Tag Archives: vegetarian

More reasons to start a garden

Food porn opportunities are everywhere

Food porn opportunities are everywhere

Check out the gorgeous beans, tomatoes, and squash. Oh, the squash … We made some tonight, and it’s the best I’ve ever tasted. Not grainy, like you get sometimes with acorn or kabocha squash that’s been sitting in your grocery store for something like an eternity, but smooth and supple, with a sweetness that makes dessert entirely unnecessary. Oh, and the flowering thai basil just makes me excited. But yah, that’s enough fawning over produce for one night.  I’ve got places to be. Tomorrow morning, in fact. I’m off to California, to visit a friend, say hello to some family, and go to a conference. And I have serious food plans. A tasting menu at Melisse in LA, lunch at Zuni Cafe in San Francisco, and more excursions to the Cheese Board in Berkeley, because why wouldn’t I go if the conference is in Oakland? I want more bread …. Oh, and sourdough is calling my name.

squash warts

squash warts

But that’s tomorrow. For now, I want to leave you with one bizarre and sort of cool observation: those funny bumps you see sometimes on squash? That’s where it rests on the ground. It makes its own pillow!  And two, you can make an awesome meal from a random assortment of veggies, a few spices, tortillas, and cheese.  If the veggies are good, you really don’t even need the cheese.

Funky delicious potato

Funky delicious potato

So, I want to give you some ideas for an easy vegetarian meal. This isn’t really a recipe — just the best easy meal you could have on a Friday night.  You can use any veggies that take your fancy, as long as they’ll roast well.

My meal

My meal

We started with the garden produce we had on hand — a squash, bush beans, and a few peppers. We added in one very funky looking (but delicious) farmer’s market potato, and some cauliflower, button mushrooms, a bit of garlic (unpeeled), and rainbow carrots from the store.  We cut the squash into quarters, after scooping out the seeds, cut all the remaining veggies into similarly sized chunks, and pre-heated the oven to 425 degrees F.  After tossing everything except the potatoes in olive oil, salt, pepper, a tablespoon of freshly ground coriander seed, and a smaller portion of ground cumin (maybe < 1 t.), we placed everything in baking tins and threw it in the oven. For the potatoes, we tossed them in salt, pepper, olive oil, and spanish paprika. When everything was fork tender (maybe 1 hour later — this is a 1 dish go-about-your-business sort of dinner), we heated up a bit of cheddar cheese on some store-bought tortillas (habanero lime, from Trader Joe’s), and made our own fajitas.

The boys dinner

The boy's dinner

We both had the squash on the side, because it was easier. I didn’t feel like peeling it. But you could cut it up and roast it, too, or fork bits of it into your tortilla. You could use butternut squash, or acorn squash as a substitute, and it’d work perfectly.

This was a great first vegetarian night. We both got exactly what we wanted in a meal, no meat required. Really, even the cheese wasn’t that necessary — the veggies were tasty enough.  And I am definitely going to be excited about setting up a garden again next spring. Bring on the seed catalogs!

I’m not done yet …

James suggested I tell you what we grew this year, so here’s a list, with a few comments:

  • Pink brandywines – awesome heirloom tomatoes, and much cheaper to grow than to buy. They’re a bit finicky if you live in a rainy environment, but how indulgent is brandywine tomato sauce? You will be making a lot of it from the tomatoes bugs started tasting first.
  • Sungold tomatoes – these are orange cherry tomatoes. They’re a hybrid, a heavy producer, and are DELICIOUS.  Slow roast them and savor them in everything.
  • Yellow pear tomatoes – these are cute but not as tasty as sungolds, and definitely not as disease resistant. We won’t be growing these again next year.
  • Yellow and purple bush beans, haricots verts. The yellow and purple bush beans are my favorite. They seem to achieve a nicer texture when cooked, and have a nice flavor. The haricots verts really didn’t produce much at all.
  • Swiss chard – Awesome. They’re gorgeous, and they keep throwing up stalks when you cut some off for dinner. They weren’t terribly prolific in our garden, but we had enough to feed us with greens all summer.
  • Sweet nantes carrots – Also awesome. These are small, and really need to be grown in potting soil, because CT has rocks everywhere. They’re sweet and flavorful, and have a cute wrinkly witch finger look about them.
  • Arugula – Yum, but eat it before it gets warm and starts flowering. It gets bitter once it gets leggy.
  • Thai and genovese basil. Both varieties did really well as companion plants for the tomatoes, and gave us some tasty meals. The thai basil is gorgeous — it has lovely purple flowers, and a slightly exotic taste (gee, you think?). It’s also hardier than the typical genovese, but is a bit too strong for pesto.
  • A fingerling potato from the Union Square market – Complete failure. It seemed like it was going to work, but it died off, and then there was nothing left in the soil!
  • Sage, marjoram, oregano, cilantro, rosemary. All good herbs to have. We kept these in pots, since they can be brought inside when it starts to get cold.
  • Pea shoots. You can eat these, and they’re easy. They also like cold weather. They’re so cute — they have curly tendrils!
  • Onions, shallots. These hated our rocky soil. I did get the onions to grow a bit, and pickled them when they were still pretty small. Yum.
  • Kale – these are just tiny shoots right now, because we just planted them. They look happy, and are a cold weather crop, so I can’t wait to see how they do.
  • Peppers — I bought a 5 variety mix, and I think we had three different types pop up. I have no idea what kind — some kind of bell pepper, some longer, low-heat pepper, and I think some jalapeños. Yum.

Ok, that’s all I can remember so far. My flight leaves early, so I’m off to sleep. I’ll be back before Halloween, with an awesome lime cookie recipe, and some reports on Zuni Cafe and Melisse. See you then!

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Filed under carrots, cheese, gardening, garlic, local, main, potatoes, roasted vegetables, San Francisco, squash, stories, travel, vegetarian

Prickly pasta, take two

Prickles galore

I had to continue on this prickly pasta theme, because I’m still a little bit shocked that this dish worked. I didn’t even take prep pictures, thinking that this could just be my little secret. Not that I should have been surprised — I’m not exactly the first one to roast an eggplant whole, skin and all, only to scoop the flesh out, doctor it with a bit of olive oil, and discover exactly what I had been missing for all these years. I think my faith in eggplant was lacking a bit, after the million spongy and, frankly, kind of gross eggplant dishes I’ve managed to assemble in recent years. And yet, I kept on buying them. Good thing, don’t you think?

Nettles

This dish is my last recipe’s less virtuous cousin. It’s inexact and utterly malleable, depending on your tastes. But I do think you should try it, with or without the nettles. Again, a bit of arugula, thrown in at the last minute, provides the green counterpoint the silky eggplant flesh needs.

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Caliente

Tostadas

When my week’s kind of crazy, I need something hot, filling, and nutritious. NOW. I don’t want to wait for the oven to finish pre-heating. And I certainly don’t want to bother making everything from scratch.

Or do I?

Tortillas

Let’s just say I was procrastinating a bit. Taxes, tow truck adventures, experiment planning, and lobbying for better health care packages make for an interesting week. An exciting (and potentially, fairly fulfilling) week, I admit, but I needed a little break. So I did what I do best — turn a potentially quick, healthy dinner into a three hour play session, starting with fresh, made-from-scratch corn tortillas, shaped ever so clumsily with my very own palms. And you know something? It was worth it. I’d give up my evening in a second for hot-off-the-pan tortillas, with a bit of melted cheese, a little snack to hold me over until the vegetables finally roasted into the perfect succulent sweetness that only a bit of patience can yield.

Veggies!

But the best part of this story? You can do this in pretty much no time at all, with a bit of preparation. You don’t have to muck about in your fridge, mixing this and that, like I did. Throw your vegetables in your toaster oven to roast, bake the squash ahead of time by simply cutting it in half and throwing it in a hot oven for an hour (or use a microwave, if you dare). And those tortillas? All they are are a bit of masa and water, mixed and shaped. You don’t have to make more than you need for dinner, and they cook up in minutes. Minutes!

And that’s only if you, like me, have no clue what you’re doing. Which, I assure you, only adds to the fun.
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