Taking Care Of Something....

I believe in taking care of something...whether it's you, or your children, or your hands, your heart...taking care of yourself with good thoughts rather than doubts, regrets, or negativity.  One of my passions is taking care of flowers and plants.  I have to say that I try to visit the greenhouse (if they have one) or flower center of any store I go to.  I saved this amaryllis from a store recently...this store sells house goods, rugs, towels, what not, and this amaryllis was just hanging out in the crazy rubble of textiles.  The package was opened, the pot had dirt within it, secured in a plastic bag, and right on top was a bulb secretly growing towards the electric lights overhead.  Not an ounce of fresh air, bees, wind, or sunlight, but there it was, doing its best.  I immediately took it, paid for it, and went home to salvage it.  Well worth the $6 (or was it $8?) they asked for it, when I went up to the counter.  

Close to this plant is a winter-blooming african violet, complete with her succulent and soft purple flowers.  I love it and watch its seasons - from flower, to wilt, and then back to flower. It follows its own pattern and does just fine next to an eastern window.  My grandmother's name was violet (or a version of the name) and I think of her when I take care of this beauty....


Sometimes when you get out of your own skin to do something good for the world, even if it's for a little unknown plant, it does wonders for your soul.  Maybe eat more veggies, or buy organic, or take care to throw out as little produce as possible by planning well.  Whatever it is, you can start today, in little ways that make a big difference.  

Super Lazy Healing Soup...

This is one of my "go-to" soups of the season, when I don't have a lot of time, when I don't have any brain room to think, and where the chill of winter goes right through your bones and you end up wearing 10 embarrassing layers of tank tops, t shirts, long shirts, sweaters, jackets and scarves - yes, in your own house. But so it is.  Somehow this soup, as easy as it is to make, is super filling and warms every part of you, which is very welcome this time of year.  I'd make it in the following proportions, although you may as well double if it you have a large group - as much as I like for it to stew long hours and completely come apart to create this beautiful soft melange of veggies, I think the longer you cook it, the less enzymes you get, so pick your battles (but don't sweat it).  It's easy enough to make, so might as well make it in small batches and reap the benefits of bountiful al dente veggies with most of the enzymes intact.  (if possible, choose organic produce).  


I made this today and managed to do a ballet DVD for a half hour while it was cooking.  How great is that?

1 small yellow onion, chopped

2 long carrots, chopped

2 celery stalks, chopped

about 6 cups fresh water

2 small red potatoes, skin on if organic, skin off otherwise, cubed

1 zucchini, cubed

1 yellow squash, cubed

a generous handful or parsley, minced

Heat a little oil (I use the Misto and fill it with Extra Virgin Olive Oil, and use a few sprays) in a medium heavy-bottomed stock pot.  Add the onion, carrots and stalks and saute about 2 minutes or so, just to get a "roasty" flavor and color.  Add the water and potatoes, and put a lid on...cook for about 20 - 30 minutes or so (or to your liking - this is more al dente, the longer you cook it the looser the veggies get and the creamier the soup).  In the last 10 minutes of cooking (regardless of how long you cook it) add the squash and zucchini.  Right before serving, add the parsley (I like it more raw than cooked).  Season to taste and enjoy. 

* If you're looking for more protein, add 1/2 cup of lentils at the start of the soup, together with the water, or add cooked chick peas or pintos with the squash and heat them all up.  Alternatively, you can create a meal in a pot and add 3 tablespoons of rice at the beginning with the water, or all of the above.Want to try something funky?  Add cubed avocado, cilantro, and some grated lemon peel.  Want to spice it up?  I hate to admit this in public, but I eat it with a splash or two of hot sauce.  There, I said it. Or....Add 1/2 teaspoon each of cumin, turmeric, ginger powder, and 1/4 cup unsweetened plain soymilk (or to taste) and cream 1/4 of it in a blender.  For a mediterranean feel, add chopped tomatoes and basil instead of the parsley.  Everything but the kitchen sink, I say. Enjoy!

Japan meets Italy Salad, in a Love Affair...

One of my favorite uber simplistic, "I'm tired from a day of teaching and don't want to cook" dinner is fresh mozzarella and chunky tomatoes with basil, onions, peppers...just a whole big slab of mediterranean on my plate.  It's complete with a big chunk of crusty bread, some REAL butter, and a glass of wine, but these days I'm checking in with my sugar/sulfite intake so I've been obedient (and my body thanks me for it).  

I've found a comfort in a new friend which mimics smoked mozzarella, and that's smoked tofu - who knew? - enough of a protein to keep me satisfied, and it gives me just the flavor I want for this vegan spin on one of my favorite dishes.  Who could ask for more?  

Instead of the bread, I succumb to a portion of  leftover but perfect and soothing brown rice with a little sea salt.  I love the nutty chew of it, and for a moment (until my phone rings) I actually think I might be on some venetian vacation.  Ahem. 

I used heirloom tomatoes here, in an attempt to taste the "original", and also to give the plate a few unexpected colors from the nightshade family (save the seeds!).  This dish is sort of a macro (rice), non macro (nightshades), italian (smoked tofu)...em....well, you get the picture....It is a love affair of different cultures, and somehow it's delish...A dash of fresh basil and there you have it.  Super simple, super edible, and super gone...  

Saag Tofu "Paneer" When I'm Impatient...

There is nothing to me that compares to indian food, in the world of food, except for...hmmm.....maybe japanese and romanian food...but that's besides the point.  In fact, if I were to be frank, I'd admit that I love all ethnic food - "real" chinese food, "real" japanese food, ethiopian (love to eat with my hands), and even "real" american food - not the twinkie packaged long-shelf-lives "american food" which really isn't....food per se....but actual food, like wholesome apple pie (with ingredients you can understand) and vegetarian stuffing with garlic mashed potatoes (surprisingly, with a little earth balance and a steady whip, you don't miss the sour cream or heavy cream...go figure).  

But I came home recently and had this desperate desire for indian food.  I found paneer at a nearby shop with a recipe on the back, which of course I altered a bit, and voila.  I often don't have time to go through the myriad steps of infusing the whatchamacallits and bla-dee-das...not when you have work in a few hours.  I made this in about 30 minutes (with prep).  


You can use any type of tofu to mimic the paneer taste and texture - baked, smoked, or extra firm. 

                          2 big bunches of spinach                              

          (go for it - it always cooks down so you can never have too much)

100 grams of baked tofu, cubed

1 teaspoon ginger paste (or just grate about a 1/2 inch knob of ginger) 

1 onion (I used yellow, but you can be adventurous), diced small

3 garlic cloves, minced

1 tablespoon olive oil

1/2 tsp garam masala

1/2 jallapeno, minced

1 tsp cumin powder

and lastly...a very hungry belly...

In a mortar/pestle, grind the ginger and garlic to a fine paste.  Set aside.  

Rinse the spinach very thoroughly, as it's often sandy/dirty.  Heat a heavy bottomed pot (I use enameled cast iron), and add in the spinach (without shaking off the water).  Stir it for about a minute of so, just until it wilts.   Take the wilted spinach out of the pot and reserve about 1/2 to 3/4 cup of the liquid and set aside to cool.  Discard the rest of the water and wipe the pot clean.  

(For the next step, I don't wait too long - I'm pretty impatient, so I clean the pot and then I blend the spinach...but if you want to wait for the spinach tocompletely cool, that's your thing.)  When the spinach has cooled, blend the spinach and about 1/2 of the water (more if necessary to get the blades going) to a fine green cream.  I use a blender, since the result is much finer, but you can also use a food processor for a thicker result.  

Heat the pot again on medium heat, and add the oil to heat up a bit.  Add in the ginger and garlic to melt together, just until it gains some aroma (about 1 minute).  Add the onion, jalapeno, and spices, and turn the heat down low.  Heat for about one minute. Do a little belly dance and smile deeply.  Add the spinach and simmer for about 5 minutes, just until the flavors blend.  (I know I'm very impatient - for a deeper mix of tastes, simmer for 10 minutes or so but I like it on the vibrant green, slightly less cooked side).  Add the tofu in the last minute, just to heat through. Serve with brown rice, or just take ye a big old spoon and eat right out of the pot.  Yummm...

(insert more belly dancing here...go on, shake your tail feather)

Cauliflower Pear "Bisque"...

The first time I heard of this surprising combination is from my friend Daryl who, according to her, doesn't cook much but, according to me, whatever she makes is delightful and comforting.  Daryl says her daughter Bekka loves this soup, and so I tried it myself.  It contains all of three main ingredients, but it tastes like a mix of winter falling in love with spring.  A little romance on your stove - how fresh and beautiful! 

It has a fruity aroma with a creamy base that you'd swear tastes a little like potato leek soup (for non-vegans, I'm sure you can add 2 tablespoons or so of cream to make it even more divine).  Hence the name "bisque", but it fools you.  If I were to make it again, I'd swirl a syrup made with chipotle and cilantro with lime juice, but this time around, I was so hungry that all you get is a sprig of cilantro and some dots of chipotle juice.  I served this with mushrooms and collards on toast and it was divine, I tell you (recipe follows in next post).  It's super filling to boot, and if you're a pear lover, you'll make it again and again (and in about 15 minutes) - Now I like that.  

1/2 of a red onion, chopped fine

1 tablespoon olive oil

1 head of cauliflower, florets 1 inch or so in size

1 green/yellow pear, very ripe (but not brown), deseeded

           (if using a bosc pear, or one with thick skin, peel first)

clean water

salt and freshly ground pepper to taste

adobo sauce from canned chiopotles

sprigs of cilantro

In a heavy bottomed sauce pan, sautee the onion in the olive oil until lightly browned, with a dash of salt and pepper.  Add 2 cups of water and the cauliflower and cover, on medium heat, and cook until the cauliflower softens.  Stir often.  Do a little belly dance.  If you need to crush it up using a potato smasher, by all means, go for it...but the blender should do the rest.  Take the contents of the pot and blend it (using an immersion blender, or a standing blender - I used the latter) with the pear until smooth. You may add some water to simplify the process if the blender is fickle, up to the desired consistency.  


Return the creamy goodness back to the pot and reheat for about 4 minutes or so, on low, covered.  Watch out, this soup speaks to you and spatters (she has a mind of her own), so be careful not to burn yourself.  


Pour into individual bowls, and garnish with cilantro and drops of adobo sauce.  Smell first, and then dive in.  

Mushrooms On Toast, for Breakfast..

I love mushrooms - any which way, for breakfast, lunch or dinner.  They're meaty, rich, and you can build a whole meal out of them.  Balsamic portabello, savory button mushroom-filled crepes, miso with shitakes, the list goes on and on.  Surprisingly, I never get sick of them, even if I'm stumbling to the stove after work, brain fried, and just pan sautee some whites and shitakes with garlic, olive oil and salt.  It takes care of the meat cravings for me, and it borders on comfort food (right after chocolate pudding and mashed potatoes).  Ahem.  

The other day I made a cauliflower pear soup (see previous post) and needed a little crunch and meatiness to go along with it, so in the last moment, this is what I came up with.  I'm also going through a phase where I'm trying to eat more greens, but make them more palatable.  So...I married in to the recipe a leaf or two of minced collards, and they were happy that way.  Simple but elegant, a sort of mushroom bruschetta. 

1/2 a red onion, minced fine

1-2 collard leaves (discard only the really chunky stems), minced fine

about 10 buttom white mushrooms

olive oil

red pepper flakes

adobo sauce (from chipotles in adobo), to taste

1 tablespoon chopped cilantro (optional)

toasts (I used ezikiel sprouted bread)

salt and lots of fresh pepper to taste

Lightly sautee the red onion in oil, and add some red pepper flakes and pepper (I just eyed it, but I'd imagine you'd add the amount to your tastes - I love spice, so I just went for it).  In this order, but in no particular time lapse, I added the collards, mushrooms, and some salt.  Cover for about 2 minutes just until the mushrooms sweat.  Uncover and let the liquid vaporize.  If you'd like, you could also add a pinch or two of chopped cilantro, once you've turned off the heat.  


Assemble the toasts by covering in the mushroom mixture and sprinkling some adobo sauce over top. Yummmmm....

Chipotle Quinoa Salad...

I went to my friend Rosanne's house on Friday and she served the most amazing meal of various delectable foods, but one of them struck me the most...a mexican quinoa salad!  Rosanne told me she'd give me the recipe (this one in particular, she said she took from "Food and Wine"), but this morning I woke up with an ache for this salad and I couldn't wait. I have no idea what's in it, except for what I tasted, so here goes... I sort of..."taste-imated" it. :) 

2 cups cooked and cooled quinoa 

(I used leftover quinoa from another recipe with carrots - hence the orange stuff)

1/2 green pepper, minced

1/4 red onion, minced

nice handful of cilantro, minced

1 can of black beans, rinsed

1 teaspoon adobo sauce (from chipotle peppers in adobo), or more, to taste

salt and pepper to taste

a splash of lime juice

avocado (optional), cubed

In a bowl, mix the first 8 ingredients well.  Taste and add more adobo, if you'd like it more spicy.  Top with the avocado, and you have a complete meal!  Enjoy!  And thank you Rosanne for the inspiration.