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Veggie Might: Palak Paneer – World Curry Tour ‘10

January 21, 2010 – 11:00 am | by admin

f621d3db09paneer 150x114 Veggie Might: Palak Paneer – World Curry Tour ‘10

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Last we left World Curry Tour ‘09, I was experimenting with asafetida and curry leaves alongside my imaginary mentor, Madhur Jaffrey . Well, it’s a brand new year and it’s time get the band back together. Last week, I showed you how to make easy-and-delicious paneer with just milk and a little lime juice. Now, let’s put the cheese of that labor into its proper place: palak paneer, courtesy of Mahanandi , shared by the delightful Anand. Palak paneer is the classic North Indian spinach and cheese dish ubiquitous in Indian restaurants across America. It’s (generally) mild, always delicious, and can be healthier than the cheese suggests. This recipe is spicier than most restaurant versions (as my charming dinner guest [CDG] will testify), so cut back on the chilies if you want less heat. For this recipe, I used homemade paneer made with 2% milk and substituted the ghee (clarified butter) with a splash of canola oil. The original recipe also called for optional …

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Veggie Might: Veggie Burgers (A Mighty Good Recipe)

January 7, 2010 – 11:04 am | by admin

fd125f64efburger 150x111 Veggie Might: Veggie Burgers (A Mighty Good Recipe)

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Hey y’all, happy new decade. Hope your holidays were dreamy and golden. So, it’s been awhile. Whatcha been doin’? I’ve been eating homemade veggie burgers almost every day since the beginning of 2010. I made a big batch on New Year’s Eve (because I know how to party) and about half is still stashed in the freezer. As you may recall, I have a love/hate relationship with veggie burgers, especially in restaurants. A chef or restaurant owner who only deigns to nuke a frozen patty for vegetarian customers can’t think too much of us; and the feeling is mutual. But at home, a veggie burger can be a quick and easy comfort food/guilty pleasure. (They’re not bad for you. They’re just expensive/processed, and I rarely buy them.) My favorites have always been the bean/rice varieties; I rarely pursue realism when seeking fake meat. So when I found Mark Bittman’s bean and oat burger recipe, deep within How to Cook Everything Vegetarian , I got happy. This is a perfect pantry-busting recipe. It’s made from staples most vegetarians have on hand: beans, oats, rice, onion, garlic, …

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Veggie Might: Red Cabbage with Apples

December 10, 2009 – 12:54 pm | by admin

78bdc806bbabbage 150x99 Veggie Might: Red Cabbage with Apples

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Does anyone else have those friends who bring out your inner junk-food junkie? For me, it’s my friend C. She’s a tall, slender woman who barely eats. Food is just not on her radar. C doesn’t cook; she can eat an apple and call it lunch. She will eat one serving of potato chips and put the bag away. It’s unnatural. And unfortunately, I don’t share her resistance to wolfing down the whole bag. So to counter a weekend spent with C (and cinnamon rolls, guacamole chips, popovers, and White Castle), I made Mark Bittman ’s delicious and deliciously simple Red Cabbage with Apples. I wish I’d taken a photo of the cabbage as I cut it. If you make this, take a minute to marvel at the magenta and white brain-like twists and turns. Gorgeous. True to form, I made a few tweaks. I could barely taste the clove, so I upped the recommended amount. I thought I could peel the apples while the cabbage cooked, but I was wrong. You’ll need…

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Veggie Might: Newsflash! Scientists Getting Closer to Lab-grown Meat

December 3, 2009 – 12:15 pm | by admin

aa16eedd13iedee 148x150 Veggie Might: Newsflash! Scientists Getting Closer to Lab grown Meat

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. The illustration is borrowed from the uber-talented Natalie Dee . A group of scientists in the Netherlands, funded by the Dutch government and a sausage maker, are getting close to viable lab-grown meat replacement. According to Sunday’s Telegraph , they “have created what was described as soggy pork and are now investigating ways to improve the muscle tissue in the hope that people will one day want to eat it.” The Sunday Times reports that while, “the scientists have not tasted it…they believe the breakthrough could lead to sausages and other processed products being made from laboratory meat in as little as five years’ time.” In April 2008, PETA’s Ingrid Newkirk issued a challenge to Scientists Everywhere : figure out how to grow meat in the lab, and we’ll stop actin’ the fool all over the place and give you a million dollars*. Turns out that Newkirk’s gauntlet toss, which came just weeks after the In Vitro Meat Symposium in Norway, was unnecessary. Scientists Everywhere were already on it , driven by their own innate “what happens if …

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Best of CHG: November 2009

November 30, 2009 – 4:33 pm | by admin

325472601571f31e1bf00674c368d335 Best of CHG: November 2009

As to be expected, November ’09 was a tad Thanksgiving heavy, but it was also notable for some pretty solid recipes, a gaggle of informative posts, and uncharacteristically restrained Yankee bashing. So … without further ado, here’s a third baseman on steroids. Er, I mean November’s highlights. NOVEMBER RECIPES Basic Tomato Soup Butternut Squash Gnocchi Grandma’s Apple Pie Maple-Ginger Applesauce Roasted Winter Squash and Kale Slow Cooker Pork Chops, Apples, and Sweet Potatoes Sourdough Sausage Stuffing Vegetable Lo Mein NOVEMBER ARTICLES We asked the internet: what about Eating Healthy at Conferences? And for that matter, Wedding Beer? Whether you’re a Kosher vegan or diabetic Muslim, you might have found Dietary Restrictions 101, Part I: Allergies, Diabetes, and Beyond and Dietary Restrictions 101, Part II: Locavorism, Macrobiotics, and More fairly useful. CHG hosted the Festival of Frugality #204: iPod Playlist Edition two weeks ago. We gave Aunt Sandy a tentative thumbs up in Sandra’s Money Saving Meals: A Review . Veggie Might: Vegetarian Thanksgiving Tips, Part I—The Main Dish and Veggie Might: Thanksgiving Tips, Part II – The Sides taught us how to enjoy meatless Turkey Days, while Cheap, Healthy Thanksgiving Recipes: 38 Dishes for a Stellar Turkey Day…

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Veggie Might: Thanksgiving Tips, Part II—The Sides

November 19, 2009 – 1:15 pm | by admin

e3434172ccplenty 112x150 Veggie Might: Thanksgiving Tips, Part II—The Sides

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. Last week, my CHG lovelies, we discussed hosting and main dishes for a vegetarian/vegan-friendly Thanksgiving. This week it’s all about the Side Dish. The side dish is a vegetarian’s best friend. When you’re just starting out on the veggie path, loading up on sides is an easy way to eat out or eat at someone else’s house with minimal hassle. And at Thanksgiving, let’s be honest, the side dishes are the best part of the meal. So let’s take a look at a few classic Thanksgiving sides and how easy it is to make them vegetarian or vegan—and healthier too! ( Most of the recipe renovations below are vegan. You can sub dairy butter or milk in most cases .) THE CLASSICS

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Veggie Might: Divine Corn

September 28, 2009 – 5:27 am | by admin

792613a4c7822da4 150x112 Veggie Might: Divine Corn

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. It’s been a highly politicized year for corn: High-fructose corn syrup wars have been raging, and Food, Inc reminded us that American farmers mostly produce corn that feeds livestock and the agri-industrial complex. But let’s forget all about politics for today. It’s summer; the sun is shining; and, if you can stand the humidity, it’s high time to talk about corn that people eat. Corn is a nearly perfect food. It’s sweet; it’s savory; and it can be cooked a million ways. I’m always on the lookout for a new way to use corn, and New York magazine’s In Season recipe from a couple weeks ago left me all atwitter. I’d never heard of esquites, but, after a little bit of research , I discovered the delicious truth. Esquites is heavenly Mexican street food: corn, butter, cheese, lime, and epazote with optional mayo. Served in a cup with a spoon, you’re ready to hit the town. That beats a dried out pretzel any day. The NY mag recipe comes courtesy of Chef David Schuttenberg of Cabrito, a restaurant I’d neither heard of nor been to. But man, this stuff is good, so who knows… His…

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Veggie Might: Golden Delight Egg Salad

September 27, 2009 – 5:35 pm | by admin

4f7bc26b74de5826 150x108 Veggie Might: Golden Delight Egg Salad

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. Moms and dads of the world, I salute you. This past week, I played host, tour guide, and shepherd to my 12-year-old nephew, L (not to be confused with his brothers, 10-year-old L and 7-year-old L). After six days of museums, baseball games, comic book stores, and nonstop kid chatter (Aunt Leigh…Aunt Leigh…Aunt Leigh…), I am slain. But we had a great time. It was L’s first trip to New York City since he was 2 or 3, so we had much to do. Between trips to Chinatown and the Museum of Natural History, we even managed to squeeze in a few home-cooked meals. My initial concern—vegetarian guardian, omnivarian charge—was never an issue. He accepted all my at-home meal suggestions, and he ate meat when we ate out. L’s pretty handy in the kitchen too. For dinner one night, we made pasta with tomato sauce and garlic bread. While I made the sauce, L doctored the bread himself, melting the butter in …

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Veggie Might: I Love Radishes

September 26, 2009 – 2:30 am | by admin

bfa394d0e3ea89d9 150x121 Veggie Might: I Love Radishes

Written by the fabulous Leigh, Veggie Might is a weekly Thursday column about all things Vegetarian. First things first, Kris, you deserve some big love for your massive tomato undertaking. Kudos, fine lady. You are an inspiration. Also, I’m free most weekends for supper if you need help with that. (Thanks, Leigh! – Kris) Now on with the show… Radishes don’t get a lot of love, confused as they often are, along with parsley, as garnish. But radishes are little peppery, crunchy pods of joy. This summer I’ve been experimenting with different kinds of radishes, discovering French breakfast radishes for the first time, and enjoying good, old, regular red ones. Unfortunately, some of my experiments have been less than successful. For instance, my attempt at veganizing Chilled Radish Buttermilk Soup (from Gourmet via Epicurious) by adding vinegar to soymilk still hasn’t quite worked. (The trick works great in baking.) I’ll keep you posted. Here’s my favorite among the recipes I’ve tried: a delight from a May issue of New York magazine called Kyle Bailey’s Butter-Poached Radishes . (Who knew NY Mag would become a…

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