Cooking

Side Dish #4 Orzo with Roasted Red Pepper, Basil and Lemon

by Michelle on May 8, 2012

in Cooking

I discovered orzo, which is a small oval shaped pasta, a few years ago and fell in love with it. Once it’s cooked, it almost has a creamy texture. I ate a version of this dish at a restaurant a few years ago and came home determined to recreate it. This isn’t an exact replica, but it’s very tasty.

2 Notes: When I initially made this dish and recorded it, I didn’t add the lemon. But this dish needs it. Juice from half a lemon is just enough to take this dish to the next level. Next, fresh basil is amazing. It tastes nothing like it’s dried counterpart.

Servings: 4 medium size sides
Cost per Serving: $1.56

4 cups water
1 ½ cups orzo
½ teaspoon salt
1 tablespoon olive oil
¼ cup fresh basil
2 roasted red/yellow/orange peppers (fresh or in the jar), thinly sliced
⅛ teaspoon black pepper
Juice of half a lemon

  1. Bring the water to a boil.
  2. Add the orzo and salt and stir.
  3. Cook uncovered 8-9 minutes, until the orzo is soft and has absorbed most of the water.
  4. While the orzo is cooking, add the oil, basil and peppers to a food processor blender and blend until the basil is chopped and everything is combined.
  5. Drain the pasta and pour the basil-pepper mixture over it.
  6. Add the lemon juice.
  7. Stir to combine and serve.

Roasting Fresh Bell Peppers

  1. Cut them in half and remove the stems and seeds.
  2. Set the oven rack in the oven as high as it can possibly go. You will want your baking sheet directly under the broilers.
  3. Turn the oven on at “broil.” If you have the option, choose low broil.
  4. Slit the halved red peppers a few times at both ends so that they will lay fairly flat.
  5. Lay the slit pepper halves out on a baking sheet lined with foil and roast the peppers.
  6. Watch the peppers closely. This process takes about 8 minutes.
  7. When the skins are blackened and charred pretty evenly, they are done. It’s okay if the skins still have some red places, as long as they are mostly charred.
  8. Place the completely blackened bell pepper into a paper bag, close the bag and let the peppers steam for at least 20 minutes.
  9. Once the peppers have steamed in the paper bag for at least 20 minutes, rub the skin off and slice them.

This is #4 of 7 Side Dishes that Just Might Steal the Show

#1 Roasted Broccoli
#2 Lemon Asparagus
#3 Sauteed Zucchini and Yellow Squash

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Side Dish #3 Sauteed Zucchini and Squash

by Michelle on May 7, 2012

in Cooking

Squash is a standard side dish at my grandmother’s during the summer. It’s really quick to prepare since it can actually be eaten raw. If you fill your pan like I did, stir the zucchini frequently so that all of the pieces get cooked evenly. I was multitasking and ended up with some pieces more well done than others.

Servings: 4 side servings
Cost per Serving: $1.04

3 zucchini squash
3 yellow squash
1 teaspoon seasoned salt
1/8 cayenne pepper (optional)
oil, enough to coat the pan

  1. Slice the zucchini and squash into ¼ thick rounds.
  2. Heat a pan over medium heat.
  3. Add enough oil or water to coat the bottom of the pan (if you’re using water, you may need to keep an eye on everything and add more if the squash starts to stick).
  4. Add the squash to the pan.
  5. Add the salt and cayenne pepper and stir everything together.
  6. Saute until the squash is tender, about 10 minutes.

This is #3 of 7 Side Dishes that Just Might Steal the Show

#1 Roasted Broccoli
#2 Lemon Asparagus

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Side Dish #2 Lemon Asparagus

by Michelle on May 4, 2012

in Cooking

The first time I had asparagus was in high school at a classmate’s house. Her parents grilled it. I wasn’t overly impressed. My mother never prepared it and I didn’t try it again until I was in my late 20’s when a guy I was dating made it for me.

This simple preparation is the key for me. Salt, pepper and lemon. It’s all these tender spears need. Take them out as soon as they turn bright green so you can enjoy the nice crunch.

Servings: 4 side dishes
Cost per Serving: .75

1 bunch of asparagus
1 lemon, juiced
¼ teaspoon salt
⅛ teaspoon pepper
Extra virgin olive oil, enough to coat the pan

  1. Break off the woody stem of one asparagus spear and cut the others to the same length.
  2. Heat a pan over medium-high heat and add enough oil to coat the pan.
  3. Add the asparagus, salt and pepper.
  4. Saute just until the asparagus turns bright green.
  5. Add the lemon juice and remove the asparagus from the pan.
  6. Serve.

This is #2 of 7 Side Dishes that Just Might Steal the Show

#1 Roasted Broccoli

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7 Side Dishes That Just Might Steal the Show

by Michelle on May 3, 2012

in Cooking

Side dishes tend to be afterthoughts. A little steam or a quick boil might be the most action they see in the kitchen. Variety is often lacking in this area as well. Growing up, I saw potatoes, broccoli, green beans, corn and mixed vegetables the most. The green beans and mixed vegetables came frozen and were most often boiled. No wonder children don’t love their veggies.

Over the next several days, I’m going to share 7 side dishes that could threaten to upstage the stars on your plates. Because many vegetables have a natural sweetness and deliciousness to them, it doesn’t take a lot of work to make them shine. Another bonus is price! As you’ll see, per serving, these dishes are very inexpensive.

Let’s get started…

Today we’re featuring broccoli.

Side Dish #1 – Roasted Broccoli

This is one of those vegetables that your parents may have bought frozen and then boiled them right before serving. I’ve been reading a lot lately about how roasting certain vegetables is a better method than steaming. It brings out their natural sweetness and I must say, this broccoli tastes amazing. Do not omit the lemon! It adds something very special to this dish.

Note: The instructions below are a better method than what I show in the video.

Servings: 4 small side dishes
Cost per Serving: $1.04

2 pounds of broccoli (2 large bunches), cut into large florets
½ teaspoon salt
⅛ teaspoon pepper
2 garlic cloves, peeled and sliced
1 lemon, zested then juiced
2 tablespoons Extra virgin olive oil

  1. Preheat the oven to 425.
  2. Wash the broccoli and dry well. Lay it on a baking sheet in one layer.
  3. In a measuring glass or small bowl, add olive oil, pepper, salt and garlic and stir to combine.
  4. Pour oil mixture over the broccoli and toss to coat evenly.
  5. Roast the broccoli for 20 minutes.
  6. While the broccoli is roasting, zest and juice the lemon (I use a microplane, but you can probably get a similar effect with a grater).
  7. When the broccoli is has a few brown edges and is tender, remove it from the oven and sprinkle the zest and lemon juice over it. Toss it to coat and serve.

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Cooking for a Vegan: It’s easier than you think

by Michelle on March 17, 2012

in Cooking

Melody's Chickpea Tostadas

Melody's Chickpea Tostadas

Show Them Some Love

If you’re reading this article, you might have a vegan friend, colleague or family member coming over. Maybe you’ve known the person was vegan for a while. Maybe you just found out. In either case, I applaud you for doing research that will help you cook for your vegan guest. That says you care and that means a lot. Pat yourself on the back, because whether you realize it or not, many people don’t even try to find out what to cook for a vegan family member or friend. The person just shows up and there is nothing they can eat except carrot and celery sticks….maybe a salad.

You’ve taken a great first step. The next thing you should do is ask your guest a few questions:

  1. Is there any in particular that you enjoy eating at these types of events? You could even ask them to give you a recipe.
  2. Do you eat soy?
  3. Do you eat gluten?
  4. Do you eat honey?
  5. Do you have any food allergies? (this is a good question in general)

Those five questions will let your guest know that you care as well and believe me…that’s a big deal. Here’s something to keep in mind as you try to fight frustration and irritation while facing this challenge: Many vegans did not stop eating animal products because they didn’t like the way they tasted. They didn’t stop eating animal products because they wanted to be difficult guests. Many vegans stopped eating animal products because they learned something so horrific, so earth shattering, that they knew that there was no way they could ever eat animal products again with a clear conscious. We are considered ethical vegans. It violates our personal code of ethics to consume animal products. For us it’s an issue of wrong and right. This stance makes our lives difficult, particularly in social situations. So, we sincerely and immensely appreciate any concern and steps taken by others to consider our needs.

Okay, enough of that. I just wanted to make sure you had an idea about where your vegan guest might be coming from and encourage you to continue being thoughtful as you select something to purchase or cook for him or her.

What Vegan Really Means

That word carries a whole lot of stigma. I’m not exactly sure why, but it does. Because of this, people have different ideas about what it means, when it comes to what vegans eat and don’t eat. I’m going to stick to the food-related definition.

Someone who follows a vegan or plant-based diet does not eat any animal products. Animal products include

  • Beef
  • Poultry (chicken, duck, etc.)
  • Lamb
  • Venison (and whatever else people hunt)
  • Fish (including shellfish)
  • Animal secretions (eggs, milk, honey [this is controversial for many])

Vegetarians are different than vegans because vegetarians eat animal secretions. I suspect that they generally have an easier time in social situations because of this seemingly small difference in diet.

As a progression of that list, vegans don’t eat foods that are made with animal products. These include foods like:

  • Cheese
  • Chicken and Beef Broth
  • Yogurt
  • Butter
  • Gelatin
  • Many products labeled vegetarian (interesting, huh?)

Okay, so we’ve covered the items and categories of food that vegans don’t eat and you’re probably wondering….What’s left?

What Vegans Eat

These are all items that you could cook for a vegan.

  • Vegetables
  • Fruit
  • Beans (includes products made with the soy bean)
  • Grains (includes rice)
  • Seeds
  • Nuts

Also, most dried pasta does not contain animal products. Keep in mind that the key to awesome cooking is usually in the preparation, which usually (hopefully) includes amazing seasoning.

There are no limits in the seasoning/spices aisle. The condiments aisle is usually pretty safe as well, since most of these items contain very few ingredients and they usually don’t include animal products. I’m talking about things like ketchup, mustard and vinegar. You’ll have to check the label for salad dressings, even those that are labeled as vinaigrettes. The truth is that it’s not a bad practice to read labels anyway. I won’t jump on that soapbox. I’ll stay focused.

I realize that that list looks really short, but let’s take a look at traditional dishes that are actually already vegan.

Foods That Are Already Vegan

Remember that vegan doesn’t mean the food has some kind of special ingredients or properties. It just means that it doesn’t contain animal products.

Check out this list of foods that you could cook or provide for a vegan:

  • Pasta with marinara sauce and veggies
  • Pasta with lemon, garlic and tomatoes
  • Noodles with peanut sauce and veggies
  • Hummus/bean dip
  • Falafel (without tzatziki sauce)
  • Salsa and chips
  • Salad with a vinaigrette
  • Sweet potato or russet potato fries
  • Bagels
  • Rice
  • Roasted potatoes
  • Baked potatoes
  • Steamed vegetables
  • Corn/bean/vegetable relish
  • Sorbet
  • Oatmeal (made with water)
  • Many snacks – Fritos, Pretzels, Potato Chips, Oreos

Easy Vegan Substitutes

What you may not know is that this is a great time to be a vegan. There are a ton of substitutes in many common supermarkets for animal based products. In addition to the items listed, specialty stories like Whole Foods, Trader Joe’s will have a nice variety of quality meat substitutes as well. Morningstar makes a pretty good vegan veggie burger that would be perfect for a cookout. And So Delicious ice cream is a favorite among many vegans!

FoodSubstituteRecipe Ideas
MilkSoy Milk, Almond Milk, Hemp MilkMashed Potatoes
ButterEarth Balance SpreadBaked potatoes, mashed potatoes, apple pie, candied yams, sauteed/grilled vegetables, popcorn
Mayonnaise Vegenaise, NayonaisePotato salad, coleslaw
CheeseFollow Your Heart, DaiyaGrilled cheese sandwich
BrothVegetable brothVegetable and bean soups
HoneyAgave nectar
Cream CheeseTofutti cream cheeseBagels with cream cheese

If you purchase one of the products listed above, you should consider using what’s left in the container for your family instead of sending the partially used container home with your guest. You can cook a few meals that are a little healthier and taste the same. It’s true!

Veganize It!

Since you’re now armed with the knowledge that cooking for a vegan can be a lot easier than you realized, let’s look at a few more dishes that can be easily made without animal products. Some are linked to recipes.

Show off Your Culinary Skills

If you’re cooking for a vegan and you have pretty good skills in the kitchen, you might want to try some of these recipes. Your guest will be really impressed and you might just discover a way to make Meatless Mondays interesting. Note: Some of these recipes may include special ingredients that you may not find at a local supermarket.

Pat Yourself on the Back Again…

…if you read this entire article. I know it was long, but I wanted to give you enough information and resources to inspire and encourage you to cook a dish for your vegan guest that would not only please them but be easy for you. Share any ah ha moments you had while you read this article in the comments below.

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