Tag Archives: Vegetarian

Rediscovering Pasta Salad

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Recently, I began working at a locally-owned bakery and cafe that offers a lovely pasta salad each day.

I never gave much thought or consideration to pasta salad, until now. One lunch break, I tried one bite of a Southwestern-themed salad laced and was hooked. My favorite pasta salads are laden with creamy mayonnaise or salad dressing. I don’t mind indulging in them on occasion, but wanted to make a lighter version at home.

There’s not really a recipe for my pasta salad. I kept the Southwestern theme and tipped the salad’s balance in favor of fresh vegetables and black beans. However, I did coat the ingredients with a thin layer of mayonnaise (regular Hellman’s for me), lightened with a spritz of lemon juice. For a healthier version, you could try substituting thick Greek yogurt or combine it with your favorite mayo. Fresh herbs would also make a lovely addition.

This salad held up well for much of a busy work week and, four days later, the vegetables retained their crisp. We were happy to have an easy snack or light meal to grab on the run.

 Confetti Pasta Salad

Ingredients:
Small pasta shells, or other small pasta variety
Fresh bell peppers, diced
Celery, diced
Red onion, diced
Green onion, thinly sliced.
Black beans, or whatever’s in your pantry
Mayonnaise, just enough to hold the salad together
Lemon juice, to taste
Salt (I prefer flaky sea salt). You could also use your favorite seasoned salt.
Black pepper
Pinch of sugar
Shredded cheese

 Instructions:

  1. Cook pasta until al dente in boiling water seasoned with salt and a little olive oil.
  2. Drain pasta and rinse with cold water. Set aside to continue to drain, shaking off the extra water a few times.
  3. Chop plenty of bell peppers, onions and green onion. I like a lot.
  4. Drain a can of your favorite beans and rinse off the canned liquid.
  5. Combine the pasta with the chopped vegetables and as many beans as you’d like. I tipped the balance of the pasta salad in favor of the vegetables and beans.
  6. Add just enough mayonnaise to hold the salad together.
  7. Season with lemon juice, salt, lots of pepper, and a pinch of sugar to balance the salty and sour.
  8. Toss in a scarce scattering of shredded cheese.

Mock Duck/Seitan: How To Make Your Own & Save Money

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I’m not a vegetarian but I love mock duck.

Mock duck, also known as seitan, is a vegetarian product made from wheat gluten, meaning it’s not a good option for those with gluten sensitivities. I like mock duck’s chewy texture because resembles meat more so than other other meat-substitutes. Mock dock is often stationed in the refrigerated section of grocery stores and or sold by the can in Asian grocery stores. I remember enjoying my first tastes of mock duck in Vietnamese banh mi sandwiches at Jasmine Deli, a restaurant located along Eat Street in Minneapolis, MN. Three dollars never tasted so good.

This afternoon, I found mock duck in Sidney’s refrigerated case for about $3.69 per package. It’s cut into small pieces and ready to eat, but the package only contains a cup’s worth. Instead, I bought this bag of wheat gluten flour and decided to make my own. Although this bag cost a little over $7, it actually makes about three times more mock duck for the price of the packaged version, when compared ounce for ounce. If you have some extra time, it’s really easy to make at home. I mostly followed the package’s instructions and adjusted a few elements.

 

Ingredients:
2 cups wheat gluten
2 cups boiling water
Garlic salt, about a teaspoon
A pinches of dried marjoram
A pinch of dried sage
9 cups of water
3 Tablespoons soy sauce
3 Tablespoons molasses (could also use honey)
A few thick slices of of fresh ginger, washed and skinned

Instructions:
To prepare the cooking liquid, bring 9 cups of water, soy sauce, molasses and ginger to a simmer.

In a large bowl, stir together the wheat gluten and boiling water. It’s texture will be damp and spongy. Set the mixture aside until it’s cool enough to handle.

Knead the dough for 5-10 minutes to further develop the chewy texture.

Divide the dough in smaller pieces, and cut into slices. Drop into the simmering liquid. Stir and simmer for an hour.

The mock duck will absorb the liquid’s flavor and become chewier. The slices of mock duck will greatly expand in size.

Remove the mock duck and drain in a strainer. Place a heavy object on top of the mock duck to remove extra liquid or wait until it cools and press it with your hands. Now it’s ready to use.

I sauteed the seitan until golden brown and added it to a crock pot along with an onion and two waxy potatoes sliced and sauteed until golden. Then, I topped it with a sliced zucchini, one shredded carrot, one bell pepper cut into rings, barbecue sauce and cooked it on high for several hours. If there’s too much liquid, let the pot cook uncovered until it condenses. This recipe for Barbecued Seitan and Layered Vegetables was adapted from the book Fresh from the Vegetarian Slow Cooker by Robin Robertson available from the Fargo Public Library system. The original recipe’s version of homemade barbecue sauce struck us as overly sweet so if you give it a try, substitute your favorite sauce instead.

You can also use the mock duck to replace the meat in stir-fries, salads, or sloppy joes. Extra mock duck can be frozen for later use.

Recipe: LVC-Inspired Cheesy Lentil Bake

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Some of my closest friends were a part of Lutheran Volunteer Corps.

In fact, I almost joined Lutheran Volunteer Corps (LVC) right after college. I withdrew from the process to be closer to family while my mom was in hospice, since I wouldn’t have necessarily been placed in the Twin Cities.

Volunteers may vary in age (though most are recent college graduates) and are placed all over the United States where they hold full-time positions in nonprofit organization. They are paid stipends and their essential needs are cared for including housing and basic health insurance. Most share houses with other volunteers

My two friends lived in house that used to be located along a busy stretch of Lowry Ave. in North Minneapolis. As part of their intentional communities, housemates took turns cooking dinner on designated evenings. My friends’ housemates preferred to pool part of their monthly stipend into a grocery budget. Therefore, they became very adept at preparing creative and affordable meals, many of which were vegetarian.

Several years after college, I shared a house with my LVC friends near Theodore Wirth Park. I relished the recipes and cost-saving strategies they shared with me. One housemate introduced me to her version of spicy Kushari which I make occasionally as comfort food. The other mentioned her favorite meal had been baked lentils with cheese. She recently gifted me with a copy of the LVC Cookbook from which both friends frequently cooked. I was thrilled to find the baked lentil dish she had mentioned years ago and promptly adapted it for a weeknight dinner.

This recipe is vegetarian and obviously not vegan, due to its substantial layer of gooey cheese. It’s savory enough to satisfy those like my husband who aren’t used to eating dinners without meat.

Cheesy Lentil Bake
Adapted from the recipe for Baked Lentils with Cheese, from the Emmaus House 1999-2000, Simply LVC.

Feel free to add your own combination of vegetables and herbs.

Ingredients:
1 2/3 cup of lentils, rinsed and examined for stones (I used organic, green, French lentils)
2 cups water (can substitute stock or incorporate stock/flavor base/bouillon)
1 bay leaf
Salt, starting with about a teaspoon. Be careful if your stock is salty.
Black pepper
1/8 teaspoon marjoram
1/8 teaspoon sage
1/8 teaspoon thyme
Cayenne to taste
A little honey or brown sugar
Canned tomatoes or tomato puree (I just had one 12 oz. can on hand. Use whatever you have and adjust water/stock accordingly)
1-2 onions, diced
2 cloves garlic, minced
2 large carrots, thinly sliced
1/2 cup celery, thinly sliced
Shredded cheddar cheese

Instructions:

  1. Preheat oven to 375 degrees F.
  2. In a baking dish, combine the lentils, water, salt, pepper, herbs, cayenne, honey, tomatoes, onions, and garlic. Taste for seasoning. If the liquid tastes bland, try boosting it with soy sauce or Worcestershire. Keep in mind that the bland lentils will soak up the liquid. I aim to strike a sweet and savory balance.
  3. Cover and bake for about 30 minutes.
  4. Add the sliced carrots and celery and stir. Cover and bake for another 30-40 minutes, or until the lentils are tender. If there is too much liquid, uncover and bake until it evaporates.
  5. Top with shredded cheese and bake until it melts. If you want a more crusty and golden brown top, broil.

Solo Road Trip: Harvest Thyme Bistro, Wadena, MN

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I don’t know anything thing about cars and it stinks.

My car tires were going on 80,000 miles. This has been no season to prolong purchasing new tires with the slippery roads. I called car shops and received quotes ranging by hundreds of dollars and varying in brands. Of course, each shop claimed their tire recommendation was the best. A family friend who owns a car shop was kind enough to provide his personal recommendation, which is why I ended up at Discount Tire in Baxter, MN.

When I reminded the staff member which tire I wanted, he offered to find a “deal” for a higher quality tire at a lower price. I explained that, although it may sound weird, I wasn’t interested in any specials. I just wanted that certain tire. “But I think I can find you a higher quality tire for less money. . .” he replied.

But, tire guy. I drove all this way for these tires. Tire guy. Stahp. 

I didn’t actually say that. And in all seriousness, the service was friendly and efficient. Within ten minutes, I was on my way back to Fargo.

The journey to and from Baxter was pleasant, thought it wasn’t as scenic as I expected. Still, the drive provided an opportunity to daydream and sing along to Katy Perry songs. At least it was more interesting than the drive to Minneapolis-St. Paul. As I slowed down to pass through small towns, I curiously eyed signs pointing towards dinner clubs, bars and church camps.

A solo road trip isn’t complete without stopping for a meal or snack in a new town. Once, a friend had mentioned enjoying a meal at Harvest Thyme Bistro in Wadena, MN, situated about halfway between Fargo and Brainerd. Author Brett Laidlaw was also kind enough to suggest Harvest Thyme via Twitter, mentioning the food wasn’t necessarily earth shattering, but made from scratch with local ingredients.

On some solo road trips, I’m in a more adventurers mood than others. Sometimes I feel plucky enough to walk into a divey establishment, alone, with a c’est la vie outlook. Or, I may wait until my husband can join me. Generally, solo dining adventures are pleasant. At worst, the service may not be the warmest or it may be tinged with apathy. I can deal with this. Every once in a while, these experiences are flat-out uncomfortable.

Today, I was just not in the mood. I wanted people to be nice to me. I wanted to feel comfortable and I did not want to be stared at or hit on. Fortunately, Harvest Thyme Bistro was just this place.

The bistro is located along the Wadena’s main street. To reach the cafe, one must walk to the back of a beautiful, independent bookstore. It’s spacious and decorated with colorful sculptures of hanging birds. I couldn’t help but hope heaven would also be a bistro within an independent bookstore.

Harvest Thyme serves breakfast, lunch, and dinner. The lunch menu was concise, consisting of a few chalkboard specials, soup, salad, and sandwiches. I chose the wild rice burger with a cup of soup (sandwiches come with soup, salad, or chips), $8, and hot green tea, $2. I practiced self control by only admiring the ramekins of creme brulee in the dessert case. Then, I chose a seat between ladies who lunched and an older couple celebrating a birthday. A server brought over a large mug of hot tea and came back to deliver a teapot filled with more hot water.

I took advantage of the wireless Internet service provided to patrons of downtown businesses. A short wait later, the server brought my burger and soup.

I wasn’t so crazy about the potato soup, though it was far from inedible and served hot. It’s texture was a little pasty and the flavor was bland, save for red dots of smokey, hot sauce.

On the other hand, the wild rice burger was wonderful. The patty was clearly homemade. I really liked its crispy and chewy texture. It was sandwiched by a toasted bun and topped with caramelized onions and mushrooms. The bottom half was spread with a tangy barbecue sauce that tasted much better than those overly sweet, bottled versions. A umami bomb.

I dare say this wild rice burger was every bit as good as the HoDo Lounge’s. Totally craveable.

Harvest Thyme Bistro made me happy. From the general atmosphere and hospitable service to its affordable, hot food.

One visit was enough to add it to my short list of happy places.

Recipe: Spicy Beans & Rice

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Jake and I are trying to make an earnest effort to dine out less and eat more simply at home.

Eating more simply at home means that I will try to make smaller amounts of dishes so we’ll be less apt to waste food. Let’s face it. We just don’t eat leftovers that we freeze. This means exploring the depths of our pantries and eating what we have. To Jake’s dismay, this also means eating less meat.

Sounds like common sense, but somehow we’ve gotten away from this.

Last week, I dug into my pantry and found a bag of organic, white Navy beans and a bag of jasmine rice. I recently made a huge batch of spicy chili and wanted these rice and beans to have a different flavor.

This dish was inspired by meals prepared by friends who were from or had spent time in West Africa and this concise recipe for West African Beans and Rice. Concise does not equal bland or boring. Cooking the dried beans in stock and caramelizing the onions and tomato paste creates a lot of flavor from minimal ingredients.

The super spicy chilies didn’t hurt, either.

Spicy Beans and Rice
If you don’t have dried beans, you can substitute canned beans. You can also substitute another green such as arugula or kale for spinach or frozen spinach for fresh. Goya Sauzon is a seasoning mix I found in the International section at Hornbachers. It does contain MSG. 

Spicy Beans & Rice

Ingredients:
Dried beans (I used about two cups of white Navy beans)
Chicken stock
Optional: Goya Sauzon seasoning
Olive oil
1 onion, diced
1-2 cloves garlic, minced
Tomato Paste, about three Tablespoons
Salt
Black Pepper
Brown sugar
Spinach, several handfuls, long stems removed
Optional garnishes: Parmesan cheese, diced onion

Steamed rice

Instructions:
Examine beans for stones and other debris. Rinse and drain.

Soak beans overnight. If you don’t have this much time, soak for as long as you can and simmer until tender. It will just take longer.

Drain beans and replace liquid so it covers beans, plus an inch or two extra. I used mostly chicken stock, a little water, and a dash of Goya Sauzon seasoning.

Bring to a boil, cover, and simmer until the beans are tender. After soaking the beans for eight hours, this took 1-1 1/2 hours.

Preheat a saucepan over medium heat. Cook the diced onion until it begins to caramelize around the edges. Add the hot peppers and stir. Add the garlic and cook until fragrant but not burnt.

Add about three tablespoons of tomato paste. Smush with the onion and garlic and cook until the color turns rusty. You may need to add a splash of the bean liquid to make the tomato paste easier to work with.

Add the beans and bean liquid. Simmer until the flavors meld and the liquid slightly thickens.

Taste for seasoning and add salt and pepper if needed. Add a little brown sugar to round out the flavors.

Before serving, tear up fresh spinach and stir until wilted.

Finish with a tiny piece of butter or drizzle of olive oil. Serve with steamed rice and garnish with a sprinkle of Parmesan cheese.

Steamed Jasmine Rice:
Rinse rise until water runs mostly clear. Drain.

In a saucepan, saute rice with a little olive oil or butter until it smells toasty.

Add twice as much water and a pinch of salt. Stir

Bring to a boil and reduce heat to low.

Cover and steam until the liquid is absorbed and the rice is tender. This should take about 20 minutes.

The Casserole My Mom Liked

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This is the casserole my mom liked.

I found the recipe in a torn and tattered cookbook. It’s falling apart and the pages crumble between my fingers. I handle them as delicately as possible, turning them with two fingers. The typed words appear to be mimeographed, not photocopied. And each page contains a single recipe.

This book is a culinary tribute from the students in my mother’s second grade class to their own mothers.

Earlier this year, I took home a stack of old cookbooks from my parents’ old house. I was surprised to find my one with mom’s hand print traced on the front cover and her name, neatly written in cursive, in the entree section beneath a recipe for Green Bean Casserole. It’s funny how handwriting doesn’t change much over time.

 

 

 

 

 

 

 

Five days ago, the fourth anniversary of my mom’s death quietly passed. In fact, it passed so quietly that I mostly forgot.

My mom must have liked this recipe. So much so, that she chose this recipe over any others for this class cookbook. My grandma was a wonderful cook. She gave me my first sip of coffee (of which I spit onto her white table cloth), whipped cream by hand, and showed me how to make homemade mashed potatoes. So, when I studied this recipe of nothing more than canned green beans, mushroom soup, American cheese, and French fried onions, I had to smile.

When my mom was grew up, canned vegetables must have been all the rage. When I grew up, they were frozen. And now that I’m an adult, I seek out those that are fresh and local.

But this must have been one of my mom’s favorite dishes, so I had to try it. In honor of my mom, I made the casserole, almost exactly as it was written, adding a few additional seasonings. I tried to restrain myself so I would not ruin the integrity of the experience.

I made a face as I sniffed the uncooked casserole in all of its canned glory. Fortunately, it tasted better when baked. In fact, it was pretty darn good, though I am one who enjoys that traditional green bean casserole, preferably made with canned beans.

Cheesy, creamy, salty and crispy. No wonder she liked it.

Green Bean Casserole
Recipe from Dorothy Bossen. Cookbook published by Bittinger-Wolford, 1959. Recipes compiled from second grade students, rooms six and seven, Richardson School, Cuyahoga Falls, OH.

Ingredients:

2 cans green beans (cut or French style). I recommend using lower sodium varieties
1 can cream of mushroom soup
1/2 cup of American cheese
Black pepper
1 pinch of white pepper
2 pinches smoked paprika
Dash of garlic salt
French fried onions

Instructions:

  1. Preheat oven to 375 degrees F.
  2. Combine the green beans, mushroom soup, cheese, and seasonings.
  3. Place in small casserole dish.
  4. Top with French fried onions.
  5. Bake for about 30 minutes or until bubbly. Check part-way through baking to make sure fried onions aren’t burning. Cover casserole with foil if onions are becoming too brown.

Farm To Fork, A CSA Series: Warming Recipes For Fall

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I love that it’s fall.

Stop by Simple, Good, And Tasty for the newest installment of my Farm To Fork, A CSA Series.

You’ll find recipes for German sausage chowder (inspired by Sanford Health’s cafeteria), vegetarian stuffed peppers, citrus beet salad, and apple, walnut, and cheddar quick bread.

I’ll meet you there.

Farm To Fork, A CSA Series: Relying On Basics During A Busy Week

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You can probably tell that I’m lagging by my lack of posts during the past couple of weeks.

Work has been especially draining, which has led to me through some necessary soul searching and major life decision making.

I am hoping I can deliver a delicious announcement soon, but am still waiting for some final confirmation.  Thank you for your readership and keep sending over any well-wishes.

In the meantime, check out the fifth installment of my CSA series at Simple, Good, and Tasty.

I share simple, veggie-centric recipes for the busiest of weeks such as Mexican-inspired corn, roasted potato wedges, silky cabbage, and pasta tossed with fresh tomatoes and toasted breadcrumbs flavored with garlic and anchovy.

 I’ll meet you there.

Farm to Fork, A CSA Series: If Not For The Grace Of A Good Vinaigrette

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Visit Simple, Good, and Tasty for the latest installment of my Farm to Fork: A CSA Series.

Despite boxes of produce from our Bluebird Gardens CSA share, the past couple of weeks were all about food fails.  A good vinaigrette was the only exception.  I added it to a cold, Cafe Latte-inspired salad and re-purposed it into a warm salad.

I’ll meet you there

Farm to Fork, a CSA Series: Taking the Easy Way Out…Broccoli, Cheese and Quick Pickles

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Join me at Simple, Good, And Tasty where I share a summer update in the Farm to Fork, a CSA Series.

This week I took the easy way out.  I broke down and finally ate my broccoli.  But not without combining it with cheese.  I also experimented with refrigerator pickling.  It’s an easy method to use-up small quantities of vegetables without going through the whole canning process.

I’ll meet you there.