Sautéed Kale, Red Cabbage, and Caraway Seeds

My sister really likes this recipe from Fresh Food Fast, so I decided to try it. But I wasn’t particularly impressed. It wasn’t bad, but it wasn’t good enough to make again. The kale to cabbage ratio seemed off to me. I though it needed another cup of cabbage. Also, I didn’t like that it just said “season with apple cider vinegar”. There was no recommended amount of vinegar to add. I ended up adding too much. Plus, I couldn’t really taste the caraway, so it just basically tasted like vinegary kale with a little bit of cabbage thrown in.

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Cuban Black Beans

In college I lived in an apartment with my two best friends. We cooked a lot. One of my roommates, Ellen, shared this recipe for her mother’s favorite Cuban black beans with me. The recipe came from one of her mother’s cookbooks. Creamy, sour, and a tad sweet, it quickly became one of my favorites as well. But I never got a copy of the recipe from Ellen and for years afterwards I couldn’t make it. Finally, recently I got a photo of the recipe from Ellen and went about making it once again. It didn’t disappoint.

Below is the version I make. I have greatly reduced the oil (the original recipe calls for 2 cups!) and also left out the pimentos, which are called for in the original recipe but which I never have around. I’ve also changed the steps around a bit and shortened cooking times to simplify things.

Be aware! This recipe make 12-16 servings. If you don’t want that much beans, consider halving the recipe. However, it does freeze well.

2 1/4 cups dry black beans, cooked (or 3 cans) (keep the liquid)

1/3 cup olive oil

3 cups green bell pepper, chopped

3 cups yellow onion, chopped

2 tsp sugar

Salt and pepper to taste

1/3 cup white vinegar

  1. Blend bell pepper and onions in a food processor until they are finely ground
  2. Heat the oil in a large stockpot
  3. Once oil is hot, add the pepper onion mixture and sauté it for 8 minutes.
  4. While the mixture is sautéing, blend 1 cup of the beans in the food processor
  5. Add the whole and blended beans, sugar, and salt to the pot, gently stir
  6. Simmer on low for 45 minutes, stirring occasionally
  7. Add the vinegar

Tempeh Bolognese

I was in the mood for tempeh, but didn’t want to spent a long time cooking. I found this tempeh bolognese recipe and was intrigued. I’d never tried making a vegetarian bolognese recipe, but I liked the idea of a filling sauce that didn’t require anything extra to be a full meal. I made it with dried shitake mushrooms and fresh wild stump puffballs I picked from my backyard.

I served the sauce over spaghetti squash and was surprised by how much I enjoyed the dish. The tempeh flavor was definitely present, but I didn’t mind it. The texture was very good and the dish was flavorful and filling, while only requiring 1 pot and 30 minutes to make.

I ended up needing to add extra tomatoes to make the dish saucy enough. It calls for 28 ounces of canned tomatoes, but I used a combination of fresh and canned tomatoes, which might have been why I needed extra. Also, I ran out of sauce before I finished the whole spaghetti squash. Next time I’d 1.5x the recipe.

In my book this was a winner. I’m going to keep it in my repertoire for nights when I need to make something filling and satisfying without much time or work.

Stewed Black Eyed Peas

I wanted to make something really simple to enjoy my last black eyed pea harvest of the season. I looked at a recipe for stewed black eyed peas on the New York Times and, using this recipe as my inspiration, made this recipe for stewed black eyed peas:

2 cups Fresh Black Eyed Peas

6 cups water

2 Leek Tops (Green Part Only)

1 onion, cut in quarters

Tsp salt

2 garlic cloves, peeled

I put everything in my small slow cooker and cooked on high for 5 hours. The result was delicious. Flavorful, soothing, and with surprising depth of flavor. This is my favorite black eyed pea recipe I made all summer.

There was enough broth to use in another recipe. I used it in this one, and I suspect that’s the reason that the recipe was so flavorful. https://nimbleveggies.wordpress.com/2021/11/15/farro-with-mushrooms

Mushroom Bourguignon

This recipe came up on when I was reading the New York Times. It looked so good I had to make it. Plus it can be served over grits. Grits here I come!

The result was kind of mixed. The flavor was very good. And I liked that there were additional veggies rather than just mushrooms. On the other hand, there was way too much liquid and it didn’t thicken the way I think it was supposed to. I’d half the wine and stock.

I bought chanterelles especially for this recipe. They were very expensive. Only after buying them did I realize that they were just meant to be put on top of the stew, not in it. I really don’t think they added much and given the price, weren’t worth it. I’d leave them out next time.

I kept thinking that this would be really good with seitan in it. I might try adding some next time.

https://cooking.nytimes.com/recipes/1020738-mushroom-bourguignon

Cranberry and Orange Wild Rice

This recipe didn’t work for me. It calls for cooking the rice for 20-25 minutes. Hah! I ended up cooking the rice for about an hour, adding a lot of extra water along the way, and still ended up with undercooked rice. My best guess is that this was intended for instant rice instead of regular dry rice? But I don’t think the recipe makes that totally clear. I’m still not sure though if this would have worked with instant rice. The orange juice seemed to slow the cooking process of the rice.

That said, even with the undercooked rice, this was very tasty. I felt like I was eating something for a holiday meal. The almond and the cranberries along with the orange zest were really yummy. But the orange juice was too much. It made the flavor of the dish too strong.

I want to play with this some and get it right. I’m going to cut the orange juice down to 1/2 cup and replace the remaining liquid with water. I’m also going to try cooking the rice for 20 minutes before adding the orange juice. I ended up adding about 3/4 of the zest called for and that seemed right to me. I used 1/2 tbsp of olive oil instead of 1 tbsp of butter, and that seemed right.

https://www.foodnetwork.com/recipes/sandra-lee/cranberry-and-orange-wild-rice-recipe-1922084

Green Bean and Sesame Salad

I chose this recipe, from page 200 of The Ethnic Vegetarian, to accompany Samp and Cowpeas. It calls for 1/4 cup of olive oil. That seemed absurd to me. I cut it down to 2 tbsp. Honestly, I think I could have cut it down to 1.5 and been fine. The recipe calls for 1/2 cup of sesame seeds but a lot of them just ended up in the bottom of the bowl. I think next time I’d try a rounded 1/8 cup.

I liked the texture of the green beans. Crisp and fresh. The sesame flavor was interesting. But it was a little to spicy for my taste. I think I would cut it down to 1/2 tsp of black pepper and 1/4 tsp of red pepper flakes.

This recipe makes A LOT of salad. 2 lbs of green beans was too much for me. I got tired of them and had a hard time finishing them. Next time I think I’d try making .5 the recipe. But it would be good if you’re feeding a big family. To be fair, I does say it calls for 8 servings.

South African Umngqusho (Samp and Cowpeas)

This recipe is from page 41 of The Ethnic Vegetarian. My black eyed pea plants have been really prolific lately and I was looking for something new to make with them. This recipe stood out to me because it involves hominy. I love hominy. The only problem was the recipe called for canned black eyed peas and canned hominy and I wanted to make it with dry hominy and fresh black eyed peas. So I had to do some adjusting and use some guesswork.

I used this recipe to precook .5 cup of dry hominy in my instant pot. The hominy came out just right.

Instant Pot Hominy (From Dried)

The recipe calls for 1 tbsp of butter and 1 tbsp of oil. I left out the butter and didn’t miss it.

You’re supposed to cook the mixture for 8-10 minutes. I figured that the cooking time for fresh black eyed peas would be double that. But that wasn’t really enough. I ended cooking them for around 25 and leaving them a bit undercooked to avoid overcooking the hominy and onions. I think next time I make this I’ll try presoaking the black eyed peas to see if that solves the problem. Otherwise I’ll need to precook the black eyed peas.

Despite my hiccups, the recipe came out well. I really enjoyed the combined texture of the hominy and black eyed peas. And it was really simple to make. It was surprising how flavorful it was considering the flavoring was basically just onion, lemon juice, and pepper. Considering how many black eyed peas I have, it’s nice to have simple, interesting, flavorful recipes in my repertoire. I will be trying this one again. Next time I’d cut down on the black pepper some. 1/2 tsp instead of 1 tsp. It came out a little spicy for my tastes.

Vegetarian Pho

I fell in love with pho while living in D.C. A restaurant called Pho 14 in Columbia Heights serves a delicious vegetarian pho made with a broth made from fuji apples. After I moved to North Carolina I found myself craving that pho and unable to find anything like it. Most pho restaurants that attempt a vegetarian pho broth use something that tastes like mock chicken broth to me. Not at all what I was missing. I decided to try to make it myself. I started by googling “fuji apple pho recipe”. This took me to this blog https://southofparadise.wordpress.com/2014/11/03/vegetarian-pho-with-homemade-fuji-apple-broth/. The person writing it was in the same position as me. Trying to recreate a beloved restaurant meal without any recipe. Using this recipe as a starting place, I’ve been tinkering with the recipe for the last five years, adding in some elements from this recipe when it was published a few years ago https://food52.com/blog/19080-how-pho-genius-andrea-nguyen-makes-a-richer-vegan-broth.

Here is the result.

Broth:

7 Fuji Apples (cut in half)

2 Carrots

1 Onion

3 celery stocks

10 peppercorns

1 tsp coriander seeds

3 cinnamon sticks

1 star anise

2 cloves

  1. Put all the ingredients into an instant pot or a 6 quart slow cooker.
  2. Fill it up with water, leaving 1-2 inches of space at the top
  3. Cook on high (if your slow cooker has settings) for 10 hours

The idea behind this broth recipe is to make a concentrated broth so that it can be stores easily or combined with boiling water for a hot bowl of pho without having to microwave the broth. I put the broth in jars in the freezer and enjoy pho all season without having to constantly make more broth. I find that the right combination of water to broth is 1/3 broth 2/3 water.

Once you have the broth made, there’s only one more thing you need to make ahead of time before you’re ready for an almost instant delicious weeknight dinner: the tofu. I played around with various options for recreating the delicious deep fried tofu found in pho restaurants. I’ve actually decided that the best no deep-fry option is to bake the tofu. The tofu comes out crispy and tough. It’s not the same as restaurant tofu but it gives me the same textural satisfaction in the bowl. Here’s how I do it:

  1. Preheat the oven to 425 Fahrenheit
  2. Cut a block of medium tofu into 2/3 inch squares
  3. Put 1 tsp of canola oil on a cookie sheet and spread it around.
  4. Put the tofu on the cookie sheet and spread it around flipping it on all sides to make sure all sides get coated in oil
  5. Cook the tofu, flipping it halfway through, until all sides are golden.

Now you’re ready for almost instant weeknight pho. Here’s how I do it. The proportions are for 1 large bowl of pho.

Ingredients:

2/3 cup of pho broth, left out to room temperature

1 cup Broccoli, in bite size pieces

1/2 Carrot, cut into 1/4 inch slices

4 Dried mushroom, in bite size pieces

1/2 cup Vermicelli rice noodles

1/5 block cooked tofu

Basil

Bean sprouts

Siracha

Hoison Sauce

Lime or lemon juice

  1. Boil 3 cups of water (I do this in a kettle)
  2. Put rice noodles into a heat-proof large bowl or pot, breaking them up so that each piece is 2 inches long
  3. Add the veggies to the bowl
  4. Add 2 tsp of soy sauce to the bowl
  5. Once the water is boiling, pour it into the bowl with the noodles and veggies
  6. Let sit for 5-10 minutes, until everything is soft
  7. While ingredients are soaking, boil another 1 1/3 cup water
  8. Put the soft veggies and noodles, along with the tofu, into the bowl with the broth
  9. Pour in the boiling water
  10. Add lemon juice, hoison, siracha, basil, and bean sprouts as desired

Ratatouille with Fennel

Have I mentioned that I love fennel? Or that all summer my garden was overflowing with zucchini? Well in my constant search for fennel recipes and for recipes that would allow me to use zucchini, this unusual ratatouille recipe caught my eye. Well I have to say, it looked better than it tasted. It was fine, but I wouldn’t make it again. The zucchini and fennel were just strange combination along with all the other veggies. Ah well…back to the search.

https://www.rachaelraymag.com/recipe/ratatouille-with-fennel