Easy New Year's Collard & Black-eyed Pea Soup

Happy New Year, everyone!
It's been a minute since my last post to this blog. OK many minutes, over a year, actually. Much has happened in the world and in my personal life. A new year is here and I have plenty to be thankful for.
Back in September hurricane Irma paid us a visit, leaving us without electricity for 4 days. This was an absolutely minute inconvenience in comparison to the devastation it brought to other areas or what Maria, which followed closely behind was about to unleash in the Caribbean. That said, for a run-of-the-mill guy who has it fairly easy compared to many, 4 days without electricity felt like a big deal. My husband and I could not stand to look at another canned meal and with a tank full of propane at our disposal we broke down and fell off our vegetarian (almost-vegan) wagons. I wish I could say this was a once-only isolated incident but we quickly slid down a breaded, deep-fried, greasy, lardy slope of beastly indulgance. For about a two week period many of our meals consisted of Arby's, KFC, McDonald's, Wendy's and lesser known local fast food joints. Our binge was not a guilt-less one. I immediately regretted almost every single meal, mentally and physically.
The guilt helped push us back into a slightly healthier routine. We became weekday vegetarians and splurged on the weekend, sometimes eating nothing but two steaks each in place of a normal meal of a single serving with sides. Shameful, I KNOW!
I cooked many of the meat-centered dishes I grew up with for the holidays. The piece de resistance was a 21 pound pernil (traditional Puerto Rican roast pork). Our decision to return to a vegetarian diet was sealed after I watched a video online about the most adorable rescued pigs, bringing back all of the feelings which pushed me to make the choice 3 1/2 years ago. I want to do my part in reducing cruelty and environmental decline in this world and I have that option. Most of us do. I can't say that I will never again stumble but I know that as easily as I might, I can also get back on track. So as I greet the new year and embark on new projects and artistic adventures I resolve to jump back on my wagon and ride into the sunset with a clear mind and healthier, earth-friendlier lifestyle choice.
Now let's get to cookin'!

Easy Collard & Black-eyed Pea Soup
Ingredients:
-5 cloves of garlic (chopped)
-1/2 onion (chopped)
-1 bunch (or bag) collard greens (NOT FROZEN)
-2 14.5 oz cans of black-eyed peas
-1 14.5 oz can of petite diced tomatoes
-5 cups vegetable stock (or water and vegetable bullions)
-vegetable oil to coat bottom of pot
-grated cheese of choice to taste


1.Wash collards thoroughly to remove grit. I washed them once with salt and vinegar then two more times, changing the water in the container each time. Cut into bite size before or after washing.
2.Coat bottom of the pot with oil and sautee garlic and onion until garlic is slightly brown (not too much).
3.Add collards and stir continuously for about 5 minutes.
4.Add rest of ingredients except the peas and cheese and cover. Cook on medium heat for 20 minutes.
5.Add peas and continue cooking for another 20-30 minutes.
6.Sprinkle with grated cheese and chow down!

HAPPY NEW YEAR!

Our First Vegetarian Thanksgiving

I hope everyone enjoyed a happy and healthy Thanksgiving yesterday. It was our first as vegetarians. The one thing I feared most when we changed our diets was that I would feel as if I were missing out on the over-the-top holiday meals I have enjoyed since childhood. Not just the flavors, but the sentimentality attached to them. Would I miss traditional spreads enough to "cheat" on our new lifestyle? 

I am happy to report that we stuck to our guns and pressed on with plant-based alternatives. We didn't miss out on a thing! Thanks to Quorn and Gardein foods we enjoyed two types of "turkey", complimented by homemade vegetarian mushroom gravy and cornbread and vegan "sausage" stuffing. Candied yams, green bean casserole, cranberry sauce and salads also showed up to dinner. All in all we enjoyed a guilt-free hearty holiday meal, adding to the long list of things I'm thankful for. 

Jackfruit Adventures: Mu Shu Rolls

I recently learned about jackfruit as a meat substitute. I think I once purchased a ripe one at the international market, just to taste it, and was not all that wild about it once I got it home. It never occurred to me that canned green jackfruit might have other culinary uses.

Last night I had my first adventure with a jackfruit (that probably doesn't sound the way I meant it). I cooked it Mu Shu style and it was dee-li-shussss. I loosely followed a recipe I saw online as a jumping off point and tweaked the measurements and ingredients to suit my tastes.

Believe it or not, I searched high and low at the international market for Mu Shu pancakes (even asking employees who continually directed me toward large sacs of flour) to no avail. I settled for rice paper wraps. Last night's wrapping was a fiasco! While tasty, they did not turn out the prettiest of rolls. Today I had leftovers for lunch and the wrapping went considerably better.

Mu Shu Jackfruit Rolls

Ingredients:

2 20 oz cans green jackfruit in brine or water (NOT syrup), well drained

1 19 oz can bamboo shoots strips in water, well drained

1 small onion, diced

1 tsp minced ginger root

4-5 green onions, chopped

6 mushrooms, sliced

1 1/2 cup slivered carrots or prepared shredded carrots

2 1/2 cups shredded cabbage

1 cup vegetable broth

4 tbsp soy sauce

2-3 tbsp hoisin sauce (or to taste)

1 tbsp sesame oil

rice paper sheets

1. In a sauce pan or fryer, sauté onion, garlic and ginger root. 

2. Add well-drained jackfruit, soy and hoisin sauces and veggie broth. Simmer covered for 15-20 minutes until fruit softens and begins to shred when you press and stir it. Continue to stir, further shredding the jackfruit. 

3. Add remaining ingredients and cook on medium heat for another 10-15 minutes, checking it throughout. You want the carrots and bamboo shoots to retain some crispness. 

4. Follow instructions on rice paper wrapper package and serve.

Tastes yum-yum warm or at room temperature, straight out of the fridge.
Serves 4-5. This was a dinner for three and the four rolls pictured below was my lunch today. 

Springtime Potato Salad

There is nothing inherently "spring" about this salad. The colors are bright and crisp and remind me of Spring. You could certainly vary the colors for a different feel. Red and yellow bell peppers would be lovely, but I didn't have those in my fridge when I made this, so how about we just stick with Springtime?

Springtime Potato Salad

Ingredients:

4 medium white or yellow potatoes

4 medium purple potatoes

1 small red onion

2 stalks celery (diced)

2 carrots (diced)

2 decent-sized broccoli florets (cut up)

1/2 cup diced green bell pepper

1 1/2 cup mayonnaise or vegan alternative (or to taste)

1/8 cup dijon mustard

1 tsp dried parsley

salt to taste

1. Cut up all vegetables and set aside.

2. Peel potatoes and cut into 1 inch cubes. 

2. Boil potatoes in salted water, checking regularly with a for for desired tenderness.

3. Drain cooked potatoes and spray with cold water. 

4. Combine all ingredients and chow down.

Easy Peasy! Enjoy.

Italian & Swiss Super Hero

Some people call them subs. Some call them grinders. My Philly friends all call them hoagies.
My mom's side of the family were mostly New Yawwwk Italians, so I grew up calling them heros.
Who doesn't love a hero filled to the brim with Italian sausage and beautiful red and green peppers. The thought of the smell alone is enough to make ones mouth water.

Here's an almost-vegan version of this classic (with a bit of a twist).

Italian & Swiss Super Hero

Ingredients:

1 pack tofu/soy Italian sausage (I used Tofurky Italian Sausage, 14 oz pack)

1 baguette fresh Italian bread (or your favorite bread)

1 medium onion

1-2 sweet red peppers (depending on size)

1-2 green peppers (depending on size)

a few drizzles olive oil

6 cloves diced garlic (or to taste)

pinch of red pepper flakes

salt to taste

shaved parmesan (or favorite cheese)

1. Slice onion and peppers and set aside. 

2. Cut sausage into 1-2 inch pieces and set aside.

3. Heat oil and sauté garlic and pepper flakes until aromatic.

4. Add sausage and sauté, stirring frequently for about 5-7 minutes.

5. Add peppers, onion and salt. Continue to cook, stirring along the way, until desired tenderness.

Balsamic & Garlic Swiss Chard

1 bunch Swiss chard

3-4 cloves minced garlic (or to taste)

2 tbsp olive oil

1/4 cup balsamic vinegar

salt to taste

1. Wash, drain and chop Swiss chard (discard lower  end of stalks).

2.  Saute garlic in oil until aromatic. 

3. Add and sauté Swiss chard, stirring, 2-3 minutes.

4. Add balsamic vinegar and bring to a quick boil. Once chard has wilted remove from heat and let stand.

Makes about 3 decent size heros. Or 2 good-eater size ones (yes, my partner and I still have some work to do when it comes to portion control) with a bit left over for a later snack.

The Swiss chard makes a wonderful side dish and is also delicious inside the hero.
Top with cheese (we used Parmesan, Romano and Asiago shavings) and Ta-DAA!

What are you waiting for? MANGIA!

Blue & Cheddar Portabella "Burgers"

These "burgers" are super-tasty and filling served bun-less (if you want to skip some carbs) with a side of broccoli slaw. If preparing as vegan, simply substitute cheese (and mayo in the slaw) with vegan alternatives.

Blue & Cheddar Portabella "Burgers"

Ingredients:

4 portabella mushroom caps

2 tbsp olive oil

1/4 cup balsamic vinegar

1 tsp dried Italian seasonings

1/2 tsp salt

1/2 tsp black pepper

1/2 cup crumbled blue cheese

1/2 cup shredded mild cheddar cheese

1. Combine and whisk oil, vinegar, dried seasonings, salt and pepper in a small bowl.

2. Combine blue and cheddar cheeses and set aside.

3. Place mushrooms in a container that allows them to rest flat, without overlapping much. I used a pyrex baking dish. 

4. Pour marinade over mushrooms. Use a brush to coat completely. Marinate for 20 minutes, turning them over halfway through.

5. Place mushrooms cap side down on a wire rack on a cookie sheet or baking dish and broil on low for  5-7 minutes.

6. Flip mushrooms over and add cheese mixture to caps. Broil on low for another 5 minutes.

Two Weeks a Vegetarian

Two weeks into this I must say that I don't miss eating meats as much as I feared I might. I have not weighed myself but my pants feel a bit looser. I feel, how should I put this...less gross. Meals suddenly seem to count, meaning that I am more aware and in the moment while eating. I am taking the time to enjoy what I'm eating rather than thoughtlessly stuffing my face. Foods taste cleaner and are more satisfying.

I am learning how to buy groceries all over again. There is a world of vegetarian and vegan products out there to consider. Practically everything is new to us. We are in the trial-and-error phase. So far I have been pleased with all of the meat and chicken substitutes While we enjoyed the Go Veggy! cheese substitute slices in sandwiches (Tofurky deli slices were also good) the Vegan Gourmet cheddar (block) alternative was less than thrilling. I think it was more of a texture thing. You just don't expect block cheddar to crumble into a soggy mess in your mouth.  Rather than giving up on it completely I will try melting it over some veggies.

Last night I prepared some tofu "patties" with Korean BBQ sauce and scallions. I prefer extra-firm tofu to other varieties. I served them with a side of Chinese broccoli and Bok Choy, lightly sautéed with garlic over sesame oil. Not by any means an "inspired" recipe (they can't all be), but it tasted delicious and was quick and easy to make.

So two weeks in, I'm quite satisfied with the dietary changes we've made, so onward we go.

Vegan Arroz con Habichuelas y Chorizo

No Puerto Rican diet is complete without rice and beans. We eat it with just about anything. Arroz Junto (together rice) is what we call it when we cook the rice together with the beans and just about any other ingredients you might wish to add into the mix (usually beans and shrimp or chorizo). 

Puerto Ricans are masters of "pauper" meals. We may find ourselves out of a job from time to time and we might have to scrape our pennies together to make the bills when things get tough, but we will seldom go without delicious food in our tummies. Arroz Junto is a great example of that. It is satisfying AND cheap...and most importantly delicioso!

Vegan Arroz con Habichuelas & Chorizo

Ingredients:

2 cups long grain rice

2 cups water

2 Soy Chorizo (I use Trader Joe's Soy Chorizo)

1 can red beans (drained)

4 oz. tomato sauce

1/2 cup Goya Recaito

1 tbsp oregano

1 tsp dried epizote

2 tbsp vegetable or olive oil

1-2 packets Goya Sazon (to taste)

1 handfull manzanilla olives (or go crazy if you love them!)

1. Remove chorizo "meat" from casing and set aside.

2. Heat oil in caldero.

3. Add chorizo to caldero and brown for about 5 minutes, stirring regularly.

4. Add all other ingredients (except for rice and water) and stir.

5. When mixture begins to boil add rice and water and stir.

6. Bring to boil, cover and reduce heat to medium-low. Cook for 15-20 minutes covered.

7. Uncover and stir. If rice is not yet tender, continue to cook until desired tenderness.

Great served with a side salad! Another idea is to serve as a burrito filling with vegan or cheddar cheese and sour cream (or alternative) and shredded lettuce, tomatoes and raw diced onions.

Serves about 6 (normal servings). Less if you go for seconds (or thirds) like I do.