New contributor Hetty Lui McKinnon and co author of the great vegetarian cookbook Tenderheart wrote about easy vegan cooking in yesterday's New YorkTimes Food section. As with any vegetarian diet she recommends eating seasonally but don't stress if you can't find what you need or head to a farmer's market. Go to your pantry, Her recipes are built on te presence if unami or the Japanese word for deliciousness. The veggies themself star in the dishes as opposed to be second string. The first recipe is crispy potato tacos, made with chunks of any kind of potato cut into one and a half sized pieces, They're cooked and then roughly mashed with cheddar cheese (you could sub in Montery Jack for some bite)cilantro, garlic and cumin. The spicy red salsa can be made with fresh or canned tomatoes. It's mixing them with red onions, Serrano chiles.garlic cumin and oregano. A pinch of sugar is added to this as it's placed into a food processor and pureed.It's then poured into a saucepan with vegetable broth and cooked for fifteen to twenty minutes.It'll turn dark and become slightly thickened. Serve it over the warm tortillas for more flavor. Add sliced avocadoes if you want.
The other recipes also from Ms. McKinnon;s cookbook Tenderheart is a tasty soy butter corn ramen and salt and vinegar kale chips with fried chickpeas and avocado. The ramen is a nod to pasta dishes, fusing Japeanese and Italian cooking traditions. This is made with four ears of fresh corn, now in season. strip the cobs of th e kernal and add these to boiling water. Cook until the smell of corn permeates the kitchen. Noodle blocks are then added to this, being boiled until the pasta is loosened up for about two to two and half minutes. Drain and add the soy sauce, corn and butter.Tosss for a few minutes and then sprinkled some chopped scallions on top. There is the fun kale chips. The kale is tossed with olive oil, either red wine or apple cider vinegar and garlic.The leaves are spread on two sheet pans and roasted for twenty-five to thirty minutes at 275 degrees Farenheit. After remove from the oven and season with salt. The olive oil should be fried in about three to four tablespoons of olive oil in a skillet. Reuce the heat a bit of the chickpeas pop and bounce out of the skillet. Take them out of the skillet with a slotted spoon, and drain on paper towels. season the peas with cayenne and paprika. Add salt and pepper if you like. You can add a fried egg and sliced avocado if you want. This makes for a nice brunch bit also for a good appetizer at a barbecue,.
The pantry can yield up all sorts of canned ingredients. Use these treasures to create a tasty vegetarian dinner or even a brunch dish. They three great recipes for bringing more veggies into the diet
Posts
