Posts tagged ‘vegetarian’

November 12, 2013

Eggplant Po’Boys

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This recipe was inspired by Killer Poboys in New Orleans. I was reading their most recent menu (because that’s something I do in my spare time) and was instantly excited by their vegan option. Each individual ingredient was original and all together it sounded like a sandwich I could totally get on board with.

I think that’s what I love about vegan and vegetarian cooking so much – it encourages a different level of creativity, inevitably making vegetables taste more interesting and satisfying.

Now, a po’boy is really just a sandwich. But in New Orleans it’s a sandwich on a fresh pillowy baguette. It’s almost certainly one of those things that people claim cannot be replicated outside of the city due to the water – like bagels in New York or sourdough in San Francisco, I tend to believe these dough-related myths.

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October 30, 2013

Sesame Chili Soba Noodles with Kale

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I’ve been a dedicated – and admittedly uncool – brown-bagger for as many years as I’ve been working a full time job. More than just the limited food options nearby, I bring my lunch to eat healthy and stretch my paycheck.

This is the sort of dish that makes it easy to bring your lunch to work. Quick to make, packed with toasty sesame and warm chili flavors, and effortlessly vegan. It’s all about making meals play double duty – you know, cook once, eat twice.

I made this soba noodle dish after a Sunday shopping excursion when I returned home ravenous. I whacked it together in a few hasty minutes and gobbled it up even quicker.

April 14, 2013

Za’atar Chickpea and Grain Salad

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I always seem to be carrying too much stuff.

I take public transport to work, so everything I need to make my day comfortable, I have to carry on my shoulders. I’ve begun to consider a backpack but there’s part of me that’s too vain to do that. It’s the part of me that used to work at a fashion magazine. She feels shame from even thinking about a backpack.

The other part of me is all, girl, get yourself a backpack and stop complaining!

For now, I’m still rocking my awkward too-heavy leather handbag and extra tote bag combo because I still need all of the things every day.

I need entertainment, so there’s usually a book (please don’t start talking tablets – I like my books with tangible and sometimes pre-owned paper pages.) I need to be protected from the elements and office air conditioning, so there’s always a cardigan and/or scarf, sunglasses and sometimes an umbrella. I need to be hydrated during my 50 minute commute, so there’s usually a water bottle an occasionally a coffee thermos.

And, of course, I need to be well-fed. There are a few decent lunch options around the office, but I prefer to bring my own most days. And snacks. I need the snacks.

voraciousvander

Sometimes organizing a lunch to bring can be annoying in the evening when all I want to do is plant myself on the couch and eat popcorn by the fist full. But most often, I like to see it as an opportunity to get creative with new spices and combinations of vegetables, grains, cooking methods and textures.

This salad was one of those finer combinations. I made a big batch of it on a Sunday night. We had it as a side dish with baked snapper that evening and I had it for lunch the following two days. It held up perfectly.

January 25, 2013

Red Lentil Dahl with Kale

voraciousvander -RL dahl

Even in summertime I crave comfort dishes. I’m talking warm, heavily spiced bowls of things that might make you sweat a little when you eat them. I dunno. I’m aware that no one likes to sweat whilst eating, but I’ll take it over eating chilled soup. Gazpacho? I just…can’t. I’m sorry. (Not sorry.)

You know I’m game for a massive minimal-cooking-required salad, but homegirl needs a cooked meal several times a week, regardless of the weather. It’s something about sitting down at night to eat something that has a story. Something that’s been chopped and sautéed and simmered.

I love experimenting with cuisines that I find a little intimidating, it’s like facing your fears in a totally contained and inconsequential way!

Whatta rush.

Since I’ve been cooking, I’ve found Thai and Indian cuisines to be among my favorites to make at home. Mostly because they involve big vats of stew-like concoctions that can be custom-made to involve heaps of vegetables, tons of flavor and spice, and require being mopped up with rice and/or flatbread. (In general, I enjoy mopping my food up with carbs. It’s satisfying and delicious.)

Plus, a good curry paste can’t really let you down.

January 16, 2013

Kale, Pea and Feta Frittata

kale feta frittata #voraciousvader

Look at that.

I made you breakfast, lunch, or dinner.

Eggs are my favorite cure-all any time of the day. They make a salad, a piece of toast or leftovers into a meal. In short, eggs are always appropriate. Which is, uh, more than I can say for myself.

We love a good egg around here. Cheap and wholesome, they ensure that a vegetable-based dinner will be satisfying for both Fabes and I. Best of all, a perfectly poached or over-easy egg will take a bowl of creamy polenta, pasta or risotto into decadent-town.

This frittata was a surprising hit. Garlic-y kale, salty feta and the gratifying pop of green peas is super simple, and my kind of perfect. It’s got greens, protein and some excellent flavor.

January 8, 2013

Vegetable Paella

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So 2013, this is happening!

Resolutions are in full force – are you sticking to yours so far?

I took a look back some of my cooking goals for 2012 to see what I actually accomplished.

Making my own yogurt didn’t happen, and I definitely need to learn more of my Dad’s seafood secrets. But I did make frozen things and, wouldn’t you know it, I’ve made a paella that I’m happy to share with you today.

Please please please tell me you’re not on a juice cleanse. Then you wouldn’t be able to eat paella with me.

The thought of a juice cleanse brings back memories of my job as an advertising assistant for the most serious of all fashion magazines. Picture irritable, high-powered women in an underfed, over-caffeinated state. Juice and stress and terror go hand in hand in hand in my brain. Just say no.

December 28, 2012

Pan Roasted Vegetable Quinoa Salad

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Merry post-Christmas!

You look lovely today, btw.

I could have brought you a cookie recipe but that just seems wrong now. I can’t be bothered to turn on the oven, let alone throw measuring spoons and flour sifting into the mix. Ugh.

For me it was a Christmas filled with warm days, mangoes, pavlova, prosecco mimosas by the pool and lots of ham. Not too shabby.

November 7, 2012

Broccoli and Leek Soup

I’m gearing up to tell some stories. Actually, I’ll just be telling one specific story, multiple times.

This weekend, F’s parents are throwing us our Australian engagement party. It’s going to be a lovely night in the backyard with friends, family, good food and bubbles.

There’s one catch: I’ll be obliged to tell the story of our engagement to many of the guests. While I’ve already had quite a bit of practice in the two months we’ve been engaged, I still haven’t got better at telling it.

Where do I start? One minute, I was on a rooftop in New Orleans’ French Quarter laughing at his pre-proposal speech, not being able to take a compliment and the next I realized what was going on. I think I probably just sound like a jerk when I tell it…I dunno.

It was a perfect night – like, majorly – and we were the happiest couple in NOLA, I just wish I could express the sequence of events better!

It doesn’t really matter though – we’re just excited to celebrate with the people we love.

I wish I had a better story about this soup too, but the truth of the matter is that I found myself on a Monday waiting for my fruit and veg delivery and very hungry. I scraped around the crisper and came out with a head of broccoli and a big leek. Instead of an omelet or some quick stir fry I opted for a simple and silky smooth soup.

Admittedly, you have to be a broccoli fan for this one, but you could try subbing in more potatoes or roasted carrots instead. I like to garnish the whole thing with chives, which add a nice mellow onion-y compliment to the leeks. I also think a little grating of Parmesan or cheddar would go over extremely well in this situation.

The end.

BROCCOLI & LEEK SOUP

  • 1 medium head of broccoli, cut into small florets
  • 1 large leek, white and light green parts sliced thin
  • 1 small-medium white potato, pealed chopped into 1/2-inch pieces (about 1/2 cup)
  • 1 tablespoon fresh thyme
  • olive oil
  • 2 cloves of garlic, finely chopped
  • 1 liter or 4 cups vegetable broth
  • salt & pepper
  • 1-2 tablespoons chopped chives, to serve

In a large pot, heat a glug of olive oil over a medium high heat. Add leak and garlic and sauté until the leek is softened, about 5 minutes. Stir in the thyme and cook for another minute.

Pour in vegetable broth and bring to a boil. Add broccoli and potato and reduce heat to medium. Simmer for 10 minutes until the broccoli and potatoes are tender.

Allow the soup to cool for a few minutes and purée with a stick blender or in batches in the blender.

Pour back into the pot, bring to a boil and and simmer for another 5-10 minutes. Serve with chopped chives and extra black pepper.

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