summer squash pasta sauce
This recipe is born out of multiple requests for recipes that use summer squash. I was also inspired by a podcast by Mark Bittman where he suggests that people should serve pasta with more sauce than noodles as a healthier alternative to the traditional serving portion. This sauce is simple, flavorful and healthy. Perfect for an end-of-the-summer manuever in the battle home-gardeners wage with squash.
Summer Squash Pasta Sauce
Ingredients:
- 1/4 cup olive oil
- 1 onion, finely diced
- 2 cups of summer squash, finely diced
- 2 cups fresh tomatoes, roughly chopped
- 1/4 cup parsley, minced
- 1 cup veggie broth
- 1 cup white wine
- Juice from 1/2 of a lemon
- A dash of red pepper flakes
- Salt & pepper, to taste
Instructions:
- Heat olive oil on medium-high heat in a medium-sized frying pan.
- Sauté onion over medium-high heat until translucent (or about 7 minutes).
- Add squash and sauté until soft (about 10 minutes).
- Add tomatoes, and cook until they have released their liquid (about 10 minutes).
- Add parsley, and cook another 5 minutes.
- Add veggie broth and wine. Add red pepper flakes and salt & pepper.
- Cook on medium-high heat for 10 minutes, or until the liquid has reduced.
- Serve over pasta in a ratio of 2:1, sauce to pasta.
- Enjoy!
Filed under: Mains, Uncategorized, Vegan | Leave a Comment
Tags: pasta, summer, summer squash, tomatoes, white wine
chocolate bread pudding
This is one of the easiest dessert recipes out there, and it produces a decadent, crowd-pleasing dish every time I make it. Chocolate bread pudding has become a signature dish, one that friends request over and over. It was inspired by a recipe I read in Sunset Magazine, but I have tweaked it over the years to boost the chocolate flavor.
Chocolate Bread Pudding
Ingredients:
- 1 large loaf of crusty french bread (baguette, etc.), cut into 1 inch thick slices
- 3 large eggs
- 1 cup whole milk
- 1 cup half and half
- 2 teaspoons vanilla
- 1/2 cup sugar
- 1 teaspoon salt
- 8 0z bittersweet chocolate, chopped into 1 inch squares
Instructions:
- Butter 8 inch square baking dish. Layer bread slices in dish.
- Whisk together liquid ingredients.
- Add sugar and salt. Whisk until incorporated.
- Pour liquid mixture over bread.
- Tuck chocolate pieces under bread slices, leaving a few for the top of the dish.
- Bake at 350 degrees for 30 minutes, or until the custard is firm and the top of the dish has turned golden brown.
- Enjoy!
Filed under: Dessert | 1 Comment
Tags: bread pudding, chocolate, dessert
green chili-tofu tacos
I love green chili. Not soup, but more like a sauce. Actually, I’m obsessed with it. It is my preferred accompaniment to eggs, burritos, tacos, potatoes, whatever! It is rich (without being creamy) and savory. It is spicy. I love it!
I have only really encountered green chili in the mountain west and the southwest. It is made with fire-roasted green chiles, broth, onions, garlic and a tiny bit of cornstarch to thicken it up. I love to make a batch to have on hand for tacos or breakfast.
For the tofu, I always use extra firm as it has less water content and browns quickly without falling apart. I am lucky enough to have a local, excellent beanery from which to source my extra firm. Check it out here: Hodo Soy Beanery. If you don’t have that fine option, look for tofu that is packaged with just a plastic wrapper and not in the tub. Sometimes it is called “nigiri tofu” after the coagulant that is used to make it. You can find this kind of tofu at most major grocery stores, in the same place as the water-packed tub tofu.
Green Chili-Tofu Tacos
Ingredients:
Green Chili
- 1 tablespoon of vegetable oil
- 1 onion, finely diced
- 3 cloves of garlic, minced
- 2 7 oz. cans of Ortega Green Chiles
- 2 cups of veggie broth (I use Better Than Bouillon)
- 1 tablespoon of cornstarch dissolved in 1 tablespoon of water
- Salt and pepper to taste
Instructions:
- Heat oil in a medium-sized saucepan on medium-high.
- Saute onions until translucent, about 7 minutes.
- Add garlic and cook and stir until fragrant, about 3 minutes.
- Add green chiles and stir. Cook 3 minutes more.
- Add broth and cornstarch slurry.
- Stir until thickened and then turn down the heat to low.
- Cook for 10 minutes more, stirring occasionally to prevent the sauce from sticking to the pan.
Tofu
- 16 oz. extra firm tofu
- 3 tablespoons vegetable oil
Instructions:
- Slice tofu into 1 cm square cubes.
- Heat oil in large saucepan on high.
- When shimmering, add tofu.
- Stir until tofu has developed a golden brown crust.
- Remove from heat.
Garnishes
- Mashed yukon gold potatoes
- Refried beans
- Saute summer squash
- Cilantro
- Avocado
- Crumbled queso fresco
- Crema (or sour cream)
Construction:
- Heat tortillas in cast iron (no oil) until they soften.
- Smear with potatoes and/or beans.
- Top with tofu and/or squash.
- Garnish with cheese, crema, avocado and cilantro.
- Fill side of plate with green chili sauce.
- Enjoy!
Filed under: Mains, Uncategorized, Vegan Optional | Leave a Comment
Tags: green chili, Hodo Soy Beanery, southwest, tacos, tofu
chocolate strawberry shortcake
I’ve been making this recipe for friends for years. To me, there is nothing that says summer more than strawberry shortcake. I grew up with strawberry shortcake at family bbqs, summer dinners at grandma and grandpa’s or when I successfully lobbied my mom at the grocery store on those days when they had the towering display of ingredients in the produce section. The strawberry shortcake of my youth (and which I have a special fondness for) was usually assembled from fresh strawberries, those little yellow cake cups that come six to a package and cool whip.
When I started cooking and baking for myself , I wanted to make everything from scratch. So, I turned to my trusty copy of Joy of Cooking for a recipe for shortcakes. Shortcakes are the easiest thing in the world to make — I whipped up a batch after we had finished dinner last night, while our friends were still recovering from the barrage of dinner dishes. They are kind of like a simple scone, and I have found the Joy of Cooking recipe to be outstanding over the years.
For my version, I fold dark chocolate into the shortcake recipe before baking, and always serve the dish with a healthy (!) dollop of whipped cream.
To veganize this recipe, simply omit the whipped cream garnish and swap the dairy milk for soy milk.
Chocolate Strawberry Shortcake
Ingredients:
Shortcakes – adapted from Joy of Cooking
- 2 cups of white flour
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon sugar
- 6 tablespoons shortening, chilled
- 3/4 cup milk
- 1/2 cup dark chocolate chunks (cut from a baking chocolate bar)
Instructions:
- Preheat the oven to 450 degrees.
- Combine dry ingredients in a medium bowl and whisk to incorporate.
- Cut in shortening, working until the shortening/flour mixture resembles breadcrumbs.
- Add milk and mix until all the liquid has been absorbed and the dough has formed a ball. Add chocolate chunks.
- Continue to knead to ensure dough has taken shape. Take care not to over knead.
- Shape into a oval-shaped disk about one inch thick. Cut into wedges.
- Place on ungreased cookie sheet and bake for 12 minutes, or until the shortcakes are cooked through and slighlty browned on top.
- Remove from oven and let cool.
Berries and Cream
- 2 cups fresh, ripe strawberries
- 2 tablespoons sugar
- 1 cup heavy whipped cream
- 1 teaspoon vanilla
Instructions:
- Slice strawberries and toss with sugar.
- Let sit at least 15 minutes to allow strawberries to macerate (release their juices).
- Whipped cream and vanilla until stiff peaks form.
Construction:
- Place cooled shortcake on plate and slice in half.
- Spoon 1/2 cup strawberries and juice in between the slices and on top.
- Garnish with whipped cream.
- Enjoy!
Filed under: Dessert, Vegan Optional | 4 Comments
Tags: chocolate, Joy of Cooking, strawberries, strawberry shortcake, summer
creamy tomato mushroom pasta
I created this recipe after getting inspired to experiment with varieties of mushroom other than the standard Crimini or Button. We subscribe to a CSA (organic produce box), and one week this spring we got a bag of oyster mushrooms. Up until this point I had always been intimidated by other mushrooms. I don’t know if I subconsciously worried they would poison us (clearly not the case given that the intimidating mushrooms were in the produce section of our local grocery store). These fateful oyster mushrooms encouraged me to branch out, and I have enjoyed many varieties ever since.
I have especially enjoyed working with Shiitake and King Trumpet mushrooms. Because these varieties have less water content, they brown faster, and consequently have a meatier, richer flavor. I decided to incorporate King Trumpet mushrooms into a rich tomato sauce for pasta, and decided to further boost the flavor with a little Marsala wine and veggie broth. The resulting recipe is warm, savory and has a depth of flavor that can rival (or beat?) any meat sauce.
To veganize this recipe, omit the cream and swap olive oil for butter. The resulting recipe is just as good, but has a little less richness.
Creamy Tomato Mushroom Pasta
Ingredients:
- 2 cups of King Trumpet mushrooms, chopped
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 large cloves of garlic, minced
- 1 medium-sized white onion, chopped
- 1 tablespoon olive oil
- 1/4 cup Italian parsley, minced
- 1/2 cup Marsala wine
- 1/4 cup veggie broth
- 1/3 cup cream
- 1 8 oz. can diced tomatoes
- 1 8 oz. can tomato sauce
- 1/2 of 1 6 oz. can of tomato paste
- Pepper, to taste
- 1 pound shaped pasta (with ridges or that create negative spaces, like Campanelle)
- Parmesan cheese
Instructions:
- Heat olive oil and butter in a frying pan at medium-high heat. When the butter has melted, add the mushrooms. Stir and sauté until mushrooms have developed a brown crust — about 5 minutes. Remove from the pan and set aside.
- Heat olive oil in the same frying pan at medium-high heat. Once the oil is shimmering, add the chopped onions. Stir and sauté until the onion begins to brown — about 7 minutes.
- Add garlic and parsley and stir. Cook another 4 minutes. Be sure not to let the garlic get too brown.
- Deglaze the pan with the Marsala wine and veggie broth. Add mushrooms. Cook for 3 minutes more.
- Stir in cream and add tomato products. Cook at a simmer for 20 minutes, letting the liquid reduce. Be sure to stir occasionally to prevent the sauce from sticking to the pan.
- Serve over pasta with Parmesan cheese.
- Enjoy!
serves 4
Filed under: Mains, Vegan Optional, Vegetarian | Leave a Comment
Tags: king trumpet, Marsala wine, mushrooms, pasta, tomatoes
This is another schmear recipe from this summer’s wedding extravaganza! I think this one was my favorite — it will definitely fool the most hardcore dairy lovers! The sun-dried tomatoes and basil make this spread rich and savory. A hearty schmear is especially good on a toasted sesame bagel.
Vegan Sun-dried Tomato-Basil Schmear
Ingredients:
- 1 container tofutti cream cheese
- 9 dried sundried tomatoes (packed in oil and drained), minced
- 1/2 tsp salt
- 3 squirts basil concentrate (or pesto)
Instructions:
- Chop sun-dried tomatoes.
- Blend all ingredients in food processor until smooth.
- Serve on toasted bagels.
- Enjoy!
serves 20
Filed under: Breakfast, Vegan | Leave a Comment
Tags: bagels, basil, cream cheese, schmear, sun-dreid tomatoes, vegan
vegan cranberry cardamom schmear
This summer I had the privilege to make vegan brunch for my sister-in-law and brother-in-law’s wedding celebration. As a part of the menu, I decided to experiment with vegan schmears. I don’t actually like vegan cream cheese on its own, but after experiment with several flavors, I came to love these schmears. The secret for me is to boost the flavor (and mask the soy) by adding intense, interesting ingredient combinations. This schmear will fool the most hardcore dairy lovers! Enjoy a generous schmear on a toasted sesame bagel!
Vegan Cranberry Cardamom Schmear
Ingredients:
- 1 container tofutti cream cheese
- 3 cardamom pods
- 1 cup dried sweetened cranberries
Instructions:
- Blend all ingredients in food processor until smooth.
- Serve on toasted bagels.
- Enjoy!
serves 20
Filed under: Breakfast, Vegan | Leave a Comment
Tags: bagels, cardamom, cranberry, vegan cream cheese
israeli couscous summer salad
Today I had the pleasure of participating in a cooking contest at the lovely Omnivore Books on Food in my neighborhood in SF. Periodically, the owner of the book store hosts these contests; a theme is selected, anyone can enter, tasters pay a nominal fee at the door and the winner splits the pot. I always try to enter when I am in town because it is a great way to get out there in the food community and share my recipes.
I was thrilled to come in second with an Israeli couscous summer salad, which tied with an interesting and delicious tomato geleé. The winner was a fresh, bright yellow gazpacho — awesome! All in all, a great competition with friendly competitors and tasters. Thanks, Omnivore!
I brought two entries. One was a very simple version of mini grilled cheese, with cherry tomato jam and white cheddar (see below). The other was an Israeli couscous salad, also featuring cherry tomatoes as well as fresh corn, basil and ricotta salata cheese. This salad is perfect for picnics and summer lunches. The couscous has a great mouth-feel (which makes it a nice comfort food), and the corn and cherry tomatoes add brightness and sweetness. The basil and cheese help to round out the flavors and textures.
A word on Israeli couscous here, which is quite different from regular couscous. Each kernel is about the size of a tapioca ball. I know it can be a challenge to find in a regular old grocery store, so I buy it at Trader Joe’s or my natural foods store in the bulk section. Do hunt it down though, as it makes all the difference in this salad!
Israeli Couscous Summer Salad
Ingredients:
- 2 cups Israeli couscous, when cooked (see here for example)
- 1 cup cherry tomatoes, sliced in half
- 1 cup fresh cooked corn, sliced off the cob
- 1/2 cup diced ricotta salata
- 1/3 cup basil, shredded
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions:
- Prepare Israeli couscous according to instructions on box. Cool.
- Prepare tomatoes and corn. Toss with cool couscous.
- Toss in basil and cheese.
- Add vinegar, oil, salt and pepper. Mix.
- Chill for 30 minutes to let flavors meld.
For more information about Omnivore Books on Food and the lovely people who work there, check out these links:
Mini Grilled Cheese with White Cheddar and Cherry Tomato Jam
Filed under: Salads, Vegan Optional, Vegetarian | Leave a Comment
Tags: basil, cherry tomatoes, corn, ricotta salata, salad, summer
Since moving to San Francisco, I have enjoyed visiting the mercados (Latin markets) in my neighborhood. Not only is the produce cheap and plentiful, I can also buy cotija cheese by the wedge, crema and a variety of other Latin products that are fun for a gringa like me to experiment with in the privacy of my own kitchen. This salad was inspired by a trip to a mercado; we eat it as an entreé salad, mounded high on our plates.
SF Mercado Salad
Ingredients:
Salad
- 1 head of red leaf lettuce, torn into bite-sized pieces
- 1 mango, diced
- 1 can of black beans, drained
- 1 avocado, diced
- 1/2 medium-sized red onion, thinly sliced
- 1/2 cup cotija cheese, crumbled
- 1/4 cup cilantro + sprigs for garnish
Vinaigrette
- 1/4 cup honey
- 1/2 cup gold tequila + a splash
- 1/2 cup lime juice
- 2 tablespoons sugar
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 cup cilantro
- 1/3 cup olive oil
- 1/8 cup rice wine vinegar
- 2 shakes hot sauce
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne
- salt and pepper, to taste
Instructions:
- Heat honey, tequila and sugar in a medium-sized sauce pan over medium heat until the mixture has reduced by half.
- Pound garlic and salt with mortar and pestle until a paste forms.
- Put tequila mixture and garlic paste in the blender.
- Add cilantro and blend until cilantro has been incorporated.
- Continue to blend on medium speed while slowly drizzling olive oil into blender. Blend until emulsified and slightly creamy.
- Add vinegar, hot sauce, cumin, and cayenne. Season with salt and pepper.
- Prepare lettuce. Toss lettuce with vinaigrette and cilantro in large salad bowl.
- Mound lettuce on 4 large plates.
- Divide all ingredients between each salad. First place beans on lettuce. Then mango and onion. Top with avocado, cheese and cilantro garnish.
- Enjoy!
Filed under: Mains, Salads, Vegan Optional, Vegetarian | Leave a Comment
Tags: avocado, black bean, cotija, mango, mercado, salad, tequila
summer gazpacho
Gazpacho is one of those dishes that you can’t serve to just anyone. It is a cold, savory soup (almost a liquid salad, really). I happen to love tomatoes in all forms — including juice — so I don’t mind its potentially unappetizing, unconventional (to Americans, of course) approach . I love the depth of flavors and textures in this recipe. It bursts with summer; bright, tart, salty, sweet, crunchy.
Gazpacho, like rosé, sangria, pimento cheese, fondue and various other 1970s dishes, is enjoying a bit of a renaissance these days. I’m all for it! Especially, when my fridge is full of CSA leftovers that need to be eaten. Bring on the chill!
Summer Gazpacho
Ingredients:
- 5 small tomatoes, diced
- 3 small cloves of garlic
- 1 teaspoon salt
- 1/3 loaf of rustic bread (e.g. Pugliese)
- 1/2 medium onion, finely diced
- 1 red pepper, finely diced
- 1 green pepper, finely diced
- 1 bulb fennel, finely diced
- 1 avocado, chopped
- 1/4 cup fresh cilantro
- 48 oz. tomato juice
- 1/4 cup red wine vinegar
- 3 shakes of Tabasco hot sauce
- 1/3 cup olive oil
- salt and pepper, to taste
Instructions:
- Chop tomatoes and put in a medium-sized bowl.
- Pound garlic and salt with mortar and pestle. Add to tomatoes.
- Cut crust off bread and chop. Add to tomato mixture.
- Chop onion, peppers, and fennel. Mix in large bowl.
- Put bread mixture in blender with 1/4 of veggie mix. Pour 1 cup of tomato juice into blender and blend until smooth.
- Once smooth, slowly drizzle the olive oil into the mixture while the blender is on its medium setting.
- Pour mixture over the rest of diced veggies.
- Add cilantro.
- Add rest of tomato juice, red wine vinegar and Tabasco.
- Season with salt and pepper.
- Enjoy!
Filed under: Mains, Soups, Vegan | 1 Comment
Tags: chilled, soup, summer, tomato
veg here 
