Posts Tagged ‘vegetarian’

The Herbivorous Butcher

January 14, 2016

Just because you’ve given up meat, it doesn’t mean you are relegated to a life of lettuce, grains and beans.

Herbivorous Butcher - Vegan Chili Cheese Dog

This month, Minneapolis will be host to the first ever vegan butcher shop. Yep, a vegan butcher shop.

Called the Herbivorous Butcher, the shop will sell a range of plant based items that have the look, texture and flavor of real meat, without the animal cruelty.

Siblings Aubry and Kale (for reals!) Walch raised over $50,000 with thier Kickstarter campaign to help them bring their vegan delicacies to the mainstream public.

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Their offererings include vegan takes on Italian sausages, pulled pork, maple glazed bacon and BBQ ribs, as well as classics like filet mignon, corned beef and meatballs. All are prepared in small batches, using sustainable and cruelty free processes.

Stay tuned for their grand opening January 23.

Photos courtesy of the Herbivorous Butcher

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Unrecipe of the Week: Zucchini “Pizza”

December 30, 2013

TSF fuits et légumes sur fond blanc

The holidays have taken their toll, and we would be hard pressed to find anyone who is not interested in “reeling it in” a little bit, on the indulgence side. This quickie vegetarian dish could be the centerpiece to a meal, or a great appetizer. The zucchini base functions in lieu of a crust, and is topped with tomatoes and cheese like a pizza. It has all of the flavor, and none of the guilt of the real deal. While I wouldn’t go so far as to say it replaces traditional pizza, I will say it’s a darn good alternative when the craving strikes and the scale is recommending abstinence!

Zucchini “Pizzas”

Slice open a zucchini lengthwise, and shave a little off the bottom so that it lays flat. Place it on a cookie sheet, brush it lightly with olive oil, and sprinkle it with finely diced garlic. Top with thin slices of tomato, and sprinkle with some shredded basil, and salt and pepper to taste. Top it with mozzarella cheese, and bake in the oven at 350 degrees for about 30 minutes. For an even lighter version, use Parmesan cheese instead of the mozzarella.

Enjoy!

photo: Glasshouse Images

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Unrecipe of the Week: Avocado Frites

February 12, 2013

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This is a delicious and unique way to serve avocados. In this interesting twist on tempura, the avocado gets sliced, breaded and quick fried. It’s got a crispy exterior and a melt in your mouth center.

Peel and slice a ripe but firm avocado into 2/3″ spears.

Dip each one in flour, then scrambled egg, and finally Panko (Japanese bread crumbs.) Lay them out on a plate until ready to fry.

Heat enough canola oil to fully cover the bottom of a frying pan.  Fry the breaded avocado slices until golden brown, turning to cook both sides.

Drain them on paper towels to remove any excess oil, and sprinkle with sea-salt.

Keep them warm in a 200 degree oven until ready to serve. Enjoy!

*I keep thinking that these could be enhanced by adding a little grated parmesan cheese. Try adding about 1/2 cup of parmesan to the flour, and see what happens!

photo:Glasshouse Images

Diet Riot

December 26, 2012

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I am planning a small holiday soiree and want to include a variety of foods that suit a variety of dietary choices.

There are the vegetarians, the gluten free, the lactose intolerant, and the just plain fussy.

Some won’t eat fish, some won’t eat red meat, and some won’t eat chicken. One guest has a shellfish allergy.  A few won’t eat vegetables. There are the carb restrictors, and the sugar- free. There are the adventurous gourmets, and the no sauce types.

Sound like an impossible to please group? Not really.

These days, everyone has a dietary issue, due to allergies, or just personal taste. A good host can plan around that, and make sure that everyone has something to eat that they (hopefully) will enjoy. It’s not necessary to adapt recipes to cater to dietary preferences, but it is important to offer a selection of foods to suit everyone.

I have stated my distaste for serving too many hors d’oeuvres, which in my opinion just fill everyone up before the main meal. I tend to opt for a few simple “nibbles” that won’t wreck anyone’s appetite before the big event, but will tide my guests over while they are gathering with cocktails before dinner.

Tangy dips or spreads, made without mayonnaise, sour cream or cheese, are good options. Put out crackers or chips, as well as baby carrots to cater to the gluten free crowd. I love Food Should Taste Good multigrain chips, which are gluten free, lactose free and whole grain. Spiced nuts, or a selection of olives are easy ideas.

As long as everyone has something they can snack on, feel free to offer a cheese plate or meat based hors d’oeuvre for the others.

Variety is the spice of life, and when possible, it’s nice to have choices. Few people will love everything, but as long as everyone has a few things they can enjoy, the menu is a success.

An interesting salad, made with vinaigrette rather than a creamy dressing is a nice way to start the meal. Skip the cheese, so that the lactose free guests can partake.

For a buffet, it is easy to make a few different types of protein, such as fish, chicken, pork or beef. Make sure that at least one of them can have the sauce served on the side, to accommodate someone with a simpler palette. If it is a sit down dinner, with only one main course, be sure that the sides are ample enough to please anyone who doesn’t care for it.  Be sure that the dishes don’t all contain sugar, cream, or tons of butter, as many holiday sides do.

Dessert can get a bit trickier, as flour, butter and sugar are the mainstays of most pies, cakes and cookies. If you can’t include at least one gluten free option, and at least one lactose free option, have some fresh fruit so that all of your guests can enjoy a final course.

At the end of it all, the act of getting together and sharing a meal is the most important part of holiday entertaining. Enjoying time spent with family and friends trumps sticking to a rigid diet any day!

photo: Glasshouse Images

Unrecipe of the Week

November 26, 2012

My produce bin was filled with an eclectic array of root vegetables. I had turnips, sweet potatoes, carrots, onions and radishes. I also had some fresh herbs leftover from Thanksgiving. As a much needed break from the sweetness and heaviness of holiday side dishes,this one was a winner. So easy, and so clean, I ended up eating this as my meal!

Roasted Root Vegetables:

Use any combination of root vegetables including: potatoes,sweet potatoes, carrots, parsnips, turnips, radishes, onions, garlic, shallots etc.

I used fresh thyme, but any herbs would work as well.

Cut root vegetables into chunks. Toss with a little olive oil, salt and pepper. Sprinkle with fresh herbs.
Roast in the oven at 400 degrees for about 40 minutes, or until the vegetables are softened. Stir once after about 25 minutes or so.

The vegetables will get a brown, slightly caramelized tinge to them.

Enjoy!!!

CSA Tuesday

November 13, 2012

Today is CSA Tuesday, and our selection is a bit Thanksgiving- esque in nature.

We got sweet potatoes, white potatoes, onions, thyme, turnips and several bunches of kale. We also got more radishes, to add to the 2 bunches that we didn’t eat last week.

Turnips look like big radishes, but have a much different flavor!

Potatoes and onions in various shades of reds and browns.  Perhaps I will roast them with the turnips and some herbs for a comforting winter dish.

Fresh herbs never seem to last very long, so I think I will try this trick I posted a while ago, for frozen herb butter:

https://indigo-jones.com/2012/07/18/herbal-essence/

I will to roast the radishes, for an another interesting side dish, as previously posted last summer:

https://indigo-jones.com/2012/07/02/unrecipe-of-the-week-47/

I’m off to saute some kale for dinner…that should pretty much take care of this week’s inventory!

CSA Tuesday

November 7, 2012

It’s CSA day today.  Since fresh food is still not fully available in downtown Manhattan since the storm, this week’s produce share was highly anticipated.

We got a butternut squash, 4 onions, lettuce, collards, red radishes, black radishes, and sage.

I am not familiar with black radishes, so I am looking forward to experimenting with them.

Since the storm forced me to throw away several weeks worth of CSA soups from the freezer, I will be happy to make my next batch this weekend. Unless the squash becomes ravioli first, which would be lovely with a little sage butter. A lettuce salad with mixed radishes perhaps? That would leave just the collards, which are not a favorite around here.

Let’s see what happens as the week wears on..

Feeding Hurricane Sandy

October 29, 2012

All of us in New York are hunkering down and waiting for Hurricane Sandy to have her way with us. Sunday was spent preparing lots of leftover ingredients into edible dishes.
The leeks, celery and potatoes became a delicious potato leek soup; rich and creamy, without the added calories of cream.

The pumpkins were roasted and pureed. A pumpkin tart was quickly assembled, using what I had in the house. The traditional evaporated milk was hastily replaced by coconut milk, with no adverse reactions to the texture or flavor.

The leftover roasted pumpkin puree will become pumpkin gnocchi tomorrow night, assuming I can see to cook it!

There is still a giant cabbage awaiting it’s fate. I think the carrots and celery can get slivered in with the cabbage and tossed with an avocado dressing,assuming we have electricity for the blender. I guess sooner or later, they will be soft enough to blend by hand!

The flashlights have batteries, the bathtubs are filled with emergency water, and the candles and matches are laid out on the dining table.
We are as ready as we can be for Sandy’s wrath.

We hope all of our east coast readers weather the storm safely.
We will continue to post as long as we have the internet connection to do so.

Leave a comment to share your hurricane stories here…

CSA Tuesday

October 24, 2012

It’s CSA Tuesday again, and this week’s selection is a little different.

I am getting a bit backed up in the pumpkin department. Pie? Ravioli? Halloween decor?

We got some carrots, parsley, a giant cabbage and some broccoli.

We also got 4 enormous leeks.

While I am sure some of this will become CSA soup by Sunday night, I intend to get creative with some of the rest.

Ideas always welcome!

Unrecipe of the Week: Ratatouille

October 22, 2012

My family was hankering for pasta with Bolognese sauce, and the meat and pasta part of the dish just wasn’t doing it for me. However,the idea of a slow cooked flavorful dish held some appeal.  I had an eggplant laying around waiting to be converted into something, and I realized I hadn’t made ratatouille in many years.

Ratatouille is an ultimate “unrecipe” since the ingredients and flavors are flexible, as is the cooking time.

Indigo Jones’ Ratatouille

Sauté diced garlic and onions in olive oil until transparent.

Working in batches, sauté sliced mushrooms, diced red and/ or green peppers, cubed eggplant, and zucchini until browned. Season with salt, pepper, oregano and basil to taste.

Add diced tomatoes and pitted Calamata olives.

Transfer to an ovenproof casserole and bake for about an hour, until the vegetables are cooked through, and the flavors meld together. Sprinkle with Parmesan

cheese and enjoy!


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