Moosewood New Classics: Solid Gold (and Moroccan Roasted Vegetables)

This book is solid. Our copy is tabbed to death with all the worn, warped pages that come with a well loved cookbook...and we've only had it for about 6 months. It started with Cowboy Cookies and Quinoa Stuffed Peppers but quickly led to Instant Tamale Pie, Spinach Gnocchi and Tofu Manicotti. This book has changed my mind about polenta and bell peppers and introduced me to parsnips and turnips (although I can't ever remember which is which), all while encouraging the use of "wholesome" and "cookie" in the same sentence. It's our go-to and I definitely consider it a vegetarian must-have.

I'm obsessed with our latest Moosewood discovery: Moroccan Roasted Vegetables. Even my very carnivorous and generally un-ethnic father approves.

Ingredients

mmm...spices!

    -1 medium onion, diced
    -2 medium zucchini, diced
    -1 large sweet potato, peeled and cubed
    -1 large red bell pepper, diced
    -2 medium fresh tomatoes, chopped
    -1 can chickpeas
    -3 garlic cloves, minced
    -2 tablespoons vegetable oil
    -1 tablespoon fresh lemon juice
    -1 tablespoon ground cumin
    -1 ½ teaspoons turmeric
    -1 ½ teaspoons ground cinnamon
    -1 ½ teaspoons paprika
    -¼ teaspoons cayenne
    -2 teaspoons salt
    -couscous

Directions

1. Preheat the oven to 400 degrees. 
2. In a large bowl, thoroughly mix together the onions, zucchini, sweet potatoes, bell peppers, tomatoes, chickpeas, garlic, oil, lemon juice, and seasonings. 
3. Spread the vegetables onto an ungreased 11 x 17 inch baking tray. Bake for 40 minutes, stirring halfway through.
4. Serve over couscous while warm.  

Mom's Sesame Tofu

Ryan and I seem to have amnesia when it comes to remembering meals that we've made, thus my secret plan for this blog is for it to serve as a running list of our favorite recipes. That list would be incomplete without sesame tofu, our favorite meal ever! The recipe was adapted from my mom's sesame chicken, which is just as delicious but twice as much work. This is also a great recipe for introducing tofu to your carnivorous friends.

Ingredients

Cornstarch-coated tofu

1 package firm tofu, pressed and cut into 1/2 inch cubes

4-6 TBLS cornstarch

Olive Oil

Sauce

2 TBLS soy sauce

4 TBLS sugar

2 TBLS rice wine vinegar

4 TBLS water

Dash of red pepper flakes

Directions

1. In a large bowl, coat the tofu cubes with cornstarch. Be delicate but don't worry if it gets a little crumbly.
2. Add the tofu to a hot pan with a bit of oil over medium heat. Cook until browned on all sides.
3. Mix sauce ingredients and add to pan. Stir and cook a few minutes until sauce thickens.
4. Sprinkle with sesame seeds and call your mother (at least that's what my recipe says)

I forgot to add sesame seeds...do as I say, not as I do

Tips  

-For a complete meal, serve with brown rice and broccoli (we like to stir-fry broccoli with a bit of the sesame sauce so it gets infused with deliciousness)

-4 TBLS = 1/4 cup. This comes in handy if you're doubling the recipe

Tons of Effing Risotto

Welcome, Tens! As requested, here is the recipe for Tons of Effing Risotto, as featured on Cooking with Sean and adapted from Alice Water's The Art of Simple Food.

Ingredients

3 tablespoons butter

1 small onion, finely diced

1 1/2 cups Arborio rice

1 lemon, zested and juiced

4-5 cups vegetable broth

1/2 cup Chateau Ste Michelle Gewurztraminer

1 bunch asparagus, cut on the diagonal into 1/4-inch pieces

1/2 cup grated parmesan

Directions

1. Melt 2 tablespoons of butter over medium heat in a large saucepan. Add the diced onion and cook until soft and translucent, about 10 minutes.
2. Add the rice and cook for about 5 minutes, stirring periodically. Rice should start to become translucent, but do not allow it to brown. Meanwhile, heat the vegetable broth in a separate pot until boiling, then turn off the heat.
3. Add the lemon zest and wine to the rice. Cook until the wine is absorbed.
4. Add 1 cup of the warm vegetable broth and cook at a vigorous simmer, stirring occasionally. When the rice starts to get thick, add another 1/2 cup of broth. Continue adding 1/2 cup at a time, every time the rice thickens. Don't stress Jen out. When in doubt, add more broth. 
5. After about 12 minutes simmering in the broth, stir in the cut asparagus. Cook until the rice is tender, about 20 minutes in all.
6. When the rice is just about done, stir in the parmesan cheese, half the lemon juice and the remaining tablespoon of butter.
7. Taste for salt and lemon juice, adding more as needed. Enjoy!

Quinoa: The best grain you've probably never heard of

Going vegetarian forced me into trying so many new foods.  It's amazing looking back and realizing all the foods that I had never thought to try! Quinoa, kale, tofu, swiss chard, zucchini, hummus, edamame.... Quinoa is a little surprising the first time you cook it, but it's very versatile and can be used in a variety of recipes or as a rice substitute. My latest quinoa dish tastes totally fresh but would probably fit in better on a hot summer day rather than the sub-zero temperatures we're currently experiencing.

Black Bean and Tomato Quinoa

Ingredients:

2 tbsp fresh lime juice

2 tbsp butter, melted and cooled

1 tsp sugar

1 cup quinoa

1 can black beans, rinsed and drained

2 medium tomatoes, diced

4 green onions, chopped

1/4 fresh cilantro

Directions:

1. Whisk together lime juice, butter and sugar in a bowl.
2. Add quinoa to 1-1/4 cups boiling water, simmer for about 12 minutes
3. Combine all ingredients and serve.  I prefer it cold, but it can also be eaten warm.

Lazy Dinner: Kettlecorn Edition

This is one bad habit I can definitely blame on my mother.  When given the chance, we're both more than happy to excuse nutrition and forgo a proper dinner in favor of a bowl of popcorn.  I came up with this recipe in college, back when you were thought of as a gourmet chef if you could make popcorn without a microwave (it's that easy).  It's light, quick and satisfies both sweet and salty cravings.

Ingredients:
 

Olive or vegetable oil

1/4 cup popcorn kernels

2 TBLS white sugar (or to taste)
Salt

Instructions:

1. Heat a bit of oil and two popcorn kernels in a covered, medium-sized pot on medium-high heat.
2. When both kernels have popped, add the remaining popcorn and sugar.
3. Shake the pot every 10 seconds or so to avoid burning.
4. When all the popcorn is popped, pour it into a bowl and sprinkle with salt before it cools.

Our Spiteful Dog

Her name is Lexi.  She's an angel when we leave her every day to go to work but as soon as we break from schedule and go out at night or on the weekend, all of my possessions are at risk.  She doesn't just chew, she consumes. Whatever anger she has about us leaving her, she takes it all out on me.

Baring her over-active teeth

Things of mine Lexi has eaten:

• Retainers
• Sentimental hand-knit cashmere blanket
• Sheets
• Duvet cover
• Flip flops
• The toes of numerous socks
• Underwear
• Shirt
• Hair clip
• ...and counting

Things of Ryan's Lexi has eaten:

• ...

C'mon!

Kale and Contingency: What the heck is that?

Kale: A cabbage-like cultivated plant, Brassica o leracea acephala, of the mustard family, having curled or wrinkled leaves: used as a vegetable

Contingency: A contingent event, an incident that is likely but not certain to occur; unpredictable

Kale and Contingency: An amateur blog, an online location combining vegetarian cooking and life events; unidentified