Risotto with Trumpet Mushrooms and Vegetables

I had just finished eating leftover mejedderah when Chad called me to announce we were going to have four guests for dinner–all four of them fierce martial artists just out of a four-day tournament! Easy peasy – a nice risotto, served with some vegetables and dip and gazpacho, did the trick.

For the rice I used whole-grain arborio, which is not very easy to find on the shelves but you can order it here. It has the glutinous quality of its white cousin with more nutritional goodness. I also had trumpet mushrooms, which slice beautifully into rounds, some greens, a heap of caramelized onions, and lots of stock.

Ingredients:

1-2 tsp olive oil
1 1/2 cup onions, thinly sliced
1 cup sliced trumpet mushrooms
2 cups greens (kale, collards, chard), chopped into small bites
2 cups brown arborio rice
6 cups vegetable stock
2 tbsp nutritional yeast
2 tbsp fresh rosemary
2 tbsp fresh oregano
salt and pepper to taste

Preparation:

Heat up olive oil in a large pan. Add the onions and toss about until caramelized (this could take you a good ten minutes.) Add the mushrooms, greens, and rice, and toss for a few more minutes. Then add 1 cup of stock, bring to a boil, then lower the heat and cover the pan. Cook until almost absorbed. Then, add another cup of stock, plus the yeast and half the herbs. Repeat the process by which you let simmer until almost absorbed and then add another cup until all stock has been added. When all stock is absorbed and the rice is fully cooked, place in serving bowls and sprinkle the remaining half of the herbs. Enjoy!

Pasta Puttanesca

Here’s a nice, simple dinner–pasta with puttanesca sauce–for which you likely don’t even need a recipe, and the only reason to post about this is that it makes a good example of how to take an old favorite and make it more nutritious.

I’ve always loved puttanesca sauce–a spicy tomato sauce–and it retains its wonderful flavor without adding anchovies. I add olives in addition to capers, and to increase the mineral content of the meal, a 1/2 cup of sliced fresh mushrooms that cooked with the sauce and made it chunky and delicious. What else is in there? strained tomatoes, garlic cloves, thinly sliced onions, dried herbs of various kinds, and half of a serrano pepper.

These days I favor lentil pasta. I don’t eat it frequently (it’s expensive, and why not simply eat lentils?) but it’s a nice once-in-a-while treat. It certainly packs more of a nutritional punch than the wheat equivalent (lots of protein and iron.)

And finally, more protein and some B12 via my vegan parmesan (macadamia nuts, nutritional yeast, garlic powder and salt). Some nutritional yeast brands add B12 to their formulas, which is great!

Bon appetit!

Mojo de Ajo and What to Do With It

Since returning from Mexico I’ve been enjoying Jason Wyrick’s book Vegan Mexico, which offers lots of interesting and authentic recipes. One of them is for a very useful item: mojo de ajo – olive oil infused with garlic and citrus. I made a small batch a week ago and have been keeping it in the fridge. I don’t use a lot of oil these days, and usually prefer to cook using vegetable broth, but once in a while it’s a nice change. Here’s the basic recipe, followed by two of many dishes you could use it for:

Mojo de Ajo

1 cup olive oil
1/2 cup peeled whole garlic cloves
1/2 tsp salt
juice from one lime, orange, or lemon

Preheat oven to 325 degrees. Place olive oil in a baking dish and add garlic and salt. Bake for about 45 minutes. Carefully retrieve from oven and add citrus juice. Bake for another 20 mins or so. Remove from oven, let cool a bit, and, with the back of a wooden spoon, mash the garlic inside the olive oil. Keep in fridge and use where scented olive oil is appropriate.

White Beans, Zucchini, and Tomato

1/2 tsp mojo de ajo
1/2 small white onion, diced
1 medium-sized zucchini, sliced into thin rings
1 medium-sized tomato, diced
1 cup cooked white beans (cannellini, navy, or similar)
big handful of herbs: I like rosemary and oregano for this, but be creative

Heat mojo de ajo in pan. Add vegetables, beans, and herbs, and toss about for 7-10 minutes until fragrant.

Roasted Vegetables

1 tsp mojo de ajo
2-3 sweet potatoes, sliced
1/2 small white onion, diced
3-4 heads bok choy, separated into leaves
6 garlic cloves
1-2 cups assorted mushrooms
big handful of herbs
2 corn cobs

Preheat oven to 350 degrees. Cut a piece of parchment paper double the size of your baking sheet. Place the bottom half of the paper on the sheet and rub mojo de ajo on it. Arrange vegetables and herbs on the baking sheet, then fold other side of parchment on top of them and put in oven for approximately 40 minutes.

Heat Wave in Corcoran: Holding Hostages, Talking Consumers

A couple of weeks ago, a friend sent me an email about a serious heat wave in Corcoran prison. According to inmates’ family members, the temperatures in the cells were unbearable, and many people needed urgent medical attention. Some of us participated in a “phone zap” to the warden’s office, and the mother of one of the inmates received a communication from her son, saying, “I don’t know what you did, but they finally came to check the temperature in my cell.”

This incident is a grim reminder of the unfortunate location of prisons in California in the central valley, which makes them vulnerable to ecological calamity. In the last few years, California towns have been ravaged by fires and floods, and we all rushed to help. But ordinary people, even when threatened by environmental disasters, have a choice: they can pick up a few personal belongings and leave. They can call and demand help. They can sometimes stay with friends. People who are locked up and at the mercy of the state cannot: they are at the mercy of the state. Moreover, inmates and their families are in a bind, as this thread on PrisonTalk shows. People are concerned to speak up, even when their loved ones drip sweat on the letters they send out and can’t concentrate and get hospitalized, because they fear retaliation.

In Cheap on Crime I talk about the shift from perceiving inmates as wards of the state to regarding them as economic burdens or consumers of services. The problem with the “consumer” language is that consumption is normally assumed to be voluntary. When someone pays for a room at a hotel, they do so by choice. When we demand that people pay for sleeping in a jail cell, a choice they did not make, they are not consumers. They are economic hostages.

The state has essentially put its inmates in an impossible situation: On one hand, nothing about their conditions of life is voluntary. On the other hand, all this talk of paying for “services rendered” creates a false equation between their situation and that of and people on the outside. Which means that, when something like the heat wave in Corcoran happens, the quintessential consumer weapon–boycott and complaint–doesn’t work nearly as well as it works on the outside. Put fans in the room, or else? or else, what? The families have no negotiation leverage. We made the phone calls because the situation was untenable, and we knew we were running a risk.

This is why inmate families cannot, and should not, carry all the burden in these situations: people from the outside who have clout and influence must get involved. This is hard, because despite everything that has happened in the last few years, prisons are still like the “other city” in China Mieville’s The City and the City: it’s all around us, and yet we don’t know it’s there. The only coverage I found of the horrible heat wave and its implications was on prison family chatrooms–no one in the mainstream media picked it up. I’ve been working on prison issues in California for more than ten years, and even I would not have known about it had a friend not forwarded me the email from the families. What is it going to take for us to say–as a united front, and regardless of political opinion or criminal justice worldview–that, no matter what bad thing someone might have done twenty-five years ago, we cannot keep a human being in a cage in a 114-degree-heat without providing some form of air conditioning or ventilation? What on earth would be “soft on crime” about saying that?

Getting the prison to care about the heat wave was an important first step. But we absolutely must do better.

Tacos with Baked Tofu, Avocado, and Mango

This whole feast on the left, complete with homemade tortillas, took me 20 minutes to make. Easy peasy! Of course, we benefit from the fact that Casa Lucaz #3, our local grocery store, keeps fresh masa bags for purchase near the counter. Here are the instructions, for two people:

First, make the tofu (the most time-consuming task.) Heat up the oven to about 420 degrees. Cut up 150g tofu into little cubes. In a shallow dish, mix:

Ingredients:

1 tsp onion powder
1 tsp garlic powder
2 tbsp soy sauce
1.5 tsp liquid smoke
1 heaping tbsp nutritional yeast

Then, add tofu cubes to the dish and toss around until coated. Place cubes on silpat mat on baking sheet in a single layer and forget about the tofu for 20 minutes.

Then, make the salad: lettuce, avocado, mango and cilantro, with plenty of lime juice.

Then make the tortillas: I used masa and a tortilla press. I’m especially fond of making tiny tortillas, 3-4 inches in diameter, because they look cute. Wrap both sides of the tortilla press with saran wrap or parchment paper and place a small amount (the size of a ping-pong ball or less) on the bottom side, closer to the back hinge. Then, carefully close the press and use the handle to press. Gingerly peel the tortilla of the paper/saran wrap and place on a hot, dry griddle. After 1 minute, flip over to other side; after 1 more minute, tortillas are ready.

Beet Burgers

If you’re anything like me, you probably have all kinds of vegetable leftovers. After yesterday’s iteration of the Buddha bowl, we were left with about a cup and a half of quinoa, a cup of cooked chickpeas, a few steamed beets, and a small plastic container of zucchini in tomato sauce.

I placed all these things in the food processor, added some salt, pepper, and liquid smoke, and added some dry polenta until the textures solidified enough to make little patties. I then baked the patties on a silpat mat at 350 degrees for about 20 minutes, and we had delicious beet burgers to enjoy with vegetables, tahini, and a side sip of the New York Times’ legendary gazpacho.

Even More Buddha Bowls!

You already know I’ve been very enthusiastic about Buddha bowls lately, right? Exhibit A; Exhibit B. Well, here’s Exhibit C, just to give you more inspiration to concoct your own. The toppings are incredibly easy to make:

Beets: I steam them in the Instant Pot for eight minutes and then cut into bite-sized pieces.

Carrots and Brussels Sprouts: This time I halved the sprouts, cut the carrots into matchsticks, and rubbed both vegetables with a little bit of mojo de ajo that I had lying around from having made Mexican food earlier in the week. I then placed them on a silpat mat on a baking sheet and sent them into the oven, at 350 degrees, for about 25 minutes.

Zucchini in Tomato Sauce: I had a few spoonfuls of tomato sauce lying around from a nice ravioli dinner yesterday. I thinly sliced up two large zucchini and sauteed them in the sauce until tender.

Chickpeas: I could’ve gotten fancy with this and baked them with spices, but this time I simply spooned cooked chickpeas with some fresh ground black pepper.

In the center I have a few spoonfuls of kimchi.

And the whole thing sits atop a layer of quinoa cooked in vegetable broth.

Which is another illustration of the principle: if there’s an abundance of colorful, wholesome ingredients, you don’t have to be particularly fancy with the preparation of each topping – just place them nicely in the bowl and you’ll have a fabulous lunch.

Grilled Vegetable Casserole

The answer to the question “what do vegans eat on the 4th of July?” is obvious: grilled vegetables of all kinds! But what do vegans eat on the 5th of July?

We had a bunch of grilled vegetables from yesterday in the fridge, and today, with the help of some fresh tomato sauce and some herbs, they turned into a nice, filling casserole. Feel free to improvise with whatever you have in your fridge.

1/2 cup grilled corn kernels
1/2 cup grilled potato
1/2 cup grilled cauliflower
4 grilled mushrooms
2 large grilled onion slices
6 grilled Brussels sprouts
1/2 cup tomato sauce
oregano, marjoram, rosemary, garlic to taste

Cut up vegetables into small cubes, and in a baking dish, toss with tomato sauce. Sprinkle herbs. Bake at 350 degrees for about 20 mins or until the top begins to be golden.

Gazpacho

gazpacho

Tonight I’m having a nice friend over, so I took a few minutes in the morning to make gazpacho according to the New York Times recipe. I used eight large vine tomatoes, two Persian cucumbers, half a red onion, and one Poblano pepper, and drizzled in olive oil. This is one recipe in which the oil makes a big difference–it emulsifies everything into a heavenly orange-hued soup.

I’m also serving sauteed long green beans in garlic-ginger-soy sauce, a green salad, and easy portobello pizzettas.

Collard Wraps

Today we’re grilling vegetables in the yard! It’s always a fun thing, and our selection this time includes cauliflower, onions, mushrooms, potatoes, and brussels sprouts. On the side, we’ll be eating these guys: collard wraps stuffed with a lovely light salad.

Wrapping with a leaf is a skill, but you get better at it the more you do it, and collard leaves are excellent for this purpose because they are sturdy and, at the same time, pliable. You trim their stem and steam them lightly and they’re ready to go. It’s a nice, hand-held way to serve a salad, and might induce salad-phobic people to indulge.

Wraps
4 collard leaves

Salad
1 package kelp noodles
1/2 a regular cucumber or 1 Persian cucumber (preferred)
4-5 radishes
2 tbsp chopped green onions
big handful cilantro
1 small avocado or 1/2 big one

Dressing
juice from half a lemon
1 tbsp peanut butter
1 tsp soy sauce
1 tsp liquid smoke
chili powder to taste

First, mix all dressing ingredients and set aside to combine.

Then, place kelp noodles in bowl and cover with boiling water. Let stand for a few moments.

While the noodles are rehydrating, thinly slice all vegetables. Drain noodles and mix with vegetables. Pour dressing on top and gently mix to combine.

With a small, sharp knife, gently trim the stem off the collard leaves, without tearing the leaf itself. Place trimmed leaves in a steaming basket (or in your Instant Pot) and steam for a few minutes. Remove from heat source and rinse leaves gently with cold water.

Place a collard leaf on a cutting board, with the stem side toward you.. Place a few hefty spoonfuls of salad at the center of the leaf. Fold the stem side over the salad, away from you, and the opposite end toward you. Then, fold the sides as well. Flip the wrap with the seam side pointing down and give it a gentle squeeze. Proceed until all leaves and salad are used. Place on a tray, seam side down.