The Rock and Roll Vegetarian

I just read the NY Times opinion pages column by Mark Bittman.  This guy is a great.  His cookbooks are a major inspiration, I use his How to Cook Everything Vegetarian as a guide very often.  What makes his recipes/cookbooks so valuable is that he tells you all the variations that can be done, and so each recipe is often more like 4 or 5 recipes.

But, back to his Op-Ed piece from the NYT.  He is trying to get the message out that we are mistreating the animals we call food, and protecting those that are pets.  While the protecting pets is respected, the “food” animals are getting screwed.  And the powers of agribusiness want to reduce our ability to find out about it.

He and I agree about this too….We raise way too many animals for food.  Our government subsidizes meat production in many ways, such as corn prices.  If meat was raised “better”, and costs were true, we as a nation would eat leass of it.  If people were aware of farming practices, many would simply stop eating it.  That’s what happend for me.

Still, of course many would continue.  But if they knew the conditions resulting from their action, they very well might be moved to improve the lot of our animals we share life with.

So thanks again, Mr. Bittman.  You use your forum at the NY Times well!

“Comfort foods.” Just saying those words makes me feel like I’m sitting by a fireplace, music on the stereo, happy in my home.

During the winter months the supply of fresh fruit and vegetables from local farms is minimal at best. For vegetarian cooks that might seem to pose a problem. However, there are so many delicious winter dishes that warm us up, both in temperature and in mind, that there is no cause for let down. These are dishes that can easily be made over the winter, because the ingredients used are available in most groceries all year round. Remember too: eating or being vegetarian does not mean just eating vegetables. Beans, rice, pasta, veggie burgers and the like are all part of a good well rounded healthy vegetarian diet too.

Cowboy Chili, Vegetarian “Beef” Stew and Vegetarian “Chicken” Noodle Soup. These are some of the comfort foods loved here at our house. Funny, but they all work well served in a bowl. I think that adds to their warmth of appeal! I have included the recipes below. These recipes should be pretty easy for most to make. Of course, recipes are always able to be changed a bit, after checking your own cabinets at home for supplies. All of these recipes are original ones that I have developed personally. They are from a larger body of recipes from a vegetarian recipe site, called YummyVegetarianRecipes. Please enjoy and stay warm!

Cowboy Chili

This chili is based on a recipe that the cowboys made and remade (more beans added to the leftovers) out on the trail. Be free to mix up the type of beans and amounts of any ingredients – they did!

Ingredients:
2 1/2 cups dried beans* – we use a mix of kidney, pinto, black, garbanzo, and soy beans OR 8 cups canned beans
2 jalapeno peppers, finely chopped
1 red pepper, finely chopped
1 onion, finely chopped
1/2 tsp red pepper flakes
1/4 cup bulghur wheat (optional – tastes good and adds a nice texture)
1/4 cup vegetable oil
2 cups water
salt to taste
*if using dried beans, soak them overnight and then cook for 40 minutes over a slow boil prior to using in this chili.

Directions:
1. In a large pot, heat oil and add jalapenos, red bell pepper, onion, pepper flakes, cumin and garlic. Cook 7 – 10 minutes on low heat to soften the veggies.
2. Add beans, water, salt, tomatoes and bulghur wheat. Cook on low for 45 minutes, stirring occasionally.
3. Cover and let sit 1/2 hour.

Serve over rice. Add sour cream and shredded cheese if desired.
–
Vegetarian “Beef” Stew

Ingredients:
1 package vegetarian “beef” style cubes, such as made by Gardein (vegan), cut into bite sized cubes
2 Baking Potatoes, peeled and cut into 1/2 inch cubes
1 small yellow zuccini, cut into 1/4 inch cubes
4 white mushrooms, coarsely chopped
1/2 medium onion, chopped
1/3 cup olive oil
3 carrots and or parsnips, cut into 1/4 inch slices
2 teaspoons dried herbs de Provence
2 tbsp arrowroot powder (or flour)
1/2 cup frozen peas
3 cups vegetable stock
1 tablespoon tomato paste (or ketchup)

Directions:
1. in a medium soup pot, boil the potatoes until cooked – about 10 minutes
2. while potatoes are boiling, start stew in another soup pot, first sauteeing the onions, carrots, parsnips for about 5 minutes until the onions are soft. Be careful not to brown the onion – use a medium to low heat.
3. add the the zuccini, mushrooms, peas, and herbs, and then cook over low heat for about 10 minutes, stirring occasionally, until softened
4. add the broth and tomato paste and bring to a boil
5. drain and add the boiled potatoes, and the “beef” cubes
6. mix the arrowroot or flour with 2 tablespoons water and whisk until combined, then add to the stew
7. cook another 5 minutes
8. if desired add a few drops of olive oil on top of the stew when serving
Who said we can’t make anything we want in a vegetarian style!!
–
Vegetarian “Chicken” Noodle Soup

They say chicken noodle soup is good for the soul. We think making vegetarian chicken noodle soup is even better for the soul. And … this soup is scrumptious.
Ingredients:
1/4 cup + 1 tbsp olive oil
4 carrots, chopped
4 stalks of celery, chopped
1 large onion, chopped
2 garlic cloves, minced
1 large mushroom, chopped
2 vegetarian (or vegan) chicken patties or equivalent, defrosted
1 tsp herbs de provence (rosemary, marjoram, thyme, sage, anise seed and savory) or a combo of above herbs.
6 cups vegetable broth
1/3 lb pasta (cute little o’s or alphabets or broken spaghetti, preferred)

Directions:
1. Cook pasta in a separate pot.
2. Heat 1/4 cup olive oil in soup pot over medim heat and add onions, celery and carrots. Cook until softened (about 10 minutes).
3. Add the garlic, mushrooms, herbs de provence and cook another 5 minutes.
4. Add the broth.
5. Add the cooked and drained noodles.
6. Reduce heat to low, cover. Cook about 20 minutes on a simmer.
7. Cut chicken patties into thin strips.
8. In nonstick skillet, add 1 tbsp oil and heat on medium.
9. Add the strips and brown on both sides.
10. Cut browned chicken patties into bite-sized cubes and add to simmered soup.
11. Stir and serve. 

Yum.