Ok, I know what you're thinking. Zucchini? In a cake? Gross. Sarah's really gone off the deep end this time... Must've been all those soy products.
Not true. This cake has been my favorite since I was a little girl when my mom first got this recipe from the family-owned Peterson's Produce Stand in Delano, Minnesota. The zucchini adds luscious moisture to the cake without imparting any kind of odd vegetable flavor. Just don't tell people what they're eating until after they've already eaten it ;)
Peterson's Chocolate Zucchini Cake
Serves 10 people (or just me)
Ingredients:
2 c. sugar
3 eggs
1/2 c. milk
3/4 c. canola oil (substitute applesauce for a lower-fat recipe)
2 T. vanilla
1/2 c. cocoa powder
2 1/2 c. flour
2 c. grated zucchini1 1/2 t. baking powder
1 t. salt
Directions:
1. Preheat oven to 350 degrees. Combine sugar, eggs, vanilla, cocoa, oil, and milk in a large bowl.
2. Combine flour, baking powder, and salt.
3. Add dry ingredients to wet ingredients until just blended.
4. Stir in zucchini.
5. Pour into a 9"x12" baking dish sprayed with cooking spray, or if you're feeling especially Minnesotan, use a bundt pan.
6. Bake for 1 hour.
3.22.2011
RECIPE: Mama Carrie's Baked Custard
This dish goes especially well with the split pea soup recipe below. It's simple, warming, filling, and delicious as a cold breakfast the next day. It can be helpful to have a second person on hand to help hold the bowl of scalded milk while you whisk it into the egg mixture, but my mom manages to do it by herself!
She uses 1% milk for the recipe, which works just fine, but use whole milk if you feel like being extra decadent ;) I've never tried it with skim, but I'd imagine it would work just fine.
Mama Carrie's Baked Custard
Serves 4-6
Ingredients:
6 eggs
4 cups 1% milk
2/3 c. sugar
1 t. vanilla
grated nutmeg
Directions:
1. Preheat oven to 350 degrees. Place a few inches of water into a pie pan or other glass baking dish and place in the oven to serve as the water bath.
2. Scald milk on stove top or microwave. Milk should be steaming but not boiling.
3. While milk is heating, whisk eggs in a casserole or baking dish (I use a round Corningware dish). Slowly whisk in scalded milk. Add sugar and vanilla, stirring well. Grate nutmeg on top.
4. Place custard dish in water bath. Bake 55-65 minutes or until knife inserted in the center of custard comes out clean.
She uses 1% milk for the recipe, which works just fine, but use whole milk if you feel like being extra decadent ;) I've never tried it with skim, but I'd imagine it would work just fine.
Mama Carrie's Baked Custard
Serves 4-6
Ingredients:
6 eggs
4 cups 1% milk
2/3 c. sugar
1 t. vanilla
grated nutmeg
Directions:
1. Preheat oven to 350 degrees. Place a few inches of water into a pie pan or other glass baking dish and place in the oven to serve as the water bath.
2. Scald milk on stove top or microwave. Milk should be steaming but not boiling.
3. While milk is heating, whisk eggs in a casserole or baking dish (I use a round Corningware dish). Slowly whisk in scalded milk. Add sugar and vanilla, stirring well. Grate nutmeg on top.
4. Place custard dish in water bath. Bake 55-65 minutes or until knife inserted in the center of custard comes out clean.
3.20.2011
RECIPE: Gingered Split Pea Soup
Split pea soup is a satisfying, healthy meal that can be as comforting as a warm blanket during cold winter months (or, if you're in San Francisco, temperate but gross and rainy winter months). It's a basic, simple recipe that takes very little skill but lends itself to endless variations.
The classic recipe has chopped up pieces of ham in it and is often cooked with a ham bone for flavor. Although not identical, adding liquid smoke (IMO, a vegetarian soup lover's cabinet staple) gives the soup depth and a tastier flavor. The optional butter is an addition that I borrowed from the Indian lentil soup dal, which adds clarified butter for richness.
The addition of ginger was a suggestion from my mom, who got the tip from an unknown Swedish couple in my family's small Minnesotan hometown. My mom made this recipe on many cold Minnesota nights, serving it with a side of garlic bread and a tasty egg custard for dessert. Although my husband has trouble with the wobbly texture of the custard, it compliments the soup well and is a decadent end to an almost entirely fat-free main dish.
Anyway, without futher fanfare, the recipe...
Gingered Split Pea Soup
Serves 4-6
Ingredients:
3 c. water
5 1/2 c. vegetable broth
2 c. green or yellow split peas (use a combo for a pretty soup)
1 medium onion, chopped
2 t. liquid smoke
3 carrots, finely chopped
1/4 t. salt
1/2-1 t. ground ginger
2 t. fresh lemon juice
1 T. butter (optional, omit to make vegan)
Directions:
1. Combine water, brother, split peas, liquid smoke, and onion in a large Dutch oven or stock pot over medium-high heat. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Stir in carrots, salt, and ginger. Simmer, uncovered, 45 minutes.
3. Add butter and lemon juice, allowing butter to melt completely. Remove from heat, stir, and serve.
The classic recipe has chopped up pieces of ham in it and is often cooked with a ham bone for flavor. Although not identical, adding liquid smoke (IMO, a vegetarian soup lover's cabinet staple) gives the soup depth and a tastier flavor. The optional butter is an addition that I borrowed from the Indian lentil soup dal, which adds clarified butter for richness.
The addition of ginger was a suggestion from my mom, who got the tip from an unknown Swedish couple in my family's small Minnesotan hometown. My mom made this recipe on many cold Minnesota nights, serving it with a side of garlic bread and a tasty egg custard for dessert. Although my husband has trouble with the wobbly texture of the custard, it compliments the soup well and is a decadent end to an almost entirely fat-free main dish.
Anyway, without futher fanfare, the recipe...
Gingered Split Pea Soup
Serves 4-6
Ingredients:
3 c. water
5 1/2 c. vegetable broth
2 c. green or yellow split peas (use a combo for a pretty soup)
1 medium onion, chopped
2 t. liquid smoke
3 carrots, finely chopped
1/4 t. salt
1/2-1 t. ground ginger
2 t. fresh lemon juice
1 T. butter (optional, omit to make vegan)
Directions:
1. Combine water, brother, split peas, liquid smoke, and onion in a large Dutch oven or stock pot over medium-high heat. Bring to a boil, cover, reduce heat, and simmer 1 hour, stirring occasionally.
2. Stir in carrots, salt, and ginger. Simmer, uncovered, 45 minutes.
3. Add butter and lemon juice, allowing butter to melt completely. Remove from heat, stir, and serve.
3.16.2011
RECIPE: Mediterranean Yellow Lentil Soup
If you ever visit San Francisco, the Baladie Cafe is definitely worth a visit. Tucked amongst trendy lunch places in the Financial District, Baladie does a booming business straight through the lunch hour. Even though there are a few tables inside (and three small tables outside for sunny days), it's usually too crowded to find a seat. You can get gyros there, falafel pitas, and something called the Iron Bowl that involves your choice of meat or falafel, rice, and lentil soup, all mixed together. That soup is often my reason for being.
Although I haven't come close to duplicating it, I was inspired by the soup at Baladie. Its chunky consistency, awesome flavor, perfect balance of spiciness and saltiness, and deep-fried pita croutons have seduced and enchanted me. Once again, this is NOT an identical recipe, but it captures at least a portion of the awesome.
Mediterranean Yellow Lentil Soup
Serves 8
Ingredients:
2 1/2 c. split yellow lentils, rinsed
2 potatoes, sliced 1/2" thick (I prefer unpeeled)
3 carrots, sliced
2 t. salt
1 T. olive oil
1 large or two medium onions, chopped
3 1/2 c. vegetable stock
2 heaping t. cumin
1/2 t. dried chipotle chili pepper
1 T. dried parsley (fresh works too)
1 t. liquid smoke (optional, but creates great flavor dimensions)
1 t. salt
2 pieces pita bread
Directions:
Although I haven't come close to duplicating it, I was inspired by the soup at Baladie. Its chunky consistency, awesome flavor, perfect balance of spiciness and saltiness, and deep-fried pita croutons have seduced and enchanted me. Once again, this is NOT an identical recipe, but it captures at least a portion of the awesome.
Mediterranean Yellow Lentil Soup
Serves 8
Ingredients:
2 1/2 c. split yellow lentils, rinsed
2 potatoes, sliced 1/2" thick (I prefer unpeeled)
3 carrots, sliced
2 t. salt
1 T. olive oil
1 large or two medium onions, chopped
3 1/2 c. vegetable stock
2 heaping t. cumin
1/2 t. dried chipotle chili pepper
1 T. dried parsley (fresh works too)
1 t. liquid smoke (optional, but creates great flavor dimensions)
1 t. salt
2 pieces pita bread
Directions:
1. In a large Dutch over or stockpot, add lentils, chopped potato/carrot, and salt. Add enough water to cover the ingredients by 2-3 inches, and bring to boil. Cover, reduce heat to low/medium-low and simmer 30 minutes.
2. Drain. Place in a blender or food processor and add 1/2-1 c. hot water (just enough to make it blend well). Blend until ingredients are slightly smooth but still retain chunks of vegetables and lentils. Set aside.
3. Wipe out pot with paper towel to remove majority of the cooking debris. Add olive oil, heat over meidum heat, and add onion. Cook 10 minutes or until translucent and beginning to brown. Add lentil mixture, veggie broth, and spices. Once warm, taste and add more salt and spices if desired. Cook 5-15 minutes, until ingredients are heated through and soup has thickened to the desired consistency.
4. While soup is cooking, spray pita bread with cooking spray and heat in a skillet until golden brown. Add more oil if a more fried texture is desired. Chop pita into 1/4" squares and sprinkle on top of the soup when served. If fresh parsley is used, sprinkle on as a garnish when serving as well.
3.15.2011
RECIPE: Tofu and Broccoli with Finger-Licking Peanut Sauce
This is my little black dress of vegetarian dishes... I almost always serve this when I have guests over, especially if they're normally fans of meat. The whole "tofu" and "broccoli" thing might sound intimidating and gross to some, but the secret is truly in the sauce. Ladle enough of the magic on, and they'll forget about the veggie-friendly nutrition underneath. The original recipe calls for shredded carrot instead of broccoli, but I feel that the broc handles the sauce better and provides a better veggie representation.
I found this recipe in one of my mom's old Cooking Light magazines, and it still remains one of the magazine's most popular tofu dishes. I made a few changes, including doubling the sauce. It makes a LOT, but it's so amazing that it can be poured over salads or added to a stir-fry if you have extra.
This recipe can be served with brown rice (my husband prefers it that way), but I think that whole-grain fettuccine or spaghetti holds up better to the texture and intensity of the sauce. The rice tends to soak it up and get a bit soggy, but if you like it that way, I won't stop you!
Tofu and Broccolli with Finger-Licking Peanut Sauce
Vegetarian/Vegan
Serves 4
Ingredients:
1 c. vegetable broth
2/3 c. chunky peanut butter (try to use natural, as processed versions are too sweet and glue-y)
1/2 c. reduced-sodium soy sauce
6 T. brown sugar
4 T. rice vinegar
4 T. powdered ginger (sub in fresh if you like)
4 t. Thai chile paste with garlic
12 garlic cloves, minced
10 oz. uncooked whole-grain pasta (I like fettuccine or spaghetti)
1-1 1/2 package extra-firm tofu, pressed* and cut into 1/2" cubes
2 heads fresh broccoli, chopped into bite-sized pieces
I found this recipe in one of my mom's old Cooking Light magazines, and it still remains one of the magazine's most popular tofu dishes. I made a few changes, including doubling the sauce. It makes a LOT, but it's so amazing that it can be poured over salads or added to a stir-fry if you have extra.
This recipe can be served with brown rice (my husband prefers it that way), but I think that whole-grain fettuccine or spaghetti holds up better to the texture and intensity of the sauce. The rice tends to soak it up and get a bit soggy, but if you like it that way, I won't stop you!
Tofu and Broccolli with Finger-Licking Peanut Sauce
Vegetarian/Vegan
Serves 4
Ingredients:
1 c. vegetable broth
2/3 c. chunky peanut butter (try to use natural, as processed versions are too sweet and glue-y)
1/2 c. reduced-sodium soy sauce
6 T. brown sugar
4 T. rice vinegar
4 T. powdered ginger (sub in fresh if you like)
4 t. Thai chile paste with garlic
12 garlic cloves, minced
10 oz. uncooked whole-grain pasta (I like fettuccine or spaghetti)
1-1 1/2 package extra-firm tofu, pressed* and cut into 1/2" cubes
2 heads fresh broccoli, chopped into bite-sized pieces
Directions:
1. Combine first eight ingredients in a small saucepan. Cook over medium heat for five minutes or until smooth, stirring frequently with a whisk. Remove from heat.2. Cook pasta in lightly salted boiling water.
3. While pasta and sauce are cooking, heat olive oil in a large skillet. Add tofu and cook on high heat until tofu is golden, 8-12 minutes. Stir occasionally.
4. When pasta has finished, reserve pasta water and boil broccoli until tender-crisp and bright green, about 2-3 minutes. Drain and rinse in cold water to stop the cooking process.
5. When serving, put pasta into bowls, followed by broccoli/tofu and then the sauce. Enjoy!
3. While pasta and sauce are cooking, heat olive oil in a large skillet. Add tofu and cook on high heat until tofu is golden, 8-12 minutes. Stir occasionally.
4. When pasta has finished, reserve pasta water and boil broccoli until tender-crisp and bright green, about 2-3 minutes. Drain and rinse in cold water to stop the cooking process.
3.10.2011
RECIPE: Curried Lentils and Sweet Potatoes
I adapted this famous recipe from Sunset magazine. If you're never heard of Sunset before, it's a treasure trove of recipes, ideas, and amazing things to do on the west coast. My parents have subscribed it for longer than I've been alive and kept their subscription even after moving to the snowy Midwest.
Sweet potatoes are (IMHO) one of the most unsung heroes of vegetarian cooking. They're flavorful, packed with more fiber and antioxidants than their russet/red/yukon gold fellows, and they can be prepared in numerous ways. They make themselves at home in sweet dishes as well as savory, and they're delicious when simply baked and sprinkled with cinnamon, nutmeg, and cloves.
This is an excellent weeknight recipe, as the prep time is minimal (mostly chopping) and it's a one-pot meal, which is especially appealing if you're without a dishwasher, like us. Increase or decrease the chipotle chili powder to meet your tastes, and feel free to swap in some coconut milk for the broth (add 2 T. brown sugar if you do) to make a sweeter and more Thai-style curry.
Curried Lentils and Sweet Potatoes
Vegetarian and Vegan
Makes 10 servings
Directions:
Sweet potatoes are (IMHO) one of the most unsung heroes of vegetarian cooking. They're flavorful, packed with more fiber and antioxidants than their russet/red/yukon gold fellows, and they can be prepared in numerous ways. They make themselves at home in sweet dishes as well as savory, and they're delicious when simply baked and sprinkled with cinnamon, nutmeg, and cloves.
This is an excellent weeknight recipe, as the prep time is minimal (mostly chopping) and it's a one-pot meal, which is especially appealing if you're without a dishwasher, like us. Increase or decrease the chipotle chili powder to meet your tastes, and feel free to swap in some coconut milk for the broth (add 2 T. brown sugar if you do) to make a sweeter and more Thai-style curry.
Curried Lentils and Sweet Potatoes
Vegetarian and Vegan
Makes 10 servings
Ingredients:
1 large onion, chopped
5-9 garlic cloves, minced
1 T. olive oil
2 cups dried lentils (I used brown, but you can use red for a creamier consistency)
4-6 sweet potatoes, cut into 1/4" pieces (I prefer unpeeled)
2 1/2 T. curry powder
1 1/2 T. ground cumin
1 t. salt (use smoked if you have it)
1/2 t. chipotle chili powder (or 1 t. cayenne pepper)
6 c. vegetable broth
Directions:
1. Get out a large dutch oven or stock pot. Heat olive oil on medium and stir in onion and garlic. Saute 5 minutes.
2. Wash lentils in a colander until water runs clear. Add lentils, sweet potatoes, curry powder, cumin, salt, chipotle chili powder, and broth to the pan. Bring to a boil over high heat; reduce heat to low or medium-low, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes.
3. Serve alone or with warm pita bread or rice.
2. Wash lentils in a colander until water runs clear. Add lentils, sweet potatoes, curry powder, cumin, salt, chipotle chili powder, and broth to the pan. Bring to a boil over high heat; reduce heat to low or medium-low, cover, and simmer until lentils are tender to bite and sweet potatoes are tender when pierced, 25 to 30 minutes.
3. Serve alone or with warm pita bread or rice.
- In one serving (1 2/3 c.):
- Calories: 401. Protein: 21g. Fat: 4.1g. Carbs: 73g. Fiber: 12g
3.02.2011
RECIPE: Pad Thai
Pad thai (sometimes spelled "phad thai") is to Thai food what plain cheese is to pizza, what palak paneer is to Indian food, what a bean burrito is to Mexican food... It's accessible, familiar, not always authentic, and much less intimidating to the general population than more exotic dishes. Chances are, you've eaten it, or at least heard of it. In most Thai restaurants (at least that I've been to), Pad Thai is one of the first entree choices on the menu. Apparently they decided to acknowledge the reality that many of their customers already know what they want before they even open the menu. I don't think that my husband has ever ordered anything other than Pad Thai, come to think of it.
At first blush, pad thai seems like a great vegetarian option. It's often served with tofu, and gets additional protein from the peanut garnish and optional scrambled egg. Although it's sometimes greasy, it can be made with less oil and appears relatively healthy. However, this deceptive little dish falls into the "meatless but not vegetarian" category. Kitchen contamination issues aside, the distinctive sauce calls for a liberal amount of fish sauce, which is made from exactly what it sounds like.
I've tried to make pad thai for years without fish sauce, trying everything from a recipe featuring ketchup (!!!) to another that called for maple syrup and peanut butter (I'm not trying to make pancakes here, guys). Nothing worked, and I was a sad panda.
Finally, I came across this recipe for "real" vegetarian pad thai. I was skeptical, until I started reading the reviews. My heart leapt as I considered finally being able to enjoy this dish again without compromising on the fish sauce. I tried it when a friend of mine was over watching a movie with my husband and me. We wanted Thai but didn't want to spend the cash. It was an effort well rewarded. I made a few changes and love it! The carrot isn't exactly traditional, but I like a little crunch beyond the crispness of the bean sprouts.
If you have it, this is the time to bust out your electric wok. I swear by the Breville Electric Wok, which gets searing hot and is great for everything from paella to pancakes. If you don't have one, grab the biggest skillet you own and get ready to rock.
Pad Thai
Vegetarian. Omit eggs to make vegan.
Serves 4
Ingredients
12 ounces noodles (rice noodles work best, but thin whole-wheat pasta can work in a pinch)
3 eggs, beaten
10 into thin cloves garlic, minced
1/2 onion, chopped
2 c. bean sprouts
3 carrots, peeled and sliced into 1/4" disks
1 block extra-firm tofu, cut into 1" cubes
3 green onions, sliced
1/4 c. peanuts, chopped
2 tablespoons olive or grapeseed oil, for frying
3 tablespoons vegetable broth
1 1/2 tablespoons tamarind paste (find it at an Asian market or some larger supermarkets)
1/3 c. hot water
6 tablespoons soy sauce
2-4 teaspoons chili paste (to taste)
5 tablespoons brown sugar (more if desired, to taste)
Directions
1. Bring a medium-sized pot of water to a boil and turn off heat. Add noodles, cover, soak 6-10 minutes or until mostly done but still very al dente. Drain & rinse.
2. Dissolve tamarind in hot water and add soy sauce, chili paste, and brown sugar.
3. Heat wok on medium-high heat. Add 1 tablespoon oil, garlic, and onion. Cook one minute. Add broth, carrots, and tofu, cook 3-4 minutes, stirring frequently.
4. Scramble eggs in a separate pan, cut into small strips, and add to pan with noodles and one third of the sauce. Use two wooden spoons to toss like a salad for 1 minute.
5. Add half of the remaining sauce (leaving 1/3), continue to toss for 1-2 minutes. If the noodles start to stick, add another 1/2 tablespoon of oil and reduce heat slightly.
6. Add sprouts, the rest of the sauce, and toss for 1-3 minutes or until noodles are slightly soft but still pleasantly chewy.
7. Garnish liberally with green onions and peanuts. Serve with a side of chopped cucumber dressed with rice vinegar, if desired.
What do you think?
At first blush, pad thai seems like a great vegetarian option. It's often served with tofu, and gets additional protein from the peanut garnish and optional scrambled egg. Although it's sometimes greasy, it can be made with less oil and appears relatively healthy. However, this deceptive little dish falls into the "meatless but not vegetarian" category. Kitchen contamination issues aside, the distinctive sauce calls for a liberal amount of fish sauce, which is made from exactly what it sounds like.
I've tried to make pad thai for years without fish sauce, trying everything from a recipe featuring ketchup (!!!) to another that called for maple syrup and peanut butter (I'm not trying to make pancakes here, guys). Nothing worked, and I was a sad panda.
Finally, I came across this recipe for "real" vegetarian pad thai. I was skeptical, until I started reading the reviews. My heart leapt as I considered finally being able to enjoy this dish again without compromising on the fish sauce. I tried it when a friend of mine was over watching a movie with my husband and me. We wanted Thai but didn't want to spend the cash. It was an effort well rewarded. I made a few changes and love it! The carrot isn't exactly traditional, but I like a little crunch beyond the crispness of the bean sprouts.
If you have it, this is the time to bust out your electric wok. I swear by the Breville Electric Wok, which gets searing hot and is great for everything from paella to pancakes. If you don't have one, grab the biggest skillet you own and get ready to rock.
Pad Thai
Vegetarian. Omit eggs to make vegan.
Serves 4
Ingredients
12 ounces noodles (rice noodles work best, but thin whole-wheat pasta can work in a pinch)
3 eggs, beaten
10 into thin cloves garlic, minced
1/2 onion, chopped
2 c. bean sprouts
3 carrots, peeled and sliced into 1/4" disks
1 block extra-firm tofu, cut into 1" cubes
3 green onions, sliced
1/4 c. peanuts, chopped
2 tablespoons olive or grapeseed oil, for frying
3 tablespoons vegetable broth
1 1/2 tablespoons tamarind paste (find it at an Asian market or some larger supermarkets)
1/3 c. hot water
6 tablespoons soy sauce
2-4 teaspoons chili paste (to taste)
5 tablespoons brown sugar (more if desired, to taste)
Directions
1. Bring a medium-sized pot of water to a boil and turn off heat. Add noodles, cover, soak 6-10 minutes or until mostly done but still very al dente. Drain & rinse.
2. Dissolve tamarind in hot water and add soy sauce, chili paste, and brown sugar.
3. Heat wok on medium-high heat. Add 1 tablespoon oil, garlic, and onion. Cook one minute. Add broth, carrots, and tofu, cook 3-4 minutes, stirring frequently.
4. Scramble eggs in a separate pan, cut into small strips, and add to pan with noodles and one third of the sauce. Use two wooden spoons to toss like a salad for 1 minute.
5. Add half of the remaining sauce (leaving 1/3), continue to toss for 1-2 minutes. If the noodles start to stick, add another 1/2 tablespoon of oil and reduce heat slightly.
6. Add sprouts, the rest of the sauce, and toss for 1-3 minutes or until noodles are slightly soft but still pleasantly chewy.
7. Garnish liberally with green onions and peanuts. Serve with a side of chopped cucumber dressed with rice vinegar, if desired.
What do you think?
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