All posts tagged: vegetarian

mushroom, pea, onion stir fry

Misfits Market Mushroom-Pea Stir Fry

Published by Kathy Hunt

Timing really is everything. With a spouse who had switched to a vegetable-based diet and my own ongoing concerns about food waste I had become intrigued by the “ugly produce” delivery service Misfits Market. Whether online or walking down the street, I saw their name and boxes of imperfect fruits and vegetables everywhere. As a result, when a PR rep reached out and asked if I would be interested in covering Misfits Market, I took an extremely rare leap and said, “I might. Go ahead and send a sample box of produce.” What’s ugly produce? Ever come across a curled bell pepper, forked carrot or twisted parsnip at a chain supermarket? Probably not. These stores tend to focus on uniform, blemish-free foods. However, if you frequent farm stands and farmers’ markets and seek out organic, non-GMO goods, you’ve probably seen misshapen produce. Odd in appearance, these wholesome veggies and fruits usually are sold at reduced prices, that is, if they even make it to markets. Because they’re not as pretty and profitable as their perfect …

stack of cookbooks

The Annual Cookbook Review: Books to Give, Get and Gobble!

Published by Kathy Hunt

Although I write and buy books and cookbooks, I am always amazed by the tremendous number published every year. Who does cookbooks? Celebrities, celebrity chefs, musicians, athletes, bloggers, restaurants, farmers’ markets . . .. The list goes on and on. With so many new books on store shelves—and seemingly more coming out each week—it’s tough to know which ones will satisfy and which will leave you hungering for something more substantial. To help separate the filets from the hot dogs, the Bordeaux from the Two-Buck-Chuck, it’s the annual cookbook review! Included this year are baking books, a cocktail guide, vegetarian, Italian, German, Mediterranean and English cuisines as well as several food writing books and a graphic novel-like book. Happy shopping, reading and cooking! The Baking Bible by Rose Levy Beranbaum (Houghton Mifflin Harcourt, 2014) If you want to learn the proper way to mix, bake and decorate a myriad of cakes, pies, tarts, cookies, breads, pastries and candy, reach for The Baking Bible. Perfect for bakers of any skill level, this comprehensive, IACP Award-winning cookbook …

Pad Thai in Thailand

Published by Kathy Hunt

Pad Thai was my gateway into Thai cuisine. In my early 20s and unsure of what to order at a new, neighborhood, Southeast Asian restaurant, I opted for a simple noodle dish that promised complex flavors, interesting textures and a touch of the exotic. With hints of piquant tamarind, crunchy peanuts and salty fish sauce pad Thai delivered on its word. After that first satisfying encounter it became my go-to meal when dining or ordering out. After 15 years of sampling this specialty on American soil, I wanted it to be the first thing that I ate in Thailand. I’d tried countless Western interpretations of this stir fry. It was time to experience the real deal. This proved surprisingly easy for you can find noodle carts, shops and restaurants serving phàt Thai on almost every street in Bangkok. The same holds true in Northern Thailand. Popular with locals as well as food-obsessed tourists, this dish has a lot going for it. For starters, it’s inexpensive. Depending on where you buy it in Thailand, you can …

sweet and nutty couscous

Honeyed Fruit and Whole Wheat Couscous

Published by Kathy Hunt

Over the years I’ve prattled on about my fascination with couscous, my unwise decision to drag a couscousiere across North Africa and my ongoing dabbling with these granules of semolina. Light yet hearty, savory yet sweet and toothsome whether hot, room temperature or chilled, couscous’s almost incongruous nature is what keeps me hooked. I’d like to see spaghetti pair as smoothly with such disparate ingredients as cinnamon, cumin, cilantro, dill, cucumbers, dried cherries, balsamic vinegar or almond milk. Yeah, it’s a versatile food. Before the holidays I started tinkering with an old favorite, Sweet & Nutty Couscous, transforming it into the following dish. To some, the name “Honeyed Fruit and Whole Wheat Couscous” might sound redundant. After all, couscous comes from durum wheat so all couscous could be considered wheat couscous. However, this recipe works best when you use the mildly nutty whole wheat, pearl couscous. If you have a couscousiere collecting dust on your kitchen shelf, by all means wipe it off and put it to work. Otherwise, instant or quick cooking whole wheat …

The Always Delightful Dal Tadka

Published by Kathy Hunt

Thanks to a Sunday evening spent eating platefuls of homemade Indian curries and watching Ritash Batra’s charming The Lunchbox, I’m shifting gears this week to share one of my favorite meals, dal tadka. In India dal is both an ingredient—legumes such as split peas, beans or lentils—and a savory dish. Regarding the dish, at least 60 types of dal exist. What differentiates each are the combination of legumes and spices, the cooking times and the final consistency. Some dals are soupy while others are thick and stew-like. In the case of dal tadka I’ve made and eaten both types. Although turmeric injects its rich color into dal tadka, legumes likewise imbue it with a golden hue. Wondering which legume to use? In northern India I was instructed to buy yellow lentils. However, the staff at New York’s Kalustyan’s swear by chana dal or split black chickpeas. Following their advice, I use chana but, when I don’t have that on hand, I substitute the smaller toor dal or split pigeon pea. With the latter you get …

The Scoop on Mushroom Barley Soup

Published by Kathy Hunt

Another week of blustery weather can mean only one thing — more soup simmering on my stovetop. This time it’s my take on an old family recipe for Scotch broth. One of Scotland’s most famous offerings, Scotch broth begins by boiling together chunks of mutton or beef and barley. Eventually, diced root vegetables and parsley are added to the pot. A sprinkling of fresh parsley then finishes it off. Unlike classic Scotch broth, my version replaces the meat with mushrooms, making it less stew-like. In essence, this is a hearty mushroom barley soup. With its vegetable stock base and abundance of barley, root vegetables and mushrooms this soup could be considered a vegetarian-friendly dish. For a bona fide vegan meal, substitute olive oil for the butter. MUSHROOM BARLEY SOUP To get the requisite 2 cups cooked barley, you will need to bring 2 cups water, 1/2 cup pearl barley and a pinch of salt to a boil over high heat. Cover, reduce the heat to low and allow the barley to simmer for 40 minutes. …

In This Chowder It’s All about Corn

Published by Kathy Hunt

Wondering what to serve vegan friends this holiday season when everyone else at the table loathes tofu and seitan? Contemplating what to make for unexpected dinner guests? Craving a warm, hearty, one-pot meal? Overwhelmed by all those bags of frozen corn tumbling out of your freezer every time that you open the door? Have I got recipe for you! As its name suggests, Chocked-Full-of-Corn-Chowder brims with plump, yellow kernels of corn as well as chunks of potato and a smidgen of onion, celery and dried parsley. With pureed corn as its thickener and vegetable stock for its base, this wholesome soup will please everyone at your dinner table. Plus, as you might expect, it’s quick and easy to make. CHOCKED-FULL-OF-CORN CHOWDER Serves 6 1/2 tablespoon olive oil 1 small yellow onion, diced 1 stalk celery, diced 1 teaspoon sea salt 3 cups vegetable stock 1 Russet potato, diced 2 (15-ounce) cans whole kernel corn 2 1/2 cups fresh or frozen corn kernels 1/3 teaspoon ground white pepper 1/2 teaspoon dried parsley Baguette, optional, for serving …

A Generous Dose of Minestrone Soup

Published by Kathy Hunt

I, along with pretty much everyone whom I know, have been plodding through this season with a runny nose and sore throat. While friends reach for Neti pots, echinacea or Benadryl to beat the sniffles, I turn to the cold remedies of my childhood — fitful naps, bad B-movies, good books and warming soups. As a kid, I invariably received a course of Jewish penicillin as well as doses of minestrone and stracciatella. Sound unusual? Keep in mind that I grew up in an Italian-American community where my parents’ favorite restaurant, Egidio’s, doled out tasty, Italian soups. Minestrone remains one of my preferred cold cures. Chocked full of wholesome vegetables and soothing broth, it goes down easy and warms me to the core. The minestrone that I make is based upon what chef-owner and cookbook author Laura Pensiero serves at her Rhinebeck, NY restaurant, Gigi Trattoria. Light, wholesome and flavorful, her vegetarian-friendly, Northern Italian soup features diced potatoes, beans, carrots, celery and fresh herbs. Mine does, too. VEGETARIAN MINESTRONE While I prefer using homemade vegetable …

Return to the Pumpkin Patch

Published by Kathy Hunt

I can’t let autumn pass by without mentioning that amazing, globular fall fruit known as the pumpkin. Ranging in size from two to a whopping 800 pounds, this hefty fellow was once relegated to seasonal pies and decor. Today, though, I keep this low-fat, low-calorie, firm-fleshed gourd in my kitchen long past Thanksgiving. Although I lack the green thumb and good soil to grow pumpkins, thanks to friends who have both, I’ve learned a thing or two about harvesting a great pumpkin. A trailing plant, this winter squash needs space to grow. It likewise requires temperate weather and regular watering. Mature at 16 weeks, a pumpkin can be picked and stored whole in a cool, dry, dark place for several months. When cut, it must be refrigerated and used within a few days. How to use a freshly cut pumpkin? I love turning it into a silky puree. After removing the seeds, I put the pumpkin halves, cut side down, on a rimmed baking sheet and sprinkle a half cup of water over them. I …

Food Fit for Pharoahs

Published by Kathy Hunt

As a child, I dreamt of becoming an international correspondent, dodging bullets to get the story that would change the world for the better. Instead of global strife I’ve ended up with a safer beat, covering culinary trends. Every now and then, though, my childhood fantasy collides with my adult reality and a place that I’ve visited or topic on which I’ve reported shoots to the top of the day’s headlines. Such is the case with Egypt. Last fall I spent several weeks in this ancient North African land. During my stay I talked to locals about politics, education, and, of course, food. Strangely enough, I had known the least about the cuisine. Although I had researched it before leaving, I had found little on that topic for Egyptian cuisine often gets lumped under the heading of Middle Eastern or Mediterranean cooking. While both in the Middle East and along the Mediterranean, Egypt nonetheless possesses its own distinct flavors and history. Take, for instance, ful medammes. This traditional dish of fava beans dates back to …