My Vegetarian Kitchen

Stories of a vegetarian food snob in Northern California


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Stuffed Delicata Squash – My New Favourite Wintertime Squash

I’ve had the opportunity to try a variety of winter squashes through my CSA delivery, but most of them haven’t been approved by the huz. He usually eats anything I make, and rarely will complain when he is the guinea pig in my food experiments, but acorn squash is officially off the table. After the acorn squash episode, I was wary of trying any new squashes, but the large bin of delicata squash at Trader Joe’s was just calling my name a few months ago. Since then, I’ve picked some up multiple times.

One of the reasons I love this squash is that it is much easier to work with than butternut squash and cooks up quicker as well. It makes for a perfect post-work meal. I also prefer to keep the meal vegan – it keeps the meal fairly light and allows the flavours in the stuffing and the squash shine through.

The first couple of times I made the stuffed squash, I used up leftovers in the refrigerator to make the stuffing. Rice, beans, quinoa, tofu and any other veggies you have in the refrigerator work really well. If you plan in advance, making extra stuffing ingredients will make for a quicker dinner the next day. A few things to note: because the squash isn’t that large, it works best when the ingredients in the stuffing are chopped into small pieces; secondly, if you are using leftovers, I recommend adding something to the mix that will give the stuffing some moisture so it doesn’t dry out completely in the oven.

Tonight, I opted for stuffing the squash with potatoes, tofu and kale. It smells so good in the house right now – hopefully, we’ll be able to plant our own squash next winter and have a continuous supply of this wonderful vegetable.

Delicata Squash stuffed with kale, tofu and potatoes

Delicata Squash stuffed with kale, tofu and potatoes

Ingredients

  • 4 medium delicata squash
  • 2 medium potatoes cut into small cubes
  • 1 small onion, minced
  • 1 stalk celery, minced
  • 1 bunch kale, chopped finely
  • 1 block firm tofu, crumbled
  • 1/4 cup nutritional yeast
  • salt and pepper to taste (season generously since the squash will not be seasoned)
  1. Scrub squash to clean – cut in half lengthwise and removed seeds.
  2. Add oil to a pan to sauté potatoes, onions and celery. Gently stir until vegetables begin to soften.
  3. Add the kale into the veggie mix and season.
  4. Crumble the tofu into the pan and mix contents
  5. Once the tofu has dried up a bit from cooking, add the nutritional yeast and remove from heat.
  6. Stuff the prepared squash and place on a greased baking sheet.
  7. Bake for 25 minutes at 400F or until squash is soft.


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Vegan Arugula and Dill Frittata (but I cheated and added feta)

I’m not sure what I was thinking when I picked up a bag of arugula from the farmers market this past weekend – it definitely isn’t salad weather around here. I was looking for ways to use arugula in a warm dish, and the two options that appealed to me the most were an arugula pesto or a frittata. We had just had pasta the other night, so I decided to go with the frittata.

I looked to Isa Chandra Moskowitz’s Vegan Brunch book for a recipe – all of the recipes in this book are idiot-proof in my opinion…and don’t leave you wanting for more as I sometimes find with many vegan recipe books. There is a swiss chard and dill recipe in the book, and I used the same basic idea she had (tofu and nutritional yeast) to make my own version that only required the use of my cast iron pan.

I started off by straining a block of tofu and leaving it out so it would give off as much liquid as possible. I then sautéed the veggies – garlic, jalapeños, shredded zucchini and arugula. I opted to shred the zucchini because I was then able to squeeze a lot of liquid out of it before adding it into my pan. While the veggies were cooking, I crumbled the tofu by hand in a bowl until it was smooth and seasoned it (I also added feta to the mix but this is optional).

Sauteed garlic, zucchini and arugula

Sauteed garlic, zucchini and arugula

Once my tofu mix was ready, I added it into the cast iron pan and mixed the tofu and veggies together. I then used a potato masher to spread and flatten the mix into the pan before I popped it in the oven for 25 minutes at 400F (I had already started roasting potatoes for a side dish while all of this was going on so they would be ready at the same time as the frittata).

Arugula and Dill Frittata baked in a cast iron pan

Arugula and Dill Frittata baked in a cast iron pan

I served the frittata with potatoes and avocado – I love having brunch for dinner, but this could easily be made the night before, left in the pan in the fridge and then baked in the morning for brunch.

Frittata served with avocado and roasted potatoes

Frittata served with avocado and roasted potatoes

Ingredients

  • 4 cloves garlic, minced
  • 1 jalapeño or serrano, minced
  • 2 small zucchinis, shredded and liquid squeezed out
  • 3 cups arugula
  • 1 block tofu
  • 1 tsp brown mustard
  • 1/3 cup nutritional yeast
  • generous handful of fresh dill, chopped
  • salt and pepper to taste
  • crumbled feta (optional)
  1. Preheat over to 400F
  2. Drain tofu and set aside in a strainer.

  3. Saute garlic, jalapeños and zucchini in some oil in a cast iron pan until they have softened – add arugula to the mix. Turn the heat off in the pan once the arugula has wilted.
  4. While the veggies are cooking, squeeze out as much water as possible from the tofu and crumble by hand. Add the mustard, nutritional yeast, dill and salt and pepper to the mix.
  5. Add the tofu mixture into the pan and mix well. Using a potato masher, spread the mixture into the pan into a solid, even layer.
  6. Bake for 25 minutes – allow to sit for about 5 minutes before slicing and serving.


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Beating the Chills in California with Vegetarian Pho

OK, before the wisecracks begin about “chills” in California, it really has been cold here – so cold that we have had to protect our citrus trees and winter garden from the elements.  Also, in my defense, houses here really aren’t built for cold weather, so when the temperature drops below 0 C (or 32F), you really feel it!

Protecting our fruit trees from the freezing nights

Protecting our fruit trees from the freezing nights

All this cold weather talk led to making pho for dinner tonight.  I’ve made versions of pho in the past, but have never gotten the broth to taste quite as deelish as my favourite local pho joint.  This time, I think I got it (almost – it could have used a bit more salt and a bit more heat – but that’s an easy fix).

I started off by making the broth for the soup by toasting coriander seeds, anise and cinnamon in a pot, and adding in water, along with an onion, carrot and some celery.  I knew I was onto something when the smell of this broth started to spread through the kitchen.

Pho broth

Broth simmering on the stove

While the broth simmered, I sautéed some tofu in a cast iron pan and prepped my veggies.

Carrots, celery and mushrooms

Carrots, celery and mushrooms

We’ve planted bok choy in our winter garden – hopefully it will survive the cold spell. In the meantime, I’ll continue to rely on the farmers market.

Bok choy

Bok choy

My favourite brand of rice noodles is Annie Chun’s (FYI, the noodles are on sale with a 20% coupon right now on Amazon). I boiled these in a pot for about 4 minutes. While the noodles were boiling, I added the veggies to the tofu and lightly sautéed them – you don’t want mushy veggies in your pho, so just sauté them enough so they get a bit of colour.

I placed the noodles in a large bowl, followed by the tofu and veggies and then ladled in the broth. The bowl was topped off with fresh jalapeños, scallions and a lime wedge. I would have added cilantro as well, but I forgot to grab it from the garden while it was still light out.

A steaming bowl of vegetarian pho

A steaming bowl of vegetarian pho

Ingredients

  • 1 tbsp coriander seeds
  • 1/2 cinnamon stick
  • 2 star anise pods
  • 3 cups water
  • 1 small onion, quartered
  • 1 carrot, roughly chopped
  • 1 celery stalk, roughly chopped
  • 1 block tofu, cubed
  • 8 mushrooms, quartered
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 bok choy, trimmed
  • 1 box flat rice noodles (you could also use vermicelli)
  • lime wedges, sliced jalapeño, scallions, cilantro and anything else you’d like for garnish
  1. In a large pot, toast the coriander seeds, cinnamon and star anise on low heat until fragrant. Add the water, onion, carrot and celery. Cover the pot, bring to a boil and then reduce to a low simmer for about 20 minutes.
  2. While the broth is simmering, prep veggies and sauté tofu. I let the tofu sauté in my cast iron pan on fairly low heat – just to get a crispy texture on the outside.
  3. Once the broth is ready, follow the directions on the rice noodles (the Annie Chun noodles recommended boiling for 4 to 5 minutes).  I used the same 4 minutes to add the veggies into the tofu to sauté together – season to taste.
  4. Build your bowl by layering the noodles, tofu and veggies, broth and then top with your favourite garnish.


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Poblano Enchiladas with Cashew “Cheeze”

I had been looking for a vegan alternative when making enchiladas that didn’t require beans. I decided to try making my own “ricotta” style filling using soaked cashews, which proved to be a great success. Another reason why I really liked this recipe was because I was able to let the summer vegetables from our garden be the star of the dish.

I started off by sautéing onions and poblano peppers – poblanos are super easy to grow and we had an abundance in our garden this year.  I did these up with some cumin and chipotle chili powder in my cast iron pan.

IMG_3098

To make the “cheeze”, I soaked the cashews for an hour in boiling water – if you’re able to plan in advance, you can soak the cashews in regular water for a few hours instead.  Make sure you are using raw cashews – you can save a bit of money if you opt to buy cashew pieces instead of whole cashews. Trader Joe’s sells them in 1 pound bags which should make enough to serve 6 (or two pizzas).IMG_3100

In the food processor, I pureed the cashews with some salt, pepper, lemon juice and fresh cilantro.  I was going to post a recipe for this, but I forgot to keep track of how much I used.  Just taste the mixture – if you’re willing to eat it on its own, you’ve hit gold :).IMG_3102

By the time I was ready to fill the enchiladas, I got a bit lazy, so I just layered the tortillas (I used corn tortillas to make the dish gluten-free) in a pan, followed by layers of “cheeze” and the pepper mixture.  I then baked it for about 30 minutes and served it with fresh avocado.IMG_3109

I’ve used this “cheeze” in lasagna as well as on pizza – instead of cilantro, I used fresh basil from the garden, which was just as delicious.  It also tastes great leftover the next day, so you can always make extra to pack a lunch or get a second meal out of it.


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Mastering the Gluten-Free Pancake

I’ve managed to figure out how to make the perfect gluten-free crepe, but gluten-free pancakes continued to be a problem.  I finally found the solution – bananas!

  • 1 cup Bob’s Red Mill Gluten-Free All Purpose Flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1 cup of your favourite non-dairy milk
  • 1 very ripe banana
  • 1-1/2 tbsp oil
  1. In a blender, blend the milk and the banana together until smooth.
  2. Mix all of the dry ingredients together including the sugar. Add in the milk and whisk until it is all mixed in. The mixture may be lumpy which is fine. Add in the oil and mix in fully. The batter should pour easily – if it doesn’t, add more milk.
  3. Pull out your favorite nonstick frypan and preheat it on medium heat. It is very important to make sure it is fully heated through to prevent a sticky uncooked mess. Spray some oil onto the pan, and using a ladle, pour around half a cup of the batter into the pan. Let it spread into the pan naturally – if it doesn’t spread on its own, your batter is too thick. Once the edges look slightly cooked, flip. The other side will cook up quite quickly.  Make sure the pancakes aren’t too thick, otherwise, they may stay raw on the inside.
  4. Top with your favourite toppings – I’m partial to fresh strawberries and maple syrup myself.

 


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Gluten-Free Vegan Dinner – TofuTater Salad in Romaine Lettuce Cups

The weather seems to be teasing us here, with ups and downs of extremely warm days, followed by cooler days.  Today was one of those warm days where the thought of cooking up a hot meal was just not appealing at all.  I decided to whip up my version of egg salad to have along with the fresh romaine lettuce I had picked up at the market in the morning.

All the ingredients, ready to be mashed together

All the ingredients, ready to be mashed together

Ingredients

  • 3 to 4 medium russet potatoes, cubed and steamed
  • 1/2 a block of firm or extra firm tofu (if you only have soft tofu at home, leave it in a cheesecloth for a bit to drain out the excess liquid)
  • 1 small red onion
  • 1 stalk celery, minced
  • 2 small red radishes, shredded
  • 1 to 2 tsp prepared brown mustard
  • 1/2 tsp mustard powder
  • pinch of cayenne
  • salt and pepper to taste
  • 4 tbsp Veganaise (if you’d rather avoid this type of product, pureeing soft tofu would work, but you would have to add a lot of additional seasonings)
  • a generous amount of your favourite fresh herbs (I used dill, cilantro, green garlic and mint)
  1. Steam the potatoes in a double boiler (I prefer this method because the potatoes stay drier)
  2. Once the potatoes are cool enough, mash them until smooth in a large bowl.
  3. Add the remaining ingredients and mash together.
  4. Chill in the refrigerator for at least 30 minutes
  5. Wash and dry the romaine lettuce hearts – scoop in the potato mixture, and enjoy!

This recipe requires a bit of planning ahead, but in general, is so easy and quick to make, which makes it a summertime staple in this house.  The leftovers taste great on toast or just on their own.
TofuTater Lettuce Cups


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Halloween CSA Delivery (and a song to go with it)

Let’s start off with a song – for those of you who took French throughout grade school, I’m sure you’ll appreciate it.

OK, now down to business :) – I haven’t posted a CSA delivery in aaaaages, but it seemed like a good time to post today, as the season has definitely changed, and winter veggies have become a part of my delivery.

I was in Arizona for a conference a couple of weeks ago and had the opportunity to eat at True Food Kitchen – the menu at this restaurant is based on Dr. Andrew Weil’s Anti-Inflammatory diet. I indulged in a spaghetti squash dish that was absolutely delicious – I knew I had to recreate it at home, so of course, I added a spaghetti squash to my delivery.

I’m trying to incorporate more salads with my dinner, so I added beets, carrots, peppers and radishes to my delivery.  It’s easy to throw together a side salad if you have fun ingredients in the refrigerator.

And of course, the fall season is upon us so kale and apples were a given, along with broccoli and cilantro.