The Bored Vegetarian

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Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin Seeds

My brother called me out on slacking on the blog, and he’s right. I’ll admit I’ve been a bit overwhelmed with work and keeping up with social obligations (aka rooftop bbqs), so being in the kitchen has taken a bit of a backseat recently. I’m working on getting my recipe wheels turning again…

2 Orange Bell Peppers
1 cup Black Quinoa
3 handfuls fresh Spinach (big stems removed)
1 cup Grape Tomatoes
2-3 Tbsp Goat Cheese
1/4 cup Raw Pumpkin Seeds (sans shell, or buy already roasted, also called Pepitas)
2 cloves Garlic, chopped
2 Tbsp Extra Virgin Olive Oil
A few splashes of Dry White Wine
Salt to taste

Preheat oven to 375 and roast pumpkin seeds until they brown slightly. Remove from oven, and turn oven up to 425. Bring two cups of water to boil in a sauce pan. Add in quinoa and a pinch of salt. Turn heat down to a simmer and cover pan with a lid. Cook until liquid is completely absorbed, about 15 minutes. In a saute pan, add olive oil and chopped garlic. Saute on low/medium heat until soft. Add spinach and toss with olive oil & garlic. The leaves will begin to wilt. Add quinoa to the spinach and toss together, continuing over heat. Add dry white wine a little at a time and stir until liquid start to evaporate. Salt to taste. Cut grape tomatoes in half and toss with quinoa. Add most of the toasted pumpkin seeds as well. Remove from heat and set aside. On a cutting board, cut off the tops of the peppers and remove the seeds and any remaining white edges inside the pepper with your hands. Stuff each pepper with quinoa mixture. Place in a shallow pan so peppers stay upright and cover with aluminum foil. Bake in the oven until the peppers are soft but still have a bit of bite to them. Remove from heat and top with goat cheese and toasted pumpkin seeds.

This recipe is completely packed with good nutrients (protein! fiber! iron! vitamin c!), which is what I was craving. I swam laps for the first time in years tonight and donned my dorky, faded swim team suit from 1999 and Dollar $tore rainbow swim cap. The stuffed bell pepper was a nice healthy and filling dinner after the pool/public humiliation.

Posted May 16, 2012 at 11:18pm in food vegetarian healthy recipe cooking quinoa | 387 notes

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Vegetarian Wontons

I’d been trying to plan a dinner party with my friends Whitney & David for a few months now and we finally got it together over the weekend. We decided on a dim sum theme (David wanted to do a “seance” theme, but we’re holding off until we know exactly what he means by that) which happened to fit with the Chinese New Year. I made these wontons and some disastrous semi-congee. They made everything else - and my lord it was delicious. Thanks to Loryn, Laura, Jodi & Eric for joining in the festivities. A lot of sake was consumed. A lot of 90’s music was played.

1 package Extra Firm Tofu
2 medium Carrots, peeled and shredded
1 can Water Chestnuts, drained and finely chopped
1 1/2 cups fresh Bok Choy, finely chopped
1 Tbsp Toasted Sesame Oil
2 Tbsp Soy Sauce
1 clove Garlic, minced
1/4 cup Scallion, thinly chopped
Salt to taste

1 package square Wonton wrappers (typically contains 50-60 wrappers)

Drain tofu. Slice 1 inch thick and layer between paper towels on a plate. Place weight (canned goods perhaps?) on top and allow to drain moisture for around 20 minutes. Chop into cubes and add to a medium-sized bowl. Add carrot, boy choy, garlic, sesame oil, soy sauce and scallion. Mix well. Salt to taste.

To roll the wonton (I found this video very helpful), lay wonton wrapped on a flat surface. Spoon a small amount of tofu mixture into the middle of the wrapper. Wet the edges of the wrapper with water. Fold up lengthwise (again, the video!) and seal the edges - they should stick together. Wet the bottom two edges and fold upward to meet each other, sealing again. It will look like a little nurse’s cap! Continue with remaining tofu mixture & wontons. It’s back breaking work!

Bring a pot of water to a boil. Poach wontons a few at a time for 2-3 minutes. Drain and serve hot with soy sauce.

The rest of the spread (apologize for rushed photos.. I was ready to eat!)

Posted January 24, 2012 at 11:16pm in chinesefood cooking dimsum food recipe vegetarian tofu | 253 notes

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Shaved Brussels Sprouts Salad with Moliterno Black Truffle Pecorino, Toasted Hazelnuts & Meyer Lemon Dressing (inspired by The Frisky Oyster)

Meyer Lemons are rounder, sweeter and less acidic than traditional lemons, as well as a deeper shade of yellow. Both Brussels Sprouts and Meyer Lemons are harvested during the winter, so this is a great seasonal salad.

1 pound Brussels Spouts
2 ounces Black Truffle Pecorino (use plain pecorino if you’d like)
1/3 cup Hazelnuts
2 Meyer Lemons
1 Tbsp Sugar
1 Tbsp Water
2 1/2 Tbsp Olive Oil
Salt
Freshly ground Black Pepper

Preheat oven to 350 degrees. Spread hazelnuts on a baking sheet and toast in the oven until brown (tip: if they still have skins, after you’ve toasted them, add them to a paper bag and rub the outside of the bag until the skins fall off.)

Remove lemon zest using a vegetable peeler. Scrape any remaining pith (white substance) from the zest with a knife and discard. Bring a pot of water to a boil and blanch zest for 5 minutes. Juice lemons (with pulp) into a bowl (or a blender if you have one). Add blanched zest, sugar and water. Using a hand blender, blend ingredients until smooth. Continue blending and add 2 Tbsp olive oil in a steady stream. Blend for another minute or so and set aside.

Using a knife or mandoline, chop Brussels sprouts into thin ribbons, throwing out the thicker stalks. In a bowl, toss with a 1 Tbsp Olive Oil to coat. Season with salt and black pepper.

Pile Brussels Sprouts on a plate. Use a vegetable peeler to shave pecorino onto salad. Drizzle lemon dressing around the edges of the salad (you don’t need much!) and sprinkle with toasted hazelnuts.

Posted January 15, 2012 at 9:54pm in food vegetarian cooking recipe brusselssprouts meyerlemon salad | 70 notes

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Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes

Sautéed Broccoli Rabe with Garlic and Red Pepper Flakes (adapted from New Flavors for Vegetables)

Grilled French Toast with Balsamic Strawberry Sauce and Chocolate Ricotta

Dear readers, please prepare for a summer of “Grilled ____________” recipes, because I’m officially in love. ”Can I grill broccoli rabe?” “Why not grill this sandwich?” “Grilled ice cream sounds pretty awesome” “What if I gave this cup of water some grill marks?”

You get the idea.

Grilled French Toast with Balsamic Strawberry Sauce and Chocolate Ricotta

Compliments to the Chef(s)

I’ve spent the last week or two letting other people cook for me. While I apologize for the lack of posts, it’s been worth it. So, so worth it.

Last Sunday I spent an evening with a nice mix of friends and strangers down on Java Street. Brooklyn Fork and Spoon is a monthly vegetarian-based supper club in Greenpoint, run by Mardi of Sprout & Pea and Rebecka of Martha, Mom and Me. For around $35, you get a four-course dinner, wine and lively conversation. I’m not exaggerating when I say it was one of the best meals I’ve had in recent memory. The red beet and ginger puree was a runaway favorite, and the rosewater cake was served with sugared rose petals. The May dinner has already sold out, but rumor is that they’ll be adding a second. I will be attending again. And again. And again.

You can see pictures of us all ooing and ahhing here.

Tuesday was the first annual Tasting Brooklyn event put on by Brooklyn Exposed at the DUMBO loft in Brooklyn. I volunteered to help at the event - which was a great way to meet some new food-loving people and try samplings from a wide selection of local restaurants. There was a surprising amount of vegetarian options. Here’s what I ate:

Linger Cafe & Lounge
533 Atlantic Ave.
Watermelon Gazpacho, Raw Kale and Quinoa Salad
The winner here was the gazpacho, but I loved how their selections screamed summer. I can’t wait to get out of warm comfort foods and take advantage of all the fresh produce in the next few months.

Palo Santo
625 Union Street
Vegetarian street tacos (served on a square of newspaper).
Palo Santo and Barrio were next to each other, so there was some comparison in my mind (or mouth?) Palo Santo were the winners - they were making their tortillas fresh at the event and had a salsa verde that gave the perfect kick.

Tanoreen
7523 3rd Ave.
Fried Brussels Sprouts with Tahini and Pomegranate Molasses, Hummus
Brussels sprouts are one of my favorite foods, so the fact that I was so blown away by Tanoreen’s version is a testament to how delicious they were. The hummus was good to, but man. Brussels sprouts.

The Chocolate Room
269 Court Street
Chocolate Truffles, Mini Cupcakes, Chocolate Caramel Popcorn
I’m not a huge sweets person, but I love popcorn to an unhealthy degree. The truffles and cupcakes were good but the caramel popcorn was so yummy that I finished the bag before I even got to the F train.

The Castello Plan
1213 Cortelyou Road
Stewed Mushroom Crostini
I’m not a fan of mushrooms (I’m trying!) but these had a nice firm texture and good flavor.

Thistle Hill Tavern
411 Seventh Ave.
Green Pea Falafel
The ladies at Thistle Hill were incredibly nice and the falafel was tasty, though I’d have to visit the restaurant to get a better idea of what their menu has to offer.

Robicelli’s Cupcakes
Various locations
Have I mentioned that I love these cupcakes? Cause I do. They give me a delicious heart attack. Some guy actually asked me if I was okay as I was having a Robicelli’s cupcake moment. Can’t a girl enjoy her buttercream? Sheesh.

Stone Park Cafe
324 5th Ave.
Cappuccino Cheesecake
Light, creamy, beautiful and delicious.

reBar
147 Front Street
Chef’s Signature Polenta with Sunny Side Up Egg, Truffle Oil, Pine Nuts, Parsley Salad
This dish was the winner of the night for me. I have never had a more perfect polenta, and the truffle oil really sealed the deal. reBar has a crazy $4 weekday breakfast special that includes coffee, fruit and a sandwich, and their a la carte menu is a cheap build-your-own-breakfast. I also want to go here for dinner. For more polenta. And perhaps polenta for lunch. Polenta forever and ever.

Bati
747 Fulton Street
Buticha, Misir Wett, Injera
I haven’t had Ethiopian food since I moved to New York, so I’m glad I know where to go now. Their injera was especially good - a tangy balance to the spiciness of the Misir Wett.

Barrio
210 7th Ave.
Tortilla Chip with Market Vegetables
Tasty vegetables but I’m guessing the meat offering was more of a winner for them.

Mojito
82 Washington Ave.
Croquetas de Queso
This was the last thing I ate, which was near the end of the evening. I was too full to enjoy it.

My final culinary adventure happened during a impulsive trip to Philly to take advantage of an 8th row seat at the Phillies/Astros game last week (Thanks Bsullz!) Lacey introduces me to “crabby fries,” which are crinkle fries, Old Bay seasoning and cheese dipping sauce. I highly recommend them. I also highly recommend not eating a lot of them because your arteries might collapse.

A non-food related project I’ve been working on for the past month is starting to come together. The flier is still being created, but I’ll give you the lowdown on what’s to come in June. Mark your calendars!

BYOB (Bring Your Old Books)
A community book swap and benefit for the Housing Works Bookstore
Sunday, June 19th 12pm-6pm at Public Assembly
Bring a book/take a book or $1 per book/raffle ticket
A portion of the proceeds, as well as extra books will go to Housing Works
DJs Smooth Move, Spindler, Robert Rhymin’
Raffle prizes from WORD, Eastern District, The Drink, Fornino, Public Assembly & more (please get in touch if you’re a local business who’d like to donate!)

I made a collegiate banner out of felt, cause why not.

I’m really excited about this event and I hope ya’ll will come out, say hello and swap some books! More details in the coming weeks. Happy Sunday!

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Champagne Champagne

In addition to bringing French 75 jello shots to the party on Saturday, I also made champagne cupcakes with pink champagne frosting and sprinkled with lavender flowers. In the past, I’ve made cupcakes from the box with alternations, like the pink lemonade and vanilla coconut cupcakes I made in May, but this time I made them completely from scratch. I am a glutton for punishment (and baked goods).

Champagne Cupcakes with Pink Champagne Frosting (adapted from Gimme Some Oven)

Champagne Cupcakes

2 3/4 cups all-purpose flour
3 tsp. baking powder
1 tsp. salt
2/3 cup butter
1 1/2 cups white sugar
3/4 cup champagne
6 egg whites

Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean.

Champagne Buttercream Frosting

3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons champagne, at room temperature
1-2 drops pink food coloring
1 1/2 tbls dried lavender flowers

With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla, champagne and food coloring, beating on medium for another minute. Fill piping bag and frost cupcakes, sprinkle with dried lavender.

The cake for these cupcakes is dense and not too sweet, while the frosting is sugary and buttery. The lavender flowers add a really nice subtle flavor as well.

Speaking of delicious cupcakes, if you live in New York and have yet to try Robicelli’s cupcakes, do it! They have the most innovative flavors and you can tell that they’re made with love (and lots of butter.) I have a hard time not stopping in to pick one up if I know there’s a vendor nearby (Try Radish on Bedford or Eastern District on Manhattan Ave.) Also, check out this Food.Curated video to meet the couple behind the cupcakes.

Posted March 28, 2011 at 8:35am in food cooking recipe baking cupcake vegetarian boredvegetarian | 12 notes

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French 75

Last night we threw one of my best friends, Brooke, a surprise 30th birthday party. There was champagne and party hats. We set up a makeshift photo booth with cheap junk from the 99 cent store. It was the best night.

Before I begin, I can’t make this post without bringing up the issue of gelatin. In general I shy away from it, not because it’s a animal byproduct, but because I hate the texture. I blame this on my appendix surgery in first grade, when I remember eating nothing but lemon jello and chicken broth while in the hospital. Gross. Anyway, the vegan alternative is agar agar powder, which I hear is available in fancy grocery stores like Whole Foods.

I decided to make “adult” jello shots - as in not some gross vodka and cherry jello in a dixi cup. Since our theme was champagne, I made jello versions of the classic French 75 cocktail: Champagne, gin, lemon juice and sugar. They were a hit.

The French 75 (via Jelly Shot Test Kitchen)

Recommended Pan: Standard Loaf Pan (I used mini muffin tins)

1/3 cup lemonade concentrate (strained to remove solids)
1/3 cup water
2 envelopes Knox gelatin
2/3 cup gin
2/3 cup flat champagne
granulated sugar
Lemon zest garnish, (optional)

Combine lemonade concentrate and water in saucepan (and sugar if using). Sprinkle with gelatin and allow to soak for a minute or two. Heat over very low heat, stirring constantly, until gelatin is fully dissolved (approximately 5 minutes). Remove from heat, and stir in the gin and champagne. Pour into pan and chill until fully set, several hours or overnight.
To serve, cut into desired shapes. Garnish with lemon zest. Makes 18 to 24 shots.

(I rolled them in sugar to balance the tartness of the lemon.)

Some selections from the party…

Last night was one of those nights that reminded me of how lucky I am to have such wonderful friends.

Posted March 27, 2011 at 3:30pm in brooklyn food cooking booze gin champagne | 8 notes

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Simple Salads

At times I forget that food doesn’t need to be complicated to have great flavor. To prove my point, I made a raw asparagus salad for lunch today. Only six ingredient and very tasty.

Raw Asparagus Salad (adapted from Foodista)

1/2 pound fresh asparagus spears
1 tbls white wine vinegar
2 tbls olive oil
salt & pepper to taste
roasted sesame seeds (optional)

Use a julienne peeler to slice raw asparagus into long strips (I used a regular vegetable peeler, not as effective, but it works). Chop asparagus tips. In a bowl, sprinkle asparagus with salt and pepper, toss with olive oil and vinegar. Sprinkle in sesame seeds and toss again.

I used less olive oil and more vinegar.

Though I didn’t take pictures, I made a kale, avocado and Pistachio nut salad with a simple lemon juice and olive oil dressing last night. My friend prepared a delicious dinner, and this was my contribution. We were all very pleased and well fed. Love it when that happens.

Kale, Avocado and Pistachio Nut Salad

1 bunch of kale, rinsed and ripped into bit-size pieces
1 avocado, cubed
1/2 Pistachio nuts, shelled
salt & pepper to taste
juice of 2 lemons
1 tbls olive oil

Whisk olive oil and lemon juice together. In a bowl, toss kale, avocado and nuts in the lemon dressing. Salt and pepper to taste.

Posted March 24, 2011 at 2:48pm in food cooking recipe vegetarian vegan brooklyn | 8 notes

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Hot & Drunk (Sauce)

The motivation to start this blog was not only to try new vegetarian dishes, but to expand my cooking repertoire in general. Though I’ve been cooking (mostly poorly) since I was a kid, there’s still many areas where I had yet to venture into… And as a stubborn person who hates being told “you can’t do that,” I’ve been trying things I would normally write off (souffle, nutella, etc.) Today, it was hot sauce, semi-inspired by the amount of tweets I’ve had to read about SXSW this week. Austin was the first place I’d encountered a store dedicated exclusively to hot sauce. Being the indecisive person I am, I walked out without any souvenirs.

Whiskey Hot Sauce (via Georgia Pellegrini)

2 tablespoons apple cider vinegar
2 tablespoons chipotle peppers in adobo sauce, roughly chopped
¼ cup Serrano peppers, seeds removed and diced
½ cup carrot, peeled and finely diced
½ cup onion, finely diced
1/4 cup whiskey
Juice of 1 lemon
½ cup brown sugar or molasses
¼ teaspoon ground cumin
1 tablespoon salt

In a saucepan, heat the vinegar with 1 cup of water and add the diced peppers, Chipotle peppers, onion, and carrot. Let them simmer on low heat covered for 15-20 minutes to soften.
Add the remaining ingredients to the saucepan, stir and return to a simmer for 3-5 minutes.

Puree in a blender or food processor, transfer to a glass jar and let cool. Store in the refrigerator for up to one year.

I used 1/2 cup of Serrano pepper instead of a 1/4 cup, 2 tbls of honey (too much) and 1/4 a tsp of cayenne pepper. This recipe is fairly sweet, so the cayenne was a needed bite…The overall taste experience was “sweet, sorta smokey-spicy/sweet-spicy-OOO-SPICY.” Also, I used a hand blender to grind everything to death, and then put it through a strainer (hence the first picture) to get any seeds out.

Nika was kind enough to be a taste tester and helped me dig through the first container of sauce (armed with some panfried breadcrumb tofu.) This recipes makes about 1 1/2 cups of hot sauce.

Outside of cooking, here’s some interesting things from this week…

Posted March 18, 2011 at 2:28am in sxsw hotsauce vegetarian cooking food vegan whiskey | 2 notes

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