Meatless Monday: Ginger Ale

I'm not very fond of ginger, but I love ginger ale. Weird, I know. Doesn't make much sense, but I guess I rarely make sense . . . .

At the sushi bar, I always leave the neat little pile of sliced ginger on the corner of my plate untouched, and I often leave out ginger when making Chinese dishes, but, for some unknown reason, I think ginger ale is just delicious. Maybe I've been subconsciously brainwashed by marketing campaigns, but I really do find ginger ale a very crisp and refreshing drink.

I don't have ginger ale all that often, but when I do, I've always been more than happy with a can of Schweppes or Canada Dry to sate my craving - that is until this past week when my husband made me ginger ale from scratch!

GINGER ALE
Recipe

Simple Syrup

• 1 c sugar
• 1 c water

Boil until dissolved. Let cool and refrigerate.

Ginger Liquid

• 1/2 c grated fresh ginger
• 1 c water

Boil 5 min. Let stand 40 min. Strain out ginger and retain liquid. Let cool and refrigerate.

You can store the simple syrup and ginger liquid separately or stir them together in one container, making 2 c of flavoring. If you mix them together, you can pour the flavored mixture about 2 fingers high in your glass. Then add ice and club soda and stir. Alternatively, you can adjust the ratio of ginger to sugar if you've kept them separate. Either way, bottoms up!

The nice thing about making ginger ale yourself using this recipe is that you can control the proportions of the ingredients per glass. For instance, my husband likes his ginger ale a little less sweet than I do, so he uses a little less simple syrup in his glass.

Another cool thing about ginger ale? Its salutary digestive effects. I know I'm not the only one who was given a glass of flat ginger ale when I was a kid with an upset stomach, right? To this day, when my stomach isn't reacting well to food but I'm still hungry, I immediately reach for ginger ale and saltines. Nothing more reliable or comforting.

I also have great memories of drinking Shirley Temples (which are non-alcoholic drinks made with ginger ale, grenadine, and maraschino cherries) at my grandparent's 50th wedding anniversary as a child. My cousins and I felt like "big kids" because we got to order drinks at the bar.

And, of course, ginger ale is a caffeine-free drink, which is great for me because my system is super sensitive to caffeine. If I have 1/2 a can of Diet Coke early in the day, I won't sleep that night, and I run the risk of getting addicted. And let me tell you, the migraines I get associated with caffeine withdrawal are UG-LY.

So, ginger ale - a nice go-to drink for all kinds of reasons. And now you can make some at home!

Got any favorite vegetarian or vegan recipes?? Please share!

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Meatless Monday: Pasta with Mushrooms & Pumpkin-Gongonzola Sauce

Back when I was reading Michael Pollan's Omnivore's Dilemma (see an earlier post), I came across this sentence in the "Gathering: The Fungi" chapter:

"Mexicans call mushrooms carne de los muertos - 'flesh of the dead.'"

"Greeeaat. Thanks, Mike," I thought. "Way to ruin one of my favorite foods for me." But, turns out, give me enough time and, like a proverbial goldfish*, I forget all about the 'flesh of the dead' and return to shoveling forkfuls of mushrooms into my mouth at every opportunity. (Yay for bad memory!)

I was reminded of the whole 'mushroom/rotting flesh' thing today because it is the Mexican holiday Day of the Dead (or El Día de los Muertos), during which Mexicans celebrate and honor their deceased relatives and friends. I thought, what better way to celebrate than with a mushroom dish? And, since we're fresh off of Halloween and it's in season, why not a recipe with pumpkin in it too?

Pasta with Mushrooms & Pumpkin-Gorgonzola Sauce
Recipe

I don't have much to add to the recipe instructions other than to say that:

• Shitake mushrooms taste great and really complement the gorgonzola, but definitely feel free to substitute the mushroom of your choice;
• Freshly ground nutmeg will taste so much better than jarred pre-ground nutmeg;
• Use however much onion suits your taste; personally, I think 4 cups is overkill;
• However, I don't think 4 cloves of garlic is overkill - again, depends on your taste; and
• Remember to only use about 1/3 of what the recipe calls for if you're going to use dry, jarred sage; again, as with the nutmeg, fresh is better.
  

The cool thing about this recipe? If you've got leftover gorgonzola cheese, pumpkin, and sage (and you will if you get the usual package sizes), later in the week, you can always make the following recipe, which is also great.

Pumpkin Ravioli with Gorgonzola Sauce
Recipe

This isn't as good as ravioli made from real, homemade pasta, but, on the plus side, it's also not as difficult or time-consuming to make and it should sate your craving for ravioli.

Got any favorite vegetarian or vegan recipes?? Please share!

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*I say 'proverbial' because goldfish memory actually isn't as bad as the common saying would suggest.

Meatless Monday: Lime Peanut Noodles

Last week, when I was drafting my post about PB&J, I came across the following recipe and thought YUM! I love soba noodles but hadn't had any in quite a while, and I love satay sauce in Thai restaurants but had never tried making my own peanut sauce before, so I was intrigued. I had almost all the ingredients in the refrigerator, and the cooking prep seemed super quick and easy, so I said, "Why not?!"

Lime Peanut Noodles
Recipe

I know, I know. After all the hemming and hawing I did about never willfully eating another carrot or radish after the bushels of it we got from Underwood Family Farms, here I am making a recipe that calls for both. What can I say?

I wasn't so sure about this dish when I saw it coming together, but I'm happy to say, despite appearances, it tasted great. Here are the few adjustments I made or would suggest:

I substituted parsley for the cilantro (surprise-surprise!) and didn't use as much as was called for. I used a julienne peeler on the carrots. I didn't use as many radishes as it called for. It suggests cutting the cucumber and radishes thinly, but I would actually suggest chopping them finely; I think you can toss the ingredients with the soba noodles more easily that way.

Got any favorite vegetarian or vegan recipes?? Please share!

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Meatless Monday: PB&J

In this post, instead of a recipe, I offer a reminder of how easy it is to go meatless for just one day.

Feeling like there's nothing meatless in the house that sounds appetizing? Oh, come onnn. You must at least have a jar of peanut butter and a jar of jelly on hand. Who doesn't love a good PB&J now and again?? Who, I ask you?! I say there's nothing like a PB&J and a tall glass of milk to make you feel young again. So simple, so satisfying, . . . and (who knew) also very good for the environment. Check out the details at The PB&J Campaign.

Opening up and carving your knife into a new jar of peanut butter has to be right up there on life's list of simple pleasures. And there are so many different nut butters and brands to choose from! My husband likes Laura Scudder's brand peanut butter, which is an old-fashioned peanut butter with no hydrogenated oils and no trans fats. It's tasty but a little high-maintenance because the oil separates from the peanut butter in the jar and you need to stir it with every use. That's why I bought him the Witmer peanut butter mixer (model 100) as a stocking stuffer a couple of years back. Works like a charm. Others adore Nutella (a hazelnut butter). Personally, I find it a little too sweet for a whole sandwich.

If no brand satisfies you, you can always make your own nut butter from scratch too -



And there are tons of jellies and jams from which to choose as well. There is everything from the jam your grandma makes from scratch, to the tiny jars of exotic fruit preserves dressed up in gingham cloth and ribbon at gourmet boutiques, to the big-brand standbys in new squeezable bottles, to the Frankenjam concoctions of jelly and peanut butter in one jar (for the truly lazy . . . and, apparently, taste bud-impaired).

Everyone seems to have their favorite ingredients when it comes to PB&J, even celebrities. For instance, most folks know that Elvis loved fried peanut butter and banana sandwiches. But did you know that Jerry Seinfeld will only eat one kind of peanut butter? They make it at Peanut Butter and Co. If you're in the NYC area and feeling just too lazy to slap some PB&J on two slices of bread yourself, you can check out Jerry's favorite yourself at the company's sandwich shop in Greenich Village. Some of their sandwiches sound more like desserts (e.g., the Cinnamon Raisin Swirl Sandwich), but to each his own.

Me? I'm happy with a plain ol' tub of Jif. And I usually go old-school with a jar of Welch's Concord grape. But I do mix it up once in a while with raspberry, strawberry, or blackberry jelly . . . or even . . . FLUFF. Ohh, the Fluffernutter! A whole other topic for another day.

How do you PB&J?


Got any favorite vegetarian or vegan recipes?? Please share!

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Meatless Monday: Fast Food

So, as I may have mentioned, I'm in the process of moving. The prospect of doing such a thing always sounds so easy, but of course it's not. The movers come tomorrow, so I've been frantically trying to get every little trapping of my material life stuffed into boxes over the past couple of days.

Last night, I packed up the last of the kitchen items. As you might imagine, it's a little difficult to cook without pots, pans, spices, utensils, and whatnot. Couple that with the dilemma of not having very much time to eat and an inevitable evil looms in the near future . . . FAST FOOD! How's a girl to eat healthy and, today, meatless with the kind of options available at your average fast food restaurant, where sometimes the "healthy" items rack up just as much fat and and as many calories as a burger-and-fries combo meal?!

I'm not going to eat at your average fast food restaurant, that's how! In California, I've got some great options . . .

California Crisp
This small chain only has 7 locations, but they're worth seeking out. A lot of items on their menu come with chicken, but you can always ask them to hold it. Try their BBQ Chicken Wrap sans chicken. The sauce is yummy and the jicama adds a great juicy crunch. LOVE jicama.

Natural Cafe
This restaurant only has 10 locations, but, as with California Crisp, they're worth seeking out. Their menu offers a HUGE list of vegetarian options. I'm a big fan of the "Mr. Natural" - fresh, seasonal vegetables steamed and served over short-grain brown rice. I get it with sauteed tofu. I don't know what they cook the tofu in, but it is DELICIOUS!

Orean's Health Express, Inc.
Where I'm moving is relatively close to Pasadena, which means I'll finally get a chance to check out Orean's, which touts itself as "the first vegetarian fast-food take-out." Their menu is definitely more fast-food-y than the first two places I've mentioned here, offering items like burgers, dogs, burritos, and fries. Their website says they're open from 9:30a - 9:00p, but I remember trying to go at least twice when I lived in Pasadena and it being closed. If memory serves, I think both times might have been a Sunday, so maybe they're closed on Sundays. I drove by a couple of Saturdays ago when we were still house hunting, though, and saw that they were open. So, fair warning, African Burrito - You Will Be Mine!

Hopefully someday on-the-go vegetarian places will be as ubiquitous as McDonald's. Until then, . . .

If you know any good fast-food vegetarian places (or fast-food places with good veggie options), please share!

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Meatless Monday: Cucumber Soup

I'm in such denial that the summer is officially coming to a close. Well, I guess you could say I've actually been in perpetual denial since I moved to the west coast . . . but, seriously, even though the weather here will be mild in the fall and winter, there's still something about the carefree days of summer I'll miss - more BBQs, warm weather in other states I like to visit, weddings, vacations, AND light and delicious summer dishes.

One light summer treat we had recently for the first time was the cucumber soup at Il Tramezzino that I mentioned last week. I liked it so much, I immediately started looking for recipes when I got home. I found the following one on www.foodnetwork.com and gave it a whirl.

Cucumber Soup
Recipe

This is so quick and easy to make, but there are a couple of things I would suggest doing to make it even better. First, I would recommend using either an English cucumber (as someone suggests in the 'comments' section of the recipe) or a couple small Persian cucumbers. This is important (!) . . . and I say that from experience. I started out with a regular ol' run-of-the-mill cucumber and that first batch came out yucky because the cucumber had a bitter taste to it. You won't find that with an English or Persian cucumber. Second, I would recommend adding fresh dill to the recipe - both when you blend it and as a garnish. And, third, if the sour cream is a little too much for you, you might consider using a light, plain yogurt (as many other cucumber soup recipes suggest). Fourth, the recipe calls for chicken broth, but you can substitute vegetable broth or water with equally yummy results.

This makes a fantastic side dish for a sandwich or salad lunch. Whip some up for yourself and hold on to the memories of summer just a little bit longer.

Got any favorite vegetarian or vegan recipes?? Please share!

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Meatless Monday: Rigatoni with Vegetable Bolognese

Hope you didn't think I forgot all about Meatless Mondays! Don't worry, I haven't been secretly hiding in the shadowy corners up to my molars on a leg of mutton. I've just been busy orchestrating a relocation. Sadly, the move will place us outside of convenient driving distance of Underwood Farms, so we'll have to cancel our CSA subscription (*sniff*), BUT it will place us within walking distance of a fantastic weekly farmer's market. Yay!

The CSA program has been terrific - it taught me to choose items that are locally grown and in season, I felt really good about supporting a local business, and the fruits and veggies have been so fresh - but I've really missed being able to choose which seasonal fruits and veggies I bring home every week. For instance, I won't miss suffering through multiple weeks of pounds upon pounds of carrots and radishes. So, I think switching to buying produce at a farmer's market again is going to be a great change for us.

So, as I alluded, while I was spending a lot of time on the road driving around looking at potential new homes recently, I didn't neglect my Meatless Monday pledge. We found some great meatless meals on the go at places like Il Tramezzino. (The soup and 1/2 sandwich special was perfect at $9.99. I got their cold cucumber soup and grilled Sicilian sandwich. Yum!) And we also had time to make a few of our own delicious meatless dishes at home. We had the corn soup I made a couple of weekend ago again (because it was so good, I had to have more!). And we finally got around to making a dish from the Food Network that a friend recommended to us quite a while ago. So glad we checked that last recipe out, because now I can share that experience with you now!

Rigatoni with Vegetable Bolognese
Recipe

I know what you're thinking - Bolognese? Isn't a Bolognese sauce by definition a meat sauce?? Okay, sure, this recipe does stretch the limits of traditional food definitions, but with good cause. The sauce actually does do an amazing job of mimicking the mouthfeel and appearance of a meat sauce (you know, without the actual icky meat). The porcini mushrooms - with their brown color, toothsome texture, and earthy flavor - can take most of the credit for that.

I bought all the ingredients for this recipe with the full intention of making it that same day or the very next, but we found ourselves running off to house-viewing appointments every time we turned around, so my best efforts were often dashed. By the time I got around to cutting up the veggies, I discovered that my red pepper - that still looked perfect from the outside - had mold on the inside. Ewww. We didn't really have time to run out to the store to pick up a new one, so we just substituted some tomato (with the seed goop removed). Came out great! When I make this again and have a non-mold-filled red pepper to put in it, I will probably roast the pepper and remove the skin before combining it with the other ingredients (as I've recommended before).

A bonus? This is definitely a dish that improves with reheating. Yay for leftovers!

Got any favorite vegetarian or vegan recipes?? Please share!

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