems. Would make the stuff of a wonderful dream...
New York, N.Y.: How long can you keep an opened jar of black bean sauce in your refrigerator? Bok Choy recipe for reader: braised bok choy, found at epicurious.com, but basically, a small amount of chicken broth, garlic, and a small dollop of butter makes for a very quick and delicious side dish. This recipe uses baby bok choy, which are so tender and delicious. When I make big bok choy, I like to stir fry it with some other crispy vegetable AND walnuts or some other nut. The usual Asian additions of soy sauce, ginger, red pepper flakes, and a bit of rice wine vinegar. Kim O'Donnel: Thanks, New York, and allow me to say, if you don't want to use chix stock, go ahd use veg stock, or rice vinegar or just water...
Washington, D.C.: My last veggie meal was a baked pasta dish. Sautee some chopped onion and garlic in olive oil, add eggplant, bell pepper and cook until soft, add a can of diced tomatoes, black and green olives, season to taste and simmer until flavor blends. Cook pasta (penne or corkscrew ones) al dente. Mix sauce and pasta together and put in a baking dish. Top with parmesan and parsley and bake in 400F oven until cheese melts, between 5-10 minutes. Good leftover. Kim O'Donnel: Thanks for chiming in, dear.
Root Veggies again: I only squeeze out and drain the potatoes. The other veggies are drier. I actually prefer to use just sweet potatoes for that reason when I want to whip up something quick. I actually fooled my mother in law into thinking she was eating a sausage patty! it's all in the spices! Kim O'Donnel: Excellent. I need to make these pronto...
Washington, D.C.: What are some suggestions for preparing cactus pears? Kim O'Donnel: We need a southwest expert...calling all folks from the other side of the country...yoo hoo!
Rockville, Md.: Speaking of shallots. Can you tell us the differences and characteristics between garlic, shallots, leeks, spring onions and onions? Kim O'Donnel: They're all related, members of the allium family.
Leek is large, green and white, looks like a big scallion (also known as a spring onion)...mellow flavor.
Shallots, as I mentioned look like small red onions, but have brown skin and taste like a cross between garlic and onion. More versatile.
Zinc Rich foods: Red meat and shell fish. But for vegans it's recommend "They suggest using zinc-rich foods like tahini, pumpkin seeds and other nuts and seeds, legumes, soyfoods, sprouts, fermented foods like miso and tempeh, and also state that many meat analogs are zinc-fortified." Information at vegsource.com. Vitamin A, orange foods, carrots, squashes, sweet taters.
-Sticks Kim O'Donnel: Fabulous.
Washington, D.C.: To the person with lots of beans --
Try black bean cakes (made them last night, they rock) -- mash two cans of drained, rinsed black bean with about 1/3 cup diced red peppper, 1/3 cup diced cilantro, 1 tsp cumin, 1/2 tsp allspice, 1/8 tsp cayenne, 1 egg, and 1/3 cup bread crumbs. Form mixture into about 8 patties and brown in skillet. Serve with salsa (dice up some tomatoes, cilantro, red pepper, red onion, maybe some mango, a splash of red wine vingegar). Kim O'Donnel: Nice one!
Another way to use up canned beans: Two Bean Pasta Salad: 1 can black beans 1 can white beans (garbanzos, navy, any small white bean) 1 lb pasta (any tube shape) 1 Tblsp chopped sundried tomatoes 1/2 cup diced red onion 1 diced green pepper 3/4 Italian dressing (jarred stuff is fine!) chopped parsley Cook pasta, drain, mix with all other ingredients. It's great to take to work for lunch. Kim O'Donnel: Another canned bean idea... you guys are chockful...
Centreville, Va.: Hi Kim! Two recipe requests from vegan couple:
Tis the season for pumpkin -- we've had an incredible pumpkin soup served up at the all vegetarian Vegetable Garden in Rockville, but I've never seen a vegan recipe for it in any of my cookbooks. Any suggestions? Also am looking for a vegan recipe for pumpkin bread or carrot cake that doesn't contain refined sugar or apple/pineapple ingrediants. Hope that you and/or the clicksters can help. TRICK or TREAT! Kim O'Donnel: Centreville, take a look at the What's Cooking This Fall series, for my take on squash soup. You most certainly could sub in pumpkin if you want...completely vegan.
Suitland, Md.: Can anyone give me some ideas of how to use sauerkraut other than sausages and slow cooked pork? Kim O'Donnel: Who can help Suitland? I can't stand the stuff.
Veg-Head Three-Bean Chili : Recipe courtesy Food TV. This Tex-Mex great pleaser is another vegetarian happy medium to please meat eaters and meat-free-ers alike. 2 tablespoons (2 turns around the pan) olive or vegetable oil 1 medium yellow skinned onion, chopped 1 large red pepper, seeded and chopped 1 large green pepper, seeded and chopped 1 large jalapeno pepper, seeded and chopped 4 cloves garlic, crushed and chopped 1 cup pale beer or vegetable stock/broth 1 (32- ounce) can crushed tomatoes 1 (14-ounce) can black beans 1 (14-ounce) can dark red kidney beans 1 tablespoon ground cumin 2 tablespoons chili powder 1 tablespoon cayenne hot pepper sauce, several drops 1 teaspoon coarse salt 1 cup spicy vegetarian refried beans Toppings: 8 ounces (2 cups shredded) spicy monterey jack or smoked cheddar Chopped scallions, whites and greens Diced fresh seeded plum tomato Blue and red corn tortilla chips or black bean tortilla chips, for dipping Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 3 to 5 minutes to soften vegetables. Deglaze pan with beer or broth, add tomatoes, black beans, red kidney beans, and stirring to combine. Season chili with cumin, chili powder, hot sauce, and salt. Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer, then serve up bowls of chili and top with shredded cheese, scallions, and tomatoes. Place bowls on charger plates piled with assorted tortilla chips. Kim O'Donnel: another use for all those canned beans...thanks.
Even more from Upstate: Evaporated skim milk is a great substitute for cream in most dishes. Kim O'Donnel: Thanks. Didn't know that...
Re: shallots: A little goes a long way flavor-wise with shallots, so you don't really break the bank with them. I discovered this with Belgian endive, which I love in salads. It may be $2.99 a pound, but one head costs about .89 and adds great flavor to romaine and/or avocado and/or hard boiled eggs, etc. Kim O'Donnel: Yes, yes. Thanks for adding onto this thread...
Copenhagen, Denmark: Surprisingly, perhaps, lots of things are available in Copenhagen. Tomatoes are grown here in various ways. Dansk tomato. Very often we find greens among the reds. Plus tomatoes come in from Spain, Turkey and other hot spots. Then there's the hydrophonic bit. Also lots of avocados, melons, ranges, sharon fruit, star apples, mangoes (from Brazil and Pakistan) -- you name it! Benefits of multiculturality. Kim O'Donnel: I love global produce reports...more, more!
Kim O'Donnel: So, be sure to check out the perfumey rutabagas and the beautiful kale and the luscious pears, folks. I hate the thought of winter, but these items make it a lot more bearable. Take care, stay well, and check in when you can. Happy All Hollow's...ciao.
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