Category Archives: Vegan

Golden Wild Rice Salad

Wild Rice Salad

Beets.  Nothing polarizes the sexes quite like them.  Well, maybe frozen yogurt, strip clubs, and perhaps inane declarations about the differences between men and women.  Nevertheless, lots of men I know think that beets taste like dirt, and many of the women I know like the fact that they taste like dirt.

But that’s where golden beets come in.  They have a slightly mellower, less “earthy” flavor than their red brethren and they are still packed with folate, potassium, and beta-carotene.  Also, you won’t have Lady Macbeth hands after handling the golden variety.  Roasting any beet enhances its natural sweetness; then after roasting, the skin easily slips off under running cold water and they can be sliced into bite-sized wedges.

The sweet, roasted golden beets are the star of this balanced wild rice salad.  To round it out, I added a mixture of wild and brown rice, black-eyed peas, pistachios, basil and an orange dressing.  Basically you could use this basic formula to construct your own sophisticated bean and grain salad out of whatever you have in your fridge: cooked grain + cooked (or canned/frozen) bean + veg + herb + nut + dressing.  I keep this general formula in mind when I’m making myself a salad to ensure that it will have enough protein and healthy fat to keep me full and enough flavor and variety of textures to keep me interested.  Inspired by an autumnal color palate, I chose the golden beets as a starting point and branched off from there.  The basil really brightens up the energy of this hearty salad, but another fresh green herb like tarragon, parsley or even baby spinach leaves would work just fine.  This warm salad doesn’t need much of a dressing–just a squeeze of orange and a pat of butter.

Golden Wild Rice Salad
Serves 4

1/2 cup wild rice
1/2 cup brown basmati rice
8 small golden beets
1 1/2 cups of frozen black eyed peas (or canned, rinsed)
1/2 cup pistachios, toasted
2 tablespoons butter or olive oil
juice from 2 oranges
juice from 1/2 lemon
1/4 cup chopped basil
1 teaspoon salt or to taste
black pepper

1. Wrap whole beets in foil together and place on a sheet tray. Roast in the oven at 375 degrees for 1 hour, or until they are fork tender. Let cool for a few minutes, then run under cold water and rub off the skin with your fingers.  Slice into wedges and set aside.

2. Meanwhile, bring 1 1/4 cup of water up to a boil, add wild rice and brown rice and reduce to a simmer and cover until all the water is absorbed. Remove from heat and let sit, covered, for 10 minutes.

3. Defrost black-eyed peas in hot water and drain. Combine warm rice, black-eyed peas, beets, pistachios, butter, orange and lemon juice, basil and salt and pepper.  Taste and add more salt or lemon juice if necessary.

Seared Bok Choy and Rice Noodles in a Light Coconut Broth

seared bok choy and rice noodles in coconut broth

Ah, one-pot meals.  Few things are more satisfying to make or eat than a complete balanced meal in a single dish.  Seared Bok Choy and Rice Noodles in a Light Coconut Broth is one of those meals, except, well, I actually used three different pots to make this “one-pot meal”: I soaked the rice noodles in one bowl, seared the bok choy in a pan and then added them both to a big simmering pot with the rest of the ingredients.  You might think that’s cheating, and it is, but it also reveals a secret about good restaurant or gourmet cooking: when ingredients are cooked separately and then combined, they retain unique textures that make the final product more interesting and satisfying than if they were all cooked together using the same method.

Following this recipe will give you some insight as to how restaurants get Asian soups to have firm noodles, crispy vegetables, and clear broths.  The rice noodles are soaked separately in hot, but not boiling, water.  This keeps the noodles from falling apart and prevents the broth from getting cloudy from the starch in the noodles.  The gingery, coconut broth is then cooked separately, with the tofu, snow peas, and separately seared bok choy added at the end, so nothing will overcook.  The dish is then finished with fresh lime juice and raw scallion slivers to provide contrast to the cooked broth and vegetables.

The coconut milk in the broth makes this dish luxurious and special.  While coconut milk is certainly not a low-calorie food, it provides the richness and fat necessary to round out this light meal.  While saturated fat from coconuts was maligned in past decades, science and the press–including The New York Times–has been kinder to this fat in recent years, touting the fact that it is one of the few significant sources of lauric acid, a medium-chain fatty acid that perhaps has anti-fungal and antimicrobial properties and is converted into energy rather than fat in the human body.  However, if you are concerned with reducing the amount of coconut milk in any recipe, you can buy a light version of canned coconut milk or simply dilute the regular version with water.  Even with the full fat coconut milk though, this meal is only about 500 calories per serving.

Thanks to Tom Blakely for taking another great photo!  He so generously came over with all his camera gear and in return, I made him tofu.  Which he hates.

Seared Bok Choy and Rice Noodles in a Light Coconut Broth
Serves 4

1 package of rice noodles (also called pad thai noodles)
2 tablespoons of olive oil, divided
1/2 onion, thinly sliced
2 tablespoons minced ginger
1 small red chili, minced (vary according to your chili tolerance)
3 cups of vegetable broth
1 can coconut milk (regular or light)
3 cloves of garlic, minced
6 baby bok choy, each sliced through the root into 4 – 6 vertical spears
1 cup of snow pea pods, ends trimmed
1 block of tofu (usually 14 oz), cut into 3/4 inch dice
2 teaspoons of salt
juice from one lime, or more to taste
2 scallions, white and green parts thinly sliced on the diagonal

1. Prepare rice noodles according to package directions or use this steeping method: Place the rice noodles in a large bowl. Bring a kettle or pot of water up to a boil. Let the water cool for a couple of minutes, and then pour it over the noodles, completely submerging them. Let the noodles steep in the water until they are soft but still have some bite. Then drain the water and hold the noodles in the dry bowl, tossed with a little oil, until you are ready for them.

2. In a large pot, make the coconut broth. Over medium heat, add the sliced onion and saute, letting the onion soften but not brown, about 5 minutes. Then add the minced ginger and red chili and saute for 1 minute more. Add the vegetable broth, coconut milk and 1 cup of water and whisk to combine. Bring this up to a simmer.

3. In a large skillet, heat up one tablespoon of olive oil and add the garlic and saute for 30 seconds. Then over high heat, add enough baby bok choy spears to fill the pan and let them get a light brown color one side and then flip over and repeat. They will still be firm but with a nice seared appearance. Remove the cooked boy choy from the skillet and repeat with the rest of the baby bok choy.

4. Add the seared baby bok choy, snow peas and tofu cubes into the coconut broth along with the 2 teaspoons of salt. Let simmer lightly for 3 minutes. Turn off heat and add the lime juice and scallions. Taste and add more salt or lime juice if necessary.

5. Using tongs, divide cooked rice noodles among 4 serving bowls and ladle the broth and veggies on top.

Cantaloupe Food-Processor Sorbet

Cantaloupe food-processor sorbet

When I’m at the market and I see a fruit or vegetable I haven’t tried before, I’m compelled to buy it.  Basically, I’m the culinary version of an early adopter of technology, just think of, say, opo squash as my iPad.  I tried it first, and soon I’ll be trying to convince you all why you can’t live without it.  However, this approach is occasionally ill-advised.  Like yesterday, when I met the Microsoft Bob of the produce section: the muskmelon.

I should have known from its name.  I mean, you there, reading at home, are already disgusted by the muskmelon and you haven’t even seen it.  Nevertheless, I was intrigued by its unwieldy appearance that looked like what you would get if you bred a cantaloupe with an ogre.  After giving it a brief sniff to rule out the presence of its promised “musk,” I tossed it into my cart, hauled it home and sliced it open.

Ighhh.  The flesh looked like a cantaloupe’s, but while it had all of that cantaloupe-y flavor, it had none of the sweetness.  I dotted around my kitchen looking for anything to help remedy my mistaken purchase.  Inspired by a refreshing cantaloupe Italian ice that I’d recently had at Mario’s, I decided on a muskmelon sorbet, adding lemon, lime and mint to brighten it up.  I don’t normally like to use white sugar, but this was a muskmelon emergency.

So last night, as I let my muskmelon experiment chill in the freezer, I headed off with my friend Jess to mingle with conscious foodies at a book launch party for Fair Food, a book that outlines a plan for a better, sustainable food system in this country.  My frozen dessert sensors must have been on, because I fortuitously met Alison Bower, owner of Ruth and Phils Gourmet Ice Cream.   And just like when someone has a growing rash, runs into a doctor in public and makes her take a look at it right then and there, I immediately gushed to Alison my muskmelon/sorbet fiasco.  Alison offered a suggestion for my sorbet in case it came out less than ideal, “You can always turn it into a blended cocktail.”  WHAT.  No wonder she’s a pro.

When I gave my sorbet the final buzz in the food-processor this morning and gave it a taste, it was lovely: smooth and melon-y, with a slight kick from the tart citrus.  Yet it did just seem to be screaming for a shot of tequila on top.  Thanks Alison.  Good thing I made a quart of it and can enjoy it both ways.

The neat thing about this sorbet is that you don’t need an ice cream maker to make it, you just blend the ingredients, freeze them and then blend them one more time before serving.  The texture is slightly icier than store-bought sorbet, but that makes it light and cooling, and of course you don’t have added dairy, eggs or vegan fats to make it heavy like ice cream.  By pureeing the whole melon, rather than using a fruit juice, all the fiber and nutrients like beta-carotene and potassium are preserved.  This particular muskmelon desperately needed some sweetness, but if your cantaloupe is sweet, you could forgo the sugar or add a few teaspoons of agave for a more natural option.  If you are brave (read: obstinate), try this with a muskmelon; otherwise, give it a try with a more reliable member of the muskmelon family: the cantaloupe.

Cantaloupe food processor sorbet
Cantaloupe Food-Processor Sorbet
Makes about 1 quart

5 cups of cubed cantaloupe or muskmelon, rind and seeds removed (from 1 small melon)
1/2 cup sugar
1/4 cup water
1 sprig mint
juice from 2 limes
juice from 1 lemon
pinch of salt

1. In a small pot, heat the sugar, water and mint, until the sugar just dissolves. Set aside to cool. Then discard the mint sprig.

2. In a food processor or blender, puree the melon, sugar water, lime juice, lemon juice and salt until very smooth. Pour this into a glass baking dish and put in the freezer for at least 4 hours or until frozen.  Stir occasionally; it will make the final step much easier.

3. Take the baking dish out of the freezer and let it sit on the counter for at least 5 minutes.  Using a spoon or a knife, break up the frozen mixture and put it into a food processor.  Pulse to break up the ice crystals, then puree until smooth and velvety.  Scoop and serve directly from the food processor.  Store any extra in a container in the freezer and just let it sit for a few minutes on the counter before scooping.

Mushroom Walnut Pate

When I told my friends that I was starting a blog to share my recipes, the most common response I received was “Can you put recipes on there for SANDWICHES?!?”  Not exactly what I was expecting.

At first, I was worried about those friends that needed explicit directions on how to make a sandwich.  But the more I thought about it, the Sandwich, particularly the Vegetarian Sandwich, is often sadly lacking in style and substance, filled with a few soggy pieces of lettuce and maybe a couple slices of sad, clammy, deli cheese.

But those sad, droopy sandwiches bow down in the presence of this vegan Mushroom Walnut Pate.  It has a meaty, umami taste that’s incredibly rich, considering it has no animal products in it and is mostly lentils and vegetables.  Lentils and walnuts are packed with protein and fiber, so this sandwich will keep you full and energized all afternoon.  It takes about an hour to make, but you’ll have plenty for sandwiches, snacks, and creative leftovers all week.  But it probably won’t last that long.

So friends, here are your sandwich instructions: Make the pate from the recipe below and slather it on toasted whole wheat country bread.  Add green apple slices and fresh arugula for a perfectly balanced, hearty vegetarian sandwich.

Another serving option for this pate is to unmold it and put it on a platter with crackers, crostini or crudite for an hors d’oeuvre.  It’s a real crowd-pleaser since it’s delicious, decadent and figure-friendly.  If you are serving it to a crowd, I would definitely spring for the dry sherry.  It gives the pate an elegant, winey acidity that’s really irreplaceable.  But I’ve also used balsamic vinegar for a similar sweet-tart kick and that’s also quite delicious.

Put any leftover pate to good use by taking a couple tablespoons and stirring them into freshly cooked pasta for a quick mushroom ragu (just add a little pasta water to thin) or add a spoonful to vegetable broth and vegetables to give a mushroomy undertone to a vegetable soup.

I can’t stress enough how phenomenal and addictive this pate is.  I gave my sister a spoonful of it last night, and her response? “OH YES.”

Mushroom Walnut Pate
makes about 3 cups

1 cup Lentils de Puy (French green lentils)
3 cups vegetable stock, preferably unsalted
1 teaspoon dried Herbes de Provence
1 bay leaf
1/2 cup walnuts
2 tablespoons of olive oil
1 large onion, thinly sliced
1 garlic clove, minced
1 8-10 ounce package of cremini mushrooms (about 3 cups), thinly sliced
1/4 cup dry sherry (or 2 tablespoons of balsamic vinegar)
2 teaspoons of salt

1. Rinse the lentils until the water runs clear. Add them to a large pot with the vegetable stock and the Herbes de Provence and bay leaf. The stock should be about 2 inches above the lentils; add water if it’s not at that level. Bring up to a boil and then simmer until the lentils are fully cooked, about 45 minutes, adding water as necessary. The lentils will retain their shape, but will no longer be hard or gritty on the inside.

2. In the meantime, preheat the oven to 300 degrees. On a sheet tray, spread out the walnuts and toast them in the oven for about 10 minutes, tossing occasionally. They will be slightly golden and fragrant. Set aside to cool.

3. Heat up a large saute pan and add the oil. Saute the onion over medium-high heat with a pinch of salt until it is soft and golden brown. Then add the minced garlic and saute for 30 seconds. Add the sliced mushrooms with another pinch of salt and saute until they are brown and much of the liquid has evaporated. The whole mixture should be soft and look caramelized. Then add the dry sherry, using it to scrape off any brown bits from the bottom of the pan. Continue to cook until most of the sherry has evaporated. Then remove from heat.

4. In the food processor, pulse the walnuts until finely ground. Then add the cooked lentils (drained from their water and with the bay leaf removed), the mushroom mixture and the 2 teaspoons of salt. Puree until smooth. Taste the mixture and add salt until it tastes perfect. Then add two extra pinches of salt. It will taste too salty warm, but once it cools, it will taste perfect again. The palate perceives salt differently in hot and cold food.

5. Spoon mixture into a loaf pan, mold or tupperware and cover with plastic wrap. Then place a similarly-sized container on top and weigh it down to press the pate.  Chill in the refrigerator for several hours.  Invert on a plate to serve as an hors d’oeuvre or spread on bread for your sandwich.

Toasty Cinnamon Brown Basmati Rice

I grew up eating lots of rice at home.  We ate so much of it that I was convinced it was a vegetable for most of my youth.  (Don’t waste your time trying to figure out the logic there.)  Rice was synonymous with white basmati rice, a long, fragrant grain from India that my mom would cook with a good with a pinch of floral saffron or wrapped in tendrils of dried dill.

While I still look to white rice when I’m trying to create an elegant meal for a special occasion, brown rice is one of my everyday go-to foods.  Since brown rice has both the bran and germ intact, it has more nutrients, protein and healthy fats present.  Out of all the grains, it’s the highest in energy-giving B vitamins, and also contains significant amounts of vitamin E, manganese and selenium.

The key to cooking brown rice is to work with its idiosyncrasies rather than against them.  Brown rice is chewier and heartier than white rice, so I try to cook it with strong, toasty flavors like cumin, cinnamon and clove that complement its texture.  Compared to sticky short-grain rice, basmati grains are longer, crunchier and more separated.  After toasting the spices in the oil to release their flavor, I also toast the rice to accentuate its individual grains and keep them separate.

This rice is spicy and flavorful and is a great accompaniment to an Indian meal.  Try it with dal or tandoori chicken with a side of Sauteed Broccoli with Cumin and Mustard Seeds.  Its flavors are versatile enough to accompany an American or Middle Eastern-style meal as well.

A warm bowl of brown rice also makes a great, hearty breakfast on its own.  It’s really not so different from a breakfast of commercial dry cereal or oatmeal, except that the whole grains are intact and no additional sweetener is required.

Toasty Cinnamon Brown Basmati Rice
Serves 4

1 cup brown basmati rice
1 tablespoon of olive oil
1 teaspoon cumin seeds
1 cinnamon stick
4 cloves
5 green cardamom pods
1 3/4 cups of water
pinch of salt

1. In a mesh strainer, rinse the brown basmati rice until the water runs clear. Drain and set aside.

2. In a medium pot with a lid, heat oil over medium-high heat. Add the cumin seeds and gently stir until they start to sizzle and pop, about 30 – 60 seconds. Then add the cinnamon stick, cloves and green cardamom pods, stirring gently for about 30 seconds. Add the drained rice, stirring occasionally until the water has evaporated from the grains. Pour in the water and the pinch of salt and bring the pot up to a boil. Once it has reached a boil, turn the heat down so the water is only simmering and cover with the lid. The rice will need to cook for about 30 – 45 minutes. When all the water is absorbed, turn off the heat and let the rice sit and steam for 10 minutes. This well help soften the grains.  Remove cloves, cinnamon stick and cardamom pods before serving.  Or just warn your guests.

Sauteed Broccoli with Cumin and Mustard Seeds


This recipe was born out of revenge.  When I visit my parents’ house, I become the de-facto short order breakfast cook for my father.  As he’s walking out the door to grab the newspaper, he’ll call out a breakfast order which usually includes how he wants his eggs to be cooked and a non-negotiable number of pieces of toast.  One morning, I tried to mix it up by making him basic oatmeal, sweetened with sliced bananas.  This was a mistake.  Like many men of a certain age, he’ll refuse to try anything that screams “health food,” but I thought I could win him over with my charm as the youngest daughter in our family.  This was my second mistake.  After one bite, he ran to the trash, spit out the oatmeal, then looked to the heavens and exclaimed, “THIS IS FOOD FOR ANIMALS!”

Little bit of a drama queen, that one.  However, let the record state: I make damn good oatmeal.  This was war.

Now, I always sneak a veggie or two into his breakfast, whether its spinach in a frittata or sliced tomato on the side.  But fuming over this tantrum, I decided to go extreme: that man was getting a plate full of steamed broccoli for breakfast.  I quickly pan-steamed broccoli florets and, feeling benevolent, gave them a quick saute in oil with mustard seeds, cumin seeds and plenty of salt.  I still wanted to win him over to the green side.  The result was perfectly tender broccoli with Indian flavors crusted on top and none of that cabbagey flavor that broccoli-haters crinkle their noses at.  Not only did he gobble it up, but he requested more.

I prefer to keep whole spices on hand since they last longer and have more flavor.  But if you only have ground cumin, you can definitely substitute that for the cumin seeds.  Just add it to the oil and then immediately add the broccoli.  Unlike whole spices that take a minute bloom and give flavor to hot oil, ground spices will generally just burn if left in a pan alone to sizzle with oil.

This dish takes 3 minutes to make, and it’s still my favorite way to eat broccoli.  Love  you, Dad!

Sauteed Broccoli with Cumin and Mustard Seeds
Serves 2

1 head of broccoli, cut into florets
2 tablespoons of olive oil
1 teaspoon of black mustard seeds
1 teaspoon cumin seeds
1/4 teaspoon red pepper flake (optional)
1/2 teaspoon salt

1. Take a large saute pan with a lid and fill it with a half-inch of water.  Generously salt like water and then bring to a boil. Add the broccoli florets in an even layer and then cover.  Let steam for about 30 seconds or until bright green.  Remove the florets from the water and let drain in a colander or on a kitchen towel.  Drain the water and wipe out the saute pan.  If you have a steamer basket, you can use that to steam the broccoli, if you prefer.

2. In the same saute pan over medium-high heat, add the olive oil and let it heat up.  You’ll see a slight shimmer across the surface of the oil.  Then add the mustard seeds and the cumin seeds.  Once they heat up, the mustard seeds will start to sizzle and pop.  As soon as they start to do this, add the red pepper flake and the drained broccoli florets.  Sprinkle the salt evenly over the whole pan, adding more to taste if necessary.  Saute for 1 minute, stirring occasionally.  Remove from heat and serve immediately.