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vegan borscht

23Feb14

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I love borscht! I love beets. I love carrots and celery. I love soup. Borscht was made for me! It is a healthy, filling soup that satisfies. The version I developed here is a kind of hybrid between a traditional borscht and a sweet-and-sour cabbage soup. I crave the tang of the vinegar and the balance of the sugar added here.

Vegan Borscht

Ingredients:

  • 8 beets, washed, boiled, peeled and chopped
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 carrots, diced
  • 6 stalks of celery, diced
  • 1 small red cabbage, shredded
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon dried dill
  • 2 bay leaves
  • 1 tablespoon brown sugar
  • 2 tablespoons cider vinegar
  • 1 28 ounce can of diced tomatoes
  • 6 cups vegetable broth
  • 2 tablespoons fresh parsley, washed and chopped

Instructions:

  1. Wash and boil beets until soft. Let cool and peel. Chop into small pieces.
  2. Heat olive oil over medium-high heat in a large pot.
  3. Add onion and cook until translucent, about 5 minutes.
  4. Add carrots and celery and cook until translucent, about 8 minutes.
  5. Add cabbage and cook until soft, about 8 minutes.
  6. Add spices, stir and cook until fragrant, about 3 minutes.
  7. Add sugar, vinegar, tomatoes and broth. Stir.
  8. Add chopped beets.
  9. Bring to a simmer and reduce heat to low.
  10. Cook until all flavors have been incorporated, about 20 minutes.
  11. Let cool, about 5 minutes.
  12. Garnish with parsley and greek yogurt (optional).
  13. Enjoy!

Filed under: Mains, Soups, Vegan   |  1 Comment
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vegan bolognese

09Feb14

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I have been making a version of this hearty spaghetti sauce for years. The classic combination of celery, carrot and onion (mirepoix) adds a robustness to the flavor of the sauce that might otherwise be missing without meat or cheese. I chop the celery, carrot and onion using the bruniose technique of dicing the vegetables into a small dice, so that the vegetables cook through and begin to disintegrate. Once the sauce is assembled, I simmer the pot for as long as possible to deepen the flavors. To finish the sauce, I use an immersion blender to create a smooth, silky texture.

Vegan Bolognese

Ingredients:

  • 1/4 cup olive oil
  • 1 large onion, bruniosed
  • 3 carrots, bruniosed
  • 6 stalks of celery, bruniosed
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried cinnamon
  • 1/4 cup fresh parsley, washed and chopped
  • 2 bay leaves
  • salt & pepper, to taste
  • 2 cups cheap red wine
  • 2 28 ounce cans of diced tomatoes
  • 1 28 ounce can of tomato sauce
  • 1 6 ounce can of tomato paste

Instructions:

  1. Heat olive oil over medium-high heat in a large skillet.
  2. Add onion and cook until translucent, about 5 minutes.
  3. Add carrots and celery and cook until translucent, about 8 minutes.
  4. Add garlic and cook until the garlic is fragrant, about 5 minutes.
  5. Add herbs and spices and cool until fragrant, about 5 minutes.
  6. Add wine to deglaze the pan. Cook for 3 minutes.
  7. Add tomato products, stir and bring to a simmer.
  8. Reduce heat to low and simmer for at least an hour (ideally 3 hours).
  9. Remove bay leaves.
  10. Blend until smooth using an immersion blender.
  11. Serve over spaghetti.
  12. Enjoy!

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persimmon cashew pepitas ginger granola

06Nov13


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To counter the more traditional granola recipe I just published, here is an edgier, more experimental version. For this recipe, I was inspired by a trip to one of the world’s most amazing grocery stores, Rainbow Grocery. I am thankful every time I shop there that I get the pleasure of spending money at this institution in a regular way. I was walking by their immense dried food section and noticed persimmons.

I was introduced to persimmons while living abroad in China. I love their mild flavor and beautiful color. The dried version in China is much more supple and sweet. The persimmons at Rainbow looked like the perfect ingredient for granola.

I added in pepitas, cashews, orange liqueur and warm spices (ginger and nutmeg) to round out the recipe.

Persimmon Cashew Pepitas Ginger Granola

Ingredients:

Instructions:

  1. Preheat oven to 250 degrees.
  2. In a large bowl, mix oats, coconut, crystallized ginger, pepitas, cashews, and brown sugar.
  3. In another bowl, mix agave, orange liqueur, vegetable oil, salt, nutmeg, and ground ginger.
  4. Mix together dry and wet ingredients.
  5. Pour mixture out on a cookie sheet and spread evenly.
  6. Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned and toasty smelling.
  7. Remove from the oven and let cool.
  8. Stir in dried persimmons.
  9. Store in a cool, dry place.
  10. Enjoy!

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cranberry blueberry almond granola

03Nov13

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Here’s my latest — long-delayed, I realize. Apologies for a crazy few months getting in the way of posts to Veg Here!

I continue to experiment with granola. My colleague had given me feedback on the last batch that it was too wacky. What she really loved in granola was a hearty, healthy, wholesome flavor profile. So, in honor of her (her initials are CBA), I made this mostly fruit and nut variety. I added a little dark rum to punch up the flavors, but otherwise this is a classic version.

Cranberry Blueberry Almond Granola

Ingredients:

  • 3 cups rolled oats
  • 1 cup almonds
  • 1 cup dried shredded, unsweetened coconut
  • 1/4 cup + 2 tablespoons brown sugar
  • 1/4 cup agave
  • 1/8 cup dark rum
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup dried cranberries
  • 1 cup dried blueberries

Instructions:

  1. Preheat oven to 250 degrees.
  2. In a large bowl, mix oats, almonds, coconut and brown sugar.
  3. In another bowl, mix agave, rum, vegetable oil, salt and vanilla.
  4. Mix together dry and wet ingredients.
  5. Pour mixture out on a cookie sheet and spread evenly.
  6. Cook granola for 1 hour and 15 minutes, stirring every 15 minutes. The granola should be evenly browned and toasty smelling.
  7. Remove from the oven and let cool.
  8. Stir in cranberries and blueberries.
  9. Store in a cool, dry place.
  10. Enjoy!

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pineapple flambé

19Aug13

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While in Portland, I got the chance to experiment with my friends’ outdoor pizza oven. We took advantage of the season and played with flambéing different fresh fruits. For the Pineapple Flambé I added star anise and vanilla to help develop a more complex flavor. With flambéing fruit, you light alcohol on fire to add to the cooking process and reduce the liquid into a rich sauce. The rum adds a tropical flavor to the dish.

Pineapple Flambé with Greek Yogurt

Ingredients:

  • 3 cups pineapple, washed, peeled and chopped
  • 1/4 cup brown sugar
  • 1/4 cup rum
  • 2 tablespoons butter
  • 2 teaspoons vanilla
  • 3 pieces star anise
  • Greek yogurt, 2% fat content
  • Pecans or almonds, optional

Instructions:

  1. Wash, peel and chop pineapple.
  2. Put pineapple into a cast iron skillet.
  3. Mix in brown sugar, rum, butter, vanilla and star anise.
  4. Put cast iron skillet close to very hot coals (in an outdoor oven or fire pit). Tip the pan toward the flame so that the rum ignites and sauce should boil and reduce to half. The pineapple should get carmelized.
  5. If you don’t have an outdoor fire source, you can heat the pan on the stovetop at medium-high. Ignite one tablespoon of rum in a spoon and pour into the pan to catch the rest of the rum on fire.
  6. Cook pineapple until browned. Remove from heat and let cool, about 10 minutes.
  7. Serve over greek yogurt. Add pecans or almonds on top.
  8. Enjoy!

Filed under: Dessert, Vegan Optional   |  1 Comment
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strawberry jalepeño tequila cocktail & cherry anise bourbon cocktail

16Aug13

IMG_6441 Below are two cocktails using the soda syrups I developed earlier this week. The Strawberry Jalepeño Syrup goes well with the earthy flavor of white tequila while the richer flavor of the cherry syrup pairs well with bourbon. Both syrups are delicious in plain soda water or as a cocktail.

Strawberry Jalepeño Tequila Cocktail

Ingredients:

Instructions:

  1. Put ice into two tall glasses.
  2. Put one shot of syrup into each glass.
  3. Put one shot of tequila into each glass.
  4. Top with soda water and stir.
  5. Enjoy!

Cherry Anise Bourbon Cocktail

Ingredients:

Instructions:

  1. Put ice into two tall glasses.
  2. Put one shot of syrup into each glass.
  3. Put one shot of bourbon into each glass.
  4. Top with soda water and stir.
  5. Enjoy!

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cherry anise lime soda syrup

08Aug13

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Here is another foray into fresh fruit sodas, inspired by a cherry lime rickey. The star anise adds depth to the cherries and the lime adds tartness. This syrup also makes a beautiful magenta color.

Cherry Anise Lime Soda Syrup

Ingredients:

  • 2 cups black cherries, stemmed (but not pitted)
  • 1/2 cup white sugar
  • 1 cup water
  • 2 pieces of star anise
  • 2 limes
  • Soda water

Instructions:

  1. Wash and stem cherries. Put into a medium sauce pan.
  2. Add sugar, water and star anise.
  3. Bring to a boil and reduce to a simmer.
  4. Simmer until liquid has reduced to half a cup.
  5. Strain liquid into a mason jar. Let cool.
  6. Put ice into two tall glasses.
  7. Squeeze the juice of one lime into each glass.
  8. Put one shot of syrup into each glass.
  9. Top with soda water and stir.
  10. Enjoy!

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strawberry jalepeño soda syrup

05Aug13

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I have been thinking about making homemade soda syrups for a while, and I finally got the chance while on vacation in Portland this summer. Given the season, I decided to capitalize on the fresh fruit of the season. I wanted to balance the sweetness of the strawberry with a bit of spiciness of the jalepeño.  

Strawberry Jalepeño Soda Syrup

Ingredients:

  • 2 cups strawberries, washed and stemmed
  • 1/2 cup white sugar, divided in two
  • 3/4 cup water, divided into 1/4 cup and 1/2 cup
  • 2 jalepeños, washed, stemmed and seeded
  • Soda water

Instructions:

  1. Wash and stem strawberries. Put into a medium sauce pan.
  2. Add 1/4 cup sugar and 1/4 cup water.
  3. Bring to a boil and reduce to a simmer.
  4. Simmer until liquid has reduced to half, about 10 minutes.
  5. Pour liquid into a mason jar. Let cool.
  6. Wash, stem and seed jalepeños. Put into a medium sauce pan. For a spicier syrup, add some seeds.
  7. Add 1/4 cup sugar and 1/2 cup water.
  8. Bring to a boil and reduce to a simmer.
  9. Simmer until liquid has reduced to half, about 10 minutes.
  10. Pour liquid into the mason jar with strawberries. Let cool.
  11. Shake to mix.
  12. Put ice into two tall glasses.
  13. Put one shot of syrup into each glass.
  14. Top with soda water and stir.
  15. Enjoy!

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fresh mozzarella zucchini basil sandwiches

03Aug13

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Tis the season for tons of surplus zucchini and squash. In an effort to tackle this challenge (in service of my friends’ beautiful garden) and make a quick and satisfying lunch, I developed this recipe as a riff on eggplant parmesan. Finding soft rolls is important. Be sure to eat this dish soon because the bread gets soggy quickly.

Fresh Mozzarella Zucchini Basil Sandwiches

Ingredients:

  • 2 cups thinly sliced zucchini (in 1 inch by 2 inch by 1/4 inch slices)
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 1 8 ounce can of tomato sauce
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons salt
  • 1/4 teaspoon red pepper flakes
  • Pepper to taste
  • 1/2 cup pecorino romano, grated
  • 12 pieces fresh basil
  • 1 cup arugula, washed and chopped
  • 2 large balls of fresh mozzarella, sliced into 1/4 inch slices
  • 4 soft sandwich rolls

Instructions:

  1. Heat olive oil over medium-high heat in a medium frying pan.
  2. Sauté zucchini in pan until soft, about 10 minutes.
  3. Add garlic and basil. Continue to cook until garlic and basil are fragrant, about 5 minutes.
  4. Add tomato sauce, balsamic vinegar, salt, red pepper flakes and pepper.
  5. Simmer until warm and tomato sauce has reduced some.
  6. Cut open rolls, so that the two pieces are still attached but the roll is mostly split.
  7. On the bottom half of the bread, place three pieces of fresh mozzarella and 5 pieces of fresh basil.
  8. Scatter chopped arugula on top of basil.
  9. Add a generous helping of zucchini and tomato sauce.
  10. Serve warm.
  11. Enjoy!

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watermelon arugula israeli couscous salad

01Aug13

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I have recently encountered several savory dishes featuring watermelon, which inspired this dish. The salad balances textures (the soft chewiness of israeli couscous, the crunchy bite of watermelon and the creamy feel of cheese) and flavors (the toastyness of the couscous, the sweetness of watermelon and the saltiness of the cheese), plus the fresh and spicy flavor of basil and arugula). Carefully dicing the ingredients is key to making this dish!

Watermelon Arugula Israeli Couscous Salad

Ingredients:

  • 1 cup Israeli couscous, prepared and cooled
  • 1/4 cup olive oil, plus one tablespoon
  • 2 cups watermelon, rind removed, seeded and cubed (macedoine dice)
  • 3/4 cup ricotta salata, cubed (macedoine dice)
  • 1 medium shallot, finely minced
  • 1/4 cup basil, washed and chopped
  • 1 cup arugula, washed and chopped
  • 1/4 cup white wine vinegar
  • Salt to taste

Instructions:

  1. Heat one tablespoon of the olive oil over medium-high heat in a medium saucepan and add the couscous. Stir until the couscous begins to color and smell toasty, 4 to 5 minutes. Add 2 cups water and salt to taste and bring to a boil. Reduce the heat, cover and simmer 15 minutes, or until the couscous is tender. Drain if any liquid remains in the pan.
  2. Spread couscous evenly on a baking sheet, drizzled 1/8 cup olive oil on top and stir.
  3. Cover in plastic wrap or a damp towel and let cool in the refrigerator.
  4. Prepare watermelon, cheese, shallot, basil and arugula.
  5. Toss produce and cheese in a large bowl with couscous.
  6. In a separate bowl, mix vinegar, salt and the remaining olive oil.
  7. Pour over salad and toss to thoroughly coat.
  8. Enjoy!

Filed under: Salads, Sides, Uncategorized, Vegan Optional, Vegetarian   |  Leave a Comment
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