Why I do what I do...

Some people are dog people. Others are kid people. I'm a vegetable person. 

I love 'em, but only in season. Don't you dare feed me asparagus in August, and if you try to feed me a cold tomato, I'll stab you with my fork. 

(Left: A smattering of heirlooms from the Thistlehair Farms booth at Findlay Market.) 

I don't buy produce from grocery stores. 

I keep most vegetables on the counter so their taste fully develops. 

I shun cold tomatoes, lettuce that's straight from the fridge and mealy apples. 

I shop the perimeter of stores. 

I joined a food co-op to ensure I always have local, organic food. 

And I urge you to do the same, if you're able. 

My body, after two years of eating locally and organically, has completely adapted. I'm almost fed up with tomatoes, and the beauties I've roasted, pureed and frozen will tide me over until next year. Sorry, but we're not meant to eat insalata caprese year-round in Ohio, nor should we be expected to endure cold mealy, anemic supermarket Flavr Savr tomatoes. (A misnomer indeed.) 

At left, a salad made from co-op and market produce: Pea sprouts, avocado, tomatoes, basil and balsamic vinegar. 

veggie meatballs

My latest obsession is veggie meatballs. My first inspiration was Valerie Williams of Five Star Foodies, which is the subject of my column on Wednesday. She's coming out with a veggie burger made from artichokes and cashew flour. Unfortunately, I have a cashew allergy. A few days later, I had one of the best falafels I've had in a long time, at Jordan Valley around the corner from work. And then this morning, I caught an episode of Bobby Flay's "Throwdown." The challenge? Spaghetti and meatballs.
I set to work. I got a new grinder for Christmas, so now one is strictly for coffee and the other is for grains, seeds and spices. I tend to push the limits of my appliances and have burned the motors out on a couple of gadgets already. I was surprised that my little grinder could tackle chickpeas, and soon I had a batch of chickpea flour. (Later, I realized that lentils are far easier to grind and substituted lentil flour for chickpea flour.)
Veggie-ball No. 1
2 cups dried chickpeas, soaked overnight
1/2 c chickpea flour*
1/4 bell pepper
1/4 onion
1 teaspoon harissa (a North African spice blend)
In a food processor, place chickpeas, pepper and onion. pulse until a coarse paste forms. Add the chickpea flour and spices, then pulse again until well mixed.

Shape balls and refrigerate for a few hours to allow them to set.
Veggie-balls No. 2
2 cups chickpeas, soaked overnight
1/2 c lentil flour
1/4 bell pepper
1/2 onion
1/2 jalapeno pepper
1 t ginger
3 cubes frozen cilantro (or handful of fresh)
3 cloves garlic
1 carrot, roughly chopped
Combine all ingredients except flour in food processor; pulse until a coarse paste forms. Add flour and pulse again until well-incorporated. Shape into balls and refrigerate so balls can set.
Veggie loaf
6 slices dark rye bread
1 egg
3 small carrots, chopped
1/2 onion
1/4 bell pepper
1 t dried oregano
8 sun-dried tomatoes, chopped
3 cloves garlic
Pulse veggies and garlic in food processor until well chopped. Add bread and spices, pulse again. Add egg and pulse until mixed. Place in greased loaf pan and bake at 350 for 15 minutes, then top with pureed tomatoes or ketchup and bake another 10 minutes.
This tastes deceptively like meatloaf!

*Place dried beans or legumes in a clean coffee grinder and pulse until a powder forms.

Oh, tomatoes. How I love thee...

Woke up early on Saturday, had a lazy breakfast with Fred and ended up at Findlay Market. It's my favorite Saturday morning activity. We were a but rushed, unfortunately, but I picked up these beautiful tomatoes. At left are green zebra and garden peach varieties.
Heirloom tomatoes, with all their unconventional beauty, put supermarket hot-house varieties to shame. The memory of a cold, mealy, watery pink beefsteak tomato quickly fades. The grower let me try a garden peach, and I ate it, like a peach. Sweet, with a yellow color and a lovely peach blush that tells you when they're ripe, these are mild and delectable. The skin in slightly fuzzy, too.
The green zebras are quite good, too. I've had them before, and the first time I tried them I was a bit intimidated. They are striped with lime green and goldenrod, juicy, with a pale green interior.
Best part: These are grown without pesticides!
Then I walked to the next booth, where they had these little darlings:

Tiny salad tomatoes in every shape, size and color, including several yellow pear varieties. So sweet, so rich, like nature's candy.
Tonight for dinner, I made a slightly decadent but terribly simple pasta.
1 package fusilli (this kind is whole wheat and flax, from Trader Joe's)
5 tomatoes (garden peach and green zebra)
handful tiny tomatoes
fresh basil, from the growers who sold me the green zebras
olive oil
1 garlic clove, minced
salt, pepper
fresh mozzarella

Cook the pasta. While it's cooking, quarter the large tomatoes. Leave the small ones whole. Chop or tear the basil and cut the cheese. (Stop laughing? Are you 12?)
When the pasta's done, quickly drain it, reserving two tablespoons of pasta water. Immediately toss back into hot pot with basil, tomatoes and cheese. Drizzle with olive oil, add salt and pepper, stir well and put the lid on the pot. Let sit one minute in the pot, then serve. The residual heat warms the tomatoes and softens and starts to melt the cheese.

Oh, so marvelous. Fred and I dined in the living room, silently, to a soundtrack of Madeleine Petroux. It's rare that we don't converse during dinner. But the tomatoes were that good. They required our full attention.
Stop reading this. Go to the nearest farmers market and enjoy the bounty of tomatoes. I've still got about half of them left. Tomorrow night's dinner will be avocado and tomato salad, I think. I've got a ripe alligator pear in there just dying to be used.

Hodgepodge part deux

More healthful summer veggie-heavy meals:

Roasted portobello mushrooms: a drizzle of balsamic and olive oil, a sprinkle of salt and cracked black pepper. Bake at 400 for 5-7 minutes on each side.

Zucchini is so fresh and full of water that you don't always need olive oil. I sliced it thinly and sauteed it with basil, oregano, a bit of pepper and a roasted orange pepper that I had made the night before.

I doctored a jar of Trader Joe's No Salt Added Marinara. It was really, really bland, so I added an anchovy to some olive oil along with some garlic. (Don't wrinkle that nose! The anchovy melts into the sauce and adds a rich depth to the sauce.) I also added some red wine that was a few days old. The sauce was finished with some fresh oregano from my pots. Oh, so good!
The finished product!

blueberry-zucchini bread experiment

I picked up this monster of a zucchini at Findlay Market. At a foot long and too big to wrap my hand around, it ended up yielding six(!) cups shredded. It's the right time of year to start baking with zucchini. Mmm, with the leftover zucchini, maybe I'll splurge on some brownies!
I'm altering this recipe...
3 eggs, lightly beaten (2 eggs, 1 tablespoon flax seed plus 2 tablespoons water)
1 cup vegetable oil (2 bananas)
3 teaspoons vanilla extract
2 1/4 cups white sugar (1 cup)
2 cups shredded zucchini
3 cups all-purpose flour (2 cups white-whole wheat flour, 1 cup oat bran)
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries (plus a couple of handfuls of red raspberries)
Bake at 350 until a knife comes out clean.
I know that sugar is necessary when baking. It helps baked goods brown, obviously adds sweetness and is necessary to maintain the proper balance. But 2 1/4 cups?! It negates all the goodness that the zucchini is doing in this recipe. Sigh. I subbed the fat with bananas, mostly because I only have olive and sesame oils right now.

It turned out well. The bananas are nice and sweet but still retain their flavor. The berries held together nicely, as did the zucchini. It's dense but not too dense, moist and chewy! Yum!

Forgive me again, blogger, for the neglect.

I've been a bit busy. I decided to make a video for "The Next Food Network Star." Fred taped it. It was a lot of fun, but I'm not putting all my cage-free, vegetarian-fed eggs in one basket. It's fun to watch, at least. Like any normal woman, I hate watching myself on camera/seeing myself in pictures. But I think I did a pretty good job. Move over, Rachael Ray! I made Technicolor pasta, which is one of the freshest, most vibrant recipes I've ever created. It's sure to cheer you up and make you feel healthy and full of life.
Technicolor pasta
(This is a variation on the pasta with potential I blogged about earlier in the summer.)
It's a great way to clean out the crisper.
2 leaves Swiss chard, stems and leaves chopped
2 large cloves garlic, minced
1/2 red onion, chopped
1/2 yellow, red or orange pepper, chopped
handful black olives, pitted and chopped
2 handfuls cherry tomatoes, halved
2 tablespoons fresh oregano, chopped
1/4 cup feta cheese, crumbled
1/2 package whole-wheat penne
salt and pepper
olive oil
Bring pot of water to boil. Cook pasta according to package, until al dente. Saute garlic and onion in 2 tablespoons olive oil over medium heat. Cook about two minutes, then add the chard stems and yellow pepper and cook another two minutes. Add tomatoes, oregano and swiss chard leaves along with two spoonsful of starchy pasta water. Cover and turn up heat for one minute. Remove from heat, mix in pasta, olives and feta. Season with salt and pepper.

Whole Foods envy

We have the fabulous Findlay Market here. Unfortunately, I slept really late yesterday and didn't have time to get there. Thankfully, I went to Columbus for the day.

I love my life here in Queen City, but I envy my parents' proximity to Whole Foods. A friend of an ex calls it "Whole Paycheck" because it's a foodie's paradise. I can't get out of there without spending at least $40. I load up on (preferably local and organic) produce, wine and bulk food when I visit my parents.

Today's trip yielded a plethora of goodies. I'm so excited for the upcoming week. I've got a lot of cooking to do!

(Above, left: Ohio-grown tomatoes! Yay!)

Pattypan (front) and crookneck yellow squash from an organic farm in Athens, Ohio.

Swiss chard (yum!) and dinosaur kale (below, right)

Back, after an Internet diet

Finally, my computer is fixed (thanks, Dad!) so I'm back online with renewed energy and a slew of new recipes and favorite ingredients. I awoke early last Saturday and drove to Findlay Market to find something to make for a work barbecue. I planned on getting some feta and tomatoes for a pasta salad, but instead I retirned home with two paper bags bursting with produce and local goods: tomatoes, yes, but also shallots, garlic scapes (see below), massive zucchini, lemons, fennel, local honey and organic eggs, plus a whole-grain multigrain boule from Shadeau Bakery.

I get so excited for breakfast on the weekends. I love big brunches or breakfasts, especially frittatas and omelets. Since I no longer eat meat, a lot of the traditional dishes are out, but it opens up such a world of delicious flavor combinations. Eggs -- always vegetarian, free-range, certified organic for me -- are a great blank slate. They're full of protein and high in omega-3 fatty acids. I sauteed half a large zucchini with garlic and olive oil, then chopped tomato and some red onion. With Fred and a really good cup of strong coffee and the multigrain bread, it made for a perfect weekend morning. The only thing missing was a newspaper.

What I love about omelets is how versatile they are. They're fabulous for breakfast, obviously, but also with salad for lunch or dinner. Just about any vegetable goes well in them.
On Fourth of July, I threw together broccoli kale, rainbow chard, garlic and tomatoes with organic cheddar. Yum! Other favorites are spinach and tomato with feta, potatoes with Dijon mustard and kale.

One Friday night in early June, actually the night that my computer died, Fred and I came home starving and pressed for time. I'd seen a recipe for chickpea pasta -- spaghetti alla ceci -- and played around with it. It turned out to be a really easy, tasty dinner. With white wine, a sprinkling of parmesan and fried garlic, oh, rich and simple!

Pasta alla ceci

1/2 package whole-wheat pasta (cook according to package)

1/2 c white wine

6 cloves garlic, sliced

1 can chickpeas, drained and rinsed

1/2 t red pepper flakes, to taste

salt and pepper

3 T olive oil

Parmesan cheese, for sprinkling

Heat oil over medium-high heat in large saute pan, then add the garlic and cook until brown and toasted. Remove from pan and drain on paper towels.

Next, add the chili flakes and chickpeas. Turn heat to high and saute chickpeas for 2 minutes, shaking pan frequently. Add white wine, reduce heat and stir. Mash a few chickpeas to create a sauce.

Add salt and pepper to taste, then add the pasta. Thin with reserved cooking water, if necessary. Sprinkle with parmesan and the fried garlic. The garlic gets sweet and crunchy. And it's only friend in a bit of olive oil, so it's not that bad for you.

I am mentoring a 13-year-old girl through Big Brothers, Big Sisters, and last month I taught her how to cook. Well, we made dinner together. It wasn't really a cooking lesson. She was more interested in watching Disney Channel than cooking. Who can blame her? She's 13! She's a meat-eater, so I made this Rachael Ray chicken recipe, modified a bit.

We went to the grocery store and picked out things for dinner. I let her choose which vegetables we ate. She tried for the first time mushrooms and broccoli.

3 boneless, skinless chicken breasts

Extra-virgin olive oil

salt and black pepper

1 T dried tarragon (I didn't have any rosemary! Now I grow a pot of it!)
1 cup chicken or vegetable stock

1 package button mushrooms, sliced

2 cloves garlic, crushed

1 large shallot, chopped

1 T flour

1/2 cup soymilk
Heat iron skillet over high heat. Add a drizzle of olive oil. Season chicken with salt and pepper, then place in skillet. Cook five minutes each side.
In a separate pan, heat 2 tablespoons olive oil over medium heat then add garlic and shallots. Cook until translucent, about 3 minutes. Add mushrooms and cook until browned. Add flour and tarragon and cook one minute. Flour should be browned and coating the mushrooms. Add broth and soymilk and turn up heat to medium-high. Cook until sauce has thickened, about five minutes.

Serve with rice, steamed broccoli and the chicken. I ate mine over a veggie burger; Tabitha had chicken.

Are you kidding me?

I sincerely hope that this guy is kidding. He presents "proof" that eating vegetables is not necessary. He maintains that we can get all the nutrients we need from multivitamins. I'm stunned and amused.
I don't understand how people can get by in life without vegetables. If I don't eat enough veggies, I get cranky! When I eat well, I feel happier and healthier. I have more energy. My skin looks better.
I know I'm climbing up on my soapbox, but nutrition is important. People in this country just don't get it! I'm not perfect, and I eat poorly sometimes: I was hungover and ate a bagel slathered in cream cheese for breakfast and a deli sandwich for lunch last Friday, and I had tortilla chips with guacamole last weekend... I eat way too much sometimes, but it's usually healthful food. I've got at least 10 pounds to lose, and I know that I should be more regimented in my diet and cut carbs. I probably need to learn more portion control. However, I eat a very healthful diet, and you will not find processed or frozen meals in my kitchen.
When I eat more than a bite or two of meat or poultry, I'm ill for more than a day. When I eat something fried, I feel awful. When I eat processed food, I feel weighed down.
Frozen food, processed food and fast food. It's sooo bad for us! That's not to say that I never eat it. I do, but I have to pay for my food "sins" later with poor health. I was in great health in Korea, I lost weight, and I learned how poor the average American's diet truly is.
And we wonder why America is dealing with an obesity epidemic! Think before you eat.

At my mom's

My mom is into nutrition, too, and she always has great books that interest me. She has been telling me about these two for a long time, but I just started to peruse them this weekend.
SuperFoods Rx is a fabulous book. Everyone should read it.
I'm really into nutrition, especially since losing more than 30 pounds in Korea. The book doesn't really introduce anything earth-shattering, but it does provide a list of foods that provide maximize nutrients with minimum calories.
The 14 SuperFoods are:

1. beans
2. blueberries
3. broccoli
4. oats
5. oranges
6. pumpkin
7. salmon
8. soy
9. spinach
10. tea (green and black)
11. tomatoes
12. turkey (100% white meat)
13. walnuts
14. yogurt (not the sweetened kind that Americans eat, but the kind that has actual live cultures)

My mom swears by Eat Right 4 Your Type by Dr. Peter J. D'Adamo. We're type A's, and according to the book, we should avoid meat and dairy (along with kidney beans, lima beans and excess wheat) and focus on soy, vegetables and pineapple. (In addition to other foods.)
The author, a naturopathic physician and researcher, maintains that our blood type reflects our immunity, health and nutrition preferences and sensitivities. For my mother and me, he's spot-on. I have trouble with dairy -- I've been drinking soy milk since junior year of college and ice cream hurts my tummy -- and meat -- I get really sick from it.
Forgive me for climbing upon my soapbox, but I heart soy. It's an amazing plant, perhaps the most versatile food plant. Think about its wonders: It can replace almost any food in the pyramid.
Don't ask why, but once I thought "What plant would I choose if I had to live on just one for the rest of my life?" I'm odd like that. Soy, of course, was the answer.
Dairy: soy milk, soy "cheese," soy butter, soygurt, even Tofutti!
Meat: tempeh, tofu (soft and firm), TVP -- which can make any number of meat substitutes! Soft tofu can also be used instead of eggs to bind baked goods, and semifirm tofu can be "scrambled."
Vegetables: Soybeans
Grains: Soy flour
Fats: Soybean oil, soy margarine
Oh, and soy sauce. Plus it can be used for nonfood purposes.

wholly inappropriate, batman!

That would be drinking a bottle of wine on a Tuesday. Just say no to vino blanco, bambino! Oy! Tomorrow night I have an in-house interview with the big brother-big sisters group. Wish me luck. If there's wine involved, it will go better. I guess I should take out the recycling. there's like three empties in there. (I hosted a book club meeting. It wasn't all me. Though too much wine helped a recent date progress faster.)
I love you all. But I love me more. :) mwa ha ha
I fear I'm getting a cold.
xoxo
stepf
p.s. eat your vegetables. good ones. corn, potatoes and canned green beans DON'T COUNT!!! cruciferous veggies help reduce the risk of a shit-ton(TM) of diseases. (I've trademarked the word shit-ton. It's mine. I own it.) Time for bed.

DIY kimchi, broken microwaves and ash-covered cheese

PJ and I went to Jungle Jim's today, this international market north of the city. It's 300,000 square feet of foodie paradise. From durians to donkatsu sauce, it has every food you could ever want.
I bought some really cool stuff to make a Korean feast for PJ and me, including kimchi and pork belly (samgyeopsal). Yum.
The Korean meal inspired me to make my own kimchi. I soaked the Napa cabbage in salt all day, then weighted it. Then I put onion, ginger, garlic, fish cake, a carrot, sugar and salt in a blender with massive amounts of hot pepper powder. The rinsed and drained cabbage was then coated with the spicy, eye-watering mixture. Now it's safely inside a large plastic container atop my broken microwave (another story), fermenting away. In a few short days, I'll have kimchi. But in a few months, I'll have even better kimchi. Like a fine wine, kimchi only improves with age. (Sarah, if you're nice, I'll share my kimchi with you, nae chingu!)
So yes, back to the broken microwave. Living in Korea for a year sans micro-ondes left me not really needing or using one. I only used it to defrost things and occasionally make popcorn. And, once I thought about it, I realized that any food that needs to be made in a microwave is likely something that I shouldn't be eating.
I don't eat any premade foods from a box, can or black plastic tray. That means no spaghetti sauce from a jar (I make my own using no-salt-added tomatoes from Trader Joe's), no soup from a can (check out the sodium levels) and absolutely no frozen meals (again, the sodium and the general mediocrity). I believe that if I'm going to waste the calories, the food had better be delicious. I'm a foodie who doesn't want to look like one! So my microwave starting sparking one day, and I stopped using it. I keep forgetting to move it off the counter, but it's toast. I have no interest in buying/acquiring another one.
My other great purchase today was a log of goat cheese. Frankly, it isn't the best chevre I've had, and it's overly salty. However, it's good, and paired in a salad with some dried cranberries and a nice balsamic vinaigrette, it will be just right. Maybe some shaved red onion and a few grilled mushrooms.
I heart food. I just don't want to look like I heart food.