Summer's End Ratatouille

way, way easier than pie 

(that whole easy-as-pie thing is kind of a misnomer, right?)

Summer's End Ratatouille 

Now that's a sexy pot of summery goodness, am I right?

The days of seasonal zucchini, eggplant and tomatoes are numbered, so let's get a little hedonistic with the last of summers bounty shall we? Let's grab everything that's left and eat big ol' piles of stewed vegetables for days and days and days. Yeah, I know. You're probably thinking (or screaming), can we please talk about anything around here besides the inevitable end of Summer? No. Sorry. For now at least, the answer is no. I can't think of a better way to enjoy these waning produce-filled days than with ratatouille. It is, in my humble opinion, a perfect dish. Almost embarrassingly simple, it comes together in a snap, combines the very best produce of the season, and the versatility can't be beat. It can be enjoyed hot or cold, served all on its own or as a side, pair it with pasta or, better yet, a loaf or crusty bread brushed in olive oil. It can even be frozen and enjoyed on those previously
(and endlessly) discussed dark winter days. 

Some ratatouille ingredients, ready for slicing.

*recipe notes

Some recipes call for a finer dice on the vegetables, but I prefer chunkier as the flavors and, more importantly, texture of the individual veggies can get lost with a finer dice. Use what's available! I think ratatouille is more of an outline than an acutual recipe; you can use different types of squash, leave out some ingredients (peppers for example), add in others, you get the idea. The chunkier dice will also help the vegetables maintain their integrity if you plan on freezing. The texture of the dish will change slightly if frozen and reheated. It will be more stew like, but still delicious. I'd suggest doubling or tripling the recipe if you plan on freezing, because why the hell not?

Summer's End Ratatouille

serves 4-6 (or 2-4 if you're me and mine)

3Tbsp olive oil

1Tbsp red wine (optional)

1 large onion (yellow or sweet), thinly sliced

1 head of garlic, cloves finely minced

one bell pepper, green red or yellow, sliced thin

Diced eggplant, about 3-4 cups

1 large zucchini, halved lengthwise and cut into thin slices

3-4 medium-sized tomatoes, diced (about 2c)

salt and black pepper to taste

1/2c shredded fresh basil leaves

Add oil to a large skillet or soup pot over medium-low heat.

Add onion and saute for 2-3 minutes until slightly translucent.

Add garlic and eggplant and continue to cook, stirring occasionally for 8-10 minutes.

Once eggplant has softened, add zucchini, peppers, tomatoes and wine.

Season with the salt and pepper 

and continue to cook, stirring occasionally, for another 8-10 minutes 

until all vegetables are tender.

Taste and adjust seasonings as needed.

Add fresh basil once cooking has completed, stirring some into the dish and 

reserving the rest for garnish. 

Then eat, eat, eat it until you can't eat no more.

Vegan Fresh Summer Rolls

cooking without heat?
yes please.
Vegan Fresh Summer Rolls 

and

Spicy Peanut Dipping Sauce

Vegan fresh rolls and peanut dipping sauce. Summer perfection.

Fresh summer rolls and peanut dipping sauce: quite possibly the most perfect warm weather food in existence. Delicately elegant, sure to impress, yet light on the labor and absolutely no cooking required. What's not to love?  They look a wee bit difficult, but throwing these together is a snap once you surrender to the rhythm of it. The rice paper may seem intimidating at first, but you will quickly learn by feel when they are soft enough to be filled. There's a bit of a learning curve for forming the rolls, so don't get discouraged if you make a few that are less-than-perfect at the start. When shopping for wrappers, be sure to check ingredients, as many can contain a disturbing amount of sodium per serving. I use wrappers that are a blend of tapioca and rice starch with no added salt. You can use any type of lettuce (romaine for a crispier texture, mustard greens for a little spice, butter lettuce for a more delicate texture) so be adventurous! The peanut sauce can be whipped up quickly on the day-of but also keeps quite well in the fridge, if you're the planning ahead type. 

Rice paper fresh roll stuffed with greens, jicama, carrots,
mango, thai basil and mint.

Rice paper wrappers, pre-soaking.

Fresh Summer Rolls
(makes 10 rolls)

10 sheets of rice paper wrappers

1 small jicama (about 1lb), peeled and cut into matchsticks

3 medium carrots, shredded or matchstickecd

1 large mango, peeled and cut into 1/4" strips

1 bunch of lettuce or mixed greens (about 4 cups)

torn or shredded

1/2c of Thai Basil, shredded 

2-3 fresh mint leaves, shredded (optional)

Rice paper wrapper filled and ready for rolling.

Vegan Peanut Dipping Sauce

1/2c creamy peanut butter
1/4c light coconut milk

1/4c water

1/2 lime, juiced

2Tbsp tamari (GF) or soy sauce

1Tbsp brown sugar

2tsp chili sauce

For the peanut sauce:

Combine all ingredients in a medium sized bowl and whisk until well combined.

Can be made a day or two ahead of time and stored in the fridge until needed. 

For the spring rolls:

Prepare a work surface that is large enough to accommodate a rice paper wrapper, a cutting board works nicely.

Lay out fillings on a large plate next to your work area.

Fill a pie plate or baking pan with warm water. 

Dip a rice paper wrapper into the water and soak until pliable, about 20 seconds.

Remove from the water and spread onto work surface.

Try to smooth the wrapper out as much as possible, a few wrinkles are ok. 

Place a small handful of shredded greens in a lengthwise in the center of the wrapper (see above photo).

Top greens with a few pieces of jicama, a few carrot shreds, some mango slices
and a sprinkling of basil and mint. 

Fold the top of the wrapper down over the filling,
fold the bottom of the wrapper up in the same way. 

Grab the excess wrapper on one side and roll it towards the center, like a burrito. 

*This tutorial on how to wrap a burrito is quite helpful.

Repeat with remainder of the rice paper wrappers.

Serve with peanut dipping sauce on the side. 

To store spring rolls, wrap individually in parchment paper or plastic wrap
and store in a ziplock.
Will keep for 1-2 days in the fridge but are best enjoyed IMMEDIATELY!

Homemade Vegan Pho

behold the curative powers of...
Homemade Pho

Pho broth, noodles and fried tofu with chopped chard and stems,
Thai basil leaves, sliced lime and sriracha.

Now, I'm no fancy-pants doctor, but in my book pho possesses truly remarkable healing powers. At the first sign of a cold, a big ol' bowl of pho is my go-to. There is something cleansing about sitting before a steaming bowl of aromatic soup, slurping up noodles with reckless abandon. By extension, these healing powers apply to allergy season as well. Believe me, I've been my own test subject many times this spring. And when you're not fighting off sickness, and just plain old hungry, pho will nourish you, body and soul.

This broth is prepared rather traditionally, but you don't have to think entirely within the box when it comes to toppings. The classic route is a bit of protein (tofu or seitan) with vegetables, sprouts, herbs and lime. I like to add some seasonal greens into the mix, currently arugula (adds a nice peppery touch to the broth) and chard, stems and all, for a little pop of color. Add the greens to a platter with your other garnishes and toss them in the soup at the last minute. They will wilt nicely in the broth while still keeping their color. Another favorite pho addition are these soy pickled shiitakes, the sweet/tart flavors of the pickled mushrooms really amps up the soup's flavor. The broth also freezes perfectly, so go ahead and make the full batch, freeze it in small containers and pull some out when you have a craving. Just reheat on the stove, add some noodles and garnish and there you have it:
(almost) instant pho gratification!

Gathering spices for dry roasting. Star anise, coriander, cloves
and cinnamon sticks.

Vegan Pho (serves 6-8)

3 quarts (12 cups) of water
1 large onion, peeled and quartered
4 shallots, peeled
1 head of garlic, cloves peeled and halved
Knob of fresh ginger (about 3"), peeled and halved
4 large carrots, peeled and each cut into thirds
2 cinnamon sticks
2 tsp coriander seeds
5 star anise pods
4 whole cloves
2 tsp black peppercorns
1 stalk of lemongrass*
2 tsp raw sugar
2-3 tbsp soy sauce
salt to taste



*to prepare the lemongrass
Remove the upper green stem from the lower yellow stalk and bulb.
Use the side of your knife to slightly smash the bulb, then cut it into three pieces.
This will help the lemongrass release its full flavor.
Toss both the lower bulb and the upper green stem into the stock.

noodles/ toppings/ garnish suggestions for the soup:
you will need about 1/4 lb of rice noodles per serving, any thickness,
round or flat will work
fried or baked tofu and/or seitan
mushrooms, pickled or raw.
greens, chopped or shredded, such as arugula, mustard greens,
chard (stems included), kale etc.
other vegetables such as bok choy, nappa cabbage, carrots, broccoli
Thai basil and/or mint
thinly sliced onion or scallion
fresh bean sprouts
limes, cut into wedges and served with the dish

hoisin sauce and/or sriracha

for the broth:
Heat a large pot over medium-high heat.
Add onion, shallots, garlic, ginger, carrots, cinnamon sticks, star anise, coriander,
cloves and peppercorns.
Dry roast, stirring ocassionally, until vegetables get a nice char
and the mix becomes aromatic.
Add water, soy sauce, sugar and lemongrass and salt.
Bring to a boil, then reduce heat, cover and simmer for 1 hour.

Once cooking time is up, taste and adjust salt/sugar to your prefrence.
Pour broth through a fine mesh strainer or cheese cloth strainer
 into a large clean pot to remove all solids.

to prepare noodles:
Place noodles in a large bowl and cover with boiling water.
 Allow to sit for 20 minutes or until tender.
Drain and add to individual bowls, then cover with broth.
Or, if you find that soaking is not softening the noodles enough,
cook them quickly in a pot of boiling water.
Drain, then rinse well with cold water to prevent them from sticking together
before adding to your soup bowls.

to serve:
Once noodles have been placed in the bowls and covered with broth,
top off the pho with tofu or seitan and garnish with the vegetables of your choosing.

Serve with garnishes (herbs, sprouts, greens, sliced limes) and sauces on the side.

Pickled Turnips

Middle Eastern Staple: Pickled Turnips

Beautiful local red turnips from the Egleston Winter Farmers Market.

Red turnips, scrubbed and ready for peeling and pickling.

In my almost two decades as a vegetarian I've conquered nearly all socially stigmatized vegetables- brussel sprouts, spinach, cabbage, and even the dreaded lima bean- but turnips have always been a bit of a mystery. I've tried a handful of turnip preparations over the years- turnip fries, turnip mash, roasted turnips- nothing has ever quite satisfied. That is, until I discovered that most magical of Middle Eastern accompaniments, pickled turnips. I am of the firm opinion that  any dish tastes better with a pickle, and pickled turnips are no exception
to this rule.



Crunchy, tart, and earthy- they add a deeper flavor profile to any Middle Eastern dish,  go perfectly with hummus,  and are a snap to make.They are traditionally prepared with white turnips, and get their pinkish hue from a couple slices of beet added to the jar during prep.

 I discovered these red turnips at the Egleston Winter Farmer's market this weekend and decided to give them a try instead. I believe the taste and texture will be the same,  and they are already a bit pink, which is a nice bonus. For this recipe I used a fairly traditional brine and added fresh garlic and bay to the jar.

Recipe:
Middle Eastern Pickled Turnips (Turshi Left)

Approximately 2lbs of turnips- scrubbed, peeled, and cut into matchsticks
1 small beet- scrubbed, peeled and similarly sliced
2-3 cloves of garlic- sliced thinly

2 1/2 cups of white vinegar
1 1/4 cups of water
1/3 cup kosher salt

bay leaf (optional)


Place garlic slices, bay leaf, sliced turnips and beets into a clean, sterilized 2 quart jar.
Combine water, vinegar, and salt in medium saucepan and bring to a boil, stirring until salt is dissolved.
Pour hot brine into over turnips and allow to cool to room temperature.
Once jar is cooled, cover and find a cool dark place to store for one week to allow the pickles to properly cure and the flavors to blend.
The pickles will look very light pink at first, but the beet slices will darken their color over the week.
Once the week is up, the pickles can be stored in the refrigerator for up to six weeks, though I doubt they'll stay uneaten for that long.

Enjoy on their own as a quick snack, as part of a mezze plate, or wrapped up in a Middle Eastern sandwich- they are an outstanding addition to hummus and compliment stuffed grape leaves beautifully as well.