Changes

I've made a decision:  I'm not a vegetarian anymore.

In truth, after almost exactly seven years, I haven't been a vegetarian for awhile now, nipping some chicken here, eating fish there.  But in my mind, I always reverted to vegetarianism.

But I've decided to give up the label and just focus on good food for all of us.

Which is to say, I'm not running out for a McDonald's burger or a hot dog.  In fact, I don't imagine I'll add that much meat to my diet.  And when I do, it will be pasture-raised, free-range, organic when possible, "happy" meat.  (And still no veal, or lamb, or rabbit.)

But I've been overwhelmed with trying to feed two totally different audiences:  me, the vegetarian, and everyone else, the omnivores.  In the end, I made a lot of mediocre meals that satisfied none of us fully.

And so, a new chapter.

We'll see how it goes.

On Retreat

My weekend was marvelous.  And I'm not even sure where to begin, knowing that the typing up of it might dull the glow that I've carried with me.  I'd actually never been on an overnight retreat before--it's not quite like an academic conference because it's totally lacking in "political" networking or posturing.  It was 48 hours of being completely cut off--I even deinstalled various apps from my phone, so that I only connected with Mama a couple of times a day to check in.  Otherwise, the only part of the outside world I knew about was the snow I could watch falling from inside!


Monastery
Held at one of the largest Catholic retreats in the world, the retreat--sponsored by Copper Beech Institute, a mindfulness non-profit--was surrounded by symbols of Catholicism.  Bud even worried as they dropped me off, "Mom, it looks so religious!"  Yes, indeed, in that post-war, wood paneling, 50s sort of way.  I've stayed in another monastery--one in Rome that ran a hostel that housed my summer school abroad--but that was less-dated looking, though probably older.  The monks were rather the same, though--robed, friendly, very quiet.  No surprise that Rome would have more ambiance than Connecticut!

My room itself reminded me of Agnes of God--a bed, a desk, a chair, a nightstand, and that all-important waste-paper basket.  Whites, browns, red curtain and bedspread.  No Bible, though.  Only a print with a Wendell Berry poem for decoration and a gorgeous view of a snow-covered landscape with gumball tree and statues.

The hall, with numerous other doors leading to replicas of my own room, had that old-college dorm feel, especially with the communal showers and toilets.   Though, there was art on display made by local artists, including one mixed media canvas entitled Silent Weavers by Elisabeth Moss, which became my especial favorite.  I would intentionally pass by it so that I could study it every chance I got.  I saw a veiled woman, possibly an angel with wings, and a little owl (with beak and wing); I emailed a photo to Mama, who saw the Host and Chalice, given its Catholic context.  One of my co-retreatants saw the Virgin Mary.

The rest of the center was huge--three big buildings and practically two of everything (chapels, dining rooms, elevators).  In fact, there was another retreat of about 80+ Catholic men and we rarely ever saw them!  But it was all inside so we never got snowed upon.  I especially enjoyed the little bookshop with sweets, gifts, and books, where I picked up a few things for the family.  I also liked the Solarium, a long thin hallway with seats and cushions  . . . and potted pink geraniums on the sill overlooking a snowy expanse.  There is a labyrinth on the grounds, with a beautiful rock sculpture in the center but, alas, it was under two feet of snow.  No one ventured out to find it.  I'll go back on another retreat and walk the path.

Food
It's a rare place that focuses on vegetarian food, with an animal protein as an after-thought, but such was the case with this retreat.  Lentil salad, porcini risotto, arugula salad, spinach salad, parmesan cheese grits, broccoli frittata, chickpea stew, kale and white bean soup, potato pancakes, scrambled eggs.  So much goodness to eat at every meal.  And it was local and sustainable when possible.  The baked goods were a treat too:  pb cookies, this rich sweet zucchini bread/cake, and these fabulous lemon poundcakes. Snack one day was bowls of sunflower and pumpkin seeds and marcona almonds.  Mmmmmm.  Plus abundant tea and coffee.  And I bought chocolate at the little shop.  What more could I want?  There were some retreatants who snuck over to the buffet line of the Catholic men's retreat--they had meat and potatoes; and it was all okay to choose what you wanted to eat!






Drawing
Of course, the purpose of this retreat was something called Zentangle, a meditative drawing technique that focuses on process as much as output.  Before it was copyrighted, you would've just called it doodling.  I had discovered Zentangle officially some months back when I noticed various drawing pins on Pinterest and also an article in UU World about a doodling minister.  I started playing around with it myself, as you've seen in several posts, and this retreat was my chance to learn more techniques.

We had a whole room to ourselves, stocked with an Art Bar full of materials and tools, numerous displays of the teachers' own work, reference books, and snacks!!!  It was a grown-up candy store.  We even each got a lot of our own goodies--pens, papers, a sketch book, various project materials, and a door prize--mine was a wooden frame that I can decorate.

The initial session was a basic intro to Zentangle--the dots, the tile, the strings, the tangle patterns.  We also discussed embellishments, etc., and some of the concepts--childlike curiosity, awareness of breath and body, staying present, lack of judgement, no erasure, nothing is a "mistake" (just an opportunity!)  I'm more into it for fun, but some of the people are obsessed Zentanglers, who hold meetings and complete weekly challenges.  One woman even flew in from Ohio to take a class with a specific teacher.

Some of the other sessions were beyond me--I wasn't quite ready to design my own unique Tangle pattern and I wasn't that interested in making several paper books to be platforms for my own tangleations (yep, there's this whole lingo.)

In fact, the last session was my favorite:  we learned how to Tangle labyrinths.  We drew four types--basic, the interior of Chartres, the labyrinth at the retreat center, and a concentric circle labyrinth--and discussed all the various patterns that lended themselves to labyrinths.  I had enjoyed drawing labyrinths way before I knew of Zentangle; we used to make them out of painters' tape on the floor!  I hadn't thought to Tangle them before.  I know I'll be filling those little books with labyrinths.

Other Offerings
When I wasn't drawing, I was taking advantage of other retreat offerings.  The first night, I had a thirty minute Reflexology session.  While I've had my chakras cleansed, accupressure, accupuncture, and fascial release, I've never had reflexology, which is focused on energy conduits in the feet (same system as accupressure/puncture, but different "entry" point.  The whole thing was relaxing--dim lights, soft music, sweet lotions and oils--but I couldn't say if the effects were from the qi manipulation or just the rest.  And I'm not sure it really matters.  (Yes, I have become much more open to alternative healings since my back injury, which was mostly helped by Integrative Manual Therapy not traditional meds, injections, etc.)

I also attended an early morning mindfulness meditation session, just like a few I've attended before.  The director (who is the husband of a new friend of mine) led the meditation and has one of those soft, NPR voices and such a calm manner; it reminded me of everything that I love about mindfulness meditation.  (Even though I was down on my mat on a very cold tile floor!)  I liked his metta phrases at the end, "May all beings be happy.  May all beings be peaceful.  May all beings be free from suffering.  May all beings be healed."  I really liked the "healed" part.

I also went to a yoga class!  I don't have much yoga experience, mainly prenatal at home alone with a DVD a decade ago.  Again with my mat on a cold floor, I listened to the soothing voice of the teacher, who chanted beautifully, and followed gently each of her moves to the best of my ability.  I of course especially liked the long rest and then meditation at the end.  I'm not sure yoga will be my thing--stretching is fraught with the possibility of injury for me--but I'm glad I got the chance to try.  I also liked chatting with her and the other students over tea (Big Y's "calming" blend of chamomile and lavender--organic, even--who knew.)

I also went to a music concert the second night, a couple playing guitar, flutes, and singing bowls.  Nice music of a type, but I was so exhausted from sitting all day that I didn't last long.  I wish I could've though; it was tranquil.


I was ready when the weekend ended, even with the good food and opportunities for learning and relaxing.  I wondered how Mama and the kiddos were--with their gaming (mainly Disney's Infinity, and trip to the Winter Festival for ice fishing (they didn't catch anything but got to eat some of the fish someone did catch!  They said the ice was a foot thick.)   Mama's grandfather is dying, which is hard for the whole family (we're getting updates from her parents, who are other in Thailand with him.)

And so, with a snowstorm on the way, I headed back to reality and the grocery store and home, which needed some attention, and now today's snow day from school.  Re-entry is never really smooth.  But I'm glad to be back with the family . . . and I can always take a mini-mental retreat with my sketchbook when I need to.  All told, it was a marvelous experience.

And the painting of the woman with wings hangs in our living room as a reminder.

Vegetarian: Gone and Back Again

I gave up vegetarianism--gave up giving up meat--for awhile.  It started with nibbles first, then grew, until I actually had chicken, beef, pork, at more than a meals a week.  I always liked meat; that wasn't the problem.  As you may recall, the Kentucky Derby was the problem.  I hadn't forgotten my moral reasoning; only I was tired of beans and tofu and eggs and lettuce and NOT having chicken, etc.   There's something about the tasty salts and fats in meat dishes--even just the sauces--that aren't replicated in vegetarian dishes often.  And it is SO much easier to cook only one meal for all of us (no, I don't require anyone else to be a vegetarian in the family; I adapt our meal plan to complement omnis and vegheads.)  It was a slippery slope and I fell right down.  (And yes, I was a bit sheepish, no, ashamed, to admit as much here directly, though I think there were hints; I'm reflecting on that.)

Without realizing it, I also started not to feel well, with an upset stomach.  Was it the stress of the end of summer and the new school year?  Was it the pain meds and muscle relaxers I sometimes take?  Celiac?  The Big C?

And then someone said, duh, you're eating meat again.  After 6 1/2 years.

So I stopped again over the weekend and I already feel better.  There's no less stress (house tours and Girl Scouts start this week), no fewer meds than usual.  Just no meat.

I'm sure I'll still have the nibbles and tastes; I was always more practical than perfect.  But I'm not sure I'll be tempted anytime soon to make meat even a side part of my diet.

Vegetarian Confession

I've been eating fish, chicken, and even beef some recently.  Not everyday, not very much, but definitely more than anytime in the five years since I determined to keep a mainly vegetarian diet.

And I'm not sure why.  It started before Texas but definitely picked up speed there.  I've been liking the saltiness and the fattiness of it, the memory of it, the variety, even the ease of it especially when eating out and cooking for omnivores.

Am I giving up a mainly non-meat diet?  No.   Am I officially a vegetarian?  "Real" ones would say no, but I am for most meals.  And I expect I'll go back to it after this experimentation.  So I guess I'm a flexitarian, or a "vegan before 6" to use Mark Bittman's new paradigm.

I'm not sure the name really matters.  I'm just wondering what it means.

Double Boiler

I'm on a tear this morning, either because it's the last Monday of school or because it's been cooler at night (around 55F last night) with pleasant mornings.  I've already got two slow cookers going with dinners for the first part of the week:  Slow-Cooker "Baked" Chicken for the kids and Indian Beans and Peas for the adults.

Besides cooking dinner at breakfast time, I'm spending the last few school days, half days!, breakfasting with a couple of friends, reading, blogging, and, frankly, lazing around.  I don't think summer is too bad, though--especially because the kids start camp next week!  And we have lots of other fun plans.

-=-=-=-=-=-

Slow-Cooker "Baked" Chicken
1 whole chicken (around 4 lbs)
1 cup water
onion, garlic, salt, pepper to taste

Place chicken breast-side down in 6-quart slow cooker.  Salt and pepper (sometimes I even oil it a bit) to taste.  Add one cup of water and garlic and onion as desired.  Cook on LOW or HIGH until chicken is cooked (I'll get back to you on times--I think it's 8-10 on LOW, with 1 hour on HIGH to start, or 6 hours on HIGH).

NOTE:  You can also raise the chicken up on balls of aluminum foil or on vegetables like carrots, onions, and potatoes.  I like it in the water to make stock; some people cook it dry.  Some people also flavor with lemon or paprika.

Mommy Hungry

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Indian Beans and Peas
1 cup yellow split peas, rinsed
1 tablespoon oil
1 onion, finely chopped
4 cloves garlic, minced
1 tablespoon gingerroot, minced
1 tablespoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground turmeric
2 bay laeves
1 (14 oz) can diced tomatoes
1 cups vegetable broth
1 cups frozen sliced (French cut) green beans
1 tablespoon lemon juice
1 cup coconut milk

Heat peas in 6 cups of water, boiling for 3 minutes and soaking for 1 hour.  Drain and rinse thoroughly and set aside

In a large skillet, heat oil over medium and saute onion, cooking until softened.  Add spices and cook another minute.  Add tomatoes and peas and bring to a boil.  Transfer to slow cooker.  Add broth and green beans.  Cover and cook on LOW for 8-20 or HIGH for 4-5.  When peas are tender, add lemon juice and coconut milk.  Cook an additional 20 minutes on HIGH.  Discard bay leaves.

adapted from Judith Finlayson, The Vegetarian Slow Cooker

Happy Earth Day!

It's Earth Day . . . and our plan to have a picnic has been washed out, according to the forecast.

But we have decided on another way to honor the day:  we're all going vegetarian for a week!

Yep, we discussed it at dinner on Friday and agreed it would be a good thing to try--to increase awareness of how much meat our family consumes, experience new foods, focus on health, reduce our carbon footprint some for the week.  Sis only agreed after consulting the school menu for the week to make sure her beloved chicken nuggets weren't listed!

We  made a long list of our usual family favorites--grilled cheese, Dutch baby pancakes, omelets, cauliflower bow tie pasta, broccoli noodle soup, vegetable fried rice, vegetable noodles, corn soup, fettuccine, among others--and agreed to try a few new things. Of course, I have several veg or nearly veg cookbooks.  But one thing about those recipes doesn't fit for us:  the overabundance of cheese or faux cheese (we're not doing vegan, just vegetarian).  My kids just aren't into dairy.  So we'll have think outside the box.

It's not quite the dramatic event of my Bread Pledge a few years ago, but it's an adventure we can share together for a little while.

Spring Vacation: Staycation

Thursday and Friday were specifically dedicated to our family's spring break "staycation" since we couldn't, in good conscience, drag a recovering-from-the-flu child out of town.  So, instead we have

• indulged in a huge pancake breakfast at our favorite breakfast place, which I delighted in after my own almost two-year hiatus
• built new and old Lego sets (Sis has the Friends beauty parlor and Bud and Mama are putting the medieval castle back together again)
• danced in a brief rain shower, while trying to spot a rainbow
• watched a red-tail hawk in a nearby tree ("hawkspotting")
• watched lots of new-to-us "Phineas and Ferb" episodes, including the three-part rollercoaster arc (the original first episode, the time traveling Quantum Bugaloo, and the "Rollercoaster, The Musical.")
• visited the Discovery Museum in Bridgeport (the kids had fun but, frankly, it was awful--very poor didactics when they existed at all because they didn't give kids the info they needed to appreciate the topic at hand or answer their poorly-worded, not-open-ended questions; dirty and broken exhibits (piles of used paper, broken pens, missing stars for constellations, and numerous broken electronics); mediocre aesthetics--poorly designed and hung didactic panels in various fonts on small sheets of paper, chipped paint, dirt; lack of basic instructions or clearly intuitive procedures for hands-on activities.  All around CRAP.  The only good parts were the hands-on activities in the "My House, Your House" exhibition, with the build-your-own cabin, walk-in Mongolian ger, and the Fiji fire pit.)
• eaten lunch at Bloodroot--peanut and mustard greens soup, tofu salad with sesame oil dressing, grilled Swiss cheese, Bloodroot "burger," cheese omelet, oatmeal bread, chocolate devastation cake, brown rice pudding, and lemon-lavender posset in a china cup.  MMMMMMmmmm!  The posset might be the best dessert I've ever had there, better than the pumpkin or blueberry tofu mousses or the cranberry kissel (tied, perhaps, with brandied fruit over ice cream!).  Sis thought so, too.  But, otherwise, the kids didn't like it at all.  Which has me considering a vegetarian month here at home to break the must-have-meat/not natural foods habit.
• gardened, after a trip to the garden store--Sis got red, orange, yellow, and purple pansies plus some trailing verbena with red flowers.  We also have some sweet basil and new pink phlox for the rock wall (since the old phlox is creeping into crevices beautifully).  We spent time outside planting and watering all of these.
• played a new game called Yoome, which requires not only the game but also an iPad app.  It's hard to explain but it's basically a get-to-know-you game with dualistic (is that a word?) questions (ketchup or mustard?  winter or summer?) that one player answers secretly and the others try to guess; best guesser wins.
• read more poetry before bed, including the perfect spring poem for today:

"Maytime Magic" by Mabel Watts 

A little seed

For me to sow...

A little earth

To make it grow...

A little hole, 

A little pat...

A little wish, 

And that's that.

A little sun,

A little shower...

A little while,

And then--a flower!

Happy 35th Anniversary, Bloodroot!

I've posted many times about our favorite restaurant, the legendary vegetarian-feminist Bloodroot (that's a flower here in New England and on the Eastern seaboard).  We knew of Bloodroot even before moving to Connecticut, having found their original cookbooks The Political Palate in Women and Children First bookstore in Chicago.  When we moved to Connecticut, we realized Bloodroot was near enough to visit and so we made our first pilgrimage.

You arrive at the low, eclectic building on the back waters of Bridgeport through the winding residential streets led forward only be clear directions or awareness of the tiny little signs at critical turns.  Outside there is often one of Bloodroot's resident Maine Coon cats lounging on the patio.  Inside, the space is divided into a few different areas:  the entry where you place your order, the small bookstore with lesbian/feminist/green/liberal/food texts as well as weaving supplies and a few looms out (they offer weaving classes, which I've taken twice--search "warp speed' posts), and the dining room, with its wonderful wall of old photos of women (some are relatives and relatives of friends; others are just there), mix-and-match old tables and chairs, and weavings hung from the exposed wooden rafters.  All along the wall to the restroom and around the serving window are opinionated posters, both theirs and others.  I love the one about being kind to our sisters of size by not discussing calories while you eat!  The one about children--unruly ones won't be tolerated--kept us from bringing the kids there for years.

Bloodroot grew out of the lesbian-feminist movement of the 1970s and sought to eliminate inequality in its restaurant:  there is no serving (and no tips).  We had heard, even back in Chicago, that Bloodroot was severe in their rules and beliefs and were a bit nervous during our first visit.  Now, co-founders and owners Selma Miriam and Noel Furie are nothing if not committed to their ideals (which are outlined in the introductions to their new cookbooks), but they are welcoming to all and will walk newcomers through Bloodroot's unusual ordering structure, in addition to answering questions about the menu and chatting tableside midway through your meal (it's usually Selma and we've talked about homemade Chinese food in Mama's family, labor and childbirth, books to read, lesbian theorists, places to eat in Washington DC, and so much more).  Once inside, you place your order with the person, usually Selma, at the desk after consulting the day's seasonal, local, international vegan/vegetarian menu on the chalkboard.  There are always soups, salads, entrees, bread, and desserts, plus some fruity sodas, herbal teas, and now wine.  Then you pay, give your ticket to the person at the window (often Noel), choose your table, pick your silverware, even pour your own water and scoop your own butter as you wait for your name to be called.  You fetch your food in courses and bus your items when you're done into waiting receptacles.  It was this that caused us the most anxiety because rumor had it that they'd get snippy if you did it "incorrectly," for instance mixing forks and spoons.  That, of course, is hogwash.  You toss the trash and extra food, put silverware down below but not segregated by type (I've asked!) and plates and glasses in the big tubs.  Done.

Besides, it's all well worth the food.  We almost always each get one of everything so that we can try two soups, two salads, two entrees, and two desserts.  I couldn't even begin to list favorites having had some many different things over the almost ten years we've been going.  Well, I do have a few that appear regularly enough:  the open-faced grilled cheese sandwich available at lunch with the simple side salad dressed in fruity oil and  . . . something else, maybe lemon, that is so refreshing; the rich and smooth cream of mushroom soup with Sherry; the hearty oatmeal-sunflower bread always available and best with the soft butter; the off-menu brandied fruit over ice cream that they "feed" each week and have for years so that it is a strong alcoholic treat; the blueberry tofu mousse (or pumpkin) that is substantial in its creaminess and not too sweet (similar is the cranberry kissl).  There are numerous other dishes that I annotate in my complete set of their cookbooks--yep, almost every dish they serve has an available recipe (and those that don't will be in the upcoming calendars!).  They want you to love their food and make it yourself.  Food is community.  And the best food isn't trendy--not raw, not foam, not low-fat or low-carb or what have you--but the kind of foods that people all over the world have been making at home for centuries.

Which is exactly what Selma said last night in her annual speech to the gathered, adoring friends of Bloodroot in celebration of their 35 years, after thanking patrons, staff, and Noel.  She talked about their trip to Istanbul (they go away for two weeks at the end of February every year) and the amazing food they found (you can read her post here).  Noel talked about how travelling expands our understanding of others and thus ourselves.  We all clapped for them and their achievement of creating such a wonderful place that, as one long-time friend said, was sacred for us and them.  I am so grateful to have found them, not even mainly for the food, though it is through their inspiration that I became a vegetarian and am now mostly vegan (not that you have to be; they love omnivores, too!), but for the space, the community, the home, they've cultivated and created.  It's like nowhere else I've ever been.

Then they had their usual anniversary raffle--famous Chocolate Devastation Cake, pan of lasagna, cookbook set--and I actually won my own anniversary t-shirt.  I'm so excited.  And will wear it proudly!

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Bloodroot's 35th Anniversary Menu

March 21, 2012
[dates are keyed to cookbooks]

Soups
Fassoulada 1980
Mulligatawny 1984
Lemon Lima Bean 1993
Escarole and Garlic 1997

Salads
Shredded Root Vegetable 1980
Caesar’s Wife 1993
Marinated Tofu 1984
Spinach Salad 1993

Entrées
Noodle Souffle 1980
Eggplant Spinach Lasagne 1993
Tempeh Stuffed Baked Potato 1984
American South
creole/curry spiced “chicken” casserole
created for our 35th Anniversary

Desserts
Queen of Sheba Cake 1980
Chocolate Devastation Cake 1993
Brown Rice Pudding 1980
Vegan Chocolate Ice Cream 2007


Most of these recipes appeared in print in one of our cookbooks:
The Political Palate, 1980
The Second Seasonal Political Palate, 1984
The Perenial Political Palate, 1993
The Addendum to the Series, 1997
The Best of Bloodroot, Volumes One and Two, 2007/2012 which gathers all
our favorite, now corrected recipes.

A Forkful

I don't enjoy cautionary documentaries like An Inconvenient Truth or Food, Inc., usually avoiding them like the plague even if I agree with and support their findings.

But tonight I'm making an exception and am watching Forks over Knives about Drs. T. Colin Campbell and Caldwell B. Esselstyn, The China Study, plant-based diets, medicine, and cancer and heart disease rates.  It's a rather dull exploration of the science with patient case studies and interviews with the doctors.  But it is absolutely fascinating.  And persuasive!  I highly recommend it . . . and I understand a cookbook will be coming out soon!

Vegetarian Milestone

In the 1970s, as I understand it, veggie loaves were one of the staples of a vegetarian diets, right up there with salads and beans, and, anecdotally, one of the major (squishy, flavorless) turn-offs of a vegetarian lifestyle.  They've fallen in popularity, though--few vegetarian cookbooks even include recipes for this ostracized food anymore.  I've never made one and have only eaten the quick, frozen Amy's version.   And I liked it, just like I used to like meatloaf--and the gravy and mashed potatoes that usually accompany it.  Veggie burgers are a hipper, crispier option, but I wanted to try a loaf.  And I knew just where to go.

Vegan Lunchbox blogger Jennifer McCann updated, promoted, and popularized the veggie loaf with the Magical Loaf Studio, inspired by Seventh-Day Adventist dinner or entree loaves.  Yep, the church.  Because they are committed to the veggie loaf the way Latter-Day Saints eat Jell-o.  And this wonderful site allows you to input your choices for ingredients and then pops out your own personalized recipe.

Here's mine:

My First Veggie Loaf



1/2 cup walnuts
2 TB olive oil
One onion, diced
One large garlic clove, minced
One large carrot, peeled and grated
Two celery ribs, diced
One cup mushrooms, cleaned and chopped
2 cups cooked lentils
1 cup cooked brown rice
1/4 to 1/2 cup vegetable broth, as needed
1/2 cup cooked oatmeal
1 tsp. Italian seasoning
2 TB ketchup
Several dashes vegetarian Worcestershire Sauce
Freshly ground black pepper, to taste
1 tsp. salt


Preheat the oven to 350º. Spray a loaf pan or 8x8 square baking pan with nonstick spray and set aside (an 8x8 pan makes a crisper loaf).
Grind the walnuts into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté any vegetables you've chosen in the olive oil until soft. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny (you may not need to add any liquid if the grains and protein are very moist). Add more binder/carbohydrate as needed if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes to 1 hour, or until cooked through.
Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Serve with potatoes, vegetables, and vegetarian gravy, if desired.
Cold leftover slices of make a great sandwich filling.


--Magical Loaf Studio and Mommy Hungry


And it was pretty good, though I would add more ketchup and Worcestershire Sauce and saute the vegetables longer (I was in a hurry).  But it has good crunch and texture.

I just wish I'd made mashed potatoes and gravy!

Want to Try Vegetarianism?

If you have been curious about vegetarianism or reducing meat in your diet, the Vegetarian Times June 2011 issue has a great 28-day Veg Challenge (much of it is online, complete with a newsletter) to help you out. There are recipes, meal suggestions, and mythbusters. Even though I've been a vegetarian for three full years (my anniversary is the Kentucky Derby), I found the issue very helpful. Also, the website always has a starter kit pdf. Enjoy!

Veg Out

This one's for you, Mommy Goose: many of my favorite vegetarian recipes in one place (entrees mainly, not vegetable sides liked roasted vegetables--veg + 1ish TB oil + kosher salt @ 425 for 15-25ish--or glazed carrots). I've posted many of these on my blog before and the vegetarian slow cooker recipes are in the big "Slow Cooker-a-thon" post (and not repeated here). Nor are my "Adventures in Cooking Our CSA Share" veggie recipes repeated. But there are lots of good ones.

And a few suggestions and ideas for anyone thinking about vegetarianism:

• Meat substitutes aren't. Tofu dogs, soy sausage, textured vegetable protein crumble only seem like to meat to people who haven't had it in a long time. That said, I don't know any vegetarians who got through a transition to a meatless diet without it. I liked "chik'n" patties and the crumble but now cook without it.
• Beware the carbs and junk, if health is your goal. Fritos are vegan and ice cream is vegetarian. And I could eat rice or bread all day. It took me some time (and some pounds) to realize that I wasn't actually eating vegetables. As famous vegetarian chef (but not an actual vegetarian, though I think she was once) Mollie Katzen says about vegetarians, apparently, "tell me what you eat, not what you don't eat."
• Adapt recipes you already make, either by just removing meat or by making substitutions (vegetable for chicken stock, cooked beans for ground meat in soups and casseroles, etc).
• And remember that some of your recipes are already vegetarian: macaroni and cheese, various pastas (cheese ravioli, baked ziti), grilled cheese and tomato soup, breakfast dishes for dinner.
• Master a few easy vegetarian meals. Soups, fried eggs, and beans (not together, of course) are my go-to dishes (though, Cuban black beans with a fried egg are good!). Like beanbag soup.
• What about supplements? Talk to your doctor. Because I eat eggs (and am not a vegan, thus getting dairy calcium), this isn't as much as a problem. But I do take my multivitamin everyday. No problem with anemia or anything in 3+ years.
• Consider what kind of vegetarian you want to be--strict? practical? eggs or not? will you eat fish (and before people get all "fish is a meat", fish is not considered a meat in Asian which is why there is still oyster sauce and such in your veggie dishes sometimes)? I'm practical, which means I'll eat around chicken to be social, not sweat the stock or the crossover of spoons and dishes, even take fish oil supplements (for my back) and not worry about the fine print of gelatin or cochineal beetles as coloring (you'd be surprised where that can pop up!). And, in a pinch, I'll eat a fish sandwich. That doesn't mean I'm not a vegetarian; it just means I have lapses. In other words, don't worry about the label. Eat what you decide to eat.
• There are, these days, zillions of places to find vegetarian recipes, especially now with the "Meatless Monday" and Flexitarian/less meat campaigns. Some off0the-beaten-path sources I like (i.e. not obvious like Vegetarian Times, Mark Bittman's How to Cook Everything Vegetarian, or any of Mollie Katzen's cookbooks) are Robin Robertson's Fresh from the Vegetarian Slow Cooker (Judith Finlayson also has a similar book), Dean Ornish's cookbooks, Nava Atlas's cookbooks, and my Bloodroot cookbooks vol. 1 and 2.

Bon appetit! (though, I'm pretty sure Julia wouldn't have approved).

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Please note: If any recipes lists "chicken stock," just substitute vegetable. I haven't always edited old recipes, but the substitution works.

J D's Black Bean Soup

1/2 lb dried black beans, rinsed and sorted

olive oil

1-2 cloves garlic, minced

1 onion, chopped

4 cups water

1-2 bay leaves (depending on size)

salt, pepper to taste

Prep black beans in your favorite way (either overnight soak, or 5 minute boil and then 1 hour soak). Drain.

Saute onion and garlic in a little olive oil. Add beans, bay leaves, water, salt and pepper. Cook until tender. Adjust seasonings.

DO NOT DRAIN. Puree using immersion or regular blender.

Serve.

My note: I think you could probably drain the beans and then puree them to make a good black bean dip. Also, this would probably be good with a chopped green pepper, too.

J.D.

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Chickpea Stew with Couscous

1 medium onion, diced

3 garlic coves, minced

2 cups vegetable broth

1 1/2 cups diced zucchini

1 large sweet potato, peeled, in 1/2" dice

1 cup diced red bell pepper

1 cup diced green bell pepper

1 cup diced, peeled tomato, canned or fresh, with juice

1 teaspoon cinnamon*

1 teaspoon ground coriander*

1/2 teaspoon cumin*

pinch cayenne (we omitted this)

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon jice

1-15 oz can chickpeas, drained, or 1/2 cups homemade

2 cups couscous

2 tablespoons minced parsley or cilantro (I leave this out)

*I substituted 2 1/2 teaspoons Penzey's sweet curry powder for this and it was wonderful.

In a large pot, combine onion, garlic, and 1/4 cup vegetable broth (in fairness, I used a little olive oil to get in my daily guidelines for WW). Cook over moderate heat until liquid evaporates and onion is transparent, about 5 minutes. Add zucchini, sweet potato, bell peppers, tomato, cinnamon, coriander, cumin, cayenne, sat, and pepper. Simmer 5 minutes. Add remaining 1 3/4 cups broth and lemon juice. Bring to a simmer, cover, lower heat, and simmer gently until vegetables are just tender, about 5 more minutes (nope, took almost 15+). Stir in chickpeas and cook until chickpeas are hot. Keep stew warm. Serve over couscous. Garnish with minced parsley.

Everyday Cooking with Dr. Dean Ornish

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Creamy Split Pea Soup

1 cup finely diced yellow onion

1 cup finely diced celery

2 garlic cloves, minced

8 1/4 cups vegetable broth

2 cups dried split peas

1 cup diced carrots

2 teaspoons minced fresh thyme or 1 teaspoon dried thyme (I used 1 teaspoon Herbes de Provence)

1/4 cup minced parsley

salt and pepper

In a large saucepan, combine onion, celery, garlic, and 1/4 cup vegetable broth. Bring to a dimmer, covered, over moderate heat, and simmer until vegetables are softened, about 5 minutes. Add split peas and remaining 8 cups of broth. Bring to a boil, cover, adjust heat to maintain simmer and cook until peas begin to soften, about 30 minutes. Add carrots and thyme. Cover and simer until carrots are tender and peas are very soft, about 20 minutes. Remove from heat and stir in parsley. Season to taste with salt and pepper.

Everyday Cooking with Dr. Dean Ornish

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My Lentil-Chickpea Stew

3/4 cup brown lentils

5 cups water

garlic, 2-3 cloves minced (approximately)

1 tablespoon olive oil

1 can diced tomatoes

1 can chickpeas, drained and rinsed

1 teaspoon Penzey's Sweet curry

1 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon lemon juice

Cook lentils in water for about 20 minutes. Add other ingredients and warm through, about 10 minutes. Serve with couscous.

Mommy Hungry

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Lentil-Stuffed Bell Peppers

2-4 green bell peppers, seeded and split in half

1 cup brown lentils, rinsed and sorted

5 cups water

2 cups cooked brown rice

1/2 -1 cup feta cheese, crumbled

1 small can tomato paste

1 small can olives, sliced

salt, pepper to taste

Boil green bell peppers in water approximately 10 minutes, or until beginning to be tender. Meanwhile, bring to boil 5 cups water and then add lentils; reduce to low heat and simmer approximately 10-15 minutes or until beginning to be tender. Mix brown rice, feta cheese, and olives together; set aside. When lentils are done, drain and add to rice mixture. Stir in tomato paste. Taste and season. Mix together, adding a little water if moisture needed.

Place bell peppers in baking dish sprayed with cooking spray. Fill halves with lentil-rice mixture. Top with any remaining feta cheese.

Bake at 350F until bubbly. Serve warm.

Mommy Hungry

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Escarole and Bean Soup

1/4 lb White beans

5 c vegetable or chicken broth

2 Tablespoons olive oil

2 Tablespoons minced garlic

1 onion, diced

2 c chopped escarole

Salt and pepper -- to taste

croutons, optional

SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. (or use canned white beans if there isn't time to soak and cook...) Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve hot, with the addition of croutons if desired. serves 8

our CSA

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Garlic Escarole Soup with Rice

1 tablespoon olive oil

3 medium onions, thinly sliced

4 garlic cloves, minced

8 cups stock

1 teaspoon salt, or to taste

1 medium head escarole, washed and roughly chopped (about 5 cups)

1/2 cup Arborio rice (I just used pre-cooked white rice, as I had it on hand)

grated Parmesan cheese to taste

Heat oil in large soup pot over medium-high heat. Add onions and cook uncovered for 15-20 minutes, until caramelized. Reduce heat to low, add garlic, and cook for another 5 minutes.

Add stock and bring to a boil. Add the salt and rice and cook for 5 minutes.

Add escarole. Simmer, covered, for about 10 minutes, until rice and escarole are tender. Season to taste with salt. Serve with Parmesan cheese. (We didn't have cheese and so served it with a bit of lemon juice).

Johnna Albi and Catherine Walthers, Greens Glorious Greens! (adapted--they had chicken stock and shredded chicken, too)

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White Bean and Kale Soup

1 lb. dried navy or cannellini beans, rinsed and sorted

6 cups stock

olive oil

minced garlic

1 onion, chopped

1-2 heads kale, de-stemmed, rinsed, dried, and chopped

1 teaspoon liquid smoke

Place beans in 5-7 cups water (enough to cover) and bring to a boil. Boil hard for 5-10 minutes then reduce to a simmer. Note: this is contrary to popular bean wisdom of using either the overnight soak or 5 minute boil/1 hour soak method; but the beans were still great (even better, maybe).

When beans are tender, drain water and set beans aside. In same pot, heat olive oil and saute onion, garlic, and kale. Add approximately 6 cups stock and the beans. Cook until kale and beans are tender to your liking. Season with liquid smoke and any additional salt and pepper (I realized you could also cook the beans with a bay leaf).

Mommy Hungry

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Curried Lentil and Kale Stew

1 lb brown lentils, rinsed and sorted

2-3 yukon gold potatoes, cubed

5 cups water

2-3 cloves garlic, minced

1 onion, chopped

1-2 tablespoons olive oil

1 can crushed tomatoes or 1 can tomato paste (really, just your favorite tomato product)

1-2 heads kale, de-stemmed, rinsed, and chopped

1 can garbanzo beans, rinsed and drained

sweet curry powder

Boil water and add lentils and potatoes. Cook until tender, approximately 20 minutes.

Meanwhile, saute kale in olive oil with garlic and onion. Add to lentils when they are tender. Then add tomatoes, garbanzo beans, and 1-2 teaspoons sweet curry powder, plus any additional seasonings. Cook an additional 10 minutes or so. Enjoy!

Mommy Hungry

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Ethiopian-Inspired Yellow Split Pea Stew

3 cups water plus 2 tablespoons (divided)

1 cup dried yellow split peas

2 tablespoons olive oil

1/2 small onion, chopped

2 cloves garlic, minced

1 1 inch-long piece fresh ginger, peeled,

finely chopped

1/2 teaspoon ground turmeric

1 teaspoon salt

Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.

Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.

Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes. Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.

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Potato-Kale Soup

1 tablespoon olive oil

1 tablespoon unsalted butter (I didn't use this)

2 cups chopped onions

2 leeks, white and light green part only, washed and thinly sliced (I didn't have this)

6 cups water

4 medium potatoes, cut into 3/4" cubes (about 4 cups--I had Yukon golds)

2 tablespoons minced fresh parsley

3 carrots, peeled (I didn't have these either)

3 celery stalks

2 bay leaves

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1/2 lb kale (about 4 cups chopped)

[And I added minced garlic]

Heat oil and butter in soup pot over medium heat. Saute onions and leeks for 10-15 minutes, until golden, soft, and sweet. [Add garlic and saute for a few more minutes.]

Add the water, potatoes, parsley, whole carrots, whole celery stalks, bay leaves, salt, and peper. Bring to a boil. Reduce heat to medium low, cover and simmer for 45 minutes.

While soup is cooking, wash kale and strip the leaves off the stalks. Discard stalks and chop leaves into bite-size pieces. Bring 2 cups water to a boil in a skillet with a tight-fitting lid. Add the kale and cook, covered, over high heat, stirring occasionally, until tender, approximately 5 minutes. Remove and drain.

Remove the carrot and celery pieces and bay leaves from the soup. Puree half. Stir in cooked kale and heat through. Season to taste with more salt and pepper.

Johnna Albi and Catherine Walthers, Greens Glorious Greens

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Frijoles Borrachos, or Pinto Beans Stewed in Beer

1 cup chopped tomatoes or lightly drained canned diced tomatoes

2-16 oz cans pinto or pink beans drained and rinsed, or 4 cups cooked pinto or pink beans (about 1 1/2 cups raw. I just used 16 oz).

1/2 cup beer

1/2 cup chopped fresh cilantro (NOT in my beans!)

4 oz can mild green chilies

3 tablespoons pinto bean seasoning (I picked this up in Texas; not sure what goes in it but will look)

Combine all ingredients and simmer for 30 minutes.

adapted from Nava Atlas's The Vegetarian 5-Ingredient Gourmet

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Spiced Lentils with Spinach and Apples

2 cups dried lentils

5 cups water

1 cup chopped onion

2 stalks celery, minced

1 teaspoon ground cumin

2 teaspoon dry mustard

1 tablespoon minced fresh ginger

1 teaspoon ground coriander

1/2 teaspoon turmeric

3 tablespoons fresh lemon juice

3 large cloves garlic, minced

1 teaspoon salt

freshly ground black pepper

cayenne

1/2 lb spinach , chopped

2 medium-sized green apples (Granny Smith or Pippin), peeled and chopped

Boil lentils in water and then reduce heat to low, partially covered, and simmer 15 minutes.

Add onion, celery, cumin, mustard, ginger, coriander, and turmeric. Cover and cook for 10 minutes more, then add lemon juice and garlic. Cover and cook again for 10 minutes, or until lentils are tender.

Stir in salt and add peppers to taste. Add spinach and apples at the end so they only cook slightly.

Mollie Katzen, Enchanted Broccoli Forest

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Potato and Greens Soup

1 tablespoon olive oil

1 tablespoon unsalted butter

1 bunch leeks, thoroughly rinsed and thinly sliced (about 2 cups)

4 1/2 cups chicken stock, preferably homemade

salt and freshly ground pepper

8 white potatoes (about 3 1/2 lbs), peeled and cut into 3/4 cubes

1 bunch arugula or other bitter greens such as curly endive or escarole, washed

Heat the oil and butter in a large heavy saucepan over low heat. Add the leeks and stir well. Cover and cook until soft, about 5 minutes.

Add stock and bring to a simmer over medium-high heat. Add salt and pepper to taste. Add potatoes and bring back to a simmer. Cook until tender but not mushy, 10 to 15 minutes. Turn off heat.

Ladle about 3 cups of soup into a blender (don't fill more than halfway). Hold the lid on with a dish towel to prevent splattering, and blend until smooth. Return pureed soup to saucepan, stir to combine, and bring back to a simmer. Season to taste.

Stir in greens. Cook for 2-3 minutes, until wilted and bright green, and serve immediately.

Martha Stewart Living

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Vegetarian Red Beans and Rice

1 onion, chopped

3-4 stalks celery, chopped

1 green bell pepper, chopped

2-3 cloves garlic, minced

olive oil

1 lb red kidney beans (Camellia band recommended), rinsed and sorted

8-10 cups water

1-2 bay leaves

1-3 tablespoons Creole Seasoning (I use Tony's)

1/2-1/2 teaspoon liquid smoke

Saute onion, celery, bell pepper, and garlic in olive oil until softened. Add beans, water, and bay leaves. Note: I do not pre-soak or quick soak the beans, just simmer all day--you can pre-soak or quick soak, drain, and then start this recipe if you choose. Boil for 5 minutes and reduce to a simmer for 3-4 hours, or until beans are tender.

When beans are almost at desired consistency, add creole seasoning. Before serving, add liquid smoke. Serve with steamed rice (brown or white, your preference).

Mommy Hungry

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Noodle Souffle

Preheat oven to 325F. Remove 1/2 pound sweet butter and 1/2 pound cream cheese from refrigerator and let come to room temperature.

Cook 1 pound wide egg noodles in boiling salted water until just done. Drain. Meanwhile, set out a 3 quart Pyrex or other baking dish.

In mixer, cream butter and cream cheese together with 3/4 cup plus 2 tablespoons sugar. Mix well. Add 9 eggs, one at a time, beating well. Add 4 cups sour cream, 1/2 cup lemon juice, and 1 tablespoon salt. Taste for sour, sweet, and salt. All flavors should be strong.

Turn noodles into pan; pour cream cheese batter over noodles. Stir lightly.

About an hour before serving, preheat oven to 325F and bake noodle souffle until puffed and browned. Leftover portions may be reheated, uncovered, in oven or toaster oven.

The Best of Bloodroot, Volume 1, Vegetarian Recipes

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Pasta e Lenticchie

5 cups water
3/4 cups lentils
2 large cloves garlic, crushed
3 tablespoons extra-virgin olive oil
1 cup chopped canned plum tomatoes, with some juice
2 teaspoons salt
1/4 teaspoon hot red pepper flakes
1/2 pound vermicelli, or small tubular pasta, or pasta mista
2 rounded tablespoons finely cut or snipped parsley
Optional: extra-virgin olive oil and hot red pepper flakes or hot pepper oil, for garnish

In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over medium-high heat, until nearly but not entirely tender, about 20 minutes. Add the garlic, the olive oil, the tomatoes, the salt and the pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentils are fully tender.
If using capellini, break it into 2 to 4-inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to the point of being cooked. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils and simmer to finish cooking the pasta.
When pasta is cooked to taste, remove the pot from the heat, stir in the parsley cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil or the best-quality extra virgin olive oil for drizzling on top.

“Molto Mario”

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Black-Eyed Peas (Vegetarian version)

As tradition goes, you have to eat all your black-eyes on New Year’s.

1 bag black-eyed peas

1 onion, chopped

1 bell pepper, chopped

garlic, minced.

salt, pepper

(try adding bay leaf)

Soak peas overnight.

In morning, drain and rinse peas.

Saute onion, pepper, and garlic in oil. Add peas. Cover with water (water is double the amount of peas or more). Cook until tender, about 2 1/2 hours.

Mommy Hungry

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Red, White, and Greens with Beans Soup

1/2 lb cranberry beans, soaked in salted water overnight

14.5 oz diced tomatoes

1 head garlic, peeled

half bunch of kale, de-stemmed and roughly chopped

salt and pepper to taste

Place beans and their brine in slow cooker. Set on HIGH and cook for 2-3 hours.

Add diced tomatoes, garlic, and kale. Season as necessary. Continue to cook on LOW for 4-6+ more hours.

Mommy Hungry

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Curried Apple Lentil Soup

Update: I added 2 cups of water and probably 1+ teaspoon more salt. I thought it was delicious.

5 cups water

1 cup brown lentils

1 cup red lentils

1 apple, peeled and chopped

1 small onion, chopped

1 tablespoon sweet curry powder

1/2 teaspoon garlic powder

1 teaspoon salt

Combine in 3-4 quart slow cooker and cook on LOW for 6-8 hours.

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Greek Big Beans

1/4 cup olive oil

1 large yellow onion, chopped

3 garlic cloves, minced

3 cups slow cooked beans or two 15.5 oz cans lima or butter beans, drained and rinsed (or actual Greek gigante beans. I wonder if you could use fava?)

28 oz can diced tomatoes, with juices

salt and pepper

1/2 cup minced fresh parsley leaves

Heat oil and cook onion, covered, until softened, about 5 minutes. Stir in garlic and cook another minute or so.

Transfer the onion and garlic to a 3 1/2 to 4-quart slow cooker. Add beans, tomatoes, and salt and pepper to taste. Stir. Cover and cook on LOW for 4-6 hours. Just before serving, stir in parsley.

Robin Robertson, Fresh from the Vegetarian Slow Cooker

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Chipotle-Orange Black Beans

1 small yellow onion, chopped
2 cloves garlic, finely chopped
2 teaspoons canola oil
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon chopped chipotle peppers in adobo (plus more to taste)
Juice and zest of 1 orange
Salt and pepper to taste
2 tablespoons chopped cilantro
2 tablespoons crumbled queso fresco

Method

Heat oil in a medium saucepan over medium heat. Sauté onions and garlic until soft, about 4 minutes. Add beans and cook 3 to 4 minutes. Stir in chipotles and orange juice and zest. Cook 1 minute longer. Add salt and pepper to taste. Serve garnished with cilantro and queso fresco.

Whole Foods website

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Spicy sweet potato and coconut soup

(you might cut this in half, this recipe feeds 14)

3 1/2 lbs orange-fkeshed sweet potatos

2 tablespoons & 1 teaspoon vegetable oil

2 1/4 (2") pieces fresh ginger root, thinly sliced

2 tablespoons &1 teaspoon rede curry paste

2 1/4 (15 Oz) cans unsweetened coconut milk

7 cups vegetable broth

1/2 cup lemom juice

2 1/4 teaspoon sea salt

2 tablespoons & 1 teaspoon toasted sesame oil

1 cup & 3 tablespoons chopped fresh cilantro

Baked the Sweet potatoes at 400 degrees for about 45 min. until tender , remove from over let them cool.

Heat the oil in a large soup pot over med.heat. Add the onion and ginger, cook and stir until tender, about 5 min. Stir in the curry paste and heat for about a min. then whisk in the coconut milk and vegetable broth, then reduce heat to low and simmer for about 5 min.

Remove the skins from the sweet potatoes and cut into little bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor.Stir in the juice and season with salt.

Ladle into bowls and garnish with drizzle of sesame oil and a bit of cilantro.

Today I forgot the cilantro, Sorryyyyyyyyyy.

Miss O

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Gourmet Mushroom Risotto

6 cups chicken broth, divided

3 tblps. olive oil

1 lb white mushroom, thinly sliced

1 lb portobello mushrooms , thinly sliced

3 shallots, diced

1 1/2 cups Arborio rice

1/2 cup dry white wine

sea salt to taste

freshly ground black pepper to taste

4 tblps, finely chopped chives

4 tblps butter

1 cup cream

1/3 cup freshly grated Parmesan cheese

In saucepan, warm the broth over low heat

warm 2 tablespoons olive oil in large pot over med.heat, stir in the muchrooms, and cook until soft, about 3-4 min. Remove mushrooms and their liquid and set aside.

Add 1 tablespoon olive oil to skillet and stir in the shallots, cook 1 min. Add rice, stirring to coat with oil, about 2 min. When rice has taken on a pale, golden color, pour in the wine, stirring constantly untill the the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir untill the broth is absorbed. continue adding broth 1/2 cup at a time, stirring continuosly, until the liquid is absorbed and the rice is al dente, about 15/20 min.

Stir in the cream, remove from heat, stir in mushrooms with their liquid, butter, chives, parmesan, season w/ salt and pepper to taste.

Miss O

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Mushroom Quiche

Preheat oven to 400F. Prepare pie crust (we had store-bought) and line a 10" quiche pan with it. Prick intersection of rim and bottom with a fork and line pie crust with foil and weight with dried beans, corn, or lentils. Bake 5-10 minutes or until edges of the crust are a very light brown. Remove foil and beans and turn oven down to 375F. Remove pie crust from oven.

Meanwhile, wip clean (do not wash) and slice 1 pound mushrooms. You may use button mushrooms (we did); these days we use oyster mushrooms. Finely chop 3 tablespoonsonions and saute onions for about a minute in a large frying pan in 2 tablespoons butter. Add mushrooms; turn heat up high until liquid evaporates and they begin to brown. Stir occasionally. Add 1 teaspoons salt and 1/4 cup tawny port (we used sherry). Set aside.

Beat 3 eggs together in a mixer or a bowl. Add a grating of nutmeg, 1 1/2 cups heavy cream, and some fresh ground pepper.

Add mushrooms to pie crust (note: without any liquid they've dropped meanwhile). Sprinkle1/2 cup grated Swiss cheese (we used a little more) over them and return pie to oven. Carefully add custard to the quiche. Bake until puffed and browned, 1/2 hour to 45 minutes. Individual pieces of quiche may be wrapped, frozen, and later reheated in a toasted oven (our note: it won't last that long!)

Best of Bloodroot: Vol 1, Vegetarian Recipes

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Wild Mushroom and Lentil Shepherd's Pie

Topping:

1 1/2 lbs cubed peeled Yukon gold potato

1 1/2 teaspoons salt, divided

2/3 cup low-fat buttermilk

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

dash of ground red pepper

Filling

1 cup dried petite green lentils

4 cups water

1/2 teaspoon salt

1 bay leaf

2 1/2 cups organic vegetable broth, divided

3 tablespoons flour

1 tablespoon olive oil

1 1/2 cups finely chopped onion

1 cup finely chopped carrot

1/2 cup thinly sliced celery

4-4 oz packages presliced exotic mushroom blend (such as shiitake, cremini, and oyster)

2 tablespoons dry sherry

1 tablespoon soy sauce

1 tablespoon tomato paste

1 teaspoon fresh thyme leaves

1 tablespoon white truffle oil (right. it works without it)

chopped chives, optional

To prepare topping, lace potato and 1 teaspoon salt in a medium saucepan; cover with water. Bring to a boil. Cook 20 minutes or until very tender; drain. Return potato to pan. Add buttermilk, 1/2 teaspoons salt, black pepper, nutmeg, and red pepper to potato. Mash with a potato masher until smooth. Set aside.

Preheat oven to 375F.

To prepare filling, combine lentils, water, 1/2 teaspoons salt, and bay leaf in a saucepan; bring to a boil. Reduce heat, and simmer for 25 minutes or until lentils are tender. Drain and set aside.

Combine 1/2 cup vegetable broth and flour in a small bowl, stirring with a whisk until well blended. Set flour mixture aside.

Heat olive oil in a large skillet over medium heat. Add onion, carrot, celery, and mushrooms; cook for 7 minutes, stirring occasionally. Stir in remaining 2 cups broth. Add sherry, soy sauce, tomato paste, thyme, and lentils to mushroom mixture. Bring to a simmer over medium-high heat. Stir in flour mixture, and cook until mixture thickens (about 2 minutes), stirring constantly with a whisk.

Spoon lentil mixture into a 2 quart casserole; top with potato mxiture, spreading evenly. Bake at 375F for 25 minutes or until potatoes are golden. Drizzle truffle oil over potatoes. Garnish with chives.

Cooking Light (235 for 1/8th casserole)

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Risotto e Fagioli

Mama made this for a change of taste. Really yummy, with the surprise pumpkin seeds. This was, I believe, one of our first risottos and soon one of our standbys.

¼ cup finely chopped onion

2 tablespoons olive oil

2 cloves crushed garlic

1 cup Arborio rice

½ cup white wine

4 ½ cups chicken broth

1 cup cooked, drained, small white beans (can use canned but heat in chicken stock)

½ cup roasted pumpkin seeds (roast at 350 for 5-10 minutes)

½ tablespoon sesame oil

¼ cup grated parmesan cheese

Cook onion and garlic in olive oil until soft. Add 1 cup rice and toss with oil. Add wine, stirring frequently with a wooden spoon, cooking over moderate heat until wine has been absorbed. Add 4 ¼ cups broth to the rice, ½ cup at a time. Wait for each addition to be absorbed before adding the next, until the rice is al dente and a creamy sauce develops. Stir in beans, seeds, sesame oil, and cheese.

Fifty Ways to Cook Most Everything

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Risotto with Lentils

A pretty good risotto but the lentils were a little hard. And there was too much thyme. Try again, with changes.

1 cup lentils

1 chopped onion

2 cloves garlic, chopped

2 teaspoons olive oil

1 teaspoon dried thyme

½ teaspoon rosemary, crumbled

pinch of ground allspice

1 ½ cups Arborio rice

½ cup white wine

6 cups chicken broth

2 tablespoons fresh parsley, chopped

1 tablespoon grated parmesan

salt, pepper

Boil lentils in 3 cups water for 20 minutes, drain and set aside. Meanwhile, cook onion and garlic in olive oil until soft. Add herbs and rice, stir, and cook for 1 minute. Add ½ cup white wine and simmer until absorbed, stirring frequently. Add 1 cup chicken broth and stir until absorbed. Add lentils and 5 cups of additional broth, 1 cup at a time, stirring. Wait for each cup to be absorbed before adding the next. Stir in parsley, parmesan, salt, pepper.

Fifty Ways to Cook Most Everything

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Risotto with Spinach

We love risotto and have tried several. This one is especially good with sunflower seeds.

6 cups stock

3 tablespoons extra-virgin olive oil

1/3 cup finely chopped yellow onion

¾ lb. spinach, stemmed and thinly sliced crosswise

2 cups Arborio or Carnaroli rice

2/3 cup dry white wine

2 tablespoons unsalted butter

2 tablespoons freshly grated Parmigiano-Reggiano cheese

freshly grated nutmeg, to taste (1/2-1 teaspoon)

salt and freshly ground pepper, to taste

In a small saucepan over medium heat, bring stock to a simmer; maintain over low heat. In a large, heavy saucepan over medium heat, warm oil. Add onion; saute until softened, about 4 minutes. Add spinach, reduce heat to low, cover and cook until tender, about 5 minutes. Using a slotted spoon, transfer to a bowl; set aside. Add rice to pan; stir until well coated with oil and translucent with a white dot in the center, about 3 minutes. Add wine and stir until absorbed. Add stock a ladleful at a time, stirring frequently after each addition. Wait until stock is almost completely absorbed before adding more. Reserve ¼ cup stock to add at the end. When rice is almost tender to the bite but slightly firm in the center and looks creamy, after about 18 minutes, add spinach mixture to pan and add a ladleful of stock. Cook, stirring occasionally, until spinach mixture is heated through and rice is al dente, 2-3 minutes. Remove from heat; stir in butter, cheese, and reserved ¼ cup stock. Season with nutmeg, salt and pepper.

Williams-Sonoma catalogue

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Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs

Continuing our obsession with different risotti, Mama found this on the internet from Food TV. It is amazing! The garlic was a little hard to squeeze out but added depth to the flavor. Our lemon thyme, the almonds, and breadcrumbs—wonderful! It took awhile to wait but was worth it. And reheats well.

2 large heads garlic, whole and unpeeled

Approximately 1 quart (1.1 litres) chicken stock

1 tablespoon olive oil

3 shallots or 2 medium onions, finely chopped

2 cloves garlic, finely chopped

1/2 head celery, finely chopped

14 ounces (400 grams) risotto rice

2 wine glasses dry white vermouth or dry white wine

Sea salt

1 good handful fresh thyme, leaves picked

Freshly ground black pepper

2 1/2 ounces (70 grams) butter

4 ounces (115 grams) freshly grated Parmesan

51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped

2 handfuls coarse fresh bread crumbs

Olive oil

For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes.

Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat.

The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence.

Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock.

Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely.

Jamie Oliver, "Oliver’s Twist"

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Winter Vegetable Soup

1 tablespoon olive oil
1 cup finely chopped onion
3/4 cup finely chopped carrot (about 2 carrots)
2 garlic cloves, minced
2-14.5 oz cans Great Northern beans (cannellini), rinsed and drained
1-14.5 oz can diced tomatoes, with liquid
2 cups cubed Yukon Gold potato (about 10 oz)
2 1/2 cups water
2-14.5 oz cans vegetable broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1-10 oz package frozen chopped spinach, thawed, drained, and squeezed dry (she left this out--the right decision, I think)

Heat oil in Dutch oven, over medium-high heat. Add onion, carrot, and garlic; cook, stirring occasionally, 4 minutes or until onion is tender. Stir in tomatoes and next 7 ingredients. Bring to a boil; cover, reduce heat, and simmer 40 minutes or until vegetables are tender. Add spinach; cover and cook 5 minutes.

Weight Watchers Annual Recipes for Success 2003 (3 pts a cup)