Tag: brassicas

by Veggie Sutra

Vegetarian Taco Bar at Home

Not a day goes by when we are not thankful for our health and our jobs and even simple things we take for granted like the roof over our heads so that we can stay safe indoors. Our only worry at this time is not having my mom with us and not being entirely sure when she can travel to be with us. Still, there are people in more difficult situations for sure, and we are grateful we are each safe where we are.

These are indeed strange, unprecedented times that requires all of us to change our perspective and our expectations and be really creative. Who would have even though that we would be cut off from our fellow human beings, our day to day personal and professional interactions? Isn’t this the way humankind has lived since the beginning of society? Bartering our individual trades or goods for what we need in return. And now, we have to give our own haircuts?

How do we celebrate special occasions? We are so accustomed to dressing up and going out to a nice place for dinner, aren’t we?

V has always wanted to go to vegetarian taco bars in Los Angeles and even though we were there last year around the same time, we never got around to doing it. So, even though I wouldn’t dare try giving him a haircut, I am pretty sure I could attempt to recreate the taco bar experience at home for him!

The idea for the vegetarian tacos came from A Couple Cooks blog though I freely modified it for our tastes. So here goes the process of setting up a vegetarian taco bar on your dinner table at home!

Below you will find:

  • The composition of the two tacos (although feel free to play fast and loose with this)
  • The process and the prep work
  • The individual recipes
  • And the shopping list at the very end (since one cannot dash off to the grocery store at the last minute any more)

[Printable Sheet]

Serves 4 people with 2-3 tacos each with other sides for dinner. (I served this with a side of peas and potatoes samosas and peanut chaat.)

Vegetarian Taco 1:
Roasted Cauliflower (recipe below)
Refried Black Beans (recipe below)
Red Cabbage slaw – Slice red cabbage in to thin ribbons and marinate in lemon juice and a pinch of salt for at least an hour
Chipotle Sauce (recipe below)
Toppings: Picked vegetables (recipe below), marinated red onions in lemon juice and a pinch of salt and sugar, sliced avocado, sour cream (omit for vegan version), finely chopped cilantro

Vegetarian Taco 2:
Spiced Quinoa (recipe below)
Red bell pepper slaw – Slice 1 red bell pepper in to thin strips and marinate in lemon juice and a pinch of salt for at least an hour
Romesco sauce (recipe below)
Same toppings as above

The Process:
Most everything can be made ahead before the day of the dinner, but you must start the pickled vegetables at least 3 days before – otherwise they will be raw.

  • Make all the pickled vegetables at least 3 days before – jalapenos, radish, carrots are standard
  • Make the sauces a few days ahead (recipes below)
  • Make the refried black beans and spiced quinoa a day or more ahead (recipes below)
  • Chop the cauliflower, red cabbage and red bell pepper a day or two ahead and save in the refrigerator
  • Roast the cauliflower before dinner (recipe below)
  • Marinate the red cabbage and red bell pepper in lemon juice and a pinch of salt an hour before the dinner. Marinate the red onions also at the same time in lemon juice and a pinch of salt and sugar.
  • Slice the avocado close to dinner time to keep it firm and fresh.

The Tacos and the Assembly:
I counted for about 2-3 tacos per person. So for 4 people prepare about 12 tacos. If you have a gas burner, then use a pair of tongs and flip the tacos on a medium flame until the edges are slightly charred. This gives a great flavor to the tacos.
Set the table with all the ingredients and set out the cards with the taco composition. Let everyone have fun making their own tacos if they want.

The Recipes:

Recipe for Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower cut into large florets
  • 2 Tbsp extra virgin olive oil or avocado oil
  • 2 cloves garlic minced fine
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp cayenne pepper

Method:

  • Preheat oven to 400F
  • Toss cauliflower with rest of the ingredients
  • Bake for 20 mins or until cauliflower has browned a bit

Recipe for Refried Black Beans

Ingredients:

  • 1 Tbsp Extra-virgin olive oil or avocado oil
  • 1 medium yellow onion chopped fine
  • 2-3 cloves garlic minced fine
  • 2 cans of black beans – washed and drained
  • Salt and pepper to taste
  • Lime/lemon juice and cilantro for garnish
  • Extra hot water before serving if needed

Method:

  • Heat the oil in a pan
  • Add the onion and cook until soft and browned, around 5 mins
  • Add the minced garlic and saute for a couple of mins
  • Add the black beans and salt and pepper to taste
  • Heat through and then roughly mash the black beans with the back of a ladle and keep heating
  • Before serving, add lime/lemon juice to taste and garnish with cilantro. If it has become too thick, then add some hot water and mix again.

Recipe for Spiced Quinoa

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth or plain water
  • 2 Tbsp Extra-virgin Olive Oil or avocado oil
  • 2-3 cloves garlic minced fine
  • 1 Tbsp dried oregano
  • 1 tsp each of cumin powder and paprika
  • Salt to taste

Method:

  • Dry roast the quinoa in a pan until it is fragrant and starts to brown – about 5 minutes or less. Rinse in a fine mesh strainer under running water and set aside to drain
  • Bring the vegetable broth or water to a boil and add the drained quinoa
  • Bring to a boil again. Then turn the heat all the way down, cover with a lid and let it cook for 12-15 minutes until all the water is absorbed
  • Close with a lid for another 5 minutes. Then fluff the quinoa with a fork.
  • Heat the oil in a pan
  • Add the garlic and saute for a minute. Then add the oregano and saute for a minute until fragrant
  • Now add the cooked quinoa, cumin powder, paprika and salt
  • Saute on medium heat until the quinoa is heated through and no water is left

Recipe for Chipotle Sauce

Ingredients:

  • 3 Tbsp lemon juice
  • 2 Tbsp Tahini
  • 2 Tbsp any hot sauce
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp cumin powder
  • 1/8th tsp salt
  • 1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)

Method:

  • Whisk together all ingredients until well combined. Adjust salt if needed.

Recipe for Romesco Sauce

Ingredients:

  • 1 medium red bell pepper
  • 1 medium tomato
  • 4-5 cloves garlic
  • 1/4th cup almonds
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cayenne pepper
  • Lemon juice to taste
  • Salt to taste

Method:

  • First roast the bell pepper, tomatoes and garlic:
    • Preheat oven to 400F
    • Wrap the garlic cloves tightly in a aluminum foil pocket
    • Brush the bell pepper and tomato with a little olive oil
    • Place the garlic, bell pepper and tomato on a cookie sheet
    • Set the cook time for 20 minutes and set another timer for 10 minutes
    • Remove the tomato and garlic after 10 minutes and set aside to cool
    • Remove the bell pepper after 20 minutes, put it in a paper bag and seal or put it in a container and close with a lid to steam
    • When it is cool (30 mins or so), the peel will come off easily
    • Peel the bell pepper and tomato
  • In a food processor, process the roasted bell pepper, tomato and garlic with the remaining ingredients until smooth and creamy

Recipe for Pickled Vegetables

Ingredients:

  • 2 medium carrots (around 0.5 lbs)
  • 1 medium daikon radish (around 0.5 lbs)
  • around 10 medium jalapenos
  • 2 cups water (slightly warm to dissolve the salt and sugar)
  • 1/4 cup rice vinegar
  • 1.5 Tbsp sugar
  • 1 Tbsp salt

Method:

  • Slice the carrots, radish and jalapenos in to thin rounds
  • Mix the water, vinegar, sugar and salt and pour over the vegetables
  • Close tightly with a lid and refrigerate for at least 3 days

Enjoy your tacos and have fun with it!!

Here’s your shopping list for the taco bar dinner:

  • 2 packs of your favorite tortillas
  • Vegetables: 1 medium cauliflower, 2 large red bell pepper, 1 large tomato, 1 head of red cabbage, 2 medium carrots, 1 medium daikon radish, 10 jalapenos, 2 large avocado, 1 bunch cilantro
  • Staples: yellow onion, red onion, garlic, cilantro, 2 large lemons for juice
  • Pantry staples: Olive oil or Avocado oil, salt, black pepper
  • Spices: Dried oregano, dried cumin, paprika, cayenne pepper
  • 2 cans of black beans
  • 1 can of chipotle peppers in adobo sauce
  • A small bag of quinoa
  • A small bag of raw almonds
  • A tub of Sour cream if using

by Veggie Sutra

Chunky Salad with Garlic Tofu and Sweet Basil Dressing

It has been a summer of intense events, the kind that make you take stock of the life and its meaning and all that.  Things are looking up finally with nothing but a few inconveniences, considering. We had to cancel a few plans, including one to visit Yellowstone with amma.  Some other time!   The moose can wait.

Like the Bard said, all’s well that ends well.   Crisp fall weather has finally arrived and its time for warming soups and stews.  Through the summer, V and I have tried to be faithful about eating more salads.  I have a large repertoire of dressing recipes now but V likes the variations with basil the best.  The abundance of basil in the garden this summer made it pretty easy to whip up a variety of dressings with basil.

 

 

This is a chunky salad which is filling enough to serve on its own for lunch. The garlic tofu slices provide the protein necessary to make it a complete meal.  You could also serve it with a cold gazpacho made with watermelon or strawberries or cucumber, all great summer produce still available in the Farmers Markets.

 

 

Recipe for Chunky Salad with Garlic Tofu and Sweet Basil Dressing

Serves 2 for lunch

[Printable recipe]

Ingredients:

  • Garlic Tofu:
    •  1 14oz block of tofu
    • 1 Tbsp vegetable oil
    • 1 tbsp dried garlic flakes or 1 tbsp minced fresh garlic
    • Coarse salt
    • 1 tsp cayenne pepper or paprika
    • 1 tsp sumac
  • Sweet basil dressing
    • A large handful of basil leaves (more the better)
    • 1/2 cup olive oil
    • 1/2 cup lemon juice
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • Pinch salt
  • 1 cup shredded cabbage
  • 2 large handfuls of large cut cauliflower florets
  • 1/2 cup red bell pepper cut into strips
  • 1/2 cup green pepper cut into strips
  • 1/2 cup carrots, thinly sliced

Method:

  • Drain and press the tofu between 2 plates and place a weight on top to squeeze out all the water.  Leave it for half an hour or more.  (Keep an eye on it as the tofu tends to wobble causing the weight to fall)
  • Make the Dressing:
    • Blend all the ingredients for the dressing until smooth.   Taste and adjust as desired.
  • Make the Garlic Tofu:
    • Cut the tofu in to 1/2 inch thick strips
    • Heat oil in a wide pan on medium heat, add the minced or dry garlic and saute for a min until fragrant
    • Place the tofu in  a single layer in the pan and lower heat
    • When golden on one side, turn over and cook on other side until golden
    • Sprinkle with salt, sumac and cayenne pepper/paprika and coat on both sides
    • Remove the tofu on to a plate
  • Assemble the salad just before serving
    • Toss the vegetables with the dressing and plate
    • Place the tofu strips on top and serve

 

 

Save the remaining dressing in a bottle in the refrigerator.  It may coagulate a bit, but you can gently warm it up before using again.

I am still surprised at how fast the year has gone by.   Summer has been pretty mild this year and only now the strawberries have turned sweet.  In fact, they are so sweet and fragrant now, that is pretty much all we are serving for dessert when we have friends over.   Let’s live it up in this final hurrah of summer!

by Veggie Sutra

Chinese-style Broccoli Tofu Stir Fry with Sesame Seeds

Every once in a while, V enters the kitchen to make his sought-after (by me!) Chinese stir fry.  He does such a good job of it, that I generally do not attempt to make this dish.   Today was no exception, he made an amazing stir fry with crispy tofu and broccoli.

But I messed up the photos!  It has been a very warm and sunny winter with nary a cloud or a drop of rain and so I have not had any issues taking photos in the backyard.  However today turned out to be a cold and windy day, my favorite chopsticks and napkin kept flying off and I lost patience and took really out-of-focus pictures.  I feel very bad about that.  One of the pics even has the chopsticks mixed up which I guess is okay and maybe a fun thing to do once in a while!

Speaking of chopsticks, V and I love collecting different kinds of chopsticks from China, Korea, Japan and other places.  The Korean ones are the most sustainable as they are stainless steel, and come paired with a long spoon.  However V is  not a big fan of using the flattish stainless steel chopsticks, while I actually like it.  I also like the Japanese ones, pictured here, as they are lacquered and have very pretty designs.

 

 

Recipe for Chinese-style Broccoli Tofu Stir Fry with Sesame Seeds

[Printable Recipe]

Serves 4 as a main dish with white rice

Ingredients:

  • 1 tub (~14oz) extra-firm organic tofu
  • 1/2 cup raw cashews
  • 4 Tbsp sesame seeds
  • 1 small onion, cut length-wise
  • 4 Tbsp corn starch
  • 1 lb broccoli florets cut in to bite-sized pieces
  • For the sauce:
    • 1/4th cup organic tamari or soy sauce
    • 4 Tbsp water
    • 4 Tbsp rice vinegar
    • 2 Tbsp toasted sesame oil
    • 2 Tbsp brown sugar
    • 2 Tbsp grated ginger
    • 4 cloves garlic, peeled and minced fine
    • 2 Tbsp corn starch
  • Vegetable oil for pan frying
  • Salt to taste

Method:

  • Squeeze extra water out of the tofu:  Place the tofu on a plate.  Place another plate on top and weigh it down with something heavy for 30 mins to an hour until the water is squeezed out.
  • While the tofu is being pressed, make the sauce: Whisk together all the ingredients for the sauce and keep aside
  • Heat a wok or pan and dry toast the sesame seeds until golden brown on medium to low heat, taking care not to burn it.   Remove and set aside
  • Coat the pan with a little oil and roast the cashews until golden.  Remove and set aside
  • Remove the tofu that has been squeezed of water and cut it in to bite-sized cubes.  Dredge the cubed tofu in about 4 Tbsp of corn starch and a pinch of salt.
  • Add a little more oil to the pan and on low to medium heat, pan fry the tofu until golden brown on all sides.  Remove and set aside
  • Add the broccoli to the pan and stir on medium heat until the broccoli is bright green for about 10-15 mins
  • Add the sauce to the pan and when it starts bubbling, add the onion, tofu, sesame seeds and cashew nuts and switch off the heat and remove to a serving dish
  • Serve warm with white rice

 

 

I have never made tofu the way V made it today by dredging it in corn starch, but it turned out really crispy.  The broccoli was fresh and crunchy and flavorful, and the cashew added a bit of sweetness to the dish.   All in all, a perfect comfort meal for a lazy Sunday lunch!   We didn’t even have any leftovers for me to attempt another photo session!

by Veggie Sutra

Punjabi-style Turnip curry

Happy new year 2018, all!  Hope this year brings peace to all beings on earth.  Maybe it is just me, but things seemed a bit frenetic in 2017.   Well, hope we put all that behind us and live more mindfully in 2018.

As always, V and I sat down and wrote our new year goals and habits.  As far as food and health goes, the goal is to minimize sugar and processed foods, which is not very different from previous years.  Our goal this year is to be more mindful, and eat simple, healthy, and fresh meals for dinner every night before 8 pm.   I will try to post the pictures of our dinner as often as I can on Instagram and Facebook.

 

 

This year V and I did not travel far over the holidays but stayed local and visited our state capital, Sacramento.  Sacramento is given a step-sisterly treatment compared to San Francisco, but in reality, it’s an awesome laid back, small city to spend a few fun days.  There are good restaurants, great local theaters and dessert places that stay open till midnight!   What more could one want?

We thoroughly enjoyed it, and even though we have been there several times before, there were new places that we found, such as Preservation&Co in Midtown which sells preserved and fermented foods made on location.  My only complaint is that they changed the slogan of Sacramento from “City of Trees” to “America’s Farm to Fork Capital” last year, which seems very marketing-oriented to me, as opposed to the prior apt descriptor of the city.

 

Iconic Tower Bridge in Sacramento on a cloudy, cold winter day

 

Here are our top tips for visiting Sacramento:

  • Go in spring.  Sacramento is also called the Camelia Capital for good reason.  February and March are great times to visit and walk around the Capitol building and midtown and enjoy the gorgeous camelias and magnolias.  Bonus, there are stunning Victorians scattered all around midtown.
  • Walk everywhere.  Walk around the Capitol and take in the trees.  Walk from the Capitol to Old Sacramento and visit the Railroad Museum there.  From there, walk across the iconic Tower bridge and back and go on to the Crocker Art Museum.  In the evening, walk up and down J street in midtown to check out restaurants and other happening places.
  • Catch a play in a local theater like B street theater, where I have enjoyed innumerable locally written plays.  V and I caught the last play in the old cozy location on B street.  In 2018 this Sacramento jewel is moving to a midtown location for more space.
  • Grab lunch and dinner in midtown.  This is the hip restaurant area and there are a lot of cuisines to choose from.  Maybe grab brunch at Magpie Cafe where the Dalai Lama himself is said to have polished off a few yummy cookies!  If you like to stay at Airbnbs and cook your own meals, then go grocery shopping at the Sacramento Natural Foods Co-op which carries all the seasonal produce from the farm regions around Sacramento.
  • Sacramento also has great coffee places to rest your feet in the midst of all the walking – Temple Coffee, Insight Coffee Roasters and of course, Chocolate Fish, which we absolutely love.  We first tasted Chocolate Fish a couple of years back at the very same Magpie Cafe (where the Dalai Lama enjoyed the cookies), but this time we went to the Chocolate Fish coffee shop in East Sacramento.  They will be opening one soon in midtown as well, I believe.

Enough about Sacramento.

Here in the Bay Area, V and I try to visit the local Sunnyvale Farmers Market on Saturdays to get our hands on fresh produce.  Right now, the market is full of root vegetables like radishes, turnips, beets and so on.   Did you know that turnips are also from the brassica family?

 

 

Recipe for Punjabi-style Turnip Curry

[Printable Recipe]

Inspired by several online youtube videos by Indian bloggers

Serves around 5 as a side dish with rotis or chapatis

Ingredients:

  • 2 Tbsp canola oil (or other cooking oil)
  • 2 tsp cumin seeds
  • 4-5 cloves garlic, minced
  • 2 green chilies, chopped fine (optional, skip if you don’t want heat)
  • 1 medium onion, chopped fine
  • 1 inch piece ginger, peeled and grated
  • 1 tsp turmeric
  • 1/2 tsp red chili powder (reduce if you don’t like too much heat)
  • 2 tsp garam masala
  • 1/2 can of tomatoes (I had some stewed tomatoes that I had frozen from our summer crop, but you can use store-bought can in the winter or 2 large fresh juicy tomatoes in the summer)
  • Around 3 medium-sized turnips, washed, peeled and cut in to bite-sized pieces
  • Around 4 medium-sized potatoes, washed, peeled and cut in to bite-sized pieces
  • Salt to taste

Method:

  • Heat the oil in a saucepan and when the oil is hot, add the cumin seeds and reduce heat to low
  • When the cumin seeds start changing color, and becoming fragrant, add the minced garlic and green chilies
  • After a minute or two, add the onions and saute until the onion is cooked (5-10 mins). Increase the heat to medium if needed
  • Add the grated ginger, saute for a minute
  • Then add the spices – turmeric, red chili powder, and garam masala and saute for a few minutes
  • Finally add the tomatoes, stir and cook for around 5 minutes on medium to low heat until the tomatoes are well assimilated
  • Now add the chopped potatoes and turnips, salt to taste and some water if needed, close with a lid and cook on low heat until the potatoes and turnips are soft, checking from time to time
  • Serve hot with rotis, chapatis or naan

 

 

Here wishing every one of you good food, good cooking adventures, great travel and meals with friends and family in 2018!

by Veggie Sutra

Roasted Potato and Brussels Sprouts with Wilted Spinach

Lo and behold, winter is upon us here in Northern California.  And with it, the hectic holiday season.  It is probably not very PC of me to say this, but I am not a big fan of this time of the year just because it gets so crazy.  There is a lot of shopping madness and social calendars get too jam packed to be enjoyable.   Don’t get me wrong, I do enjoy some aspects of it….  like lighting up the porch and walking around the neighborhood to gaze at the lovely Christmas lighting.   I love turning on the oven to bake cookies….  in fact, bake anything.  I love the smell of pies and mulled cider and poached pears wafting through the house and all the great food.  Indeed the holiday season is the time of entertaining and I am always on the lookout for easy-to-make crowd-pleasers to serve at dinner parties.

 

 

Potatoes are certainly up there when it comes to being crowd pleasers.   They are very versatile, and ubiquitous throughout the year, served cold as potato salads at summer picnics and served warm as mashed potatoes at Thanksgiving tables.    I may not have met anyone so far who doesn’t like potatoes.  Alas, as discussed before in our Dirty Dozen series, the humble spud is up there when it comes to pesticide residue and is currently at #12 on EWG’s Dirty Dozen list.

In the Dirty Dozen roundup post, I talked about several measures one can take to avoid pesticides in the food we eat everyday.   One of them is to grow the offending produce ourselves.   Surprisingly, potatoes are really easy to grow even in a pot!   I learnt this while volunteering at a local community farm and the farmer taught me that if you cover the top of the soil with hay, the potatoes just appear in the hay and do not even need to be washed.  I haven’t been successful in growing it that way, but I can vouch that nothing is more satisfying than to plunge one’s hand in to the mud and pull out an enormous potato!   So go ahead and give it a try!   If not, try to buy organic or at least wash the potato and peel before cooking it.

 

 

Today’s recipe features a couple of my favorite ingredients to roast – potatoes and brussels sprouts.  As with all vegetables, brussels sprouts lose their bitterness when roasted and take on a super smooth caramelized flavor, as in this other Caramelized Brussels Sprouts recipe.   This super-simple side dish is a great hit on holiday tables.

 

Recipe for Roasted Potatoes and Brussels Sprouts with Wilted Spinach

[Printable Recipe]

Serves 6 as a side dish

Ingredients:

  • 2 cups brussels sprouts, washed and halved or quartered in to bite-sized cubes
  • 2 cups organic baby potatoes (red and white) washed and cut in to bite-sized cubes
  • 4 tablespoons white truffle flavored olive oil
  • A couple of generous pinches of salt
  • A couple of generous pinches of pepper
  • A couple of generous shakes of dried garlic or garlic powder (you can use freshly minced garlic if you wish)
  • 1 cup spinach leaves, washed and chopped
  • A squeeze of lemon juice

Method:

  • Pre-heat oven to 425F
  • You will need 2 cookie sheets, one for the sprouts and one for the potatoes
  • In a large bowl, combine the brussels sprouts with 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic.  Spread on a cookie sheet and place it on the top shelf of the oven
  • In the same bowl, combine the potatoes with the remaining 2 tablespoons of olive oil and a generous pinch of salt, pepper and a dash of garlic.  Spread on a cookie sheet and place it on the bottom shelf of the oven
  • Set the cook time to 45 mins
  • After 20 mins, check the potatoes by piercing with a knife.  If it pierces easily, remove from the oven and move the brussels sprouts to the bottom shelf.  If not wait another 10 mins and do the same
  • Check if the brussels sprouts have charred slightly and caramelized after 45 mins
  • Remove the potatoes and brussels sprouts to a serving bowl.  Add the spinach while warm so the spinach wilts immediately
  • Adjust salt and pepper, squeeze some lemon juice to taste
  • Serve warm

 

 

The holiday season should be about friends and family and of course good food and not about stress.  Keep your cooking as simple and hands off as possible by serving dishes like this!

by Veggie Sutra

Braised radishes

As we are wading through the dog days of summer, lethargy has set and I have not posted in a while.  Veggie Sutra’s passion for brassicas has however continued unabated, and I even baked some savory broccoli muffins to take along with us for our July 4th road trip to Truckee and North Lake Tahoe.  I clicked pictures but forgot to write down the recipe.  Well, next time!

 

 

Speaking of Tahoe, aren’t we lucky to live in California where one really does not have to go very far to get away?  Due to the enormous amount of snow we were blessed with last winter, the Sierras were absolutely gorgeous.  Year after year during the drought, my heart would sink when I saw dead brown trees all over the mountain-scape.  Within one winter of good rains, the whole place has transformed in to a beautiful lush, green forest.  As we drove past the breathtaking scenery, we saw black specks teeming on the white slopes – people skiing in 80 degree weather presumably in their shorts!

 

 

Coming back to the blog, last week I finished reading “Culinary Intelligence – The Art of Eating Healthy and Really Well” by Peter Kaminsky.  And that is what kicked me out of my lethargy / writer’s block / whatever.  The book is a tantalizing ode to all cooks everywhere, and plea to everyone to develop basic cooking skills for the sake of one’s health.

Peter Kaminsky assures us that we do not have to eat bland, unappetizing foods to stay healthy, rather with a little culinary skill and an understanding of flavors, one can eat well and live well.   I do highly recommend reading the book. Though a lot of Peter Kaminsky’s observations seem obvious (like avoiding processed foods), he peppers it with fun stories from his career as a food writer which makes those obvious facts memorable.  Once he establishes what an important role cooking plays in staying healthy, he moves on to the topic of breaking down cooking in to a very simple process, starting with getting the best ingredients.

To summarize, Culinary Common sense is listed as follows in “Culinary Intelligence”:

  1. Don’t eat processed foods.
  2. Buy the best, most full-flavored ingredients you can afford.
  3. Make those ingredients even better by cooking

Speaking of ingredients, a bunch of beautiful round radishes always makes my heart sing.  Radishes are part of the brassica family and there are a few dozen varieties of radishes, all with a distinctive characteristic and flavor, some biting, and some mellow.

 

 

Daikon radish, the most commonly found radish in the markets in California, also available pretty much year round in the farmers markets, was featured in an earlier post in an Asian-flavor inspired Daikon radish salad.  This week, I chose round red radishes because their small size lends well to braising whole or halved.  V was upset that I did not serve these beauties raw, in a salad, as I sometimes do, and instead subjected them to heat and flame.  But in the end, life is about variety and these braised radishes make a rather beautiful side dish.

 

 

Recipe for Braised Round Red Radishes

[Printable recipe]

Serves 4 as a side dish

Ingredients:

  • 3 bunches of round red radishes with the greens
  • 3 Tbsp butter
  • 2 small onions / shallots, minced fine
  • water
  • Salt and white/black pepper to taste

Method:

  • Separate the greens from the radishes leaving a bit of stem on the radishes.   Wash the green thoroughly by dunking in a few changes of cold water.  Chop the greens roughly and set aside.  Snip just the tail of the radishes and scrub them.
  • If the radishes are small, you can leave them whole.  If not, half or quarter them.
  • Heat the butter in a wide saute pan.   Add the minced onion and saute for 5-10 minutes until slightly browned
  • Add the radishes to the pan and toss to coat.
  • Add about half a cup of water and bring to a simmer.   Add salt and pepper.  Then lower the heat all the way down, cover and cook for around 10-15 minutes until a knife goes through the radish easily but it is not falling apart.
  • Add the greens and cook with lid on for 3-5 mins until the greens have wilted.
  • Remove with a slotted spoon as much of the radishes, onions and greens as possible in to a serving dish, just leaving the liquid in the pan
  • Increase the heat and simmer for a few minutes until the liquid reduces to about half the quantity
  • Add a splash of apple cider vinegar optionally and pour over the radishes
  • You can serve the radishes over grains like brown rice or quinoa as well to make a complete meal

 

 

 

by Veggie Sutra

Stuffed Pita Sandwiches with Sauerkraut

Sunday has been an absolute scorcher here in Northern California!  After a rather gentle spring with a gradual and smooth increase in temps, we are back to the yo-yo weather that tormented us last year. What is one to do but hunker down indoors with windows and doors closed and blinds drawn, trying to keep as cool and still as possible.  To this end, I kept lunch a simple affair with minimal need for heat.

 

 

Back in March when the weather was a lot cooler, and we were in the throes of beginning the Veggie Sutra series on Brassicas, I turned to the humble cabbage for a warming, and hearty sauerkraut soup. Surely, cabbage, the most iconic of brassicas, is worth featuring more than once in our Brassicas series.

So here goes:  The recipe today also uses cabbage in the form of sauerkraut.   Before our current obsession with brassicas, we did a whole series on fermentation, and as part of that I had posted a fool-proof recipe for making sauerkraut.   But if you still find it daunting to make sauerkraut, you can find home-made sauerkraut in farmers markets and health food stores.  Sauerkraut has become a staple at our place and just to complete the picture, apart from eating them by the spoonfuls and using them in soups and sandwiches, we also make yummy salads with sauerkraut, like this Steamed Broccoli Salad with Sauerkraut.

 

 

As an aside, people who follow the blog regularly know my fancy for using fresh herbs from the garden in spring and summer.  Today’s sandwich uses a spread made with fresh basil from the garden.  But if you don’t want to make the spread, you could also simply stuff the sandwich with a handful of herbs – basil, mint, cilantro, parsley, or whatever you have growing in the pot.

 

Recipe for Stuffed Pita Sandwiches with Sauerkraut

[Printable Recipe]

Serves 2 people with 2 half pockets each

Ingredients:

  • 2 whole wheat pita bread cut in to halves
  • Sun-dried tomato with Fresh Basil Spread (recipe below) (Alternately use your favorite store bought spread)
  • 2 store-bought veggie burgers like Trader Joes Quinoa Veggie Burgers, cooked as per package instructions
  • About 4 Tbsp Shredded pepper jack cheese (optional)
  • About 8 Tbsp sauerkraut (recipe here)
  • 2 handfuls of spinach, arugula or any summer greens
  • For the Sun-dried tomato with Fresh Basil Spread:
    • 1/4 cup sun-dried tomatoes packed in olive oil with a fair amount of the oil
    • 1/4 cup soft cheese
    • A big handful of fresh basil leaves, washed
    • More olive oil if needed

Method:

  • Make the Sun-dried tomato with Fresh Basil spread:  In a food processor, process all the ingredients until smooth, adding oil as needed. Scrape and store in an airtight container. Alternately use a store bought spread like hummus (for a vegan sandwich) or a cheese spread or pesto.
  • Assemble the sandwich
    • Open up the pita pocket half and spread generously with the spread that you are using
    • Cut the cooked burger in half and stuff half in to each pita pocket
    • Sprinkle with about a tablespoon of shredded cheese (omit for a vegan sandwich)
    • (Optional) Pop the sandwich in to a toaster oven for a few minutes now for the cheese to melt and to warm up the pita bread.  If it is a warm day, you may skip this step.
    • Fill with about 2 Tbsp of sauerkraut and some of the greens
    • Serve with an ice-cold drink

 

 

You can get pretty creative with sauerkraut sandwiches and include any fresh summer vegetables you may have on hand like sliced cucumbers, avocado, radishes, and/or a variety of herbs.  We were pretty satisfied with this simple sandwich plus some ice-cold sparkling water with lemon and salt.

by Veggie Sutra

Daikon radish salad with lemongrass tofu

 

Who knew radishes were part of the brassica family?!   I certainly did not, until I read about it in the Brassicas book that V bought.  It falls in the category of root brassicas along with turnips, rutabagas and horseradish.   Out of all of them, radishes are my favorite.   There comes a season in the farmer’s market when radishes of all varieties show up – rainbow radishes, black radishes, table radishes and other colorful ones. Daikon radishes, however, seem to be available pretty much year round in Northern California.   These long white radishes with a mild flavor are used prolifically in Asian and Indian cooking.

 

 

Daikon radishes in Japanese, Korean and Vietnamese cooking are a favorite for pickling.  In fact, the inspiration for the recipe in this post came from a Banh Mi salad we had last weekend at Veggie Grill, a local vegan restaurant.  (I know Banh mi sans the bread doesn’t make any sense as Banh Mi means bread, but I guess some poetic license was used in the naming!)

In India, the Daikon radishes are more pungent and a lot smaller than the ones we get here in Northern California.  Some sources call these small pungent ones “White Icicles” instead of “Daikon”.  In any case, these long white radishes, known as mooli in Hindi and mullangi in Tamil are prepared in different ways.   They are boiled in lentil soups and stews, stuffed in to bread to make filling mooli parathas (stuffed flatbreads) and are sometimes eaten raw with a squeeze of lemon and a dash of salt and pepper.   Oh the satisfying bite of eating them raw!   The leaves of Daikon radish are equally flavorful and are added to lentil soups.

 

 

 

Yes, the world is going to hell in a hand basket due to human related activities of over polluting, over-harvesting of natural resources and utter disregard for science (I am referring to our grand gesture of withdrawing from the Paris Climate Accord), but I am glad we have radishes in our hand basket.   And that’s all I will say on that topic!

This salad is inspired by Vietnamese flavors, and includes pickled radishes and carrots (called do chua) and baked lemongrass tofu.  It needs a bit of prep work for both these ingredients, but is otherwise quite simple to assemble.   I got the pickling recipe from White on Rice couple, whose recipes are always fail-proof.   The lemongrass tofu is my own concoction.

I could not resist using all the spring herbs in our garden, but one could go a little lighter on herbs, I guess.  Or not.  I always go a little crazy with herbs in springtime when copious amounts of basil and mint are ready to be harvested in the garden.  The lemongrass also is from a pot in the garden.   Lemongrass is pretty easy to grow, and unless you have a huge space, it is better to plant it in a pot as it will take over the garden like mint.

 

 

Recipe for Daikon Radish Salad with Lemongrass Tofu

[Printable recipe]

Makes 4 large lunch-sized servings

 Ingredients:

For the pickled radishes and carrots (Make at least 3 days ahead):

  • 2 cups water (slightly warm to dissolve the salt and sugar)
  • 1/4 cup rice vinegar
  • 1.5 Tbsp sugar
  • 1 Tbsp salt
  • 1 medium sized daikon radish (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds
  • 2 small carrots (about 0.5 pounds), scrubbed, peeled and sliced into thin rounds
For Baked Lemongrass tofu (marinate overnight or at least a few hours before baking):
  • 1 tub of tofu (14 oz)
  • 2 stalks of lemongrass, tough outer layers and top stem removed and tender inside green part near the root minced
  • 6 Tbsp avocado oil or some mild vegetable/nut oil
  • 6 Tbsp rice vinegar
  • 1 Tbsp red chili flakes
  • 2 cloves garlic, minced (optional)
  • 1/2 tsp salt
  • 1/2 tsp sugar
For the salad:
  • Spring green mix, about 4 large handfuls, washed and dried
  • 1 long English cucumber, peeled and sliced into rounds
  • 1 jalapeno pepper, washed, de-seeded and minced (omit if you don’t want the heat)
  • 1 avocado, cubed
  • few sprigs of cilantro, washed well and chopped fine
  • 1/4 cup mint leaves, washed and julienned
  • 1/4 cup basil leaves, washed and julienned
  • few sprigs of spring onion, chopped in to small rings (optional)
  • 1/4 cup toasted almond slivers for garnish (optional)
Method:

 

  • Prepare the pickled radishes and carrots:
    • Mix the water, vinegar, salt and sugar well
    • Pour over the sliced radishes and carrots
    • Close tightly with a lid and refrigerate for at least 3 days
    • When ready to use, strain the liquid and throw it away

 

 

  • Prepare the baked lemongrass tofu:
    • Drain the water and place the tofu on a deep plate or bowl.  Place another plate over the tofu and weigh it down for at least an hour until the water is squeezed out of the tofu.  Then cut the tofu in to slabs.
    • Place the tofu slabs if possible in 1 or 2 layers in a shallow container with a lid
    • Whisk together the oil, vinegar, chili flakes, garlic, lemongrass, salt and sugar thoroughly
    • Pour over the tofu
    • Close tightly and refrigerate overnight
    • To bake the tofu:  Preheat the oven to 400F
    • Remove the tofu from the container and save the marinade.  You will use the marinade as a dressing
    • Line a baking sheet with aluminium foil and place the tofu in a single layer on the foil
    • Bake for 10 – 15 minutes, flipping the tofu once mid way, until slightly golden on both sides
    • Cool and cut the baked tofu in to bite-sized pieces
  • Save the marinade for dressing:
    • Strain the minced lemon grass, garlic and chili flakes from the tofu marinade. (Press with the back of a spoon to release all flavors)
    • Add more oil and vinegar if needed
    • Taste and adjust salt and add a pinch of black pepper and whisk
  • Assemble the salad:
    • Toss together the spring green mix, pickled radishes and carrots, baked lemon grass tofu, sliced cucumber, jalapeno peppers, avocado and chopped herbs with the dressing
    • Garnish with toasted almond slivers while serving

As we sat outdoors on this beautiful spring day to enjoy our lunch salad, hummingbirds and bees buzzed around, presumably enjoying their own lunch.  This has indeed been a lovely spring with tons of flowers due to the generous winter rains.    After lunch, I sat outside here dreaming up more radish recipes to make in the days to come.

P.S.  I am submitting this recipe to Meat-free Mondays on Tinned Tomatoes!   As mentioned in the previous post, I totally believe in a “reducetarian” diet, where everyone attempts to reduce their intake of meat for our own health and the health of our planet.

by Veggie Sutra

A Simple Cauliflower Curry with Grated Coconut

I finally finished reading Personalities on the Plate: The Lives and Minds of Animals We Eat by Barbara J. King, a touching book about the sentience of animals ranging from octopuses to chimpanzees.  She says “In the end, pain is pain” whether or not animals feel the pain exactly as we do.   In each chapter, she focuses on one animal – insects, fish, octopuses, chicken, cow and so on.   Of all the chapters, the one that fascinated me the most was the one on octopuses.

We all justify what we eat using cultural, social, health and sometimes religious reasons.  And having being brought up a vegetarian, and not a vegan, it is hard for me to eschew yogurt and ghee, two ingredients which are near and dear to every South Indian’s heart.  While I now know how cows are treated on commercial dairy farms (yes, even those that carry the “organic” label), it is still hard for me to completely give those up.   So far be it from me to stand on my soapbox to preach, however Barbara J. King puts it quite well when she says that her book “is an invitation to see clearly who we eat, and our connections with animals who, in their different ways, experience the world with awareness and intention.”   A reducetarian movement – consciously reducing one consumption of animal products, would greatly benefit the animals, the planet, and ultimately us, she says.

 

 

After finishing that rather intense book, I was in no mood to cook anything elaborate for the series on brassicas.  So this recipe is a rather simple South Indian style stir fry curry.   Most South Indian vegetable curries are rather simple compared to the North Indian counterparts which usually involve some form of dairy, aromatics like garlic, and heavy spices.   For South Indian vegetable curries, all it takes is a touch of oil, some mustard seeds, turmeric, and grated coconut for garnish.  This general recipe can be used with a variety of fresh vegetables, like green beans, broad beans, okra, cabbage, and even vegetables not typically found in South India like broccoli.

 

 

I used a combination of cauliflower, potatoes and peas – cauliflower being our featured brassica this time.  Contrast this method of preparation with the typical “aloo gobi”  that is found on menus of Indian restaurants across the US, a rather heavy preparation with onions, garlic and various spices.

 

 

Recipe for a Simple Cauliflower Curry with Grated Coconut

[Printable Recipe]

Serves 3 people or 2 people generously as a side dish

Ingredients:

  • 1 Tbsp coconut oil or regular vegetable oil
  • 1 tsp mustard seeds
  • Optional – 1 sprig Curry leaves (you can find fresh or frozen curry leaves in an ethnic Indian grocery store)
  • 3 small potatoes, washed and cubed
  • 1 medium cauliflower, washed and cut into bite-sized florets and pieces (don’t waste the stem)
  • 1/2 cup frozen green peas
  • 1 tsp organic turmeric powder (I buy mine from the spice bin at Whole Foods)
  • 1 tsp red chili powder / cayenne powder
  • Salt to taste
  • 4 Tbsp grated coconut (you can find freshly grated coconut in an ethnic Indian grocery store in the frozen foods section – alternately, use dried unsweetened shredded coconut)

Method:

  • Heat the oil in a pan on medium heat and add the mustard seeds
  • When the mustard seeds start sputtering, lower the heat and add the curry leaves if using
  • Add the cubed potatoes and toss to coat in oil.  Then sprinkle a few drops of water and close with a lid
  • After about 5 minutes, add the cauliflower and frozen peas, then add turmeric, toss and cover with a lid
  • It may take another 10 minutes for the cauliflower and potatoes to cook.  But test after around 7 mins to make sure the vegetables are not over-cooked by inserting a sharp knife through a small piece of potato.
  • Once the vegetables have cooked, add the red chili powder and salt to taste and mix
  • Switch off the heat
  • If you are using frozen coconut, add it to the pan, close with a lid and allow it to thaw in the heat of the pan and then mix.  If using fresh or dried shredded coconut, simply mix it in
  • Enjoy hot as a side with rice

 

 

Growing up, vegetable preparation like this was featured very often on the plate, alongside rice and a lentil-based stew.  Yogurt also was part of the plate always.  Comfort food to me even now is white rice mixed with yogurt with a piece of lemon pickle on the side, as it is for millions of South Indians.  (Fortunately for V, he is not very much in to it).   Giving up yogurt was not easy, but I have greatly reduced our consumption of yogurt and milk.   Barbara J. King quotes Michalel Pollan in her book and he captured it best when he says “Eat Food.  Mostly Plants.  Not Too Much”.