The Times Are A Changing...

With a new diet, comes a new blog. Due to format and content, I am changing blog names and sites. Please come and join me on Wordpress: http://vegetariansalmon.wordpress.com

Change can be scary, but it is also promise. All the old recipes are on the new site, but better recipes will live there as well.

Tempeh Revisited

What to do with your leftover tempeh?? This sandwich is super yummy. The tempeh is crispy, almost the texture of bacon. Actually, I have to say that a crisp tempeh is better than bacon, and is amazing in sandwiches. I promise for the skeptics, this is REALLY good. I ate it even in the dark years when I ate meat. It's not a substitute, but a food. I hate the concept of substitute, it connotes that vegetarians are lacking and always seeking meat. We aren't. Instead, we are looking for meals. Tempeh is an alternative, something that unadventurous eaters ignore, and the rest of us enjoy.


Tempeh Sandwich

*This recipe makes about 6 pita halves, which you can serve for a crowd with chips or salads.


Ingredients:

• Half of a tempeh loaf
• 2 tb of olive oil
• 2 tb of soy sauce
• 3 Pita pockets (or 6 pieces of thicker whole grain bread)
• 1 clove of garlic minced
• 2 tb mayo or yogurt
• 2 tb feta
• roasted red pepper
• mixed greens

Directions:

1. Slice the short side of the tempeh loaf very thinly, about 1/2 inch
2. Warm olive oil a saucepan over medium high heat
3. Meanwhile, pour the soy sauce over the tempeh.
4. When the oil shimmers, lay the pieces of tempeh flat in your pan. Let it simmer in the pan, and gently brown each side. The tempeh should be a crispy brown, but not a burned black (about 2 minutes on each side)
5. Half three pita pockets, making six halves.
6. Stir together the garlic and mayo/yogurt, then put on the inside of the pita
7. Add feta, then lettuce, next red pepper, followed by the tempeh. 

I served them the sandwich homemade potato chips here.

The Vegetarian Mother's Cookbook

My brother's wife, JR,  is an extremely generous and thoughtful gift-giver. When she comes across something that reminds her of someone, or hears about something that might help, she is sure to pass it on to people in my family. She has a very big heart- I wish I could be half as thoughtful as she is. Her own family members have similar interests in books, cooking, and running, so my sister-in-law is often the informational bridge between us. When I became pregnant last year, JR followed this path and gave me a copy of The Vegetarian Mother's Cookbook, which her own vegetarian sister uses. It is an impressive collection of recipes and information on how to keep up on protein. Now, as reader's of this blog know, the whole not-eating meat during pregnancy thing didn't work for me. Vegetables made me really sick, and the only thing that would stop the naseua was chicken. My theory, supported by my OB/GYN, is that I had stocked up so many veggie nutrients, that my body craved protein. However, soy, beans, and leafy veggies made me just sick. So, I didn't manage to use many of the recipes then.

Now, I am back on track and kind of grossed out by my pregnancy indulgences. So, I am revisiting some of my favorite vegetarian cookbooks. I love the Moosewood collection, which  will have to be another post, but I sometimes get bored with the collection because I don't think my tastebuds always jive with the authors. What I prefer about The Vegetarian Mother's Cookbook is that the book is gives very accessible recipes to meals that I was always afraid to cook, such as dahl or veggie burgers. The author also gives variations and alternatives, which reveals an understanding of preferences and varied diets. Additionally, there are some classic meals, like Tortilla Soup, included, and this is the first book where I agree with how she constructed the classics. I can't wait to try them. There are some meals that are overly simple, such as the English Muffin melt, but they are good reminders of how simple foods can even help you maintain a balanced diet. I can also see giving lots of these recipes to children, which means I will be able to give Serafina this diet as well.

So, JR thanks for an amazing gift that keeps giving. I am super excited about cooking vegetarian for our family, perhaps when you come home next, I can make you a special meal!

Trying out Tempeh

I tend to get nervous about adventurous ingredients, mostly because I hate disappointing myself and AAM. Because we eat dinner together nightly, I have to consider his likes (most of my cooking) and dislikes (tofu, mushrooms, and dried fruits). I enjoy my time with him, and love our meals together. In fact, we are so similar that our friend groups basically merged into one happy family. This means that we spend lots of quality time together, and his time on paternity leave round two is no different. Someone close to me once said that she really enjoyed the quiet nights that her family and her husband were out, and I just couldn't understand it. One of the reasons I married AAM is that he is literally the only person I know who doesn't drive me crazy, I actually enjoy when we are 'stuck' together-- we laugh longer and harder. However, because of Serafina, we take shifts to go out with our friends. Tonight, he went out, so I realized it was an opportune moment to cook with tempeh. He saw me preparing dinner and said "Smells great, I am out!"

I first had tempeh in a sandwich at Busboys and Poets, my favorite place in the DC area to grab a sandwich and write a paper. I go so often I know the staff in the Arlington restaurant. They have a superb tempeh sandwich with veganaise, sprouts, roasted red peppers, and onions. I swap the sprouts for spinach, and it is the perfect sandwich.  For those who might be unfamiliar with it, tempeh is fermented soy and whole grains, which is served in a flat cake form. Originally from Indonesia, it is a wonderful food that is packed with protein and nutrients. It can also be sliced, fried or sauteed and can mimic a bacon texture. I hate saying meat substitute, so I would call it a meal substitute. It doesn't try to mimic meat, but replaces a meal you used to eat with meat. I can't make tempeh as delicious as Busboys, but I can try. Tonight I marinated it in BBQ sauce* for a salad, and I will slice it and saute it tomorrow for a Pita sandwich served with lettuce, mayonaise, cucumbers, and sauted onions and peppers.


*People sometimes give us wonderful foodstuffs like specialized BBQ sauce, sometimes I am not sure what to do with meat marinades, but tempeh and firm tofu are the perfect foods to try these sauces.

BBQ Tempeh Salad with Honey Mustard Dressing

Ingredients:

• 1/2 package of whole grain tempeh
• 1 cup of BBQ sauce
• 1/2 cup of corn
• 1/2 cup of sliced carrots
• 1/2 cup of pinto beans
• 1/4 cup of chopped or shredded cheddar
• 2 tb pumpkin seeds
• 2 cups of mixed greens
• 1 tb honey
• 1 tb dijon mustard
• 1 lemon juiced
• Salt and Pepper to taste

1. Marinade the tempeh for an hour in your favorite BBQ sauce
2. Set the oven to 375, and bake the tempeh for 20 minutes
3. Meanwhile, mix the corn, carrots, pinto beans, cheddar and pumpkin seeds
4. Pour the corn bean mixture over your salad greens
5. Slice the tempeh and place on top
6. In a small bowl, whisk honey, mustard, lemon juice and salt/pepper. Pour over salad. 

.

Assembling a great meal.....

while cleaning out the kitchen.

As previously mentioned, the past few weeks we have been cleaning out our freezer/ fridge/ pantry/ and porch-farm in an effort to save money, get creative, and clear out food before we leave for the beach. Here is tonight's creation. By the way, please excuse the bad lighting, we are redoing our kitchen lighting, and right now we have one light bulb.....the joys of home ownership.

Fisherman's Wharf Rub: My fantastic mother-in-law buys this for us at a store in Maine. It is essentially oregano, lemon, parsley, garlic, and salt. It is the perfect rub for fish.

+ Frozen Easy Peel Shrimp: We buy this when it is BOGO at Harris Teeter. It is good for making meals in a jam.

+ Tomatoes/Basil: from our porch farm, sprinkle a little salt, perfection.

+ Brown Rice Pilaf= Voila! Assembled.

The "Great's" Pasta Sauce

Today was my grandmother's birthday, who along with my grandfather, my niece called "The Great." Unfortunately, I wasn't able to make it to her grave in Richmond to celebrate her life with my family, but she hasn't left my mind all day. My little Serafina and I looked at pictures of her at our wedding, and we chatted about her namesake.

Tonight, because I am still in the middle of Mission-Clean-Out-Kitchen, I didn't have the ingredients to make any of her classic dishes. So, I offer you a very simple pasta sauce recipe. We don't do jarred sauce in our house, it is a ridiculous expense that never tastes good. I remember being shocked at my roommates eating Prego/Ragu in college, it is so disgusting and just lazy. Making your Italian sauce makes the house smell wonderful and the food taste good. Just make a batch on Sunday, and freeze what you don't eat in small containers. In making sauce, my grandmother didn't believe in piling on vegetables and fancy spices into your pasta sauce. She felt strongly that if you buy the right ingredients and let it simmer long enough, you should have a rich sauce that won't overpower your foods. So, buy good tomatoes, olive oil, and pasta, take your time in cooking, and you should have an excellent sauce.

The "Great's" Pasta Sauce

Ingredients:

• 2 cloves of garlic minced
• 1 tbn of olive oil.
• 2 Cans of Progresso Whole Peeled Tomatoes (Muir Glen is acceptable in a pinch, but nothing else)
• 1 can of Progresso or Muir Glen tomato paste

 Directions:

1. Saute the garlic in a large saucepan. Do NOT burn, it ruins the sauce.  
2. Add in the whole peeled tomatoes, and hand squeeze the juices out slowly. You want the whole tomatoes for the chunkiness, but the best juices are inside. 
3. Add the tomato paste, allow the sauce to briefly boil
4. Salt and Pepper to taste
5. Let simmer for two hours on the stove at low heat.

Serve with DeCecco Penne and Pecorino Romano cheese.....and you will be having the typical Sunday dinner at our house.

Tortellini Soup with Wilted Greens and Veggies.

Another night of working through the pantry, freezer, and fridge created this delicious and hearty soup. I almost added cannellini beans, but I worried about the texture. If you wanted beans, replace the tortellini with orzo or risso.

Ingredients:

• 1 tbn of olive oil
• 1/2 onion chopped
• 1 clove of garlic minced
• 1 red pepper chopped
• 2 cups of finely sliced baby carrots
• 1 can of fire-roasted tomatoes
• 2 boxes of Vegetable broth (low sodium)
• 4 cups of water
• 1 bay leaf
• 6 cups of mixed lettuce (spinach and arugula)
• 2 cups of chopped zucchini
• 1 tsp dried oregano
• 1 tbn dried parsley 
• 1 tbn dried basil
• 2 packages of cheese tortellini. 
• Salt/Pepper/Pecorino cheese to taste

Directions:

1. Saute the onion, garlic, red pepper, and carrots in olive oil for five minutes or until the onion is shimmering.
2. Add in the roasted tomatoes, simmer for one more minute.
3. Pour in veggie broth and water, followed by bay leaf, lettuce, zucchini, oregano, and parsley.
4. Let simmer for 20 minutes.
5. Add in tortellini, let cook until the tortellini float, about 3-5 minutes.
6. Serve with sprinkled cheese, fresh bread, and fresh ground pepper.

Farmed vs. Wild vs. Vegetarian

I had a really interesting conversation with a close vegetarian friend last night about how I deal with an internal battle with the eating of fish. He was remarkably open to the ideas I had about farmed vs. wild and eating humanely, and seemed to understand where I am struggling. I really enjoy supportive conversations like the one we had. True vegetarians tend to get defensive around pescetarians. However, I look at all of us as existing on a sliding scale in the efforts to reduce environmental impact and stop cruelty. The reality is that I eat fish at most once a week, and the vast majority of the world consumes pounds and pounds of meat and fish. It is not a race to be the most perfect consumer, and I appreciate camaraderie along the way.

The ideas from the last book that I read, The Face on Your Plate, has me thinking more and more about what I eat and where it is coming from. It emphasized the negatives of farmed fish, especially the antibiotics dumped into the water, fish cages, sea lice, pollution, brutal deaths, and the poor quality of the fish. In contrast wild salmon are fished in a remarkably different way. Using the life pattern of salmon, who are born in a stream then leave their home only to return to lay eggs and die, wild fisheries strategically lay the eggs and wait for the salmon to return. In this regard, the salmon live a long life and are fished when they are going to die. For some reason, this sits with me much better then fish farming. However, the more I think about, the more likely I am to transition out of eating fish. For now, I will stick to the wild salmon, but start to build up an arsenal of vegetarian recipes to ease my transition.

Switching back to a full-time vegetarian opens a floodgate of issues. Am I prepared to work really hard to keep my protein and iron up, as anemia has plagued me my entire life? How do I consider AAM'S feelings when I change the household (he is flexible- but this does affect him)? Do I raise Serafina vegetarian? Am I ready for the backlash on the decision to have no fish in the house? Do I change my blog: the name and the content? I also worry about how my diet, and raising my daughter vegetarian, might negatively affect my relationships with family and friends. These may seem to be trivial considerations, but they become very real matters.  I hate being a dietary pain, and I particularly don't like having to answer to everyone about my dietary choices. I am trying to vote with my plate, but not make a dictatorship out of eating. For now, I will eat wild salmon, and give myself time to decide.


For those who were raised vegetarian or are raising your child vegetarian, do you have anything you would like to share about your experience? Please comment below if you have ideas.

Click here for an article on the farmed v. wild salmon debate

Lunch. Yum Yum

We are still in the process of emptying our fridge and saving money. This Greek influenced sandwich is not a novel invention, but a really good reminder of how yummy being a vegetarian can be.... No PB&J for me!

Whole Wheat Pita (warmed), Mixed Greens, Cucumbers, Chopped Olives, Hummus, Sprinkled with Feta

Healthy, Filling, and Perfectly Yummy.

Easy Pizza

At some later point, I will post a more challenging recipe for handmade pizza dough/sauce/and good toppings. I save that recipe for days where I have ample time to make the dough and let it rise on its own. However, today was not one of those days.

Today, we embraced the second half of AAM's paternity leave and went downtown. The three of us walked from the White House to Chinatown, hitting my old workplace, the National Museum of American History, and the National Gallery on the way.

Observing art at the National Gallery

Resisting the incredibly strong urge to stop for dinner, we commuted home HOV3, which was fantastic by the way. Once home, I realized that the homemade meal I planned did not work, so we went to our fridge staples. Without fail, we always have Boboli whole wheat pizza crust and frozen homemade pizza sauce in the freezer (Simply 4 cloves of garlic simmered, 1 can of crushed tomatoes, and 1 can of tomato paste and let simmer for an hour). I pulled some veggies from the fridge drawer and sauteed them. Sprinkle mozzarella on top, and voila.

The point is that there is time to do things from scratch and there are times to enjoy life's conveniences, without going to ordering junk food. No need for the cardboard pre-made pizzas and this was faster then ordering delivery, and so much better. Before the summer is over, I'll make and post my homemade pizza, but for now we are enjoying the paternity leave!

MEAT FREE MONDAY

Want to do something small to save the environment, but not jump drastically into vegetarianism? Try Meat Free Monday. This initiative, started by Paul McCartney, uses the logic of environmentalism to help people see the benefits of being meat free. I appreciate it because not all people can be convinced to not eat animals, but many understand the importance of small steps towards environmentalism.

Here are some facts written by Paul McCartney but based of the 2006 U.N. report.

• The Livestock industry produces gases that are extremely dangerous for the future of our environment.
• The two main gases, methane and nitrous oxide, are considered to be more harmful than CO2 (methane is 21 times more powerful than CO2 and nitrous oxide is 310 times more powerful than CO2) so the data suggests that this is causing a highly dangerous situation for ourselves and, more importantly, for future generations.
• Methane also remains in the atmosphere for 9 to 15 years; nitrous oxide remains in the atmosphere for 114 years, on average, and is 296 times more potent than CO2 - the gases released today will continue to be active in degrading the climate decades from now.
• Livestock production is land intensive: a recent report by Greenpeace on land use in the largest meat producing state in Brazil found that livestock (cattle) production was responsible for vastly more deforestation than soya.
• A third of all cereal crops, and well over 90% of soya, goes into animal feed, not food for humans. Eating less meat will free up a lot of agricultural land which can revert to growing trees and other vegetation, which, in turn, will absorb more carbon dioxide from the atmosphere.
• Livestock production is water intensive: it accounts for around 8% of global human water use. The estimated 634 gallons of fresh water required to produce one 5.2 ounce (150g) beef burger would be enough for a four-hour shower. For comparison, the same quantity of tofu requires 143 gallons of water to produce.
• Livestock production is the largest source of water pollutants, principally animal wastes, antibiotics, hormones, chemicals from tanneries, fertilizers and pesticides used for feed crops, and sediments from eroded pastures.
• The meat industry is set to double its production by 2050 so even if they manage to lower emissions by 50%, as they have promised to, we will still be in the same position.
• from http://goop.com/newsletter/68/en/

Consider that each meal you consume is a vote. Why not vote for better environmental practice and fairer treatment of animals? Who knows, one day may turn into two days, and two into three. In the end, you can see the benefits of a meat free lifestyle!  So, this Monday, and future Mondays, cast your vote by not eating fish and/or meat.

Meat Free Monday Website: http://www.supportmfm.org/

Two Layer Bean Quesadilla

When I stopped eating meat at 12, my parents were very supportive. I had gone to England with the two of them, and no siblings. I remember sitting alone in my hotel room and watching a documentary about the meat industry. The movie shook my core, and I stopped eating meat right there. Because I was always a very healthy eater, my mom felt that I could manage the diet. She required me to read up on how to have a balanced diet vegetarian, which I did. But, my mother, who cooked for a family of five, met a dilemma: make an entirely separate meal for me or help me to find easy ways to supplement. Announcing she was not a short order cook, we worked together to come up with ways for me to eat with everyone. Sometimes, there were meals that I definitely couldn't eat, but to prepare my mom would make this dish, which I ate over several days. I have an odd sentimentality for this dish because it is the meal she made to help me attain my goal and it was the first hearty vegetarian thing I learned to make. 

Note: I usually double the recipe and make two at a time. Share one for dinner, and cut the other into fourths for lunches.


Two Layer Bean Quesadilla
Ingredients

• 3  whole wheat tortillas
• 1 can of black beans drained and rinsed
• 1 can or 1 cup of cooked fresh corn
• 1 red pepper chopped
• 1 yellow pepper chopped
• 1 white onion chopped
• 1 package of shredded Mexican cheese
• 1 tb of cayenne pepper
• 1 tb of olive oil

Directions:
1. Preheat the oven to 375
2. On a baking sheet, lay out foil to protect the sheet.
3. Place one tortilla on the foil.
4. Sprinkle the next five ingredients (the veggies) on the tortilla, creating a consistent layer.

5. Sprinkle 1 cup of cheese on top of the layer, and place a tortilla on top.
6. Repeat step 4.
7. Cover with a tortilla and sprinkle it with cayenne pepper, then drizzle olive oil on top.

8. Cook for 15-20 minutes or until the tortilla is slightly crispy and the cheese melted. Divide each pie into fours.

The Face on YOUR Plate.

Sometimes you need a little motivation, and I am in desperate need of that right now. I have been moving back into my old pescetarian diet, but with the random consumption of chicken. I knew it was time to read The Face on Your Plate: The Truth About Food. This is a book I have been avoiding for awhile, because I knew that it would scare me from meat and fish, but I need that right now.

The book, written by a vegan, uses logic and facts to really examine eating meat. I like it because the author, Jeffrey Moussaieff Masson is blunt about what meat consumption actually is, and what the industry is doing to us. He looks at the environment, health, and science, which reveals some scary truths, such as "It takes 13,000 gallons of water to produce a single pound of beef." Yikes, that alone made me not want to eat another burger again, but the section on animal waste topped it off. He wisely aces through all of the counter-arguments for eating meat, and reveals that there is no excuse for killing. He has clearly done his research, and it shows throughout the book.

My only criticism is the introduction. I find that food writing has an obnoxious trap that I find myself falling into. It is self-indulgent. At times Masson comes across as self-righteous and oh-so-perfect. The reality is, that people aren't perfect and that pretending you are is alienating. More vegetarians and vegans need to understand that for some people conversion happens slowly, not everyone can be a born again. So, there I am, somewhere on the path towards vegetarianism, and the book helped remind me of why I am on the journey.

Kitchen Objects and Memory

About two months after my grandmother died, I stumbled upon a generous Williams-Sonoma gift certificate she and my grandfather gave us. It was a Christmas gift, which slid into a pile of papers, only to be discovered during a period of mourning. It was hard to digest. Here, I have the last gift from my grandmother, oh the pressure. AAM and I decided that we wanted to get something of heirloom quality, no oils and herbs with this gift certificate. We talked about a special plate or Le Crueset pan. I revisit the Williams-Sonoma website every few weeks searching for the cooking heirloom that would represent my grandmother. I look for something Italian, which would make her proud. I try to come up with the perfect gift that reminds me of her. I want to look at that object and think of her. However, perhaps because I am not ready for this gift and the finality of her passing, I close the computer and walk away. I won't even enter the brick and mortar store, because I know the trip would consist of hopeless wandering through kitchen trinkets. The entire thing is a seemingly trivial sentimentailty weighing on my shoulder.

When my grandmother passed, my aunts helped the grandchildren pick out a piece of her jewelry that reminded them of her. Although there were some wonderfully fancy pieces, my heart was set on a simple mother and child gold piece. I don't wear gold, but she wore that necklace so often that I can't picture my grandmother not wearing it. Now, I wear it when I am sad or think of her. I can touch it and be reminded of her heart. Because I couldn't wear it when I was getting my c-section, AAM wore it under his scrubs. It was my hope that she was there, and hopefully she could share the joy of the day. I also saved a necklace for little Serafina, a cross for her confirmation day.

It is this time of year that is so hard for us, August is the birthday month of all of my grandparents, but it is also when Serafina was diagnosed with lung cancer. Last year, the same month we learned about becoming pregnant, I learned of my grandmother's terminal diagnosis. We checked with the doctor, and hurried to Richmond. I wanted her to know so badly, but once we shared the news I could see her realization, that she would not meet the baby, and she started to cry. It was a painfully difficult moment in my life, to bring news of joy that could not be shared. To be so terribly excited, but also terrified about what the future months were going to bring, was torture.

So this trivial gift certificate, this piece of plastic, doesn't really mean anything but I make it symbolize everything. I have so much grief attached to it, that I am scared of transferring the grief to a trivial item. In fact, it might be in the disappointment of the loss where I can't find a silly kitchen object that represents her. I know whatever I purchase won't be of her, but it will be about her to me. In the end, I look at the card and know that objects mean nothing, but the experience is everything. The card was a perfect thought, and the chance to find something that represents her love would be wonderful, but it will never be as special as having Little Serafina meeting her great grandmother Serafina.