Archive for August, 2008

Potato Omelet for Dinner!

I’ve never been able to decide whether this is a potato omelet or a potato pancake, but it is a really good and super easy way to use up leftover mashed potatoes. If you don’t have leftover mashed potatoes, just boil up a potato and smash it – it doesn’t need to be fancy. Despite the title, this recipe works for breakfast or brunch, too.

Savory Potato Omelet
Makes 1 large, or 2 small servings

1 cup mashed potatoes (about 1 small potato, boiled and mashed)
1 egg
½ tsp. rosemary, crumbled
salt and black pepper, to taste

  1. In a medium bowl (or the Tupperware you stored the mashed potatoes in), mix up the mashed potatoes, egg, rosemary, salt and pepper.
  2. Meanwhile, heat a small non-stick pan and spray it with oil.
  3. Add the mashed potato mixture and spread it out evenly, heating on medium-low until the edges are solid and golden brown, about 5 minutes.
  4. Flip and cook the other side, about 3 minutes.
  5. Done! Eat!

August 30, 2008 at 4:29 pm 2 comments

Two Vegetarian Chili Recipes: Super Chili

Vegan Chili

So, if you want to fancy things up a bit, here is my “Super Chili” recipe, which is essentially the basic chili with a whole lot added in. I’ve garnished it here with some Avocado Cream, which is delicious and super easy to make, but you can leave it out if you like.

Vegetarian Super Chili
makes 6 – 8 servings

1 large onion, chopped (about 1½ cups)
2-6 cloves garlic, minced (you decide)
1-2 jalapeño peppers, seeded and minced
1 large bell pepper, chopped (about 1 cup)
1 large carrot, chopped (about ½ cup)
½ Tbsp. olive oil
1 – 28oz. can diced tomatoes (or 3½ cups chopped tomatoes and ½ cup water)
2 cups black beans (or 1 – 14oz. can)
2 cups kidney beans (or 1 – 14oz. can)
1 cup chickpeas
1 cup corn
1 large potato, chopped (about 2 cups)
1 cup frozen spinach (or 4 cups raw spinach, cooked down)
2 cups vegetable broth
1 Tbsp. chili powder
1 Tbsp. cumin
1 tsp. maple syrup

  1. In a large soup pot, heat the oil and sauté garlic, onion, jalapeño, bell pepper and carrot until onion is soft. If you are using fresh spinach, add it and cook it down after cooking the onion.
  2. Add tomatoes, beans, corn, spinach, potatoes, broth, spices and syrup and bring to a boil. Reduce heat and simmer until desired consistency is reached, about 20 minutes.

VARIATION: Slow Cooked Super Chili: Throw all of the ingredients together into your slow cooker and cook on low for 6 hours.

Avocado Cream
Makes 4 – 8 servings

1 avocado
½ cup plain yogurt
1 tsp. lime juice

  1. In a bowl, mash the avocado.
  2. Add the yogurt and lime juice and mix.
  3. Serve immediately

August 27, 2008 at 9:07 am 2 comments

Two Vegetarian Chili Recipes: Basic Chili

Vegan Super Chili

Requests (ok, one) have come in for recipes that make large quantities and that freeze well. My favourite such recipe is chili and I’m excited to post this recipe because it’s one of the first that I ever came up with on my own. I don’t really like “meaty” chilis and was dismayed that most vegetarian chili recipes replace the meat in chili with fake meat products or TVP. What’s the point when you can throw so many beans in there? If you need your “meat,” though, feel free to throw in a package of veggie ground round or crumbled tofu when you are cooking the onions. This is my basic recipe. It’s great as it is, but feel free to experiment. Tomorrow(ish) I will post my “Super Chili” recipe, which is actually what’s pictured above (shh! don’t tell).

Vegetarian Chili
makes 4 – 6 servings

1 large onion, chopped (about 1½ cups)
2-6 cloves garlic, minced (you decide)
1-2 jalapeño peppers, seeded and minced
½ Tbsp. olive oil
1 – 28oz. can diced tomatoes (or 3½ cups chopped tomatoes and ½ cup water)
2 cups black beans (or 1 – 14oz. can)
2 cups kidney beans (or 1 – 14oz. can)
1 cup corn
1½ cups vegetable broth
1 Tbsp. chili powder
1 Tbsp. cumin

optional garnishes: sliced avocado, hot sauce, yogurt or sour cream, shredded cheese

  1. In a large soup pot, heat the oil and sauté garlic, onion and jalapeño until soft.
  2. Add tomatoes, beans, corn, broth and spices and bring to a boil. Reduce heat and simmer until desired consistency is reached, about 20 minutes

VARIATION: Slow Cooker Chili: Throw all of the ingredients together into your slow cooker and cook on low for 6 hours.

August 25, 2008 at 6:47 am 2 comments

Summer Sensation Pasta


Thanks to free BBQs, receptions and ice cream socials for new students, I have not really had to cook since I arrived in New Haven. But I know you need recipes, so here’s one that I wrote a few weeks ago that was super delicious, and should still be in season.

This recipe resulted from a vague craving for pasta and a need to start emptying out the pantry in preparation for the big move. Although a wide range of divergent ingredients got thrown into this one, it came out well-balanced and pretty delicious. Serve with a simple green salad and a cold summer wine, if you’re so inclined.

Summer Sensation Pasta
Serves 4

12 oz. whole wheat pasta (your choice, we used linguine)
1/2 tsp. olive oil
4 cloves garlic, chopped
1/2 cup pine nuts
4 tomatoes, chopped (about 3 cups)
14 oz. can artichoke hearts, chopped
1 cup cooked black beans
2 cups peas
1/2 tsp. chili flakes
1/4 cup parmesan cheese
1/2 cup fresh basil, chopped
freshly ground black pepper, to taste

  1. Bring a large pot of water to a boil. Add pasta and simmer until al dente, about 8 minutes. Drain and set aside.
  2. In a large frying pan, heat oil and saute garlic until fragrant, about 30 seconds. Add pine nuts and cook until golden brown, stirring constantly, about 5 minutes. Add tomatoes and cook until they release their juices, about 2 minutes. Add artichoke hearts, beans, peas and chili flakes and cook until heated through, about 2 minutes.
  3. In a large bowl, toss pasta with tomato mixture and remaining ingredients. Season with freshly ground black pepper and serve immediately.

August 23, 2008 at 8:40 am 1 comment

Settling In

Well, so much for my grand plans to blog everyday across North America. I did enjoy some great eating experiences on my trip and regret not blogging them all, but I am back now and things here at Peas and Cukes should be getting back to normal shortly. I’ve been exploring the town and I like its style. Rather than any large stores at all, there are lots of small locally owned grocery stores. I thought that this might be inconvenient, but the small stores seem to have everything that I need with less of the stuff that I don’t want. New Haven is also overrun with restaurants and nearly every place seems to have vegetarian options. The section of town informally known as the “restaurant district” is like a year-round international food fair, with choices ranging from Japanese to French to Turkish to Southwest and plenty in between. I can’t wait to explore everything and to tell you all about it.

August 21, 2008 at 8:28 pm Leave a comment

Wisconsin, Land of Cheese and Spicy Tofu

Cheese

After nearly a week of chain restaurants and family diners, yesterday arrived like a flavour explosion. We drove into Wisconsin from Minnesota, and got hungry for lunch long before Milwaukee or even Madison. We pulled into the town of Tomah and as my dad was pulling into yet another Subway parking lot, I convinced the family to go to the touristy cheese store first so that we could at least get good, local cheese for our sandwiches. We walked into the Humbird Cheese Mart to find not only a variety of cheeses, but also breads, mustards, sauces and fudge. After much debate, we settled on Smokey Swiss ‘n Cheddar (which they kindly sliced for us), Garlic and Dill cheese curds and a long, tiny loaf of pumpernickel bread. For about $10 (not counting the variety pack of cheese and meat that my parents also got), we ate a satisfying lunch and never went back to Subway.

Spicy Tofu, Part One
Pulling into Milwaukee four hours later, we needed to eat before the ball game (we are going to six Major League Baseball games on this trip), and we settled on a Caribbean place called Good Life that I’d found on the internet before we left Edmonton. The restaurant itself was cute, situated on a corner and made mostly of glass with about a dozen tables, a large patio and a long bar. The menu was long with lots of vegetarian options, including curried cashew patties (that are also the veggie burger patty), jerk tofu, and Good Life Salad. We decided that the cuisine was more “Pan-Caribbean Fusion” than authentic fare, but the food was very good, the prices were fair and the atmosphere and service were lovely.

I ordered the jerk tofu plate ($13), which comes with rice, beans, and a wedge of pineapple, while my dad got the platter ($17)  (all the above plus corn on the cob and roasted veggies). My mom, still full from lunch, got the Caribbean chips and salsa ($8 ) and called it good. Excellent, actually. The chips were made from thinly sliced sweet potato and plantain, and both the mango salsa and guacamole were homemade, fresh and delicious.

The jerk tofu was great and the sides were even better. The rice was cooked to a soft, pleasant texture and subtly spiced with flavours that we loved but couldn’t quite recognize. The stewed red kidney beans were spiced entirely differently, and provided a nice textural contrast with the rice. My dad’s sides (which he shared) added yet another dimension to the platter. The roasted veggies (mostly zucchini and summer squash) were tender-crisp, and the corn on the cob was spread with mayo and cheese, a culinary choice that sounded disgusting when a friend first told me about it upon returning from Mexico, but which I actually really enjoyed.
The jerk tofu itself was cornmeal-crusted and swimming in jerk sauce, which (I tell you without a touch of irony) was almost too flavourful. The best thing about the platter, though, was its balance and the spicy, spicy tofu sat perfectly as the centrepiece of a well-balanced and delicious meal. The portions were huge, though, so while I strongly recommend the platter, I also strongly recommend sharing.

Spicy Tofu, Part Two

In between culinary adventures, we went to an incredible ball game. The Brewers won 5-0, Sabathia pitched a full game shut out, and Weeks dodged a tag to disrupt a double play and make it to third base (and eventually home). But that’s not what you came here to read about.

At the ball game, I resisted all temptations: pretzels the size of my head, ice cream sundaes, and even popcorn, because I had a mission: vegan hot wings. In searching for vegetarian options in Milwaukee, I came across many rave reviews for the Palomino, a restaurant that serves regular bar food and veggie analogues, all cooked up in their dedicated veggie fryer so that there is no chance of meat or meat juices in your vegan hot wings. After the game, we got lost on a series of interchanges and didn’t arrive at the Palomino until 10:30. Due to a city ordinance, they couldn’t serve us on the patio after 10:50, and due to wheelchair accessibility issues, we couldn’t get inside. After much pleading, they agreed to bring us vegan hot wings to go, but this means that I never saw a menu and can’t tell you anything about their other veggie options. The wings ($9), properly called “Toffalo Wings”, were very good. The portion was huge and came with tater tots and celery, as well as a delicious and presumably homemade ranch dip. The wings themselves were large chunks of battered and deep fried tofu and seitan, which were properly crispy, chewy and spicy. The only thing I would change is to make them smaller for a higher crust-to-tofu ratio, more like traditional wings. They were definitely worth the driving and the pleading, though, and I went to bed with a full tummy and soft spot in my heart for Milwaukee – land of cheese and spicy tofu.

August 9, 2008 at 9:29 pm Leave a comment

Salad Bars

The American salad bar is a wonderful thing, that Canadians don’t know about and Americans don’t know to appreciate. Unlike the Canadian (or Albertan perhaps) salad bar, which tends to bear a limited selection of pre-made salads (potato, macaroni, green, caesar, and even tuna or egg), the American salad bar is an invitation to innovation with fresh vegetables, beans, cheeses, croutons, dressings and other toppings. A proper salad bar, in my estimation, is one that lets you make your own salad from various ingredients, and although potato and pasta salads are not unwelcome, they shouldn’t be the centerpieces of the buffet.

We haven’t been eating at particularly interesting restaurants so far (hence the lack of posting), but we have had some good salad bars. One was actually at an old-style Bonanza in Regina (the Bonanza in Edmonton has gone faux upscale and replaced its American-style salad bar with Canadian-style prepared salads, so maybe this is just an Alberta thing), and the other was at Ruby Tuesdays in the Mall of America last night.

The Bonanza salad bar was classic: iceberg lettuce, raw vegetables (cut into huge chunks by lazy prep cooks), cottage cheese, yellow cheddar, chopped hard boiled egg, white croutons, fake bacon bits, and the regular Kraft Dressing catalogue. There were also things like potato and pasta salads, perogies, soups and various breaded fried meats, which is what seemed to interest the rest of the clientele. This came in at $9.49 CAD.

The Ruby Tuesdays salad bar was amazing! There were lettuce choices including iceberg, spring mix and romaine. In addition to regular toppings (fresh and cut small enough for salads), there were shelled edamame beans, marinated green beans, bleu and feta cheeses, pumpernickel croutons and homemade dressings! It was only $8.49 USD and it was fabulous, but it was also one of only two vegetarian items on the menu (the other was a veggie burger).

So, in the absence of a kitchen, here are two “recipes” based on my favorite salad bar combinations. (There are no measurements, because I really have no idea). You can make these at home and if you want to eat salad all week (which you just might in this heat), prep a variety of your favorite veggies and keep them in separate containers in your fridge to keep them fresh. Put salads together when you’re ready to eat, and voilá! Homemade salad bar.

The Classic Salad Bar Creation

Iceberg Lettuce (or bagged iceberg lettuce with cabbage)
Chopped Onions
Chopped Broccoli and/or Cauliflower
Quartered Radishes
Sliced Cucumber
Green Peas
Chickpeas
Shredded Cheddar Cheese
Cottage Cheese
Croutons
Italian Dressing

Fancier Salad Bar Creation

Spring Mix
Sliced Red Onions
Sliced Mushrooms
Julienned Carrots
Broccoli and/or Cauliflower
Cherry Tomatoes
Shelled Edamame Beans
Steamed Green Beans
Bleu or Feta Cheese
Pumpernickel or Regular Croutons
Balsamic Vinegar
Olive Oil
Pepper

August 7, 2008 at 9:12 am Leave a comment

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*All entries tagged "vegan" and "gluten free" meet those dietary requirements to the best of my knowledge as long as the vegan or gluten free instructions are followed (where applicable). It is always wise to double-check ingredients (especially when dealing with packaged foods) and to confirm ingredients and preparation methods at restaurants.