Spicy Asian Noodle Soup to Cure What Ails You

Now that everyone's over the initial excitement of being snowed in or polar vortex-ed in or the whole "there's two inches of snow on the ground, shut down the city!" debacle going on down south, I'm jealous, #SouthUSProblems, we're all leaving the house and interacting with each other again. We all know what happens when masses of people start hanging out together in indoor spaces with no ventilation. That's right, flu and cold season is officially upon us!

Thanks to my mother's somewhat questionable habit of always leaving our milk and leftovers out on the kitchen counter all night serving it to us the next day without hesitation, I have an platinum strength immune system and an iron stomach. In short, I don't get sick apparently. Even when I spend all night cuddling and being coughed upon by my extremely sick boyfriend. Hooray.

Anyway, bragging over. Watch, the universe will decide to teach me a lesson in egoism and make me sick tomorrow. I wanted to give you a soup recipe that I'm convinced will cure you or at least make you better enough to go back to functioning. Inspired by Vietnamese Pho and all those other super delicious Asian soups with those amazing toothsome noodles and spicy light flavors, this is our new go-to sick-baby* soup:

Spicy Asian Noodle Soup
- Yields about 4 sizable servings

Ingredients

• 1 Tbsp oil (olive, grapeseed, sesame, your choice)
• 1 generous tbsp grated fresh ginger
• 2 cloves garlic minced
• 1 jalapeño seeded and minced
• 6 cups water (include a vegetable bullion cube) or vegetable stock
• 3 green onions thinly sliced, reserve a tablespoon or two for garnish
• 3 Tbsp reduced sodium soy sauce 
• 1 generous tsp rice vinegar
• 2 baby bok choy chopped
• 1/2 red pepper sliced thinly
• 1 carrot sliced thinly
• 7 oz extra-firm tofu cubed
• Generous serving of soba noodles (Mine comes in packages of 3, I used one package)
• Couple tablespoons chopped cilantro
• sriracha sauce, for serving

Instructions

1. Begin preparing the soba noodles. Follow package directions and boil in a separate pot. Drain and set aside in a bowl with a little oil to keep the noodles from sticking together.
2. In a large pot, heat oil over medium heat until hot. Then, add ginger and garlic and saute until fragrant, 2-3 minutes. 
3. Add jalapeno, vegetable broth, and green onions to the ginger and garlic and bring to boil. Then, reduce to simmer.
4. Add soy sauce, rice vinegar, vegetables, and tofu, and simmer until veggies are heated through, 2-3 minutes. Then remove from heat.
5. Pile desired amount of soba noodles in the bottom of individual bowls, ladle soup on top and garnish with reserved green onions, cilantro, and desired amount of sriracha sauce.
6. Eat and be cured.

Honestly though, I'd make this even if we were spry and healthy. It's that good. Enjoy and get better!

*Um, I feel the need to add a disclaimer, sick-baby as in that giant baby of a boyfriend/girlfriend/friend/roommate/adult who's sick, not an actual sick infant… 

Holiday Survival Guide for Vegetarians and Cooks

Uh oh, I don't know about you but the holidays have certainly snuck up on me. For most, this means elastic waistband in preparation for the miles and miles of food that'll be put out, goodwill and joy, and that dirty old uncle that every family has.

And for a smaller group of us, we have overbearing cooks to contend with. As vegetarians, this is when we really start watching our backs, making sure no well-meaning grandmother slips a slice of turkey in underneath all that (vegetarian) stuffing. This is when we have to start analyzing all the dishes- Is there bacon in that? Did they use chicken stock?- without coming across as rude. We don't want to ruin the festivities for anyone, including ourselves, so how do we graciously tip toe our way around the meat-filled minefield that is otherwise known as "The Holiday Dinner"?

So this is my Holiday Survival Guide for Vegetarians and Cooks Expecting Vegetarians as well.

For Vegetarians:

1. If you can, let the host know well ahead of time that he or she will be expecting a vegetarian.
2. Then, explain very clearly exactly what you do or do not eat. Honestly, unless your great-aunt is very savvy for her age, she's definitely not going to know the difference between a vegetarian and vegan.
3. I find myself apologizing for being an inconvenience. After a while, I realized, "Why the hell am I apologizing for being myself." Some of you are vegs for health reasons, if that's not a reason to speak up about your food, I don't know what is.
4. Grin and bear it through all the "You are what you eat- cow-eating-grass" jokes and the like. It's only one day and you'll never have to deal with it again for another year. Likewise, no carnivore jokes. However, short-arm T-Rex jokes are always encouraged.
5. Do not use dinnertime as the opportunity to shame and guilt your fellow meat-eating table mates as tempting as it may be. (See stupid herbivore jokes.) If someone asks and is genuinely interested, explain your lifestyle as positively as possible, answer their questions, and move on. 
6. Forget the main dish, everyone knows that the side dishes are the best.
7. If you are unsure about a dish, ask. Ask, ask, ask. Ask if they used meat drippings, if there's meat stock, did they garnish with bacon or use milk. Psst: You could say, "Oh, that dish looks delicious, what goes in it?" Flattery gets you everywhere.
8. Bring a dish you know you can eat and that you know you can sustain yourself on it for the night if there are absolutely no other options. This is a great opportunity to show everyone else just how tasty vegetarian dishes are. (See sub note #3 below.)
9. Bring another vegetarian friend. There's power in numbers and hey, they might bring their own dish too and now you have options! (God knows how excited we vegetarians get about options!)
10. Have fun. Despite what all the media says, the holidays are more than just the food and the gifts and the material stuff, it's about the warmth of family and loved ones all gathering together and catching up.

For Cooks Expecting Vegetarians:

1. If sending out invitations, requesting dietary restrictions as part of the RSVP is tremendously helpful.
2. Ask questions. If someone reports that they are a vegetarian, ask them what they eat and don't eat. This includes dairy products, eggs, cheese, stock, even honey and alcoholic drinks. 
3. Consider making at least one vegan dish so everyone is happy. The trick is to wait to tell your omnivorous guests until after they've eaten it but slip a hint to your grateful herbivore guests beforehand.
4. Let veggies have the option of bringing their own dish. Happy herbivores equal less stress on you. And we're all pretty good at taking care of ourselves.
5. Don't ask if they can eat chicken or pork "just this once." They made a lifestyle change and it's insulting to think they'll bend their will just for one dinner party. 
6. Also, telling us "just a little bit of bacon won't hurt"will hurt when we're done cramming a turkey bone down your throat. "Just a little bit of bone marrow won't hurt!"
7. Please, I beg of you, lay off the stupid carnivore jokes and the whole, "I could never give up meat" spiel. We've heard it. It's obvious you can't give up meat when you just served the whole table turducken.
8. However, if you're genuinely interested in why and how, we're more than happy to talk about it with you! We promise to be kind and nice! (See Holiday Survival Guide for Vegetarians #5 above)
9. When in doubt, use vegetable stock. This goes for stuffing, rice, mashed potatoes, whatever. Whenever it calls for chicken stock, vegetable stock or bullion is an easy substitution that's just as tasty.
10. Labels with ingredients help us avoid tons of awkward or annoying questions which can bring a party down fast. Plus, we can get to the food much faster. Full vegetarians are happy holiday guests!

I've been able to cook the entire Thanksgiving meal on my own for the past four or five years, so I've been lucky to have complete control over all the dishes. However, this year will mark the first year I get to join someone else's family (so freaking excited!) Fortunately, I will not be alone in the vegetarian guests group. Here's to stuffing myself silly and elastic waistbands!

What do you do to survive the holidays? If you have any other tips, feel free to add them in the comments below!

Morningstar Grillers Chili and a Yogurt, Honey, Nutmeg Mask

Two recipes today! I'm sorry, no photos right now because I'm lame like that. While I read tons of food blogs with gorgeous, mouth-watering pictures of their recipes, I am absolutely terrible (and lazy) at construction the perfect photographic set-up for the meals that I make. However, I will be making the chili again so I'll try to remember to take a picture and update this post with it.

Anywhoo. The recipes are for a really simple but pretty freaking yummy chili using Morningstar Grillers and a riff on the nutmeg and milk microdermabrasion I wrote about in my previous post. While I really liked the results of the microdermabrasion, it bothered me how runny it was. I would have to do it in the shower and it made such a huge mess. You ain't lived until you've nearly slipped and died on milk and nutmeg all over the bottom of your bathtub. Besides, picking nutmeg out of your hairline gets annoying after a while. 

So the solution was to create a more mask-like concoction. I came up with this when I went to go wash my face with honey one night and thought, "What would happen if I mixed yogurt, honey, and nutmeg together?" The answer? Magic. Yes, magic happens. I'm not lying. It turned into a face cleanser/scrub/mask that creates magically clear, smooth, soft skin. 

The thing is, most people don't realize that dry, flaky skin can benefit from a good hearty scrub rather than a super-moisturizing mask. When my forehead was going all, "I hate you, I hate life, zits, zits, zits," this mask calmed it right down. "Hey there boy, relax a bit."

So here's the recipe for the magical, and apparently talking, mask.

Yogurt, Honey, and Nutmeg Mask

1 tbsp yogurt

1/2 tbsp honey

1/2 tbsp ground nutmeg

Add to bowl and mix together very well. Apply to a dry, makeup-free face using gentle circular motions. Leave on for 5 minutes or more. Rinse off with warm water. Apply moisturizer if necessary. (I use olive oil.)

And onto the recipe of the edible kind...

Grillers and Red Bean Chili

makes 4 - 6 servings.

1 onion, diced

1 tbsp tomato paste

3 cloves garlic, minced (more or less to your preference)

32 oz. can fire-roasted diced tomatoes (I use Muir Glen)

15.5 oz. can fire-roasted crushed tomatoes (Muir Glen also)

2 tbsp chili powder

1/2 tsp cumin

pinch cayenne powder

Salt to taste

1 bag Morningstar Grillers

1 big can red kidney beans

Optional garnishes: chives, cilantro, parsley, chopped avocados

In a dutch oven or heavy pot, saute the onions in olive oil until soft and translucent. Add the tomato paste and garlic and cook for about 30 seconds more. Then, pour in the two cans of tomatoes and bring to a boil. Lower to a simmer and season with chili powder, cumin, cayenne powder, and salt to your taste. Simmer partially covered for about 20 minutes or longer if desired. Add the Grillers and beans (as much beans as you like) and cook until warmed through. Garnish and serve!

I served it with elbow macaroni which was what Guitar Boy requested. It's called chili mac? Eh. It's not really my thing. I've only ever really eaten it by itself with a hunk of crusty bread. But you can serve it however you like. A note on Morningstar Grillers: I try not to use faux meat a lot but when Guitar Boy gets those pleading sad puppy eyes, I can't say no. However, it's my philosophy that when I gave up meat, there's no reason why I should try to revisit it in faux form, you know?

Can you believe Christmas is almost here? My Christmas spirit has not yet shown its spangly red and green head, but I think it's because we completely slacked on getting a tree. Holiday fail, I know. There are certain people in my life who will be aghast to find this out... In any case, Happy Merry Christmahanukwanzicah! 

Giving of Thanks

Happy Thanksgiving!

I was in Austin, Texas, for two weeks and when I returned home, it was pretty much hit the ground running until today. I'll be posting more often in the upcoming days, I apologize!

Today, I wanted to list a few things I'm thankful for. Sometimes, I get wrapped up in the minor details that I forget to take a step back and look at my life as a whole. 

Yesterday, I got really cranky because I spent the whole day cooking and didn't have a bite to eat. I failed to remember I was cooking for the very first Thanksgiving dinner I was hosting... at my house, with my loved ones. 

• I'm thankful for having a home- one that's comfortable, beautiful, and in a neighborhood where the neighbors take their leaf blowing seriously.
• I'm thankful for sharing that home with those that I love- Chanel my cat. Oh, and Guitar Boy too.
• I'm thankful that my boyfriend can take a good joke.
• I'm thankful that my parents are around and well enough to cook their version of Thanksgiving to bring over to the house. The more food, the better!
• I'm thankful for the material things, as superficial as it sounds, because I recognize and appreciate what they've brought to my life: a car that I finally adore, my Macbook because I can write on it and learn from it, and my phone because it keeps me in touch with everyone I love.
• I'm most especially thankful that I'm alive and experiencing life and that I've finally been able to embrace it.

It's a pretty common list many people share. (Come on, admit it, you're thankful for your phone too!) 

Now to the good stuff. What are you making today? On the menu at my house:

First course: Pumpkin Apple Soup

Entrees: 

• Turkey-Less Roast with Roasted Vegetables (from Trader Joe's. First time trying it!)
• A Small Turkey. But we don't care about that. It's for my dad. ("Must have meat! Rawrg!)

Also considered entrees but we can't help ourselves:

• Dried Fruit and Pecan Rice Pilaf 
• Mushroom Quiche 

Sides:

• Garlic-Roasted Mashed Potatoes and Parsnips
• Apple Bread Stuffing
• Roasted Mushrooms with Green Beans
• Rosemary Honey Cranberry Sauce
• Orange Cranberry Sauce (Don't ask why we have two cranberry sauces.)
• Cornbread 

Dessert: Chocolate Pumpkin Pie (Of course.)

I'm super-excited and I sincerely hope I remember to take a picture of it all before we devour it. 

Have a happy, joyful, and delicious Thanksgiving!

Moving is Stressful

Happy Vegetarian Awareness Month! Of course, I'd be all over this month. October 1st was World Vegetarian Day so pretend it's Monday and I'm wishing you that very sentiment.

Unfortunately, I don't have any new recipes or new natural beauty find to give you today but I have a good reason. I can attest that moving is, indeed, one of the top three stressful events in a person's life, following divorce and death of a loved one. If you moved in the last six months, I beseech you, don't do it again. But there are two sides to every coin and all the stress and crankiness that came with this second move was tempered by a brand new location in a gorgeous great big house with a giant kitchen and hardwood floors that have not overzealously polished within an inch of its life. 

Here are the things in our new place that we missed that people wouldn't really consider in every day life:

1. Garage: You would not believe the usefulness of a garage. Not just to keep your car shielded from the weather be it blazingly hot sun or mountains of snow, but the sheer simplicity of pulling into a garage, getting out, and walking into your home under a roof as the door rumbles its way closed behind you. You can keep whatever you like in your car because, you know, it's 9:54 at night and you're much too tired to ever think of grabbing that bag from Target and there's a hot cup of tea waiting for you right now. Not to mention, your own parking space, all the time, every time.
2. Dishwasher: I know this is high on a lot of people's list, but people underestimate just how much joy it brings to one's life. In the sweet little townhouse, the dishwasher was named Beatrice and she had to do the dishes every day, after every meal, after every single spoon was used. The lengths she went to avoid dirtying up a dish suddenly became very reasonable. I can tell you right now, it's no way to live; mentally tallying up every dirtied dish and fork and knife every single day.
3. Deck: We had no outdoor space at the townhouse. Granted, we did have a little "stoop" and rather than birds and pretty black squirrels, we had recipients of the local drug dealer meandering their way into our courtyard in their Landrovers and Escalades and other equally obnoxious cars that clearly scream "I sell cocaine and pimp girls out for a living." Unless there was a blonde soccer mom, then clearly it screams "I have juice boxes, bandaids, and a death wish every time I haul my son and all his friends to their games." We did not get the latter, though it would be fun to watch those ladies self-implode. Drugs are equal opportunity after all.
4. Two bathrooms: Something happens when a guy and a girl falls in love for years and years and finally move into together. They need space, lots of it, and most importantly, their own. Matches are not enough, trust me.

Leaving our townhouse was a bit bittersweet for me. It was, after all, our very first place together, but we know we'll lead much happier lives in a bigger space. We didn't really move far away or anything, but it's just far enough that if we forgot to close a window, it's not a tragedy because we're no longer in drunken-hipster-bar-town.

Clearly, that's a major contributing cause of my silence on this blog and Facebook. Instead of packing everything up into boxes and getting a U-Haul and doing it all in one day- which we promised we would this time- we ended up moving everything little by little over a month. This resulted in having no internet for a while, a major shut-down on my part (due to being extremely overwhelmed,) and well, not having a laptop. 

The laptop part had nothing to do with the move. It's just bad timing. I sold my Macbook Pro in order to get a Macbook Air. With the changes going in my life and transitioning into being more of a writer, I didn't really need such a powerful computer like a Macbook Pro. 

Anyway, yadda yadda yadda, it took me a month to finally get my Air. Don't ask me why. Just know I am an extremely patient girl who was slowly getting eaten away inside because I could not update the blog. Seriously, that's how much this blog and you mean to me. When I finally sat down to start writing this post, I felt like I had come home at last. How perfect, huh?

Thank you for your patience and stay tuned, new stuff will be coming your way. I'm also getting ready to post some beautiful 50's and 60's winter coats (mink collars and everything) and sweaters and other cold-weather wear for sale so stay tuned!

Vegetable Scrap Stock

I'm baaaaack. I know it's been a couple of weeks since my last post and that is my own fault. There'sbeen a variety of things going on including a period of time where I did not have my laptop, a move, and a period of time where I've failed to have internet connection. Can I just tell you that having no internet connection is really one of the hardest things to experience? Don't get me wrong; on vacation, not having internet is one of the best things to happen, but when you need to, erm, work, it gets frustrating fast. 

So as my apology and olive branch to those of you who might've been getting annoyed that I haven't been updating, I shall offer up my method for making vegetable stock. It's simple to do and perfect to make for these rainy, cold days we've been experiencing in the good old Cleveland-Akron area. Obviously most of you can't make this immediately because this depends on using vegetable scraps from all those days of making dinner, but it's a great recipe to have on hand once you do decide to start saving all this ends of zucchini and skins of onions.

Vegetable Stock Made From Scraps
The yield varies with the amount of scraps you have.

What you need:

• Washed vegetable scraps that you've kept in a bag in the freezer. They can be corn cobs, green onion ends and tops, onion skins, carrot peelings, tomato seeds and juice, parsley or other herb stalks/stems, any ends or peelings from tomatoes, zucchini, yellow squash, peppers, celery, asparagus, green beans, kohlrabi, swiss chard or other greens stems, and other produce that's still okay but you're not thrilled about eating it in it's whole.
• Do not use anything from: beets, eggplants, cabbages, mushrooms*, or anything with a strong, undesirable flavor or color. Note: onions will turn the stock dark so eliminate if you want a clear stock. Also, do not use any produce that is rotten. If you won't eat it in its original state, don't eat it any way else. 
• Salt, pepper, and various herbs such as parsley or oregano. I've heard rosemary can make it bitter but haven't experienced that myself.

*Do save the mushroom scraps in a separate bag because they make a delicious mushroom stock.

To make the Vegetable Stock:

• In a large stock pot, pour in the still-frozen vegetable scraps. Fill with enough water to cover.
• Bring to a rolling boil and season with salt, pepper, and a bit of herbs either dried or fresh. Just throw the fresh in whole since it will be strained. Use a light hand since this is your base for whatever you make it with be it soup, stew, risotto, or whatever else.
• Lower it to a simmer and let it simmer for about an hour and a half. Longer won't really do much so don't waste your time. Then, let it cool.
• Cover a colander or a strainer with some cheesecloth or even a double layer of paper towels just in case you weren't able to get all the dirt out when you originally washed the vegetables you got the scraps from. Then, place it over a large bowl and pour the soup through it. You may need more than one bowl, you may not.
• Squeeze as much water out the vegetable scraps as you can. Either compost or toss them when you're done.
• Divide and pour the stock into cups, pints, and/or quarts either in ziplock bags or bottles or whatever, and freeze. (Or be like me and pour most of it into a gallon sized ziplock and guesstimate whenever you cook with it.)
• To use: either let it defrost in the fridge or in a bowl of or under warm water until melted. Use as normal stock.

I filled up an average-sized soup pot to make my first batch of stock. It yielded enough for two soups and a batch of risotto. I was kind of wary about it because I had added green bean ends and they have a very strong flavor. However, it disappeared and all I had was this very fresh-tasting stock that added a depth of flavor to the dishes I made with it. You may taste your stock and think the flavoring is subtle. I certainly did; but when I used it, I realized that homemade stock really was the way to go. Plus, I save a ton of money since I didn't even need to go buy new vegetables for the stock. 

I keep all my scraps in a large ziplock bag in the freezer. Whenever I'm prepping for dinner, I bring the bag out and throw my scraps in it as I go. When I'm done, I put the bag back in the freezer. Easy!

So start saving your scraps and the next time you get a blah type of day, it's the perfect time to start simmering your own easy homemade stock.

Roasted Vegetable and Mushroom Soup

Everyone knows Kitchen Sink Soup. You just gather up all the vegetables you have that you have too little of to make a real meal or that are on their way out and you dump them into a giant vegetable soup. It's always yummy and perfect for those rainy days where it's too gloomy to consider leaving the house. Well, today was one of those days for me, but mon dieu, I had no such odds and ends veg-wise to make a Kitchen Sink Soup!

All I had were a sweet potato that began to sprout pretty little purple vines, a 12 oz. box of baby bella mushrooms, two scallions, a kohlrabi, and a golden beet. I also had froze some of my homemade vegetable stock that I made over the weekend (instructions coming soon!) I really wanted to try out the stock so I started to formulate an idea.

I roasted all the vegetables, threw in some seasoning, melted down the frozen bag of stock, and pureed them together into a soup, leaving the mushrooms whole. At the last minute, I threw in some spaghetti I had already cooked and kept in the fridge. I expected a meh soup. Nothing to write home about but still edible. When I was done, I was kind of shocked. This soup was actually good. I mean, really good. A nice complex flavor. One vegetable wasn't overpowering the others. Everything melded really well. Best of all, it tasted nice, cozy, and warm. Perfect for this gloomy August day. 

Now, let's hope that these rainy days we've been having this August isn't the norm. I've been angling for another beach day this weekend and the weather better cooperate!

Get together:

• 1 large sweet potato
• 1 large golden beet
• 1 alien-looking kohlrabi (purple or green, it doesn't matter)
• Salt and pepper to taste
• 1/4 cup olive ol
• 2 scallions, coarsely chopped
• 2 cloves garlic, minced
• A couple sprigs of oregano or 1/2 generous tsp dried oregano
• 1/4 cup fresh cilantro
• 1 to 1 and 1/2 quart of vegetable stock
• 1 12 oz. box of baby bella mushrooms, sliced
• 1/2 mushroom bouillon cube (optional) 
• 1/2 tsp cumin
• Pinch cayenne pepper
• Salt to taste
• 1/2 a lime, juiced
• Enough spaghetti for 2, prepared

Now, to make 4 servings of soup:

• Preheat the oven to 425 degrees.
• Peel and coarsely chop the sweet potato, golden beet, and kohlrabi into 1/2" cubes. Add them to a large roasting pan, salt and pepper generously, and drizzle with olive oil. Roast for 35-40 minutes, tossing the vegetables halfway.
• Meanwhile, prepare and chop the scallions, garlic, and oregano. Set aside.
• Clean and slice the baby bella mushrooms.
• Add the scallions, garlic, and oregano to the roasted vegetables in the last 10 minutes of cooking, tossing well.
• Remove the roasting pan from the oven but do not turn it off.
• In a blender, add cilantro and all the vegetables, scraping every last bit out of the pan. Pour in about half a quart of vegetable stock or enough to cover the vegetables. 
• Move the mushrooms to the roasting pan, season lightly with salt, and drizzle with more oil if needed. Roast in the oven for 20 minutes.
• While the mushrooms are roasting, puree the vegetables in the blender. Pour the puree into a pot and add more stock to thin it out. Don't make it watery, just make it slightly thick enough to have texture.
• Add the mushroom bouillon cube and season with cumin, cayenne pepper, and salt. Bring up to a gentle boil over medium heat. Taste and add more salt and pepper if needed.
• When the mushrooms are roasted, soft with slightly crispy edges, remove from the oven and add to the soup. Squeeze 1/2 a lime over it. My lime was particularly juicy so it was enough, yours may be stingy so use a whole lime if needed.
• Ladle into individual bowls and add spaghetti whole. Cut up the strands with your spoon and enjoy.

This is super easy to double up to have a larger pot. Even though it sounds labor intensive, it's really not. A short cut I did was roasting the mushrooms with the other vegetables and just picking them out when they were done. It allowed time for the vegetables to slightly cool so I could handle them in the blender. Alternatively, you could add the stock and the vegetables including the cilantro to the pot and use an immersion blender to puree. Then, add in the mushrooms and continue as directed. 

I know it sounds like a weird soup, but it's well worth it. The sweet potato's sweetness played really well with the kohlrabi's cabbagey turnipy flavor and the beet's earthiness. The roasted mushroom added that "final" punctuation that ends the play of flavors on your tongue. The spice from the cayenne pepper, the smokiness from the cumin, and the tang from the lime really helped bring it together. This is definitely a soup I'd make again!

Holy Kohlrabi!

I have heard of kohlrabi, seen kohlrabi, could probably likely identify it if needed to, but it never occurred to me to actually try it. So when I was at the Farmer's Market last week, I found myself in a talkative mood. Sometimes you just want to get in and get out and woe betide the one who tries to strike up a conversation with you. You don't get that? Maybe it's me.

I was looking for something unusual to bring home. Kale was stricken from the kitchen due to Guitar Boy, ("I don't like the texture," he wailed at me once,) and if I had to look at another zucchini, I might find myself ramming it down someone's throat. Tomatoes, well, yeah, tomatoes are nice, but tomatoes, tomatoes, tomatoes. So my eyes alighted on a deep purple alien ball: "Kohlrabi, .50" as I was purchasing a pint of Italian plums. (You cannot get between me and my plums, so don't even try.)

"Oh, kohlrabi," I said outloud.

"Yes, kohlrabi, you'd love it, it's awesome." The lady at the stand jumped in.

"How do you eat it?"

"You peel it, then slice it thinly, and just sprinkle some salt on top. It's great, you'll love it." She snatched up a spiky royal-colored one and plopped it in my bag. 

"Oh, like a radish?" My moment of enlightenment.

"Yes! Try it and you'll be coming back for more."

"Er... okay, wow, thanks!" and I walked away.

So why wasn't I overly thrilled for being offered a kohlrabi? I have a mild dislike of radishes (understatement.) Being handed this enormous extraterrestrial vegetable that promised to be an oversized, probably more pungent, radish wasn't making me skip for joy.

I find radishes bland with a peppery aftertaste. There's no excitement there. Then, as they sit out, they become slightly rubbery which tended to happen in my household growing up. My mom harbored an unhealthy love for these red and white balls, serving them with buttered bread and salt. Sometimes, she'd throw them into salads. I ate around them, always. She would just have a bunch of slices lying around and nibble at them throughout the day, blech.

But my philosophy is, well, you can't say you hate something without even trying it. So, literally an entire week later, I finally remembered the kohlrabi in my crisper and brought it out to the counter. I stared at it, took a picture or two because, well, it's pretty and unusual so why not. Then, with a peeler, I attacked one side of it. I got the purple peel off, then continuing to use the peeler, I cut out ultra-thin slices. A sprinkle of salt. I ate a piece. Then, another. Then, another. Then I toasted a slice of bread, spread it with a dab of dijon mustard and a kiss of honey and piled loads and loads of sliced kohlrabi on top. Sprinkle of salt, dash of pepper, and a squeeze of lemon.

Holy Kohlrabi!

In my mind, this kohlrabi has proved itself far and beyond the lowly radish. I offer no sorrow for those pitiful things because... kohlrabi.

It turns out there's so much more you can do with kohlrabi other than thinly slice them and dress them with a dusting of salt. I don't know why you want to try because this is kind of perfection on its own, but like one gets sick of zucchini after the upteenth recipe, it's nice to have a backup. You can pickle them, roast them, shave them into salads, turn it into a ceviche, deep fry them, steam them, and probably throw them into a stew with much too thick gravy (guilty.) I can't picture things like cucumber or radishes being cooked (ew, limp, warm radishes,) but kohlrabi has a promise of releasing luscious sweet sugars to caramelize and send the vegetable to a whole new level of food.

I will get around to trying one of the cooked recipes for kohlrabi, but until then, I'm content with a slice of bread and salt. 

By the way, I did go back for more, just like she said.

Pieczenia Proziaki: Polish Soda Bread

Pieczenia proziaki is Polish bread made with baking soda rather than yeast. As a result, it's really quick and easy to make with just a very light amount of kneading. It's not even worth getting out the electric mixture for this, it's that simple.

Strangely enough, even though my parents immigrated from Poland, they've never made this when I was growing up. They know of it but not the recipe. It took some stealthy research to come up with one; that and some frequent testing. Though there are several ways to present it, I chose to make the round loaf as opposed to the small round flat breads just because the only directions I could find for it were way too vague. Sadly, I don't speak or read Polish. It's something my mom has berated me forever about though I think it's my parents' fault for not teaching me. Gotta love that old-fashioned Catholic guilt.

Alas, that's the joy of being your parent's child, right? 

Like all breads, it requires your touch and judgement to know the correct proportions. Here are the basic measurements of the ingredients, but as you'll see in the directions, you may need more or less of an ingredient to come out to the same result. You know, bread is like that, but don't let it deter you because this is pretty forgiving no matter what you do.

 Pieczenia Proziaki- Makes one 6" loaf

Gather up:

• 1 1/2 cup all-purpose flour (I use whole wheat)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 to 1 cup sour cream
• 1 tsp honey (or sweetener of your choice: sugar, agave nectar, etc.)

Now, make it:

• Preheat oven to 425 degrees, prepare a kneading surface by dusting with flour, and prepare a baking pan by dusting with flour as well
• In a large bowl, sift or whisk together the flour, baking soda, and salt. (I just whisk with a fork.)
• Create a well in the center of the flour and pour in the sour cream starting with 1/2 cup and honey
• Using a wooden spatula, slowly mix flour into the sour cream. If it looks a little dry, add a little more sour cream.
• Once the dough is coming together with about 1/3 to 1/4 of dry flour still loose, dump the dough and flour over the kneading surface and begin to knead gently. Use a light hand and move quickly because unlike yeast, the baking soda can cause the gluten in bread to tighten up too fast and make it tough.
• Knead to achieve a slightly sticky but elastic dough. You don't want it to be leaving bits of dough on the surface because it's so sticky, but you don't want it to be completely dry. You may need to add more sour cream or more flour as you knead or you may already have the perfect consistency without adding either. (I've been known to use nearly a whole tub of sour cream with good results if that makes you feel better.)
• Shape into a ball gently and place onto the baking pan. Using a sharp knife, make an X into the surface quickly and decisively. Then, dust the surface with more flour.
• Bake for 30-40 minutes until golden and the crust is firm. It will sound hollow when tapped. My method is to use two towels to flip the loaf upside down in one hand and to tap the bottom. If it sounds hollow, it's done.
• Let cool on a rack immediately. 
• Serve with butter and salted radish slices because well, it's Polish.

Here's why it's forgiving. If you use too much sour cream, it's okay because it'll still taste good. The slices will be extremely moist and a bit crumbly so use this as a bread for soup and stew. We still use it to make peanut butter toast regardless. If you had more flour than sour cream, you'll have firmer slices that can be toasted and topped with your favorite spread. First, just experiment the way you like then go from there. Don't try to aim for a firm or soft bread on your first try. Test it out as is.

If you don't want to use sour cream, you can use whole yogurt, greek yogurt, or even one of those Activia yogurt drinks in a pinch (been there, done that.) Buttermilk and kefir works as well. Here's why regular milk won't work. The fermented dairy has the acid that baking soda needs to help make the bread rise. I'm eager to try this with creme fraiche or mascarapone cheese for a sweet bread because, man, that sounds good. I would have to whip or soften them first so they can blend into the flour well.

This loaf is magical. Why? Because it pretty much disappears when I'm not looking, (glares at Guitar Boy.) He has been known to take enormous bites out of the loaf itself leaving me with weird crooked slices for my freaking peanut butter toast in the morning. (Glares again.) I really need to make several and freeze them next time. I bet you this can be easily doubled for a larger loaf. Just bake for a little longer.

Next time, I'm going to try and add some flax seeds or chopped herbs. Smacznego!

Soy Chorizo Chili with Swiss Chard Sauce

Okay guys, it's recipe time again. This time, I had a "duh" moment and realized that I could put our fan in the kitchen so I wouldn't turn into a sweaty puddle by the time dinner was ready to be served. As much as I love our house, I am despising it with a fierce passion these hot summer days. Even if there's a nice cool breeze outside, these concrete walls manage to trap every last drop of humidity all day long, all day. And for some reason, (read: laziness) we have not yet endeavored to buy an in-window AC unit. I only blame Guitar Boy. (Hee hee.)

So, I decided it was time to make a meal meal. Not dinky little dishes that only last a day. And besides, I had a ton of random produce sitting in the fridge going to waste and as Guitar Boy will contest, I am secretly a communist and refuse to throw any food away. In any case, using those said produce, I made soy chorizo chili topped with cubes of fresh avocados and a bright, citrusy swiss chard sauce. Yep, you read that right.

If you're not familiar with soy chorizo, get thee to a Trader Joe's immediately. If you are nowhere near a Trader Joe's, I feel for you. In moving to Akron, we have effectively moved ourselves one hour away from the nearest one. It sucks. Hugely. But anyway, soy chorizo is just that, vegetarian chorizo. I'm not a huge fan of faux meat but this I make an exception for. It's spicy and earthy and has great texture. It's so packed with spices that I don't even bother adding any spices in other than salt. Less work for me! If you can't get your hands on soy chorizo, seek out a faux ground meat alternative like a "sausage" you can crumble up, MorningStar Meal Starters, or even chop up a few spicy veggie burgers. I've done that. It works. No complaints. (image credit)

 

The best part is that I used one big pot for each step of the dish. Cuts way down on the dishes you have to hand wash. Like I said before, when you have to hand wash all your dishes, the lengths you go to avoid using a dish suddenly becomes very reasonable.

Make the sauce first, cover tightly, and set aside. Then boil the potatoes, drain, and commence with the chili making.

To make the swiss chard sauce:

Gather up to make about 1 to 1 1/2 cup:

• Generous 1 lb swiss chard
• 2 cloves garlic
• 1 green onion
• Large handful of cilantro (about 1 cup or more, depending on your preference)
• 2 limes or more if desired
• Salt and pepper to taste

Method:

• Fill a large stock pot about halfway and bring to boil. 
• Rinse the swiss chard and cut into large strips just to make it manageable. Discard the stems (or put into your giant frozen bag full of veggie discards for a future stock.) Chop the green onion coarsely. 
• Once the water is boiling, salt and add the swiss chard and cover. Bring to a high simmer and let cook for 5 minutes. They may be pretty soft by then, but we're pureeing them so we're not concerned about texture. 
• Throw in the green onions and let cook for one more minute. 
• Remove the vegetables from the water and blanch by running cold water over them in a colander. 
• Then add to a blender, don't worry if you transfer some of the water into it, you'll need it to puree. 
• Add in the garlic cloves, cilantro, juice of two limes, and salt and pepper. Puree until very smooth and taste. 
• Add more lime juice and salt and pepper if needed. Cover tightly and set aside.

To make the chili:

Get together to make about 4 small servings or 2 huge ones:

• 1 lb small potatoes (white or red, I used the tiny white ones from Trader Joe's.)
• 1 candy onion, diced (from the farmer's market, milder and sweeter than vidalia onions!)
• 1 large tomato (think mine was about a pound.)
• 1 package soy chorizo
• 1 15 oz. can red kidney beans, drained and rinsed (Goya's dark red kidney beans are amazing.)
• Salt
• Sour cream if desired
• 1 avocado, diced
• 1 lime or lemon, juiced

Take a deep breath, stand by the fan for a minute, then commence making it:

• Since I kept the water from boiling the swiss chard in the pot, I just brought it back to a boil and used it to boil the potatoes. Boil until a fork goes through fairly easily, about 10-15 mins. Then drain, removing the water from the pot and set aside.
• Heat up some olive oil in the pot over medium heat, add the diced onions and cook until translucent.
• Chop the tomato coarsely and add them to the onions. Let them cook until the cubes are breaking apart with a spoon, about 8-10 minutes.
• Cut the casings off the soy chorizo and add to the pot. Let cook for a few minutes until warmed through and add 1/4 of water if it looks a little dry. Alternatively, add some more tomatoes if you have some. I didn't.
• Add in the boiled potatoes and red beans and cover the pot, set on low, and let them warm through again. 
• Salt if needed.
• Since the soy chorizo is pretty hot and Guitar Boy has a low tolerance for spicy food, I added about 1/2 cup of sour cream to help combat the heat. You can do this or omit if desired.
• In a small bowl, combine the avocado cubes and lemon or lime juice with a sprinkling of salt.

Voila. To serve, just mound the chili in a bowl, spoon on some of the swiss chard sauce, and sprinkle with some cubes of avocados. Add another dollop of sour cream if you like.

The Vegetarian Protein Myth Plus Naan "Pizza" Recipe

I'd like to delve into what I consider one of the most commonly misinformed myths about vegetarianism and veganism. That is protein intake. It wasn't until I was watching the esteemed Dr. Caldwell Esselstyn of the Cleveland Clinic and Dr. Colin T. Campbell in Forks over Knives when I discovered the truth about protein.

Typically the most effort I would make in consciously adding protein is throwing in some beans while cooking and daily slices of peanut butter toast. Since I rarely indulge in dairy items, I do not consider them a reliable source of protein for myself. So just by looking at the big picture, it seems like I'm not getting protein regularly at all. So how the heck am I getting up in the morning and having enough energy to do anything at all? I'll be honest, I had worried a bit about it before, believing I needed to double up my efforts and really pay attention to my nutrition intake. Due to, well, laziness, I never really made any measures to do so. Beans can only go into so many dishes until you decide, "Enough!" (image source)

I had heard someone on Forks over Knives, (can't remember who but suspect I was listening to Rip Esselstyn, Dr. Esselstyn's knowledgable son,) explain that as long as we were consuming the proper amount of calories per day, we were covered on the protein front. Meaning, every whole foods- vegetables and grains- contained protein in varying levels. If I simply ate a good variety of whole foods, I was getting enough protein. Fruits, however, does not have a great amount of protein so rely on them for other nutritional benefits. Especially now in the summer when most of them are at their peak deliciousness.

As for the commonly known belief that vegans have to eat rice and beans in order to gain a "complete" protein, meaning consuming all nine essential amino acids found in the correct proportions so the body can build protein. Well, it's not true. Our bodies are pretty darn smart and they can figure out how to function once given the right tools. So if you consume a variety of foods creating a sort of "amino acid soup," your body will simply dip in, collect what it needs, and go about constructing the important building blocks for staying healthy. (source)

This leads me to our next revelation, meat-eaters as a whole are taking in too much protein. Our bodies weren't meant to eat meat in the large quantities we do today, consuming it multiple times a day at each meal and snack time. Grab a beef jerky once in a while? Chicken snack wraps? Bacon and sausage in the a.m.? Turkey sandwich for lunch? It's easy to forget just how much meat a person can eat in a day when it seems so common in everyday life. Too much animal protein, along with all its saturated fats and cholesterol, can wreak havoc on a human body. With whole plant foods, you're at least eliminating all the harmful components found in animals and reaping the benefits of plants, e.g. fiber, vitamins, minerals, antioxidants, etc.  

"Cleveland Clinic’s nutrition experts say that too much protein in your diet, which can be caused by low carb diets, can cause your body to go into a dangerous metabolic state called ketosis as your body burns fat instead of glucose for energy. During ketosis, the body forms substances known as ketones, which can cause organs to fail and result in gout, kidney stones, or kidney failure. Ketones can also dull a person’s appetite, cause nausea and bad breath. Ketosis is prevented by eating at least 100 grams of carbohydrates a day." It is a contributor to obesity and it has also been shown to increase risk of certain cancers. (source)

In short, your body knows what to do as long as you give it good, healthy, whole foods. If you're wondering, even though all whole plant foods have protein in varying levels, here are a few that are protein powerhouses.

• Pumpkin Seeds
• Asparagus
• Cauliflower
• Peanuts
• Mung Bean Sprouts
• Almonds
• Spinach
• Broccoli
• Quinoa

I believe in not telling people what to think and how to eat, but giving them the tools and sources with which they can educate themselves. The information above was found in these sources, as well as the documentary: Forks over Knives. If you are interested in learning more, please visit these links and decide for yourself what is the best lifestyle for you.

Sources:

• Alisa Rutherford-Fortunati: 10 Protein Packed Plants
• J. Morris Hicks: Protein
• Vic Shayne PhD: Too Much Protein is No Good

If you made it through all that, pat yourself on your back! I hope that it didn't come across as too preachy and allowed you to open yourself up to learning more about alternative diets. I just want to inform people and let them make the decisions for themselves. Anywhoo. Onto the recipe!

Tomato and Greens Naan "Pizza" 

I make this "pizza" a lot when I need to make a quick and hot side dish to a salad or any other meal. It's really simple to make and usually ends up being the most delicious thin on your plate. It serves two as a side dish or one as a lunch or light dinner.

Gather up:

• 1 piece of whole wheat naan (Found in grocery stores in the bread section.)
• Hummus (I used roasted red pepper but you can use your favorite.)
• 1 fresh, ripe tomato, sliced
• Several basil leaves, torn
• Salt and Pepper to taste
• Drizzle of olive oil
• Handful of mixed greens (Lettuce, kale, arugula are all good options.)
• 1 lemon for juice

To make:

• Preheat the oven to 425 degrees.
• Spread the naan edge to edge with a generous amount of hummus. Add slices of tomatoes in a single layer. You may not need the whole tomato because too many can make it watery.
• Sprinkle with torn basil leaves. Season with salt and pepper and drizzle with olive oil.
• Transfer to a pan and bake for about 10 - 15 minutes until edges are browned and tomatoes are warm and soft. Check often to prevent burning.
• While the naan is baking, mix together the salad greens with a hearty squeeze of lemon. Season with a sprinkle of salt and pepper.
• When the pizza is done, mound the salad greens on top of the pizza and cut into wedges.
• Serve immediately.

I got the idea of putting salad greens on top of the pizza from my trip to Italy. There, a popular dish is a large pizza simply made with tomatoes and basil and very little cheese, topped with fresh crisp arugula. Delicious and refreshing, perfect for a hot summer day!

FAQs about Vegetarian Diet and Cooking

I've had a few questions about my diet and the recipes I posted and the way I cook, so I thought I'd answer the most frequently asked ones here so everyone can learn a little bit more about the blog.

What is your diet?

I like to tell people I'm a pescatarian with a vegetarian diet. It means I'll eat seafood and fish once a month or so if even that, but the rest of my meals are vegetarian or vegan (though not on purpose.) I do consume dairy such as milk, cheese, and eggs, but pretty rarely.

What do you prefer to cook with?

Most of my meals turn out to be vegan simply because I choose not to cook with butter, cream, or cheese. I made that choice because I wanted to cut the overall calories and to really amp up the benefits of all the veggies in my dish. Alternatively, I'll use olive oil, citrus fruits, and tons of spices and herbs to flavor and give my dishes a freshness that really, well, can't be beat. A variety of vegetables really punches up the overall meal because you're experiencing so many different flavors on a single plate. 

Are your recipes low in calories or fat? Can I find the ingredients you use?

The recipes I post are healthy, cheap, and easy dishes that anyone can make. Since I cut out a lot of saturated fat found in dairy products, and try to bulk up with vegetables and legumes, they are almost always low in calories and very low in fat aside from the olive oil used in cooking. (Olive oil is a good fat! So is avocados, yum!) Most of my ingredients can be found in your kitchen or at the grocery store and farmer's market with little effort; and since I've been pretty upfront about my tiny budget, they are all affordable. One caveat, since I just cook for myself and Guitar Boy, most of the dishes yield enough for two people, though doubling the recipes should be simple in all cases.

Why should I be a vegetarian?

I'm not here to lecture you about the merits of vegetarianism. Although, I would like to educate you on the points of the diet if you are open to learning more. After all, you can simply close out of my blog if you don't agree with my views. However, I do hope that you will give it a chance if you are not already a vegetarian and see the other side of eating well. As for why I believe someone should be a vegetarian, there's a long, long list that many people like me all agree on. While I did initially stop eating meat because I couldn't bear to know that I was eating a cow or a pig, I learned many more things about the positive effects of vegetarianism that only cemented my belief in it. Other benefits of vegetarianism:

• Environmentally friendly: It takes significantly less energy to produce a crop of vegetables than it does to raise livestock.
• Health: It reduces risk of heart disease, stroke, cancer, and extends life length.
• Affordable: Cutting out meat adds more buck to your bank
• Reduce toxins in your body from hormones and antibiotics found in livestock.
• It's easier than ever now to be a vegetarian!

There's tons of more reasons and I will delve deeper into the benefits of vegetarianism individually so more people can at least see the two sides of eating meat and not eating meat. Your best tool for yourself is education. Educate yourself and only then will you be able to make the best choice.

Have you seen Food Inc., Forks over Knives, Food Matters, etc.?

Yes, yes, yes! All wonderful and extremely informative documentaries. Remember what I said about education? This is a great start. If you are interested in learning more about the food industry, Food Inc. is a must. A good follow up to Food Inc. is The Vanishing of the Bees. They both expose the darker sides of the food industry, government involvement (or disinvolvement, rather,) and pesticide use. Forks over Knives is a well-researched, easy-to-watch documentary on the benefits of a plant based diet. Full of scientific studies and carefully researched facts and advice, this is a credible look at plant based diets. Food Matters is another great one if you are still learning more about plant based diets and their effects on diseases. (image credit)

Anything else? If you have any questions for me, feel free to comment below or send an email to me at Beatrice@BirdcageBohemia.com 

I love hearing from people, so don't hesitate to write me!