Pomodoro Sauce

      Pomodoro sauce is so simple and delicious.  I would eat this every day if I could.  This recipe is the most simple of all tomato recipes and can be prepared on the stovetop in either a large skillet or a saucepan. It can also be roasted in the oven for those lazy days (variation follows).  This recipe was originally taught to me by my friend Allan, who in turn learned it from his mother Duck.  I love the fact that one of the most quintessential Italian recipes was taught to me by a Vietnamese woman.  It just goes to show you that we really are all one!  The following recipe is a culmination of thousands of attempts.  I'm pretty happy that this is the result.

Serves about 4.  Double for more friends.

Ingredients:

28oz. can of whole peeled tomatoes.  I prefer Tuttorosso brand!!

¼ cup or more of extra virgin olive oil

4 or more cloves of garlic chopped and minced

1-2 tbsp dried or ¼ cup or more of fresh basil to taste

1 tbsp sugar (optional)

Kosher or sea salt

Pepper

 Directions:

     Pour oil in skillet or saucepan and heat over medium high heat.  Add the garlic and sauté for a couple of minutes, don't brown it.  If you do it's OK it will be one of your thousand attempts.  I like it undercooked, I prefer a bite to the garlic.  Add the tomatoes.  You can add the tomatoes whole and lightly crush them with a potato masher in the skillet, careful not to mash the tomatoes too small.  Or you can pour the tomatoes into a bowl and gently squeeze them in your hand, again careful not to crush them too much.  You want a chunky tomato sauce.  Add basil, sugar, salt and pepper to taste.  Once the tomato sauce has come up to a good simmer, lower the heat to med-low or low, you want to very gently simmer the sauce for at least 20-30 minutes stirring somewhat often.  Cooking it too long can dry the sauce out.  The goal is to have a glistening tomato sauce.  I prefer the sauce to be a little bit oily, however you can add more at the end or use less all together it is your choice.  Once the sauce has cooked for about 10 minutes, taste.  Adjust salt and pepper.  At this point if the tomatoes are a bit too acidic, add sugar a good pinch at a time to sweeten the sauce and reduce the acidic flavor.  The sauce is finished when all the flavors have married and the sauce has thickened somewhat.  Pour over your favorite pasta, mine is spaghetti or angel hair.

Oven variation

Preheat oven to 450 degrees

            In a small casserole or even a pie plate add the oil and garlic and place in the oven.  When garlic is about to brown add tomatoes (lightly crushed), basil, sugar, salt and pepper.  Roast on the upper level of the oven for about 45 minutes.  Time will vary; sauce will appear a bit drier, mix to reveal a glistening thickened sauce.  The sauce will be snaturally sweeter from the caramelization of the tomato sugars during roasting.  Make it first without the sugar and add next time if you prefer.       

Agedashi Dofu

     This is probably one of my most favorite comfort foods. You will notice that I say this about everything.  The problem is that I eat the whole block of tofu every time I make it, but maybe that isn't such a bad thing.  I first learned about Agedashi Dofu from a friend in graduate school who had just returned from a three year stint in Kyoto.  Oddly, at this time several people I just met had all returned from Japan after living there for several years, I guess I missed that memo.  Anyway, to my benefit they brought back with them a plethora of culinary delights, all of which are now part of my diet. 
      Age Dofu is fried tofu topped with a tentsuyu broth, diakon, spring onion, and katsuobushi (bonito fish flakes).  Tentsuyu is a combination of dashi (broth), mirin and soy sauce.  Dashi is often made from katsuobushi and is also the base for Miso soup.  Yes, miso in restaurants has bonito so all these years you thought it was vegetarian, it wasn't, sorry!.  However, you can also make it from dried mushrooms, usually shiitake but any will do.  I am going to give the dashi recipe and you can substitute or add dried mushrooms depending on whether or not you want to make this completely vegetarian.  I think once you make this you will find that it is a regular part of your meal planning. 

Dashi - 4 cups of dashi

Ingredients:

Bonito Flakes or dried Shiitake mushrooms

Kombu

Water - some people like using spring water, I don't really have a preference.

Directions:

     Place 4 cups of water in a pot along with Kombu.  If you can't find kombu you can leave it out but get it for next time.  It is a seaweed and adds a subtle underlying flavor.  You can soak it in the water overnight for more flavor development or just add to the pot at the time of making the dashi.  Next, add a good handful of bonito flakes and bring to a boil.  Reduce heat and allow to very gently simmer on low-med for about 20 minutes.  Strain and repeat for double dashi, you don't need to do this but some people like it for its more intense flavor.  If you are making this completely vegetarian substitute about 6 dried shiitake mushrooms for the bonito flakes.  You should be left with a very delicate broth.  For the tentsuyu you only need 1 cup.  Reserve the rest for miso soup.

Age Dofu

Ingredients:
One block of firm (not extra firm-very important) tofu
Potato starch or corn starch
Oil for frying
1 cup of Dashi (see above recipe)
2 tbsp Mirin
2 tbsp Soy sauce (I prefer Braggs Amino Acids)
Spring onion
Diakon root
Bonito flakes

Directions: 
     Wrap the tofu in 4-6 sheets of paper towel and place between two plates with a little weight on top, a can of soup or beans will do, for 15 minutes.  Cut the tofu into 8 to 10 cubes. While the tofu is draining, heat, medium to medium high, enough oil about a cup depending on your pan.  I use a medium cast iron pan, you want the oil to come up halfway on the tofu cubes. Once the tofu is drained and the oil is heated - coat the tofu cubes in the starch on all sides and place in the oil.  They don't need to be dredged, just well but lightly coated.  Do not do this ahead of time, the starch will absorb into the tofu and not get as crispy.  Fry the pieces (you may need to do in batches) for 2-3 minutes on each side.  Starch doesn't brown well so don't wait for that, if it browns then it looks better, yay!  Drain the pieces on paper towel or a rack.
     While your frying the tofu place the dashi, mirin and soy sauce in a small pot and bring to near boil then turn heat to low and keep the tentsuyu warm.
     Once the tofu is done frying place 2-4 pieces in a wide bowl and top with finely chopped spring onion greens, grated diakon, and a small handful of bonito flakes.  Omit the bonito for vegetarian option.  Ladle 1/4 - 1/3 cup of tentsuyu over the top and serve.  


As a side note, The David Lynch posted a video recently of himself making quinoa and broccoli.  I made it and am eating it for breakfast whilst I type up this recipe.  It's pretty good, I'll post it later.

Tahini - All Clumped Up And No Place To Go

     Is your tahini all clumped up and you can't stir it in order to use it?  Here's a simple solution.

Ingredients:
1 Jar of Tahini

Tools:
Food Processor or Blender

Directions:
If you get home from the store with your tahini and it's settled with the oil at the top and a cement-like sesame paste at the bottom - take the contents and put them in a processor or blender.  Break up the paste a little.  Process or blend until smooth and return to its container or a clean mason jar.  Replace the lid and place in the refrigerator.  It will hold its emulsification from here on out!

Gail's Green Beans Almandine

     Holidays aren't the same without green beans almandine or Gail's Green Beans.  I have slightly varied Gail's original recipe by adding a bit of honey to make the almonds stick to the beans, Gail can't have sugar ;(.  This is pretty straightforward and I make it year round with any number of dishes, this one is a staple in my kitchen.

Ingredients: 
Green beans or haricot verts trimmed and washed 
1-2 tbsp butter, margarine or olive oil 
Slivered almonds , or whole pulsed a few times in a processor until small and even but not     powdered.

1 tbsp more or less of Honey - buy local!
Salt and peper to taste

Directions:
     Steam the green beans for about 5 minutes or till your preferred desired tenderness.  I like them bright green and still a bit crisp.
     Toast almonds till lightly browned.  I usually do this in a toaster oven and hover till done.  One split second off and they burn, but do it your way.
     Toss with almonds, butter, honey, salt, and pepper. 
     Serve

Gail's Mashed Potatoes

     I love potatoes!!  My friend Becky and I refer to each other respectively as the Duke and Duchess of Potatoes, depending on whose cooking at that moment.  We adore potatoes and so do most everyone else.
     This recipe comes from a friend of mine Gail.  It's one of my favorite dishes that she makes at the holidays.  Gail's mashed potatoes are extra delicious because she bakes them and then mashes them with sour cream; and then bakes them again.  I have assimilated this recipe over the years, here is my version:

*note: I am not putting exact quantities as these require small additions until you've achieved your desired taste.

Ingredients:
6 or more russet potatoes
4-6 tbsp approx. butter
1 cup plus milk
1/2 - 1 cup sour cream
salt and peper to taste

Directions:
     Bake the potatoes in the oven at 350 for about an hour or until they are easily pierced with a fork.  Allow to cool until easily handled.  Cut in half and scoop out the white flesh into a large bowl, discard or use the skins for something else.  You can even refill with mashed potatoes and bake for 20 mins.
     Heat milk and butter over low heat until tepid.  You will have extra depending on amount of potatoes.  Slowly add milk and butter to potatoes and carefully mash.  You want the potatoes to be dryish so that the sour cream won't turn them to soup.
     Once you've got the potatoes mashed add the sour cream, salt, and pepper.  Once you've got the potatoes tasting the way you like you can add more milk and butter if they are too dry.  Otherwise place potatoes in a casserole with a lid and bake for 20-30 minutes at 350.  Remove lid and bake for another 10-15  minutes until you have a nice soft golden top.
     Serve with Mushroom Gravy or not.
     

Mushroom Gravy

     Gravy is that perfect sauce for Thanksgiving that, when poured over everything, makes it taste better.  In this recipe I use a combination of rehydrated dry mushrooms and fresh.  I like the broth that is made from the rehydration of the mushrooms to enhance and build deeper flavor tones.  To rehydrate take 1/4 to a 1/2 cup of dried mushrooms and soak in 1-2 cups of boiling water for about 15 minutes or until mushrooms are soft.  Shiitake makes the most intense and Porcini makes the most luxurious. 

     In this recipe I use butter and cream.  If you want a vegan gravy substitute margarine  decrease flour to 2tbsp, and omit the cream.  The result is an 'au jus' style gravy that is very lovely and quite nice.  I often make it this way.

Ingredients:

1-2 cups of the broth used for soaking the mushrooms (shiitake or porcini), or Edward and Sons Not-Beef bouillon (see package for ratios).

about a half a cup of chopped mushrooms, dried and/or fresh

3-4 tbsp butter or margarine

3-4 tbsp flour

1  tsp onion powder (or add real onion and garlic when you sauté mushrooms and skip the powder)

1/2 tsp garlic powder

soy sauce - the amount of soy sauce depends on your salt preference.  Start with 2 tbsp and increase to desired taste.

 1/4 cup or more of cream or half and half

salt and pepper to taste (salt may not be necessary and a pinch of white pepper is nice)

*Vegetarian Worcestershire sauce (optional)

To combine:

     -Sauté mushrooms (and onions if using fresh) in 3-4 tbsp of butter till soft -5 minutes or less time if using rehydrated mushrooms.

     -Add flour to make a roux and cook for about 5 minutes or so to get rid of flour taste.  It will  turn to a mushroom butter flour ball but hang in there.

     -Add broth (whatever amount you want depending on quantity needed but the more broth the more butter and flour you need for thickening.  Butter and flour should be in equal amounts and can only be added at the roux stage (see below for alternative thickening).

     -Add onion and garlic powders to taste (start with small amounts and increase).

     -Add soy sauce to taste, more equals saltier!!

     -Add a couple of drops of worcestershire sauce but it’s not necessary.

     -Simmer gently till thickened and stir with a whisk.  Once its a thickish consistency add cream.  If the gravy isn’t thick enough you can combine cornstarch in cold water and drizzle it in till you get the consistency or add more butter flour for roux next time you make it.

No-Sauasage Sausage Stuffing

     Stuffing is the best part of Thanksgiving in my opinion!  While this recipe may not be particularly healthful, remember it's only once a year.  As a vegetarian I was never satisfied with the bland stuffing options presented to me as a guest at friends and family's Thanksgiving dinners.  When Morning Star sausage patties came on to the market I was thrilled that I could achieve a similar flavor to my Mother's recipe and keep it vegetarian, so I experimented and after years of keeping it basic it is always a hit - every time.

     In this recipe I prefer Mrs. Cubbison's Brand Herb Stuffing Cubes.  You can use any brand you prefer or make your own.  I use this brand because it tastes similar to my Mom's recipe and on this day I am recreating a memory of food, so taste is the driving force.  I've used every brand and made my own, I find Mrs' Cubbison's meets all of my taste requirements and with ease.

     When the recipe calls for stock, you can make your own or use a low sodium one of your choice.  I use Edward and Sons bullion cubes.  They come in three flavors: chicken, beef and vegetable.  They are 100% vegetarian, gluten free, vegan and no trans fat.  But that makes little difference once you add the butter.  Feel free to use margarine, the options on the market today are outstanding.  Personally I'm a butter purist!  Now back to the bullion; they pack a lot of flavor so I often water down the ratio of 1/2 a bullion to 1 cup of hot water to 1/2 a bullion to 1-1/2 cups of hot.  There are some recipes where the full flavor is essential.  Experiment and find your fit.  Sometimes a 1/4 bullion can boost the undertones in a soup recipe.  Good luck and let me know your thoughts...Remember to add or decrease whatever you like or dislike, its' your recipe now!

Ingredients:

6 cups of dry stuffing cubes  

2-3 large celery ribs chopped small

1 onion chopped small

1 sticks of butter or margarine melted plus some for sautéing

1-1/2 cups of water, stock or broth plus some to get your preferred consistency (I use Edward and Sons fake Chicken Flavor) 

4-6 Morning Star Brand sausage patties roughly chopped or 3/4 of a tube of Gimme Lean Brand 'Sausage' sautéed into crumbles.

1/2 - 1 cup of chopped mushrooms, whichever are your favorite.  I use crimini, the more earthy the mushroom the more the flavor profile changes.

To combine: I like to do it exactly in this order 

1. Put stuffing cubes in a large bowl

2. Sauté the sausage patties till browned, roughly chop and stir in with stuffing cubes

3. Sauté onion and celery in butter or oil for 3-5 minutes but not too soft. Mix with stuffing                   cubes and sausages

4. Sauté mushrooms about 2 minutes (you don't want them too soft) and mix them in

5. Melt butter and then mix it in

6. Heat broth and then mix it in.  Add less for a firmer stuffing or more for a softer stuffing, but don't add too much or it will turn to mush and never set in the casserole 

7. Place all ingredients in a casserole with a lid or foil over top.

8. Bake for 45 minutes to 1.5 hours.  Check after 45 minutes you want it to be browned on top.

*note - you can use one sauté pan for sausage, celery and onion, and mushrooms to save on pans.

*note - images are to follow

About Me

     My name is Jeff and I have been a vegetarian, well mostly vegetarian for about twenty years.  I started eating a vegetarian diet one night when I caught a glimpse of myself eating chicken wings in the mirror.  At that moment I realized that eating meat was no longer for me. 
     Over the past ten years I've been eating seafood on occasion.  It began one night when I was invited to diner with clients of the country club I worked at in Santa Fe, NM.  I was waiting tables at the time and became close to a couple that frequented the restaurant.  They invited a co-worker and me over to diner, we accepted.  The evening was delightful, we toured their large and historic home and then sat down for dinner.  My host Katherine put a plate with salmon down in front of me.  It never occurred that I needed to tell them that I didn't eat meat, I assumed that we had already discussed this over the past year.  I looked across the table to my friend Anne with a slight panic.  She mouthed, 'just eat it!'.  So I did, and that was that, I started eating fish on occasion.  I'd like to note that I am originally from a small New England fishing town and currently reside in Newport, RI.  The ocean and seafood are as much a part of my surroundings as they are a part of my culinary history.  I am now eating far less since I briefly met Sylvia Earle at a screening of her film Mission Blue on the harbor here in Newport.  A movie I highly recommend if you are interested in the health of our oceans.
     While I indulge in the occasional oyster, clam or lobster; I do this in moderation.  The majority of the time I eat a vegetarian diet that includes eggs and dairy, however, when possible I try to eat a vegan diet.  I find that I am at my optimum health when I leave out animal products altogether.  But alas, I am just a regular person trying my best to eat healthy without giving up some of my favorite comfort foods.  
     If you are a seasoned vegetarian or new to the diet, like me you may find yourself missing a number of foods that you 'used' to eat.  There are vegetarians who do not like to eat vegetable based meals that either resemble or taste similar to meat based dishes.  I am not one of those people.  I don't mind my meat eater friends consuming meat while I dine with them, after all it's my choice not theirs and there is nothing I dislike more than people forcing their beliefs on others.  My only hope is that if people eat meat that they do it mindfully, by purchasing and consuming meat that is killed and processed in a humane way.  Even better, that they kill and process their meat themselves, but that is a different topic for another day.  
    I have found myself from time to time longing for dishes that had meat as it's main ingredient.  Fortunately we live in an era of vegetarian substitutes and have the ability to re-create these dishes, sometimes even improve upon them!  Have you ever wanted Julia Child's boeuf bourguignon or a chicken pot pie?  Well, you can have them.  I have been able to recreate a similar bourguignon and a vegetable pot pie that rivals its chicken counterpart.  There are a number of meat substitutes on the market and I use a variety of these products when necessary to create the correct taste or texture for a recipe.  I discuss the ones that I use when needed and also take time to talk about other products that I use, such as nutritional yeast flakes, a wonderful cheese-like alternative and a particularly wonderful addition to tofu in a breakfast burrito.  I will try to post as many recipes as I can but sometimes I find it necessary to talk about the dining experience itself or current trends in cooking.  While I do want there to be an emphasis on vegetarian recipes, I also think there is an opportunity to discuss other topics, like wine and cocktails, soy sauce or amino acids , or even just the wonderful plethora of great cooking in the world around.
    I currently reside in Newport, RI and while it is a small island town we have easy access to wonderful grocery stores (40 minutes drive - ugh!) as well as a new year-round farmers market at the Newport Vineyards.  I try to cook organic as much as possible, however when I can't I prefer to use local ingredients.  Sometimes I use non-organic ingredients as well, this is often due to the fact that there isn't an organic alternative or simply the taste I am looking for only comes in this form.  I do not pigeon-hole myself to any specific stereotype or limit myself as one particular type of cook, I simply cook food that I like to eat with as much mindfulness to its ingredients as there is to its taste.  I do not hold a culinary degree, however I do have degrees in Environmental Design and Landscape Architecture and will hopefully be getting a certification as a Master Gardner this winter.  Someday I would like to own a farm where I grow much of my food and a restaurant to feed friends and family.  I love to cook and much of my experience and technique comes from reading a lot of cookbooks, watching a lot of cooking shows, and a lot of experimentation.  While I can not guarantee everyone will like every recipe, there is always room for personalization in every dish.  
    Since it is November what better way to kick off this blog with the mother of all vegetarian dilemmas - Thanksgiving.  Every vegetarian knows that this holiday with the family can be so disappointing food wise.   Nothing is worse than an attempt by a meat eater to give you a vegetarian substitute to turkey.  I've tried the Tofurky holiday roast and it is terrible.  A friend of mine refers to it as Tofucky, and that seems more appropriate. Lasagna with mashed potatoes and gravy as a side just doesn't cut it anymore.  
     I usually prepare a meal of just sides and indulge this way each year.  I am often asked for my stuffing and gravy recipe by friends and asked to bing it over when I am a guest, and to toot my own horn, they are generally preferred to the meat versions.  My stuffing recipe is a variation of my mothers recipe and some of you will like it while others won't.  My mother always made stuffing with sausage and the giblets form the turkey. I have found that sausage substitutes and mushrooms can re-create both texture and taste in a classic stuffing dish while shiitake mushrooms make a marvelous gravy.  Over the next couple of weeks I will share these recipes and it is my hope that you bring them with you to your Thanksgiving dinners or prepare one for that vegetarian guest, I promise they will not only be grateful, they will become your new best friend!  

Till next time - The Mindful Vegetarian.

*note: this is a first attempt so be kind as I am trying to figure out how to format this blog.