When I was a kid, being vegetarian was *WEIRD* and unusual. When at a friend’s house, I’d often have to sort out my meal ahead of time, so as not to worry the parents about what I’d be eating. It was just a fact of life, and one I’d come to accept. This morning, as I was cleaning out the inbox of Outlook at work, I saw an email for Bossman. It was from a friend of his son’s at school, asking about setting up a play date. (I didn’t know people still did that. Awesome!) The parents wrote back and forth, and one line struck me: “I know (MiniBossman) is vegetarian … what does he usually choose as a snack?” No sense of panic, as my parents would have gotten as a kid (“WHAT DO I FEED HIM!?”), but a matter-of-fact question about what’s cool to feed the kiddo.
Man, how much things have changed. The mom wasn’t whining about having to make a special trip to the grocery store to pick up something. She wasn’t saying how it’d be sooooooo hard to make something SEPARATE (because of course, if you eat meat, that is all you can ever eat, on everything, all the time, ever ever ever, and if you dare to have something without meat in it, your body will shrivel up and die of painful death; or at least, that’s how some folk make it seem) for him. Instead, it was, “I’ve got _________ that I think is safe. Is it?”
I just think it’s very encouraging to know that more people are starting to realise that eating plants isn’t difficult. In fact, I’ve noticed the same thing with my friends who are omnivores. My husband and I will go over to a friend’s house for a party, or other get-together, and none of them will have any problems at all with finding stuff for us to eat. In fact, I’ve been impressed, on many occasions, with what they’ve managed to turn out. This is a far cry from going to my BFF’s house back in 2000, and her being the only one of my friends who consistently kept her house well-stocked for my needs. She always had plenty of pasta, garlic, spices, herbs, potatoes, and hummus, bread, and crackers in the house at all times. Granted, the family liked to eat those things too, but it was especially nice that she’d make sure to keep such things in stock so that any time I came over, there’d be something for me to make.
How awesome is it that we can all sit together and share in something that bonds us, without fuss or trouble?
What have your experiences been with getting vegan food at friend’s or family’s houses?
4/13/11
3/12/11
what a beautiful sabbath!
2day is a physical off day from sacred chow.
huxley and i walked around a bit, felt the warmth of the late winter sun. we skipped, ran a bit, put our arms around each other while we walked and spoke softly bout things huxley currently loves: wizard 101, a online wizard game, the books he's reading: a series of unfortunate events by lemony snickets.
we went to the library and returned a few books and the lemony snicket film; and made a deposit in2 huxley's savings account: his pass-book said he made .03c in interest! it started getting a little cool, so we headed home.
we realized how lucky we were even though sometimes we feel unhappy. we spoke bout how many folks, here in our great country, are in so much pain, w no place to live, and not much to eat. felt so sad bout the folks wounded, trapped and in pain in japan. and we spoke bout the many awful govts globally that silence, hurt and kill their citizens.
we spoke bout why we r vegans: 2 make less violence happen. we talked bout our unbalanced planet: too many have so very little, and a few have way too much; and disasters and disease happen wo a warning, sweeping love away in a flash. we stopped, and sat on a stoop to pray 4 the folks everywhere, at that moment, experiencing horrific pain. we prayed 4 more love and less hate. we hugged each other tightly and said that we were embracing the whole world w our 2 hearts filled w love, and hoped that it would penetrate, somehow.
we knew that our reason for being was 2 try to find ways 2 be gentler, and hugged each other again, and thanked each other 4 being here and making our lives more gentle. we thanked the universe for the seed that made its way to the egg that became hux; we thanked the universe for the seed that made its way to the egg that became cliff; and we thanked life for making sacred chow.
we go to thy table and can eat the food divine: the sacred chow.
what a beautiful sabbath!
peace & love.
3/10/11
thinkin' bout buildin' life wo picklin' my fellow beings!
in the market 2day, i saw jars upon jars of passover fish, stuffed & pressed compact in2 gelfite balls, lids tightly closed, prices screaming: "buy me!"
in my mind, I saw the fish struggling 2 stay in the sea, & the person pulling the line, unconcerned, thinking:"wow, what a great catch!" "it'll bring in lots of $!" "gotta make a livin!"
then i thought bout how everything: pigs, cows, worms, bad debt, u, me, r commodities: right up 2 being stuffed, pickled & pressed in2 the coffin being closed tight behind us. "gotta make a livin!"
i pondered how we can build life/biz w/o salivating about pickling and commoditizing each other and our fellow beings?
let's ponder 2gether.
here at thy table, we meet to feed on food divine, and ponder the sacred chow.
mucho love & peace 2 all!
2/25/11
point .36 x's ur weight gives u amt of protein p.d.
: Protein Content of Selected Vegan Foods | |||
| FOOD | AMOUNT | PROTEIN(gm) | PROTEIN(gm/100 cal) |
| Tempeh | 1 cup | 41 | 9.3 |
| Seitan | 3 ounces | 31 | 22.1 |
| Soybeans, cooked | 1 cup | 29 | 9.6 |
| Lentils, cooked | 1 cup | 18 | 7.8 |
| Black beans, cooked | 1 cup | 15 | 6.7 |
| Kidney beans, cooked | 1 cup | 13 | 6.4 |
| Veggie burger | 1 patty | 13 | 13.0 |
| Chickpeas, cooked | 1 cup | 12 | 4.2 |
| Veggie baked beans | 1 cup | 12 | 5.0 |
| Pinto beans, cooked | 1 cup | 12 | 5.7 |
| Black-eyed peas, cooked | 1 cup | 11 | 6.2 |
| Tofu, firm | 4 ounces | 11 | 11.7 |
| Lima beans, cooked | 1 cup | 10 | 5.7 |
| Quinoa, cooked | 1 cup | 9 | 3.5 |
| Tofu, regular | 4 ounces | 9 | 10.6 |
| Bagel | 1 med. (3 oz) | 9 | 3.9 |
| Peas, cooked | 1 cup | 9 | 6.4 |
| Textured Vegetable Protein (TVP), cooked | 1/2 cup | 8 | 8.4 |
| Peanut butter | 2 Tbsp | 8 | 4.3 |
| Veggie dog | 1 link | 8 | 13.3 |
| Spaghetti, cooked | 1 cup | 8 | 3.7 |
| Almonds | 1/4 cup | 8 | 3.7 |
| Soy milk, commercial, plain | 1 cup | 7 | 7.0 |
| Soy yogurt, plain | 6 ounces | 6 | 4.0 |
| Bulgur, cooked | 1 cup | 6 | 3.7 |
| Sunflower seeds | 1/4 cup | 6 | 3.3 |
| Whole wheat bread | 2 slices | 5 | 3.9 |
| Cashews | 1/4 cup | 5 | 2.7 |
| Almond butter | 2 Tbsp | 5 | 2.4 |
| Brown rice, cooked | 1 cup | 5 | 2.1 |
| Spinach, cooked | 1 cup | 5 | 13.0 |
| Broccoli, cooked | 1 cup | 4 | 6.8 |
| Potato | 1 med. (6 oz) | 4 | 2.7 |
Sources: USDA Nutrient Database for Standard Reference, Release 18, 2005 and manufacturers' information. The recommendation for protein for adult males vegans is around 56-70 grams per day; for adult female vegans it is around 46-58 grams per day (see text). | |||
Perfect Plant Protein Cheesecake
(Makes 2 10" spring form type cakes w 1/4 inch crust (g.f. or otherwise) pushed up the side a bit or more if you like or poured over a 1/2 fav cake or make 3 tarts: Each feeds 8-10 folks.)
3 lbs Tofu, firm, preferably Fresh Tofu, mashed w hands in bowl.
1 refrigerated can of Thai Organic Coconut Milk, thick cream only.
1 1/2 cups, Wholesome Cane Sugar (can vary based on needs)*
1/3 cup Earth Balance (can vary a bit)*
2 tablespoons of Tahini
3 tablespoons of Fresh Lemon Juice
1/3 cup of either Corn, Potato, Arrowroot or Tapioca Flour
2 teaspoons of Agar Agar Powder
1 teaspoon of Nutmeg Powder
2 teaspoons, Vanilla X
3 Tablespoons, Pure Maple Syrup (can vary based on needs)*
1 teaspoon, Sea Salt (can vary based on needs)*
Place all above in a food processor for 5 minutes or more till very creamy (if grainy, needs more time) and thick.
Done!
Taste your cheesecake cream.
Now decide what you might like in it. (* and/or if it needs more of what you may have left out from above.)
Ricotta style: mash up lb of tofu in a bowl, blend well w above mixture, or half the mixture; or half a lb of mashed tofu in2 one third of the mixture.
Or berries, fruits, grains, nuts, cooked tapioca pearls, or other extracts...
Place into spring form w crust (Halva is stupendous!) of choice, and bake 40 minutes. Let cool. For very fast results: Cool in freezer.
When cool, take paring knife and run it around cake to easily loosen cheesecake from spring form. Open spring form.
Cheesecake is ready to slice when bottom of the pan is cold.
Are you done?
You may want to add a topping?
Also makes great custard: Best baked in a water bath.
With custards or cheesecakes: Drizzles are great!
Also delicious with a bit of cocoa butter. The butter requires some recipe adjustments.
More about Halva Crusts, Drizzles, Toppings and Cocoa Butter later.
Let Ahimsa Flow!
2/2/11
Serving Up A Bit Of Yum, Plate By Plate
see, article w lovely pictures @ http://appetiteforgood.com/2011/02/01/sacred-chow-sings-the-eco-vegan-gospel/
BY GUEST CONTRIBUTOR
BY GUEST CONTRIBUTOR
FEBRUARY 1, 2011
This article is written by guest contributor,
This article is written by guest contributor,
Danielle Binler.
At Sacred Chow, you’ll initially be suspect of the waiters’ patience and yogi-like demeanor. I led an interrogation worthy of praise from Fred Armisen and Carrie Brownstein’s characters during the “Ordering the Chicken” scene in Portlandia, and still this waiter had a smile on his face and no sarcasm in his voice. The waitress in Portlandia acts like it is completely normal to be interested in the breed of the chicken you are about to consume, what its diet consisted of, and even what its name was. Similarly, the waiter at Sacred Chow encouraged more questions instead of getting agitated by the neuroticism that comes along with being aware of what you put in your body. I’m hoping that’s what an eco-vegan, kosher, healing, and low-carbon lifestyle does to a person. You won’t find any chicken on the menu at Sacred Chow though (sorry, omnivores). This restaurant sings its eco-vegan gospel loud and proud, uses only organic ingredients that are grown locally or are fair-trade sourced, and offers gluten free, sugar free, and wheat free options.
After much deliberation, I finally settled on three of the tapas, which come as a deal for $18 instead of $7 each. The tapas were artfully displayed on a tiered plate rack. First, I had the sautéed Shiitake mushrooms with South Indian dip. The mushrooms were cooked to perfection, and pine nuts were sprinkled on top to add a bit of crunch to the otherwise meaty texture of the dish.
Next I had the grilled Western tofu, which was served with a mustard and garlic sauce with a hint of cayenne and a side of greens. The texture of the tofu was not too gelatinous or rubbery, more on the crumbly and spongy side. The sauce was very flavorful, and brought the tofu to life. I loved this sauce, and learned that Sacred Chow even sells their sauces by the pound. So, you can bring a little eco-veganism home with you and add their sauces to your own tofu or stir fry creations.
Then, I had the vegetable of the day, which was roasted pumpkin, rutabaga, and sweet potato on a bed of greens served with their vegan Caesar sauce, which is made from miso, lemon juice, garlic, and mustard. This sauce had quite a kick to it, so if you really like garlic and spice, your trigeminal nerves will be thanking you.
After loving each tapas dish more and more with every bite, I decided it would only be appropriate to indulge in dessert. Next time, I think I will order dessert first, because this was my favorite part of the meal and I wish I had more room for it! Behold: custard tart with a coffee swirl, chocolate glaze, and pomegranate seeds on a coconut sweet rice flour crust. The fresh pomegranate seeds were juicy and tart, and balanced out the sweet and flaky coconut crust.
The food was delicious, and knowing the kind of hardcore eco-vegan ethos Sacred Chow subscribes to made me feel a little less guilty about ordering dessert. Sacred Chow also supports Farm Sanctuary and Our Hen House, which are both organizations dedicated to combating the abuses of factory farming and ending the exploitation of animals. Additionally, Sacred Chow regularly donates to entrepreneurs through Kiva, which is a platform for micro-financing and creating relationships beyond financial transactions across the globe. Sacred Chow also supports local artists, and has a rotating series of artworks on display. If you are vegan, kosher, have a gluten allergy, or simply want to venture into the world of yoga and tofu, Sacred Chow will show you the way. Namaste.
Local food, nyc, sustainable food, vegan
Serving Up A Bit Of Yum, Plate By Plate
Evan ThomasReplyFebruary 1, 2011 at 6:05 PM
I’ve never tried a vegan tart before; they sure make it look appetizing!
FrancescaReplyFebruary 2, 2011 at 11:48 AM
Wow, Danielle, you’ve made me actually want to go out of my way to go to a vegan restaurant. What a feat! Great job!
At Sacred Chow, you’ll initially be suspect of the waiters’ patience and yogi-like demeanor. I led an interrogation worthy of praise from Fred Armisen and Carrie Brownstein’s characters during the “Ordering the Chicken” scene in Portlandia, and still this waiter had a smile on his face and no sarcasm in his voice. The waitress in Portlandia acts like it is completely normal to be interested in the breed of the chicken you are about to consume, what its diet consisted of, and even what its name was. Similarly, the waiter at Sacred Chow encouraged more questions instead of getting agitated by the neuroticism that comes along with being aware of what you put in your body. I’m hoping that’s what an eco-vegan, kosher, healing, and low-carbon lifestyle does to a person. You won’t find any chicken on the menu at Sacred Chow though (sorry, omnivores). This restaurant sings its eco-vegan gospel loud and proud, uses only organic ingredients that are grown locally or are fair-trade sourced, and offers gluten free, sugar free, and wheat free options.
After much deliberation, I finally settled on three of the tapas, which come as a deal for $18 instead of $7 each. The tapas were artfully displayed on a tiered plate rack. First, I had the sautéed Shiitake mushrooms with South Indian dip. The mushrooms were cooked to perfection, and pine nuts were sprinkled on top to add a bit of crunch to the otherwise meaty texture of the dish.
Next I had the grilled Western tofu, which was served with a mustard and garlic sauce with a hint of cayenne and a side of greens. The texture of the tofu was not too gelatinous or rubbery, more on the crumbly and spongy side. The sauce was very flavorful, and brought the tofu to life. I loved this sauce, and learned that Sacred Chow even sells their sauces by the pound. So, you can bring a little eco-veganism home with you and add their sauces to your own tofu or stir fry creations.
Then, I had the vegetable of the day, which was roasted pumpkin, rutabaga, and sweet potato on a bed of greens served with their vegan Caesar sauce, which is made from miso, lemon juice, garlic, and mustard. This sauce had quite a kick to it, so if you really like garlic and spice, your trigeminal nerves will be thanking you.
After loving each tapas dish more and more with every bite, I decided it would only be appropriate to indulge in dessert. Next time, I think I will order dessert first, because this was my favorite part of the meal and I wish I had more room for it! Behold: custard tart with a coffee swirl, chocolate glaze, and pomegranate seeds on a coconut sweet rice flour crust. The fresh pomegranate seeds were juicy and tart, and balanced out the sweet and flaky coconut crust.
The food was delicious, and knowing the kind of hardcore eco-vegan ethos Sacred Chow subscribes to made me feel a little less guilty about ordering dessert. Sacred Chow also supports Farm Sanctuary and Our Hen House, which are both organizations dedicated to combating the abuses of factory farming and ending the exploitation of animals. Additionally, Sacred Chow regularly donates to entrepreneurs through Kiva, which is a platform for micro-financing and creating relationships beyond financial transactions across the globe. Sacred Chow also supports local artists, and has a rotating series of artworks on display. If you are vegan, kosher, have a gluten allergy, or simply want to venture into the world of yoga and tofu, Sacred Chow will show you the way. Namaste.
Local food, nyc, sustainable food, vegan
Serving Up A Bit Of Yum, Plate By Plate
Evan ThomasReplyFebruary 1, 2011 at 6:05 PM
I’ve never tried a vegan tart before; they sure make it look appetizing!
FrancescaReplyFebruary 2, 2011 at 11:48 AM
Wow, Danielle, you’ve made me actually want to go out of my way to go to a vegan restaurant. What a feat! Great job!
1/7/11
Misoooooooooooo
So I was googling around on how to sort out a kombu broth for miso soup. Turns out that all you have to do is soak the kombu in water overnight, and you're set. So I actually tried it. I broke off what I thought was a tiny piece of the kombu kelp, and put it in about 1 1/2 litres of water overnight. The next morning, the thing had grown to fill the container!
I guess I didn't need quite so much. Next time, I'll cut it in half.
Another suggestion I read was to throw in a shiitake mushroom (dried) along with the kombu, and let the lot sit overnight. If you do try this suggestion, please make sure you wash it well. Otherwise you'll end up with a fair bit of grit in the bottom of the container. This goes for the kombu as well. Wash that thing under cold running water, to wash off the excess salt, and clear off any grit that's on the surface.
The point is that the next morning, all I had to do was to heat up the broth, add a tablespoon of miso paste, some sliced scallion (1 stalk), and 1/4 cube of tofu (cut into tiny tiny cubes--it was so cute!), and a touch of salt (I like things salty), and all was right with the world. I always have a pot of piping hot rice, because my rice cooker keeps the rice hot for three days without drying it out. It made a lovely breakfast.
What's even better is some enoki mushrooms put into the bottom of your soup bowl. They cook when you pour the hot miso soup over it.
The Japanese are definitely on to something. On a cold morning like today, when the snow is falling in fat flurries, there are few things as comforting as a bowl of piping hot miso soup, a bit of brown rice, and a couple of nice condiments to round out the meal nicely. It's also super quick to sort out, and fairly filling.
I guess I didn't need quite so much. Next time, I'll cut it in half.
Another suggestion I read was to throw in a shiitake mushroom (dried) along with the kombu, and let the lot sit overnight. If you do try this suggestion, please make sure you wash it well. Otherwise you'll end up with a fair bit of grit in the bottom of the container. This goes for the kombu as well. Wash that thing under cold running water, to wash off the excess salt, and clear off any grit that's on the surface.
The point is that the next morning, all I had to do was to heat up the broth, add a tablespoon of miso paste, some sliced scallion (1 stalk), and 1/4 cube of tofu (cut into tiny tiny cubes--it was so cute!), and a touch of salt (I like things salty), and all was right with the world. I always have a pot of piping hot rice, because my rice cooker keeps the rice hot for three days without drying it out. It made a lovely breakfast.
What's even better is some enoki mushrooms put into the bottom of your soup bowl. They cook when you pour the hot miso soup over it.
The Japanese are definitely on to something. On a cold morning like today, when the snow is falling in fat flurries, there are few things as comforting as a bowl of piping hot miso soup, a bit of brown rice, and a couple of nice condiments to round out the meal nicely. It's also super quick to sort out, and fairly filling.
1/6/11
Red Lentils
Red lentils are like this magical bean. Why? They cook in about twenty minutes or so, and you don't need to soak them. They're also loaded with fibre, protein, and a respectable bit of iron. They’re also fairly low in calories (around 170 if you start with 1/4 cup of dry red lentils, which is a decent serving portion). And they /cook in 20 minutes or so, without soaking/. Please keep that in mind.
This means that during those weeknights that you’re running late, there’s really no excuse to call for delivery of bad junk food (or, for that matter, good junk food; it all costs a fortune). I live up in Washington Heights/Inwood, where vegan options in restaurants are fairly limited. It’s why when we do order delivery, it’s from this Chinese place that does every kind of mock meat you could think of, and then some. The food is not greasy at all, and when you ask for tofu, they don’t mess about. They give you some serious tofu load.
However, dinner for two can easily run $20. Ouch. Throw in tax and tip, and you’re talking around $25. Mind you, they’re extremely nice people. When I call up, the lady knows that I’m going to ask for vegan food, and knows my address. This year, however, I have resolved to stock my pantry with staples that I can whip up in a hurry, even if I’m running a bit late from work (since I work at Chow, it takes about 45 minutes, door to door, to get home).
I always have garlic and onions in the house. This is non-negotiable. In the rare times that I don’t, the bodega downstairs carries it. Even though it’s four flights of stairs down, I can deal with it. I also always have a few kilos of red lentils in my cupboard. Why? Because there are many a time when I get home, and am too tired to really do any cooking, but I don’t want to call in for delivery and spend a fortune.
Most places that you go, you can get red lentils for anywhere between $1 and $2 per pound, depending on which neighbourhood you buy from. If I’m in Jackson Heights, or in certain areas of Brookyln that cater to Middle Eastern folk, I can snag red lentils for around a dollar a pound, give or take. Anywhere else, and you’ll be veering towards the two dollar per pound range.
At the end of the day, however, it’s well worth the expense. If you’re looking to feed six people, you can easily do it for under $10 with red lentils on your side. A pound of decent onions should run you about $0.50, if you’re not shopping in the really expensive stores. Garlic is pretty cheap too. A tin of diced tomatoes would be about (if you’re spending a lot) $1. A pound of the red lentils (max) would be $2. All said and done, you haven’t even broken a fiver. Snag some bread, and you’re out another $2, give or take. If you’re in the mood, grab a lemon, some lettuce, a cucumber, and a bit of parsley, cilantro, or whatever other fresh herb you like. All told, you’ve got a good fair bit of food.
Combine the cucumber (sliced), lettuce (washed and shredded), herbs (washed, and chopped fine) together in a large bowl. Smash a clove of garlic, and mince it up finely. Add the juice and zest of the lemon to the garlic. Sprinkle on a bit of salt and pepper, and you’ve got a lovely low fat dressing.
Take a nonstick pot, and throw in a few drops of oil. Add a diced onion, a few cloves of smashed garlic (don’t bother chopping them; the flavour will be more mild) and cook over medium high heat until the garlic and onions are softened. You don’t need to bother browning them, because that takes too long. Throw in your red lentils, tomatoes, and just enough water to come up about half an index finger’s length above the red lentils. Set it to cook over medium high heat with a lid on, until it comes to the boil. Drop the heat to medium low, and clean up after yourself. If you rub the bread with a clove of garlic, then drizzle on a few drops of oil to the outside, then toast it under the broiler for 30 seconds to a minute (just before serving), you’ll get a lovely garlicky bread.
Once the red lentil stew does come to a boil, set a timer for 20 minutes. Then go off and relax for a bit, while dinner comes together. By the time the red lentils are cooked, you’d have had time for a quick freshen up in the washroom, and a bit of time to clear off your table.
Taste your red lentils to check for seasoning, and add salt and pepper as necessary. Remember that tinned tomatoes have a bit of salt in them already, so it’s best to wait for it to finish cooking before fussing with any more salt.
This is also a good base from which to build different soups. It takes up other aromatics (that you’d add with the garlic and onion) with the greatest of ease. Peppers, chiles, celery, carrots, whatever you have. When the lentils are cooked, you can add any variety of frozen or fresh vegetables you have. The point is that it’s very easy to put together, and should be one of the first things you really get comfortable with cooking, because it’s so forgiving. That’s the reason I didn’t provide specific amounts: you’re meant to customise this to your needs and liking.
This means that during those weeknights that you’re running late, there’s really no excuse to call for delivery of bad junk food (or, for that matter, good junk food; it all costs a fortune). I live up in Washington Heights/Inwood, where vegan options in restaurants are fairly limited. It’s why when we do order delivery, it’s from this Chinese place that does every kind of mock meat you could think of, and then some. The food is not greasy at all, and when you ask for tofu, they don’t mess about. They give you some serious tofu load.
However, dinner for two can easily run $20. Ouch. Throw in tax and tip, and you’re talking around $25. Mind you, they’re extremely nice people. When I call up, the lady knows that I’m going to ask for vegan food, and knows my address. This year, however, I have resolved to stock my pantry with staples that I can whip up in a hurry, even if I’m running a bit late from work (since I work at Chow, it takes about 45 minutes, door to door, to get home).
I always have garlic and onions in the house. This is non-negotiable. In the rare times that I don’t, the bodega downstairs carries it. Even though it’s four flights of stairs down, I can deal with it. I also always have a few kilos of red lentils in my cupboard. Why? Because there are many a time when I get home, and am too tired to really do any cooking, but I don’t want to call in for delivery and spend a fortune.
Most places that you go, you can get red lentils for anywhere between $1 and $2 per pound, depending on which neighbourhood you buy from. If I’m in Jackson Heights, or in certain areas of Brookyln that cater to Middle Eastern folk, I can snag red lentils for around a dollar a pound, give or take. Anywhere else, and you’ll be veering towards the two dollar per pound range.
At the end of the day, however, it’s well worth the expense. If you’re looking to feed six people, you can easily do it for under $10 with red lentils on your side. A pound of decent onions should run you about $0.50, if you’re not shopping in the really expensive stores. Garlic is pretty cheap too. A tin of diced tomatoes would be about (if you’re spending a lot) $1. A pound of the red lentils (max) would be $2. All said and done, you haven’t even broken a fiver. Snag some bread, and you’re out another $2, give or take. If you’re in the mood, grab a lemon, some lettuce, a cucumber, and a bit of parsley, cilantro, or whatever other fresh herb you like. All told, you’ve got a good fair bit of food.
Combine the cucumber (sliced), lettuce (washed and shredded), herbs (washed, and chopped fine) together in a large bowl. Smash a clove of garlic, and mince it up finely. Add the juice and zest of the lemon to the garlic. Sprinkle on a bit of salt and pepper, and you’ve got a lovely low fat dressing.
Take a nonstick pot, and throw in a few drops of oil. Add a diced onion, a few cloves of smashed garlic (don’t bother chopping them; the flavour will be more mild) and cook over medium high heat until the garlic and onions are softened. You don’t need to bother browning them, because that takes too long. Throw in your red lentils, tomatoes, and just enough water to come up about half an index finger’s length above the red lentils. Set it to cook over medium high heat with a lid on, until it comes to the boil. Drop the heat to medium low, and clean up after yourself. If you rub the bread with a clove of garlic, then drizzle on a few drops of oil to the outside, then toast it under the broiler for 30 seconds to a minute (just before serving), you’ll get a lovely garlicky bread.
Once the red lentil stew does come to a boil, set a timer for 20 minutes. Then go off and relax for a bit, while dinner comes together. By the time the red lentils are cooked, you’d have had time for a quick freshen up in the washroom, and a bit of time to clear off your table.
Taste your red lentils to check for seasoning, and add salt and pepper as necessary. Remember that tinned tomatoes have a bit of salt in them already, so it’s best to wait for it to finish cooking before fussing with any more salt.
This is also a good base from which to build different soups. It takes up other aromatics (that you’d add with the garlic and onion) with the greatest of ease. Peppers, chiles, celery, carrots, whatever you have. When the lentils are cooked, you can add any variety of frozen or fresh vegetables you have. The point is that it’s very easy to put together, and should be one of the first things you really get comfortable with cooking, because it’s so forgiving. That’s the reason I didn’t provide specific amounts: you’re meant to customise this to your needs and liking.
1/4/11
Ginkgo Nuts
I remember sitting in freshman biology class in college, and the teacher explaining the major divisions of the seed bearing plants: pinophyta (pine trees, etc.), cycadophyta (often mistaken for palm trees, but are their own division), gnetophyta, magnoliophyta (flowering plants), and ginkgophyta (the ginkgo tree). Of all the divisions, the ginkgo is the only one with a single surviving species. Nothing else stuck out about the ginkophyta division, than the fact that it was its only member, and that it's ooooooold.
Nothing stuck out, until I tried the ginkgo nuts that Boss Man picked up from an excursion to Chinatown. You can find them all over the place in Chinatown, and they're relatively inexpensive. Inexpensive though they be, they're delicious.
They've got a firm texture, as well as a fairly neutral flavour, which happily soaks up whatever you're cooking with. What do we do with it at Chow? As if the Risotto wasn't Asian inspired enough (what with the flavourings of miso paste, and shoyu), in went the ginko And all of a sudden, the texture has a whole different dimension to it.
Risotto, as you may know, does have a tendency to be a bit on the soft side, which is why things like gingko nuts, vegetables of various shades and textures, nuts, etc go so well in risotto: the texture contrast is exquisite. Boss Man went on a trip to Chinatown this morning to get more yuba, a couple of other things, and passed by a little old lady peeling ginkgo nuts. He bought some from her, and she was so excited for him.
And now you can be excited for the risotto.
Nothing stuck out, until I tried the ginkgo nuts that Boss Man picked up from an excursion to Chinatown. You can find them all over the place in Chinatown, and they're relatively inexpensive. Inexpensive though they be, they're delicious.
They've got a firm texture, as well as a fairly neutral flavour, which happily soaks up whatever you're cooking with. What do we do with it at Chow? As if the Risotto wasn't Asian inspired enough (what with the flavourings of miso paste, and shoyu), in went the ginko And all of a sudden, the texture has a whole different dimension to it.
Risotto, as you may know, does have a tendency to be a bit on the soft side, which is why things like gingko nuts, vegetables of various shades and textures, nuts, etc go so well in risotto: the texture contrast is exquisite. Boss Man went on a trip to Chinatown this morning to get more yuba, a couple of other things, and passed by a little old lady peeling ginkgo nuts. He bought some from her, and she was so excited for him.
And now you can be excited for the risotto.
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