Winter is tops for vegitarians
Over the last few years I have transitioned from being a person
who could not imagine planning a meal without it centering on a
piece of meat to someone who has so many vegetables in her
refrigerator that the focus became needing to find ways to cook
them all before they went bad. In my vegetable-eating frenzy, I
would forget I cooked a piece of chicken to go with it.
Winter is tops for vegitarians
Over the last few years I have transitioned from being a person who could not imagine planning a meal without it centering on a piece of meat to someone who has so many vegetables in her refrigerator that the focus became needing to find ways to cook them all before they went bad. In my vegetable-eating frenzy, I would forget I cooked a piece of chicken to go with it.
But over time, meat began playing a disappearing act in my meals, and at the same time I was starting to see a difference in myself physically. I had so much more energy. I felt a new lightness in my step. This was so exciting to me that I hardly noticed the lack of meat in my diet, or cared.
This new way of life has completely opened my mind to trying new things. I grew up wondering how vegetarians got by on no meat, but there is such a variety of vegetables out there that it is almost impossible for me now to not have them be the center of my meals. I have since learned that vegetables have a lot of protein themselves so while I do need to find other protein resources to replace the meat, I am no longer convinced that I am missing anything by not eating chicken or beef or turkey.
Now that my diet is mostly vegetables and my way of getting food is from local growers, I am still amazed at how many new meals I continue to prepare. There are dozens and dozens of varieties of vegetables grown around here which means hundreds, if not thousands, of ways to prepare them. How exciting!
Winter is the season most fun for finding new food to eat. Last year I discovered the watermelon radish. Cutting into one of them in the middle of January is like a sneak peak at an upcoming warm summer night so closely does the pink middleresemble a wonderful piece of watermelon. Their taste is milder than your average red radish. The sweetness that engulfs your mouth when enjoying one is unbeatable.
I love broccoli and I love cauliflower even more, but I was always a little afraid of romanesco broccoli, with its mustardy-green color and sea urchin-looking texture. How delicious it is in a cream soup, though! Now I choose romanesco over their parents because why not have a little of both in one if you can?
Purple kohlrabi is another vegetable that looks like it came from under the sea with its purple bulbs hanging from large green leaves. It is sweet and crunchy and has a hint of broccoli flavor mixed with cabbage. What a treat! This vegetable makes delicious pancakes, which are similar to potato pancakes, only better.
It being the winter, there is a shortage of greens and since I always want what I can’t have, I am craving salads daily. I was a little weary of eating the braising mix I purchased at Heirloom Organics this past week without cooking it as it contains leafy greens that I normally saute: chard, kale, collards, and several different greens that resemble weeds, or may even be weeds. I made a very simple salad by tossing them with thinly sliced watermelon radish, balsamic vinegar, olive oil and a little feta cheese. I then made my homemade version of the three-bean salad and mixed them with the braising mix. Expecting the greens to be on the bitter side, I chewed them slowly, and couldn’t help feeling like a cow enjoying a lump of grass in his pasture. Instead I found them so sweet and pungent that I immediately concluded that this salad is a new door to heaven. Forget romaine for caesar salads! Forget red leaf! I want more Braising Mix.
Once in a while I would find myself in a restaurant where finding an appealing vegetarian dish was slim to none so I would opt for the chicken or a burger. I always walked out of the place with that sluggish feeling hanging over my body, and the need to take a nap on my mind. I remember this uncomfortable state when making my food choices and now the temptation is not even there anymore.
If you try these dishes, email me and let me know what you think at
be***@ea***************.com
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Romanesco broccoli soup
1 tbsp. butter for sauteing or a little broth
¾ c. chopped onion
1-2 cloves chopped garlic
1 carrot, sliced thin
1 tsp. dijon mustard
Salt and pepper
a few dashes nutmeg (optional)
¾ lb. broccoli, chopped coarse (about 3 ½ cups)
2 c. vegetable or chicken broth
1 c. water
1 tsp. fresh lemon juice
¼ c. nonfat Greek yogurt
Grated cheddar (optional)
In a heavy saucepan cook the onion, carrot, and garlic over moderate heat, stirring, until the onion is soft. Stir in the mustard, salt, pepper, and nutmeg. Add the broccoli, broth, and water, and simmer the mixture, partially covered for 15 to 20 minutes, or until the broccoli is very tender. In a blender puree the soup with cilantro in batches until it is smooth, transferring it as it is pureed to another pot. Whisk in the lemon juice and adjust salt and pepper to taste, heat the soup over moderately low heat (do not let the soup boil), and whisk in the yogurt. May serve with grated cheddar for topping.
Kohlrabi pancakes
4 kohlrabi bulbs
1/3 c, minced onion
1 tbsp. fresh minced dill
1 egg, beaten
3 tbsp. flour
1 tsp. salt
1 tbsp. olive oil
½ c. Greek yogurt or sour cream
Peel the kohlrabi and shred in a food processor or grate with a grater. Combine kohlrabi, onion, dill, egg, flour, and salt in a bowl. Heat olive oil in a medium skillet over medium high heat. Spoon pancakes into pan, 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then flip and brown the other side. Remove from skillet and keep warm while cooking the remaining pancakes. Serve each topped with a dollop of yogurt or sour cream.
