The Suburban Herbivore

Here’s my laundry list of miscellaneous veggies that I will try to use up today. Check in later to see how I did!

1 lb beets
7 small turnips
1 lb bok choy
7 radishes
3 small broccoli heads
1 bunch greens (kale, chard, turnip, beet)
handful of sugar snap peas
1 lb carrots
2 spring onions + tops

This was another banner week. Nearly all of the produce so far has just been exceptional. And, thankfully, we have a week off from lettuce, as I still have an entire bunch left from last time. We received several new items: yellow, orange, and purple carrots, as well as sugar snap peas. And, of course, broccoli, kale, cabbage, onions, turnips, boc choi, and the best batch of strawberries yet.

I already have plans for the broccoli, in the form of a tofu stir-fry. But I think I’m going to need to cook up another mess of greens this weekend. And probably some beet risotto. And maybe I can make some soup somewhere in there, too.

After a long weekend spent out of town, I was skeptical about what might be edible when I returned home. But I was pleasantly surprised to find that nothing had gone bad, and I was able to cobble Pasta with Spinach and Beans together for supper. I used chickpeas because that’s what I had, and you can, too, but white beans have a better texture for this dish. I do recommend using spinach instead of other greens, because this is a no-cook meal (mostly), and the tougher greens won’t wilt as readily.

Ingredients

1 lb spiral pasta
1 bunch raw spinach
1 can white/navy/great northern beans, drained
3-4 cloves garlic, minced
2 tbsp olive oil, divided
1/4 cup pine nuts
1/4 cup shredded parmesan cheese
1/4 tsp salt
black pepper to taste

Cook the pasta using package instructions. Meanwhile, wash and chop the spinach. Saute the pine nuts in about 1/2 tbsp of olive oil. Once the pasta is done, drain it and return it to the pot (or a large bowl). Stir in the spinach, beans, garlic, remaining olive oil, pine nuts (plus leftover oil), cheese, salt, and pepper. Add a little more salt if you like, or perhaps some garlic salt. Serves 4-6.

The produce is beautiful this week! We received swiss chard, spinach, lettuce, beets, broccoli, cabbage, and some lovely strawberries. This year, we are getting a full share and splitting it with friends, so fortunately, they took the cabbage and I am not on the hook for figuring out what to do with it. Generally, a half share is suggested to be a good amount for one to two people, and I’d say that’s right on. I think I’d have to quit my job if I was going to cook everything in a full share myself.

But I feel like things have not been going well here. I still have a entire head of lettuce and all the spinach (one pound) from last week. Plus the beets, radishes, and turnips, but I’m not as concerned about those. Perhaps if I eat salad for lunch and supper today, that will make a sufficient dent in the lettuce, and I might try steaming and freezing the spinach. At least last week’s spinach…

I had a bunch of greens that needed to be used up, so I looked around for a recipe that would disguise them as much as possible, because <confession> I really don’t care that much for greens.</confession>. So, here’s my version of Saag Paneer. You can, of course, use spinach, which is the traditional way of preparing this dish. I used greens from kohlrabi, radishes, turnips, and beets, plus kale. You can make the paneer ahead of time and refrigerate it for up to five days.

Ingredients

1/2 gallon of milk (preferably whole)
1/4 cup lemon juice
1 1/2 tsp salt
2 tbsp water
2 tsp fresh ginger, minced
2 cloves fresh garlic, minced
1 tsp cumin seeds or ground cumin
1 tsp coriander or garam masala
1/2 tsp crushed red pepper
1 tsp paprika
1/2 tsp ground turmeric
2 tbsp vegetable oil
16-24 oz greens
1/2 cup coconut milk

First, get the milk and 1 tsp salt heating in a large saucepan on medium heat. Stir it every couple of minutes. Once the milk is boiling, stir in the lemon juice, and stir every minute or so for about five minutes while the curdling takes place. Place three layers of cheesecloth or a towel in a strainer, and if you want to save the whey, put the strainer on top of a pot or other container. After enough milk has curdled that the surface doesn’t have any gaps in it, pour it into the strainer. Twist the corners of the cheesecloth or towel to squeeze out as much liquid as possible and let it drain for either an hour (if using cheesecloth) or half an hour (if using a towel).

While the paneer is draining, make the spice puree. Mix the water, ginger, garlic, cumin, coriander or garam masala, red pepper, paprika, turmeric, and the remaining 1/2 tsp salt in a blender until pureed. (I had a hard time finding something that would blend such a small amount, so just do the best you can. A mortar and pestle might do the trick.) Set it aside when blended.

After the paneer is drained, wrap it in plastic and press it for at least half an hour, and preferably an hour. I put it between two cutting boards and placed a heavy book on top. During this time, you can steam the greens. Make sure they are pretty soft - you don’t want your saag paneer to be crunchy. Let them cool a bit, then chop finely.

Now you are ready to pull it all together! Cube the paneer into bite-size pieces. Heat the oil in a deep skillet or large saucepan on medium-high heat. Fry the paneer for about five minutes - until it turns a nice golden brown on at least a couple of sides. Remove it and drain it on paper towels. Add the spice puree to the pan and let it saute for one or two minutes. Then add the greens, paneer, and coconut milk, and heat through. If needed, add some warm water a tablespoon at a time until you are pleased with the consistency.

Serve with basmati rice. Makes 2 or 3 servings, depending on how hungry you are.

This week we received turnips, spinach, lettuce, onions, beets, radishes, and strawberries. The strawberries were perfect, much better-looking than the previous batches and equally as delicious. I’ve been anticipating the arrival of the beets, positive that this year I will come up with something different to do with them. I stumbled on a great recipe for beet risotto that, though it is kind of a violent fluorescent pink, is pretty tasty. But I’d like to come up with a new recipe. Any ideas?

It’s been years since I’ve been to Margaret’s Cantina in Chapel Hill. And I don’t know why. They have multiple options for vegetarians, including - my favorite - the tempeh burrito. It tasted exactly like I remembered - absolutely delicious. They also have a new (at least, new to me) item on their menu: Vegetarian Posole. I would have totally gotten this if my mouth hadn’t already been set on the burrito.

Now, on to the more interesting part.

About halfway through the meal, I suddenly noticed what was hanging on the wall right next to me - a large photo entitled Sharkslayer. It was a black and white photo of someone on the beach holding three dead little sharks. (Dogfish, I think.) Those of you who know me know of my deep and abiding fear of sharks, but I honestly don’t wish them dead. I’m afraid of sharks, but I don’t hate them. And of course, I find photos of dead animals to be in extremely poor taste.

After about ten minutes of alternately shielding my eyes from inadvertently catching the eye of the dead little shark and outright staring at the photo, I finally asked the server if she could possibly take it down. “Oh, is he looking at you?” she asked. I pathetically nodded, and she reached over and removed the photo. I breathed a huge sigh of relief and went on with my meal. But I think the image of the dead sharks will stay with me for a while.

While the Durham Bulls performed excellently yesterday, I was very disappointed to find that Flying Burrito is now absent from the DBAP. Flying Burrito offered fat-free burritos, which was basically their Flying Mayan (black beans and sweet potato) and I believe they had the Flying Vegetarian burrito as well.

They’ve been replaced by Tortilla Junction, which does have pinto bean and cheese burritos. I did not confirm if these were vegetarian or not, because I just can’t eat pinto beans. Very bad things happen if I do. I did confirm, however, that they don’t offer anything with black beans.

So, off I went to find something else for lunch. I ended up with a $4 veggie hot dog on a whole wheat bun. I am still pleased that veggie fare is available at the stadium, but the loss of Flying Burrito nearly moved me to tears.

Today was my first time going to Toast since I started my blog, so it’s time to add to the accolades it’s already received. Located in the Five Points area of downtown Durham, Toast’s menu highlights locally-baked bread and locally-grown produce.

One of their two daily soups is always vegetarian, and there are currently three veg-friendly sandwiches (paninis) on the menu: Kale, Ricotta, and Sweet/Hot Peppers; Egg, Tallegio, and Chive; and three-cheese. I haven’t tried the three-cheese, but the other two are wonderful. The kale panini is particularly great for the simple reason that there is nothing else around like it. Too often, vegetarian sandwiches equate to lettuce, tomato, and cheese, plus some array of condiments.

Toast offers a variety of vegetarian crostini. Today’s special was strawberries (from Eco Farm), goat cheese, and balsamic vinegar, and was very yummy. They also have breakfast, though I have not tried it out yet.

Toast is definitely a welcome addition to Main Street, and I will be going back many times!

Well, it was efficient in vegetable usage, anyway, though it took a couple of hours to coordinate and pull everything together. All the recipes came from How to Cook Everything Vegetarian by Mark Bittman.

The first part of last night’s meal was braised root vegetables with miso. I used the radishes, the turnips, and the kohlrabi. This turned out really well - the turnips and radishes turned creamy and yummy. The kohlrabi could have used a little more cooking, but was still flavorful.

While this was stewing, I steamed a big mess of greens - last week’s kale, plus the radish, kohlrabi, and turnip greens - for use on Sunday or Monday. I refrigerated them, and began chopping up the bok choi and last week’s tatsoi. I sauteed the stems in peanut oil for a while, and added the greens. Later on, I added fermented black beans, some green garlic, and tamari. I probably added too many black beans - the flavor of the overall dish was a little strong.

I’d planned to bake some tofu to compliment the meal, but was running a little short on time, so I tried poaching it. I have to say, putting a big block of tofu in a pot of boiling water seemed a little silly, but it wasn’t too bad with a little tamari drizzled on top. But I think I prefer baked.

So at this point, I have left: green lettuce, kale, and some green garlic. Not bad!