Sorghum is technically a grass (but for culinary purposes is classified as a grain) that is native to Africa, and was introduced to to the U.S. in the 1800s. It’s always been an important food crop around the world, but in the U.S., it’s been used primarily as animal feed. The exception to this is in the U.S. South, where sorghum molasses is a traditional sweetener, used much in the same way as honey or maple syrup. However, with the rising interest in gluten-free and ancient grains, sorghum is becoming more and more popular as human food in the U.S.
The great thing about sorghum, apart from the fact that it’s gluten free, is that it doesn’t have an outer shell that has to be removed to make it edible. That means that it’s a whole food, and that means that it’s healthy and just plain awesome. Continue reading →
I had no plans for cauliflower over the course of my very busy weekend, but when I saw big, beautiful heads of cauliflower in the store the other day, I couldn’t resist buying one.
It’s cold, snowy, wintry weather, and days like this just scream soup, and what I wanted was a creamy bisque. But before I get to my recipe, let’s talk a bit about this wonderful cruciferous vegetable.
Cauliflower is part of the Brassicaceae family and is related to cabbage, broccoli, Brussels sprouts, bok choi, collard greens, and some other leafy green vegetables. In my cookbook, Vegetarian Italian: Traditions, Volume 1, I talk a little bit about the history of cauliflower and its health benefits: Continue reading →
Simple ingredients call for simple preparations. I could have turned this beautiful Indian eggplant I found into so many wonderful dishes: ratatouille, vegetable chili, eggplant lasagna, pasta with roasted eggplant, etc., etc.
Instead, I wanted to keep this pretty vegetable pretty by just pan frying it. It’s the easiest thing in the world. Have this on the side with a protein or other vegetables, over rice, tossed with pasta, or (like I did) on homemade pizza.
Pan-Fried Indian Eggplant
1 1/2 lbs. Indian (or baby or Japanese) eggplant
1/4 cup oil (olive, sunflower, grapeseed)
1/2 teaspoon sea salt
Freshly ground black pepper
Slice the eggplant into 1/4-inch-thick rounds. Heat half the oil in a frying pan. Add some of the eggplant (don’t crowd the pan). Cook, turning them over once, until browned on both sides. Transfer to paper towels.
Repeat with remaining eggplant, adding more oil to the pan as needed (eggplant soaks up oil quickly). Sprinkle the salt over the eggplant. Enjoy!
I get into these moods when I crave to make a pot of chili. The thing about chili is that there’s no way to make just a little. Just by its very nature, chili is a big-pot deal. I usually put a lot of it in the freezer and it really comes in handy to have.
This week, though, I did something a little different. I picked up a bunch of beets at the Greenmarket and it had some beautiful leaves attached. Normally, I would sauté the greens in garlic and olive oil (my favorite and go-to way to cook greens), but I wanted to do something different with those, too.
So, I decided to do a casserole, or what Italians call a timbale—a dish that is formed in some sort of mold shape. I used the beet leaves to wrap the chili in a small casserole dish (a 40-year-old cornflower Corningware!), added some cheese, and voilà.
My chili has tempeh in it for extra protein and texture. Tempeh adds a meatiness to chili that makes it appealing to meat-lovers as well. You can either dice, chop, or crumble it, according to your preference. Crumbling it gives it a chopped-meat texture, but I prefer a small dice. It’s important to drain the chili before putting it into the casserole; otherwise, there will be too much liquid. Also, I used homemade corn stock (which I also keep in the freezer), which gave it a fabulous flavor, but any vegetable stock will do.
Enjoy!
Tempeh Chili Casserole with Beet Greens
Makes 4 to 6 servings.
Chili
2 teaspoons olive oil
8 oz. tempeh, chopped
1 medium onion, chopped
Salt
3 large garlic cloves, minced
1 tablespoon tomato paste
1 medium red pepper, chopped
1 medium green pepper, chopped
1 small jalapeno, minced
1 medium carrot, chopped
1 tablespoon chili powder
1 teaspoon cumin
1 (15-oz) can plum tomatoes, chopped
2 cups cooked kidney beans
1 cup corn (preferably organic)
1 cup broth
1/4 cup chopped cilantro
Casserole
Greens from one bunch beets
Olive oil
Make the chili. Heat the oil in a larger pot. Add the tempeh and sauté, stirring often, until browned on all sides. Remove with a slotted spoon and set aside.Add the onions and a pinch of salt and sauté until soft and translucent (if the pot is completely dry, add a bit more oil). Add the garlic and sauté a minute.
Make a space in the pot and add the tomato paste. Begin stirring it in until it’s incorporated into the onions.
Add the red, green, and jalapeno peppers and carrots and continue sautéing until soft.
Stir in the tempeh, chili powder, and cumin and cook another 2 minutes, stirring frequently. Add the tomatoes, beans, corn, and broth and bring to a boil. Lower the heat and simmer, partially covered, about 30 minutes or until thickened. Stir in cilantro.
Take about 3 cups and set aside. Store the rest in the refrigerator or freezer.
Place the 3 cups chili in a strainer set over a bowl and let drain for at least half an hour. Stir occasionally.
Meanwhile, place the beet greens in a large bowl filled with cold water. Swish them around then let sit for 15 minutes. Scoop the leaves out and transfer to another bowl or a clean towel. Pour out the water and rinse out the bowl. Place the leaves back in and fill with water again and let sit another 15 minutes. Scoop them out and lay out on a clean cloth or paper towels. Pat them dry. Pick out the largest ones.
Brush the inside of a 1- or 1½-quart casserole dish with oil. Line it with beet greens so that the greens hang out over the edges. Fill with drained chili. You may have to hold the leaves in place with one hand while you scoop with the other.
Cover the top with cheese.
With your fingertips, oil the leaves. This is important to do because otherwise the leaves will dry out and get crispy in the oven. Fold the leaves over to cover the top. If necessary, lay additional leaves across the top of the cheese (make sure those are oiled as well). If the leaves don’t want to stay down, insert toothpicks where needed.
Cover the top with lid or aluminum foil and bake 20 minutes. Remove foil and bake another 20 minutes or until liquid had dried up. Remove toothpicks.
Serve in casserole dish and scoop out, or invert onto a platter.
I love it when leftovers come together so beautifully that they make a healthy, delicious meal. Yep, this is another one of my everything-in-the-refrigerator concoctions. And it turned out pretty damn good.
I love soup, and it’s one of the easiest ways to utilize leftovers. In this case, I had a few potatoes, a piece of broccoli, and some leftover greens. So, this is what I came up with. I hope you give it a try and enjoy it.
Broccoli Potato Soup with Beans and Greens
2 teaspoons olive oil
½ cup chopped white onion
¾ teaspoon kosher salt
4 large garlic cloves, chopped
1 tablespoon tomato paste
3 cups chopped potatoes
4 cups vegetable broth
2 cups chopped broccoli
2 cups cooked beans
2 cups greens, washed
Heat the oil in a medium pot. Add onion and ¼ teaspoon salt and saute until translucent, about 5 minutes. Add garlic and saute another 2 minutes.
Make a space in the pot and place the tomato paste in that spot. Stir it for about 30 seconds then stir it into the onions and garlic. Mix well.
Add potatoes and stir them in. Let cook about 2 minutes, stirring occasionally.
Pour in the broth and add broccoli and ½ teaspoon salt. Bring to a boil; lower heat and simmer, covered, until potatoes and broccoli are tender, about 15 minutes.
Using a stick blender or blender, puree the soup. If you want a completely smooth soup, puree the entire pot (in a couple of batches). If you prefer it chunky, puree only half of it. If you’ve used a blender, pour the soup back into the pot.
Stir in beans and greens and continue cooking another 5 minutes. Taste for seasoning and adjust if needed.
Ladle into bowls. You can serve with black or red pepper, grated cheese, or croutons, if desired.
My friend, Linda, asked me recently for suggestions on what to do with the water she had used to cook kale. This water, known as pot liquor (sometimes spelled potlikker), has set many a cook’s heart aflutter because it’s loaded with flavor. Not only that, it’s also packed with nutrients from the kale, or whatever greens you have cooked in it.
Pot liquor is a U.S. Southern speciality, usually made from collard, mustard, or turnip greens, and can be used in place of water or broth in almost anything. Here are some ways to use it:
* In soups, stews, or chilis
* To cook rice, quinoa, or any other grain
* To braise vegetables or fish
* In a vegetable casserole
* In a vegetable smoothie
* In place of broth in a pan sauce
* If you have enough of it, you can reduce it and add a roux for a sauce, too. This would go very well with grilled/baked/sauteed tofu or tempeh.
* Add it to your pet’s food—it’s nutritious for our furry friends, too!
So, get yourself a nice big bunch of greens—any greens—and cook it down. The best way is to sauté greens in a pan with garlic and oil. But you can also use a small amount of water to boil them. That way, you get the nutrient-packed water without leeching everything out of the greens themselves. Place the greens in a large skillet or dutch oven and add about a cup of water and salt. After the greens are cooked, remove them and save the liquid. To sauté in oil, follow the recipe below, then reserve the pot liquor. It will have incredible added flavor from the garlic and spices.
(By the way, I was very tempted to call this blog “Pot Liquor,” but I was afraid it would draw the wrong kind of traffic. 🙂 As it is, I expect to get a lot of garbage from spammers who are keying in on the words “pot” and “liquor.”)
Sauteed Greens
1 large bunch greens, washed, drained
1 tbsp olive oil
2 large garlic cloves, sliced
1 tsp paprika
1/4 tsp red pepper flakes (optional)
Salt to taste
Freshly ground black pepper to taste
1. Coarsely chop the greens.
2. Heat the oil in a wide pan; add garlic and cook 1 minutes. Add paprika and red pepper lakes and immediately add the greens.
3. Add ½ cup water, salt, and pepper and mix well. Cover the pan and cook until greens are tender. The time will vary, depending on the type of green it is. Add more water if it starts to get dry.
4. Use tongs to remove the greens and garlic. Reserve the pot liquor for use in other recipes.
This week, I’d like to share my recipe for Chinese Noodle Stir-Fry with Chickpeas. There’s nothing like a bowl of noodles, no matter what type of cuisine you’re cooking. It’s comforting and satisfying with layers of flavors and textures. The great thing about noodles is that you can a have them with anything and add anything to them.
One of my favorite way to have noodles is stir-fried with lots of vegetables. I particularly like cabbage, so I start with that and build from there.
I also had some fresh chickpeas and green peas that I had shelled from their pods and needed to use them, so I threw those in as well. Green peas are often found in stir-fries and Asian noodle dishes, but chickpeas not so much. I found them to work beautifully in a stir-fry, especially since I’m a little clumsy with chopsticks and was able to pick up the chickpeas fairly well. Their meaty, firm texture also made a nice contrast to the tender noodles and vegetables.
So, here’s the recipes. Enjoy!
Chinese Noodle Stir-Fry with Chickpeas
2 teaspoons coconut or sunflower oil
10 ounces cremini or baby bella mushrooms, thinly sliced
1 10-ounce package Chinese noodles (your preference)
2 teaspoons sesame oil
3 large garlic cloves, sliced
2 cups sliced cabbage
1 small carrot, diced small
1 medium red bell pepper, chopped
½ chickpeas, black-eyed peas, or soy beans
¼ green peas
2 cups greens (spinach, chard, kale, amaranth leaves, etc.)
1 tablespoon soy sauce
2 sliced scallions for garnish
1. Heat coconut oil in a wide skillet. Add the mushrooms and sauté, stirring often, until golden brown, about 15 minutes. Remove mushrooms with a slotted spoon and set aside.
2. Meanwhile, cook noodles according to package directions.
3. In same pan, add 1 teaspoon sesame oil in a wok or large. Add garlic and cook until fragrant, 1 or 2 minutes. Add cabbage, carrot, and pepper and stir-fry until crisp-tender, about 8 to 10 minutes. Add beans, peas, mushrooms, and soy sauce and continue stir-frying another 2 to 3 minutes.
4. Add greens cook until wilted. Stir in remaining sesame oil.
5. Add the cooked noodles and stir to combine. Divide between 2 bowls and garnish with scallions.
I picked up some mixed dal at an Indian store in Jackson Heights and since the weather was about to take a turn for the worse, I decided to make mixed dal soup. Mixed dal is a mixture of different split lentils and they make delicious meals. They’re also packed with protein, and with a few greens thrown in, you’ve got a complete, filling, satisfying meal. Toasting the caraway seeds gives the soup a great, complex flavor. And it was just right on a rainy, dreary day. So here’s my version of mixed dal soup.
Mixed Dal Soup
2 tablespoon olive oil
1 small onion, diced small
1 medium carrot, diced small
1 celery rib, finely chopped
¼ lb. sweet potato, diced small
½ teaspoon kosher salt
1 cup mixed dal
1 tablespoon caraway seeds, toasted (optional)
1 teaspoon ground fennel seeds
1 teaspoon garlic salt
freshly ground black pepper
½ lb. bok choy (green tops only), chopped
1. Heat the oil in a medium-large pot. Add the onion, carrot, celery, sweet potato, and kosher salt and sauté 5 minutes, or until vegetables have softened and onions are translucent.
2. Add the dal, caraway seeds, fennel, garlic salt, pepper, and 4 cups water; mix well. Bring to a boil; lower the heat and cook, partially covered, until the dal are completely soft and disintegrating, about 1 to 1 ½ hours. Stir occasionally.
3. Add the bok choy and continue cooking a few more minutes until the greens have softened.
4. Taste the soup for seasoning; adjust as desired. Serve hot.
There so many new things going on in my life, and this blog is one of them. I have moved my blog over from one server to another, and although I already made one post, this is my first one since the official switch-over (I was still in transition when I posted the last one).
Vegetarian Paella
Another new thing happening is my cookbook. After speaking with my publisher, I’ve decided to revamp my cookbook, What, No Meat? Traditional Italian Cooking the Vegetarian Way. It’s going to have a new design, new cover, and even a new title. When I first published it on my own in 2008, and then with Bedazzled Ink in 2010, it seemed to work as it was. But a few years down the road, I decided that it was time for a change. I was no longer happy with my book’s appearance, and I don’t really think my publisher was, either.
So, now I’m in the process of editing it. I’m removing material and recipes and taking photos for the interior. It’s been a more complicated process that I had anticipated for various reasons, but I’m getting there. I hope to have the new one ready in the next couple of months.
In the meantime, I wanted to share my recipe for Vegetarian Paella. Those flat, paddle-shaped leaves you see in the photo is a type of fresh oregano, but since fresh oregano is hard to find for many people, I use dry oregano in the recipe. Enjoy!
Vegetarian Paella
2 tablespoons olive oil 1 or 2 vegetarian chorizo sausages, sliced into ¼-inch-thick pieces 1 medium onion, finely chopped 2 teaspoons kosher salt 4 cloves garlic, minced 1 red bell pepper 1 green bell pepper 1 ½ cups Arborio rice, rinsed and drained Pinch saffron 2 large ripe tomatoes, seeded and diced 1 medium zucchini diced 1 teaspoon dried oregano 4 cups vegetable stock 2 cups chopped kale 1 cup peas Freshly ground black pepper to taste ¼ cup minced parsley Lemon or lime wedges
1. Heat 1 tablespoon oil in a large skillet. Add the chorizo and brown on both sides. Remove to a plate.
Vegetarian chorizo
2. Add the remaining oil to the pan and heat. Add the onion and 1 teaspoon salt and sauté until translucent. Add garlic and red and green peppers. Saute until softened. Add rice and saffron; stir to combine and stir-fry to toast a little.
3. Mix in tomatoes, zucchini and oregano. Cover and cook 5 minutes. Add stock and kale; cover and simmer 20 minutes. (If rice is not fully cooked, add a little more stock or water and continue simmering until done.) Stir in peas and cook another 5 minutes. Add the remaining salt if desired and season with pepper.
4. Return the chorizo back to the pan and mix in, along with the parsley. Transfer to a serving platter and garnish with lemon or lime wedges.
Miz Chef 