Meatless Monday – Summer Vegetable Chowder – Fully Loaded (Vegan)

by joycevandenbergporterJuly 20, 2015

Sometimes in Summer you just have to step away from the salad bar and belly up to a big bowl of creamy comfort food. Last night, the Maine skies were filled with Mother Nature;s fireworks. Lightening made a dramatic light display across the night sky, quickly followed by booming thunder, while we sat and counted the seconds on our fingers. If my dog was here, she would have been hiding under my bed. This was a perfect night for Summer Vegetable Chowder, fully loaded, or more specifically, topped with tasty brown onion bits (instead of bacon), scallions, flaked parmesan and cilantro. Yum! This thick, creamy chowder is filled with seasonal veggies; zucchini, summer squash, potato and sweet corn simmered in a light vegetable broth with creamy coconut milk.

I have been trying to experiment with more vegan recipes and using fewer animal products in my cooking. This recipe is vegan except for the addition of parmesan as a topping which, of course, is optional). When I was sauteing the onions and celery, I forgot to stir for a few moments and some of the onions turned brown on the edges. I started to pick the brown bits out and then tasted one and realized I had hit paydirt! The browned onions were just the flavor that my vegetarian chowder was missing, so I decided to take the other half of the onion and make them on purpose to use as a topping. Loved them! I used to be a big bacon lover and I am always looking for good substitutes. These onion bits don’t get crispy like actual bacon does, but they have that same umami that we love so much. Of course, toppings are optional, but… why not?

TIPS: I used unsweetened coconut milk (fresh from a carton not a can) but any kind of milk would work, vegan or regular. I also made it creamier by pureeing half of the cooked vegetables and putting the mixture back into the soup. It’s a great way to add creaminess without adding heavy cream. If you prefer a more brothy soup with more vegetables, then skip this step.

SUMMER VEGETABLE CHOWDER WITH BROWNED ONION ‘BACON BITS’

1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 Tbsn coconut or olive oil (or vegan butter)

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn, cut off the cob

1 quart vegetable broth

2 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.

Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes. Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.

For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the potatoes instead if you want more chunky veggies.)

While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).

Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.

Ladle soup into bowls and allow guests to ‘decorate’ their dish with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.

Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.

Place in a small serving bowl when cool.

Summer Vegetable Chowder

Servings: 6
Time: 30 minutes
Difficulty: easy
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1/2 large yellow onion, diced

1/4 cup chopped celery, diced

2 large potatoes, peeled and diced

1 pound yellow summer squash, diced

1 pound zucchini, diced

3-4 ears fresh corn

1 quart vegetable broth

2 1/4 cups coconut milk (or other milk)

1 teaspoon chopped fresh thyme or 1/2 tsp dried

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

TOPPINGS (Optional):

Browned Onion ‘Bacon Bits’ (*See directions below)

1/2 cup chopped scallions

1/2 cup shredded extra-sharp cheddar cheese

Saute onions and celery in olive oil or butter in a large stockpot for about 10 minutes or until tender.
Add potatoes and vegetable stock and cook until softened, 15 to 20 minutes.
For a thicker soup puree half of the potato/onion mixture in a blender or food processor and return to the stockpot. (This can also be done after cooking the squash)
Add squash, zucchini, corn, thyme and coconut milk and simmer until vegetables are soft. Season with salt and pepper.
While soup is cooking prepare Browned Onion ‘Bacon Bits’, if using, and set aside (Directions below).
Prepare toppings, if using. In addition to the onion bits, I also served fresh herbs, shaved parmesan and sliced scallions.
Ladle soup into bowls and allow guests to ‘decorate’ their own bowls with desired toppings.

BROWNED ONION ‘BACON BITS’

Chop one half large onion and brown in 1 Tbsn olive oil or coconut oil and 1 Tbsn butter, vegan butter (optional) in a heavy saucepan over medium heat until browned, about 20 minutes.
Transfer to a paper towel and let cool. They won’t crisp like bacon but add that great salty, fatty flavor.
Place in a small serving bowl when cool.

Meatless Monday – Pasta Primavera with Summer Squash, Peas and Arugula

by joycevandenbergporterAugust 18, 2014

Primavera means Spring in Italian and the popular Pasta Primavera traditionally is pasta, usually spaghetti but other pasta shapes can be used, tossed with a variety of spring vegetables like asparagus, tomatoes and fresh herbs. In spite of it’s name, it doesn’t mean you can only make this for dinner in the spring. Pasta Primavera is a very versatile dish which allows for a wide range of vegetables to be used when they are at their best and their cheapest. Throughout the year, the dish will change depending on whatever is in season. I typically sauté whatever fresh vegetables looked the best at the market with garlic and olive oil, then braise in a bit of vegetable broth to make a nice sauce. If my husband isn’t around, sometimes I will swirl in a spoonful of plain yogurt to add creaminess, then top with parmesan. Yum!

Today’s pasta has the gorgeous baby squash and zucchini that I couldn’t resist at the market due to their pure cuteness, as well as peas. I didn’t see any good fresh peas so I used frozen, which are a good option. They are frozen right after picking so sometimes they are actually fresher than ‘fresh’ peas that have been sitting around for a while. If you are using fresh peas in a pod, choose pods that are smaller. The large pods are often filled with over mature peas that are tough and woody and only good in soups and stews. The smaller pods usually have younger, sweeter peas. I also added fresh basil and mint plus cherry tomatoes and lemon zest from my garden.

To make this a healthier dish, use a whole grain pasta. It’s easy to find good pasta made from whole grains like rice, quinoa or amaranth, all of which provide more protein, vitamins, minerals and fiber than pasta made from white flour. Don’t be fooled by packaging on regular pasta that says ‘fortified with iron or other nutrients’. That just means that nutrients like B vitamins were removed during the refining process, and some of them are added back in. Whole grain pasta has come a long way from when it used to be soft and gluey, so give it a try if you haven’t. Livestrong suggests going half regular and half whole grain pasta if you’re having trouble making the switch to whole grain.

Pasta Primavera with Summer Squash, Peas and Arugula

Servings: 6
Time: 30 minutes
Difficulty: easy
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3/4 lb dried penne pasta
1 1/2 cup fresh or frozen peas, shelled
1 small zucchini, thinly sliced
1 small summer squash, thinly sliced
1 cup cherry tomatoes
1 red chili pepper(or dash of red pepper flakes – optional)
1/2 cup fresh basil, cut into ribbons
1/4 cup fresh mint, cut into ribbons
1-2 cups arugula or spinach
2 large shallots, minced
2 cloves garlic, minced
1 Tbsn lemon zest
3 Tbsn butter, olive or coconut oil
1 1/2 cups vegetable broth

Saute the shallots, chilis and garlic in butter or oil until soft, several minutes. Add vegetable broth and let reduce.
Bring a pot of salted water to a boil and cook the pasta according to directions. Drain and reserve 1 cup pasta water.

Add zucchini and summer squash to the shallot mixture and cook 2 to 3 minutes. Then add peas.

Add cooked pasta to vegetable mixture and stir to reheat. Add a bit of pasta water if needed.

Add cherry tomatoes, arugula, basil, mint and lemon zest and let wilt. Add salt if necessary. Depending on the saltiness of your vegetable broth, it may not be needed.

Top with fresh parmesan, if desired.

Meatless Monday – Summer VegetableTart

by joycevandenbergporterJuly 14, 2014

Are you a flexitarian? I have heard the terms omnivore, herbivore, vegetarian, vegan and pescetarian. What on earth is a flexitarian? Well apparently it wasn’t even a word until 2012, when it was added to the Merriam-Webster Dictionary. Flexitarian = flexible + vegetarian: a person whose diet is mostly vegetarian but sometimes includes meat, fish, or poultry. My mom recently sent me an article from Mother Earth News, Becoming a Flexitarian. which outlines the basic flexitarian approach – eat less meat and eating grass-fed when you do. There are a lot of great reasons to eliminate or reduce meat in our diets, including health, the environment and humankindness. Perhaps a Flexitarian approach is more doable for people than going vegetarian or vegan and can actually help promote local farming as a profitable business by only buying grass fed, humanely raised meat from responsible growers and not from the big factory farms. I personally apply the same principles to purchasing eggs, milk and other animal products.

The good news is that people who don’t eat meat, i.e. vegetarians and vegans, are becoming more main stream and there has been a shift in the public perception to consider where your meat has come from for health, safety and animal rights reasons. Vegetarianism has come a long way from the hippie culture of the 70’s as evidenced by widespread programs like the Meatless Monday Campaign which has gone global. It’s been over a year since I’ve eaten meat (although I do eat fish and the occasional chicken that has been locally farm raised) and I don’t miss it. It was an easy adjustment for me since I never ate huge quantities of meat anyway, except maybe for bacon. Anyway, I feel good about my choices and now I have another moniker, Flexitarian. Thanks Mom!

So how do you eat less meat and still have delicious, satisfying meals? It’s pretty easy but takes a bit more thought than just throwing something on the grill, although you can do that too. How about my Meatless Monday selection of the week, a Summer Vegetable Tart? I was inspired by an exquisite Zucchini and Aubergine Tart by Mimi Thorisson which is a complete work of art (photo above). You can click on her name to get the recipe if you are so inclined. It’s almost too pretty to eat! Not being a recipe follower, I didn’t actually make her recipe but just used the overall concept of making a tart in flower form. My tart is a bit more casual than Mimi’s and next time I will pack in even more veggies to make it more vertical (which my followers know I love vertical food). My tart can be made with or without a crust and is easy to make vegan by leaving out the fresh mozzarella. I absolutely loved this dish. My guests loved it too, although I was surprised to see three 22 year olds going back for seconds on the vegetables rather than the meat. I consider that quite an accomplishment. The only problem is that there were no leftovers…

Summer Vegetable Tart

Servings: 4
Time: 60 minutes
Difficulty: moderate
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1 small eggplant
1-2 zucchini
1-2 yellow squash
3 tomatoes
3-4 Boccocinni fresh Mozzarella balls (optional)
3-4 cloves garlic, chopped
3 Tbsn fresh basil, chopped
2 Tbsn olive oil
Salt and pepper

Crust (Optional): There are some pretty decent store bought crusts or click Here for a very simple Whole Wheat Crust recipe from Whole Foods

Thinly slice eggplant using a sharp knife or mandolin. Spread the slices on a flat surface and sprinkle them with salt and let sweat for at least 10 minutes.

Thinly slice zucchini, squash, tomato and mozzarella.
Pat eggplant dry and place in a large bowl. Add zucchini and squash, garlic and oil. Gently mix to evenly coat all veggies.

If you are using a crust, spread it evenly in the bottom and up the sides of an ungreased pie or quiche pan. If you’re not using a crust, spread a little oil in the bottom of the pan to prevent sticking.

Arrange the veggie slices in a circular pattern starting at the outside making sure the veggies go up the sides of the crust. I did a couple of rows of eggplant and squash before adding tomatoes and mozzarella since they are so soft. For an even less fussy dish, just layer the vegetables and don’t worry about the pattern. It will still be delicious.

Keep arranging toward the center, pushing the slices towards the outside and into a more vertical position as you go. The more vertical you go, the more veggies you can use.
Save a few of your best thin slices of eggplant or zucchini and roll or fold this into flower like shapes to decorate the center.

If you have any leftover slices, just slip them in anywhere. Slide any remaining garlic and basil between the slices.
Bake in a preheated 400 degree oven for about 45 minutes or until the vegetables are done and the rust is golden brown.
Remove from heat and let cool a bit before serving. Also good at room temperature.

In My Garden – June

by joycevandenbergporterJune 13, 2014

Somehow I missed May which went by in a blur, while I was attending weddings, graduations and bar mitzvahs. Yet my garden survived. I was too busy to notice my artichokes were ripe until it was too late, so I decided to let them flower. Aren’t they glorious, and they’re not done yet! The second one is about to bloom…

Since I planted back in April, I have been harvesting a steady crop of lettuces. There are a few ways to harvest lettuce (and kale and chards). You can cut the entire plant off at the base, remove the roots and replant. Sometimes, a plant will regrow if you leave a few inches but I’m often too impatient to wait. You can also just pull up the whole plant by the roots. Or you can remove just the outer leaves and allow the plant to keep growing, which it does from the center (so don’t remove those leaves). Eventually though, it will bolt (flower or go to seed) and you then need to harvest or cut back the whole plant. I started my lettuces out in nice rows but by now it’s quite the hodgepodge, since I replant as I go, but I think it looks pretty that way. I always have seedlings and mature plants going along together so something is always ready for my salad bowl .

My tomato plants are mostly doing well and I have harvested a few tomatoes. The Green Zebra and Black Krim were first. This time of year, I remove all the yellowing leaves near the base of the plan!t and any others that look yellow, spotted or diseased. If you have any plants that really look sick, just pull them out and replace them with healthy seedlings. It’s not too late . I just did that last week with one of my plants. Tomatoes love to be buried deep and will put out more roots if you pile soil amendment around them.

My new experiment is with companion gardening. I have had terrible luck growing basil. They seem to be eaten to the ground by the next morning after planting. So I planted them among my tomato plants and they have so far lasted almost a week. Apparently tomatoes repel the critters that like basil. Keeping my fingers crossed.

I have been harvesting blueberries about a half cup at a time, just enough to eat for breakfast or add to a salad, but they are delicious!

My zucchini is just starting to grow up the trellis and I have a few harvestable fruits. Hmmm, recipes starting to swirl through my head…Send me your best ideas!

Sugar snap peas are making their way up the teepee but not producing yet.

My non GMO corn is two or three feet tall. I have never grown corn before, I’m excited about my tiny crop!

My main problem, though has been critters. It’s wild animal kingdom here! Most recently, it’s gophers. If you have ever found mounds like these that my dog, Lola, is checking out in my lawn, you know what I mean! This time of year their babies are learning the new routes underground, so there is lots of activity and they leave giant earth mounds in their wake. About 10 or 15 years ago I became obsessed with the gophers and went “Caddyshack”. I have vivid memories of trying to smoke them out and running around blocking all the exits as smoke kept finding new areas to escape, as my small boys watched, noses pressed to the window. “Mommy’s gone crazy!” The gophers were too smart for that though and just went to lower ground to wait it out. Over the years, however, I have just learned to co-exist with my subterranean ‘friends’. I try to keep them off my lawn and out of my vegetable garden and pretty much let them roam to their hearts content around the rest of the property. I have tried all kinds of home remedies, hot red pepper, hair clippings, windmills and several others to no avail. The product that I am having the best luck on my lawn with is Repellex, which is a repellant not a poison, made with castor oil, cinnamon oil, garlic oil and white pepper. They don’t like the smell or taste and they stay away. It is non-toxic and biodegradable but wears off in about a month or so, so you have to reapply.

The main task though is WEEDING! Do it now while the soil is still soft or it becomes back breaking work. The second task is to mulch or amend the soil, especially in California with our drought conditions. Mulching provides nutrients and helps retain moisture in the soil.

I am only a weekend ~~warrior~~ gardener, so check out the links below for some expert gardening tips.

What To Do In the Garden in June – About.com Regional guide for ornamentals, vegetables, fruit trees, trees and shrubs and pest control.

Calendar of Gardening Tasks for June – The Garden Helper Tips on flowers, shrubs, vegetables and lawn care (even house plants).

How to Plant a Vegetable Garden in June – eHow For those that haven’t planted yet. It’s not too late if you do it right!