Veggie Might: Strawberry Rhubarb Crumble Nostalgia, Co-opted

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

For the last few days, I’ve been in a sweet, tangy, gooey haze of nostalgia created both in my imagination and in my kitchen. Just sweet enough, not too rich, it’s been delicious.

Everyone I know has a mother, grandmother, great grandmother, aunt, or second-cousin Shirley who made the best strawberry-rhubarb pie/cobbler. Except me. Sort of.

A couple weeks ago, on my Lehigh Valley excursion, I bought my first rhubarb. I’ve never used it before, and to my knowledge, never had it at home. I was excited to try it. When I got my stalks home, I tried a piece raw. It reminded me of a Granny Smith apple. But I decided to trust what I’d heard and cook it with something sweet.

My first exposure to rhubarb was in a cobbler at an NYC restaurant where I used to work. It was there I learned that rhubarb is commonly paired with strawberries and sugar because of its natural tartness. Everyone, co-workers and customers, had a story: “Oh my aunt made the best rhubarb pie. My mother’s strawberry-rhubarb cobbler was the best you’ve ever tasted.”

Maybe, I would think, but I’d never had it before. I didn’t even know what rhubarb looked like. To my knowledge, no one in my past ever baked with rhubarb. My finicky dessert issues, for once, were not to blame for my culinary cluelessness.

Then I called my mom. Apparently my Grandma C made the most amazing strawberry-rhubarb pie ever. Dad got on the phone and confirmed Mom’s claim. He went on: his grandma (who I never met), plus Great-Grandma (Mom’s grandma, who I knew well) made great rhubarb pies too.

How did I miss all these pies? I usually remember rejecting foods out of hand; I feel guilty about it. Well, this recipe made up for lost time.My friend, who ate it, called me by my full name in exclamation. “Leigh Angel, I like your cobbler!”

Crumble, to be exact. This recipe developed via a culinary game of telephone, much like recipes passed down through the generations. Everyone makes a tweak and sends it on. I got it from the delightful blog, everybody likes sandwiches, who got it from Smitten Kitchen, who got it from Nigella.

The secret to this recipe, according to Nigella and SK, is the baking soda. It converts a standard crisp topping into a lighter, crumbier topping, without upping the amount of butter. Essentially, you get more delicious warm sugary, buttery bang for your buck. As a matter of fact, the els recipe reduced SK’s butter amount, and I reduced hers a bit more.

This crumble is a pretty dang easy and healthy dessert for one so delicious. I used these cute little ramekins instead of a casserole dish, but I overfilled them—only getting five servings and thanking SK for recommending foil to line my baking sheet. It still came in at under 300 calories and 8g fat per serving. If I'd used a casserole dish, I would have gotten six servings out of the recipe.

I used organic strawberries from the farmers’ market, which pushed up the price a bit. If you find cheaper fruit, the cost will go way down. But let me tell you, these berries were better than any from the grocery store.

If my parents were nearby, I would hope they would like this as much as Grandma C’s (or Great-Grandma’s or Grandma F’s). Or at least enjoy the trip down memory lane.

Strawberry Rhubarb Crumble
Serves 5
Adapted from many places, but Everybody Likes Sandwiches most recently.

Filling
5 stalks rhubarb, chopped into 1” pieces
1 scant qt. strawberries, quartered (about 1 lb)
juice of one lemon
1/4 cup granulated sugar
3 tbsp cornstarch
pinch of allspice

Topping
1 cup flour
1 tsp baking powder
1 tbsp brown sugar
3 tbsp granulated sugar
zest of one lemon
1/4 c melted butter (I used Earth Balance vegan margarine.)

1) Preheat oven to 375 degrees.

2) (If making individual crumbles, mix the following in a medium bowl. If using a casserole, mix directly in baking dish.) Combine rhubarb, strawberries, sugar, cornstarch and nutmeg. Add lemon juice. Stir thoroughly.

3) In another bowl, combine all topping ingredients. Stir until you get some clumps.

4) Sprinkle topping with your hands evenly over the fruit.

5) Bake for 40-50 minutes until the topping is golden and the fruit is saucy.

6) Allow to cool and serve with ice cream/nondairy frozen dessert of your choice. Maybe you’ll cry a little from happiness and nostalgia. It’s okay. It happens.

Approximate Calories, Fat, and Price per Serving
292 calories, 9g fat, $1.62

Calculations
5 stalks rhubarb: 55 calories, 0g fat, $2.17
3 cups strawberries: 150 calories, 0g fat, $4.50
juice + zest of one lemon: 12 calories, 0g fat, $0.25
1/4 cup + 3 tbsp granulated sugar: 366 calories, 0g fat, $.25
3 tbsp cornstarch: 87.8 calories, 0g fat, $.17
pinch of allspice: negligible calories and fat, $.02
1 cup flour: 337.5 calories, 1g fat, $.21
1 tsp baking powder, negligible calories and fat, $.02
1 tbsp brown sugar: 52 calories, 0g fat, $.04
1/4 c melted butter: 400 calories, 44g fat, $.48
TOTALS: 1460.3 calories, 45g fat, $8.11
PER SERVING (TOTALS/5): 292 calories, 9g fat, $1.62

Veggie Might: People Need Potato Salad

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Okay, enough with the rain, am I right, East Coasters? The sunshine teasers are just not enough. Anyway, I’ve digressed before I’ve begun.

This past weekend, I had the pleasure of visiting my dear friend S in Pennsylvania’s Lehigh Valley. We spent a lovely (sunny!) couple of days playing with her little one, cooking (a fab bean salad I will share with you later), and catching up. On Sunday, we strolled through her local farmer’s market. I was able to score some choice produce to bring back to the city.

I also got a little inspiration to make a zippy, healthy potato salad.

Everyone has a favorite potato salad recipe. It’s a spring and summer classic and endlessly customizable. The tricky thing is making it light. My pal C’s mom’s version, my all-time favorite (sorry Grandma), swims in olive oil and mayo. But, dang it all, it’s good.

For this recipe, I let my farmer’s market haul, potato salads of my past, and the voices of my foodie friends speak to me. “Leigh, it’s just potato salad,” you may be thinking. But that’s the beauty of it. It’s so simple, and yet, so satisfying. And it just says summer.

My friend, A, called me just last week to tell me to keep my eye out for garlic scapes at my farmer’s market. She had just discovered them (and made pesto), but I had no idea what they were. Well, I do now; and I got a handful in PA.

Garlic scapes are delightful, curly green shoots that come out of garlic bulbs and eventually hinder bulb growth. Farmers trim off the curlicues, which have a lighter, less intense garlic flavor. I showed S my purchase, and she said, “Oh, scapes, I sauté them with potatoes.” A plan was forming.

My market take also included some beautiful spring onions. Diced and tossed in the potato salad, they gave a mellow sweetness. I opted to leave the scapes raw for a snappy crunch. I tossed in a bit of dill to what’s become my standard vinaigrette (courtesy of Mark Bittman) and voila!

Zippy and light, this potato salad is perfect for topping salad greens or accompanying a sandwich. I’ve had it for lunch twice this week and it’s definitely helped me beat the well-I-guess-I-could-never-live-in-Seattle blahs.

Normally, I would make potato salad with red bliss potatoes, but I had a bag of russets begging to be used. Hey, whatever potato suits your fancy, as long as they are firm in texture after cooked. I have to set a timer. Mine always come out too soft. I find that five minutes is all it takes.

Something about eating potato salad feels like summer. And I don’t know about you, but I could use a little sunshine right about now.

Potato Salad for Rainy Day People
Serves 4–6

1 1/4 lb potatoes (about 4 medium russets)
2 spring onions, chopped
1 small handful garlic scapes, diced
2 tbsp olive oil
2 tbsp white wine vinegar
1/4 tsp dried dill
1 tsp salt
fresh ground pepper to taste

1) Scrub potatoes well. Cut into 1” pieces. (I’m a skins-on kind of gal, but if you want to peel, go for it.) Place into pot of boiling water and cook until firm but cooked through, about 5 minutes.

2) Drain and rinse in cold water to stop cooking. Set aside.

3) Chop onions and dice scapes.

4) In a blender, combine olive oil, vinegar, dill, salt, and pepper. Blend until emulsified.

5) Combine potatoes, onions, scapes, and dressing in a large bowl and toss well. Salt and pepper further to taste.

6) Serve over salad greens. Eat on a rainy day and feel like summer.

Approximate Calories, Fat, and Price per Serving
179 calories, 8.2g fat, $.54 (4 Servings)
119 calories, 5.5g fat, $.36 (6 Servings)

Calculations
1 1/4 lb potatoes: 440 calories, .6g fat, $.40
2 spring onions: 32 calories, 0g fat, $0.33
1 small handful garlic scapes: 4.2 calories, 0g fat, $1.00
2 tbsp olive oil: 240 calories, 28g fat, $0.16
2 tbsp white wine vinegar: negligible calories and fat, $.20
1/4 tsp dried dill: negligible calories and fat, $.02
1 tsp salt: negligible calories and fat, $.02
fresh ground pepper: negligible calories and fat, $.02
TOTAL: 716 calories, 32.8g fat, $2.15
PER SERVING (TOTAL/4): 179 calories, 8.2g fat, $.54
PER SERVING (TOTAL/6): 119 calories, 5.5g fat, $.36

Veggie Might: Sublime Fruit Salad with Mint - A Fruit Salad to Rival the Cheese Plate

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

Fruit salad always seems like a good idea for picnics and barbecues. It’s beautiful; it’s summery; and unless it’s overrun with marshmallows and bananas (barf), it’s yummy. However, one thing you can count on when you take fruit salad to a party: you’ll be taking it right back home.

You can be assured there will be no leftover cheese, no leftover guacamole. Crudités has slightly better odds if it is accompanied by a good dip, but fruit salad…unless there is just no other food, you’ll be eating it for breakfast the next few days.

Unless you make this fruit salad: based on Giada de Laurentiis’ Watermelon and Cantaloupe Salad with Mint Vinaigrette. It is seriously the best fruit salad ever. And there is nary a marshmallow (or banana) in sight.

I’ve made this salad several times, with various fruit combinations, and it never fails to please. Last summer, I made it for my birthday beach party, and two summers ago for a bridal shower fiesta. My mother even borrowed the recipe and wowed her Bible study group.

But never has it received the laud it got at the BBQ baby shower on Saturday. (No babies were BBQ’d, only meat and veggie burgs.) This gorgeous bowl of fruit went as quickly as the cheese platter and almost as fast as the guacamole. People were begging (okay, two people asked nicely) for the leftovers, of which there were few.

Luckily, it’s so, so easy, and cheap if the fruit you choose is in season. I strayed from the recommended melons, because A) I couldn’t find a watermelon that looked good and 2) I dislike cantaloupe almost as much as bananas. You can make this with any fruit you like.

Berries are fabulously in season up NYC way. For fun and color contrast, I threw in a mango and a peach. (For the crowd, I also doubled the recipe you see below; it’s easy to scale.)

Now, Giada’s giant smile calls for 1/4 cup of simple syrup for 4 cups of fruit. Hold up, pretty lady. That’s too much sugar, and, if you ask me, why most people avoid fruit salad. I cut the amount of syrup in half, even though I upped the amount of fruit by about a cup.

Otherwise, I kept the proportions the same. I also subbed almond extract for amaretto, since I didn’t have the liqueur on hand. There is probably some reason I should not have made the substitution in equal amounts, but it worked.

It’s a truly sublime concoction. Be prepared to give out the recipe and if you want some for yourself at home, make extra. That way you can still have fruit salad for breakfast.

Sublime Fruit Salad with Mint
Adapted from Watermelon and Cantaloupe Salad with Mint Vinaigrette by Giada de Laurentiis.
Yields approx 10 1/2-cup servings

1 pt strawberries, sliced
1 pt blueberries
1 mango, peeled and cubed
1 peach, peeled and cubed
1/8 cup simple syrup (see instructions)
1/4 cup lime juice (about 3 limes)
1/2 cup fresh mint, chopped
1/8 tsp almond extract

1) Make simple syrup and chill while prepping fruit.

2) Simple syrup = 1 part sugar to 1 part water. Bring water to a boil, stir in sugar until dissolved completely. Remove from heat and allow to cool.

3) Wash, peel, and chop fruit as desired.

4) In a blender, combine simple syrup, lime juice, chopped mint, and almond extract.

5) Toss syrup over fruit.

6) Chill (overnight is good) and serve. Practice saying, “thank you.” You’ll be getting lots of compliments.

Approximate Calories, Fat, and Price per Serving
56.6 calories, .1g fat, $.60

Calculations
1 pt strawberries: 98 calories, 0g fat, $1.99
1 pt blueberries: 168 calories, 0g fat, $2.50
1 mango: 87 calories, 0g fat, $.75
1 peach: 68 calories, 0g fat, $.19
1/8 cup simple syrup: 104.6 calories, 0g fat, $.07
1/4 cup lime juice: 28.5 calories, .1g fat, $.30
1/2 cup fresh mint: 40 calories, 1g fat, $.50
1/8 tsp almond extract: negligible calories and fat, $.04
Totals: 594calories, 1.1g fat, $6.34
Per Serving (Totals/10): 59.4 calories, .11g fat, $.63

Veggie Might: An Engagement, a Veg-friendly Wedding, and an Anniversary

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

Congratulations are in order for so many folks this month. First of all, I’d like to officially raise a glass of mint limeade to Kris and her Husband-Elect. You two were already as cute as can be, and now this. I can barely stand it. Mazel tov!

Speaking of mah-wage, I just returned from the wedding extravaganza of my dear friend JF, nee B. It was a glorious affair in my favorite vegetarian-friendly town, Asheville, NC. The bride was gorgeous, and the groom was gregarious. It was a fabulous party—for four days straight—and it couldn’t happen to a lovelier couple. Slainte!

Oh, I should tell you about the food. At J & G’s reception, I ate the best vegetarian dish I’ve ever had at a wedding: butternut squash risotto and collard greens. (ML: yours was a close second.)

For once, I wasn’t jealous of the other diners as I ate only sides. This meal sure beat the steamed veggies and baked potato passed off as a vegetarian entree by one of the most overrated restaurants in New York City.

To top off the trip, I had biscuits, soy sausage, and gravy twice (at two different restaurants) during my stay: at the Southern-with-a-twist Tupelo Honey and the always-fabulous Laughing Seed. I smiled with every bite. Take a trip to Asheville, if not for the food, then for the people and views.

Among these auspicious events is the first anniversary of Veggie Might. I can hardly believe we’ve been together a whole year, CHGers. My first post seems so long ago, and yet, like yesterday. Thank you so much for welcoming me and allowing me into your computers. I’ve learned so much while having a blast, and I hope you have too.

Since a new year is upon us Dear Readers, I’d like to take your pulse. What would you like to read about? Are there vegetarian topics that interest you in particular? Is there anything I won’t shut up about that you’d prefer I let go?

What would you like to see more or less in Veggie Might? Do you want more articles? Are you happy with the number of recipes? Do you find the recipes accessible? How’s my driving?

Spare no response in the comments section. I would love to hear from you. Kris has worked hard to make this site something amazing, and I strive to further her mission. So lay it on me.

Here’s to another great year. Cheers!

(Photos courtesy of Flickr members fazu the elf and someToast.)

Veggie Might: Chlorophyll and Awesomness Salad (or, Need Salad Now)

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

There are times when all I want is salad. Often those times follow periods of bad eating, but this most recent salad fixation is inspired by all the garden-related food porn in the blogosphere.

In the past couple of weeks, I’ve been a slave to the glorious photos of asparagus, radishes, green beans, and leafy lettuce.

I mean seriously, check out this radish salad and tell me you don’t want to just stick your face in there? Or this bowlful of chlorophyll and awesomeness? The Kitchn needs to rein it in or I’m going to pack up and move to wherever it is.

These salads inspired me to create something green and gorgeous to shove in my face—STAT. At my local market, I chose a cheapo, yet stunning, bunch of arugula, asparagus, green beans, red onion, and radishes.

Before I got these beauties home, I was plotting my attack. Blanch the asparagus, beans, and radishes; toss with the arugula and onion; and make a vinaigrette dressing to go with it.

Mark Bittman’s Basic Vinaigrette is my go-to dressing. It can be modified to suit your needs (as MB indicates in his post), but is delicious just as it is. Since I learned to make my own, I haven’t bought dressing from a supermarket. It’s so much cheaper, and it keeps a down the fridge clutter when made in small batches.

This salad whips up fast and easy. Blanching is quick and leaves the veggies al dente. You just boil your vegetables for a couple of minutes and then plunge them into an ice bath to stop the cooking. It’s a great technique for salad toppings.

The green beans and asparagus came out perfect. Blanching took the edge off the radishes, but they retained their peppery snap. Tossed with the arugula and onion, the tangy vinaigrette tied it all together.

Now, my photos aren’t as pretty as the pictures I’ve been lusting after, but this salad exceeded my fantasies.

Chlorophyll and Awesomeness Salad
Inspired by Tortellini and Spring Vegetable Salad
Yields 4 servings

1 medium bunch arugula
4 radishes, thinly sliced
1/2 lb asparagus, snapped into 1” pieces
3 oz green beans, snapped into 1” pieces
1/8 red onion, slice into crescents
dress to taste

1) Chop/slice veggies. Remove stems, wash, and drain arugula.

2) Bring 1–1 1/2 cups water to a boil in medium saucepan. Fill a large bowl with water and ice cubes.

3) Add asparagus and green beans to boiling water. Set time for 2–3 minutes.

4) When the timer goes off, add radishes to boiling water and reset for 1 minute.

5) When the timer goes off, drain veggies and plunge them into the ice water.

6) Dry and toss with onion and arugula. Dress with to taste.

7) Bask for a moment in the green glow and dive in.

Approximate Calories, Fat, and Price per Serving
21.75 calories, 1.2g fat, $.54

Calculations
1 medium bunch arugula: 15 calories, .3, $1.00
4 radishes: 4 calories, 0g fat, $.20
6 oz asparagus: 36 calories, .5g fat, $.74
3 oz green beans: 27 calories, .4g fat, $.18
1/8 red onion: 5 calories, 0g fat, $.06
Totals: 87 calories, $2.18
Per Serving: 21.75 calories, 1.2g fat, $.54

Veggie Might: Birdseed Granola Bars from the Snackmaster

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

Every office has a snackmaster: that one person who supplies the junk food, whether it be chocolate, cookies, or Doritos. At one office, there was a woman who baked for us weekly, though she never ate the “goodies” herself. Note to all cooks and bakers out there: taste before you serve. It’s the merciful thing to do.

But no one can live up to the legendary candy supply of a former colleague at my current job. She kept a variety of miniature candy bars and snack-size chocolates at her desk for anyone and everyone. If she found out your preference, it was available the next day. If you didn’t come by for candy, she would bring it to you. If she was out, it was my job to go into her desk and put out the candy.

It was all but impossible to maintain any kind of restraint with all that candy around. I started bringing granola bars from home or getting them from the vending machine to deflect the mini-Reese’s foil beacon. Sometimes it worked; sometimes I ate candy and granola.

Either way, it got expensive. Not to mention the granola bars in the vending machine went from relatively healthy to practically candy once I polished off the row of crunchy ones.

Ever since then, I’ve been meaning to make my own. A while ago, I saw an episode of Good Eats in which Alton Brown, food alchemist and whiz kid, whips up a batch of homemade granola bars. It inspired me to give it a whirl, but I failed miserably. I think I cooked the sugar too long, because they came out hard as a brick. I feared for my teeth.

This weekend, I decided to try again. I had read a great post on Everybody Likes Sandwiches about making granola cereal with millet or quinoa. Between these sources, the contents of my kitchen, and my disdain of dried fruit, I came up with these pretty awesome granola bars.

They’re nutty and not too sweet; crunchy without breaking teeth; and the perfect size for a late afternoon snack. They do crumble a bit more than I’d like, but I’m not complaining. I took a few bars to work and offered them around. People were pleasantly surprised and a couple of folks came back for seconds.

Compared to my favorite store-bought granola bars (not the candy-coated or chewy kinds), my homemade version came out about the same nutrition-wise (not counting preservatives, of course), and about $.20­–$.30 cheaper/bar, depending on the store.

The best part: these granola bars look like birdseed. The millet and quinoa (I used the red kind) make them look like those blocks of seed my mom puts in her bird feeder. It just makes me giggle; I don’t know why. Hey, millet is birdseed. And peoplefeed. Yum.

These granola bars were so easy; I think I can make them a regular part of my work food repertoire. Anything to keep me away from the vending machine and the new office snackmaster. Unless I’m becoming her.

Birdseed Granola Bars
Adapted from Alton Brown’s Granola Bars
Inspired by Everybody Likes Sandwiches who was inspired by Mark Bittman
Makes approximately 20 1-oz bars

(Note: see AB’s recipe for approximate volume measurements.)

8 oz rolled oats
2 1/2 oz millet
2 1/2 oz quinoa (rinse and dry on a dish towel before mixing with other grains)
3 oz almonds (chopped)
3 oz pecans (chopped)
1 1/2 oz wheat germ
1/2 oz vegan butter
1 3/4 oz dark brown sugar
3 oz agave nectar
3 oz maple syrup
2 tsp vanilla
1/2 tsp salt

1) Preheat oven to 350 degrees. Coat 9” x 13” baking pan with cooking spray or vegan butter.

2) Combine dry ingredients (oats, millet, quinoa, almonds, pecans, and wheat germ). Spread on a baking sheet and toast for 15 minutes. (Reduce oven to 300 when removed.)

3) Combine wet ingredients + salt in large sauce pan over medium heat. Stir constantly until brown sugar is just dissolved. Remove from heat.

4) Add toasted grains and nuts to sugar mixture and combine thoroughly. Press into coated baking pan and press flat.

5) Bake at 300 for 25 minutes.

6) Allow to cool almost completely before cutting. It will be easier to cut if it’s just a bit warm.

7) Sure beats a Reese’s. Okay, but it’s still really good.

Approximate Calories, Fat, and Price per Serving
161.73 calories, 6.8g fat, $.45

Calculations
8 oz rolled oats: 848 calories, 16g fat, $.84
2 1/2 oz millet: 265 calories, 2.5g fat, $.35
2 1/2 oz quinoa: 257 calories, 6g fat, $.35
3 oz almonds: 483 calories, 42g fat, $1.25
3 oz pecans: 597 calories, 60g fat, $1.78
1 1/2 oz wheat germ: 150 calories, 4.5g fat, $.30
1/2 oz vegan butter: 50 calories, 5.5g fat, $.06
1 3/4 oz dark brown sugar: 185.5 calories, 0g fat, $.06
3 oz agave nectar: 180 calories, 0g fat, $1.09
3 oz maple syrup: 219 calories, 0g fat, $2.81
2 tsp vanilla: negligible calories and fat, $.02
1/2 tsp salt: negligible calories and fat, $.02
Totals: 3234.5 calories, 136.5g fat, $9.01
Per Serving: 161.73 calories, 6.8g fat, $.45

Veggie Might: South Indian Cabbage—World Curry Tour '09

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

Since World Curry Tour 09 began, I’ve been reading much about curry and its origins. I thought I had a handle on the concept: saucy, maybe spicy, vegetables served with rice or bread. Then I pulled out Madhur Jaffery’s World Vegetarian.

She is my kind of lady. Her writing style is so whimsical and friendly. And her instructions are very easy to follow. I want to hang out with her and talk about food and theater and …I digress.

So, I was reading the index, looking for a curry to make, and came across this interesting ingredient: curry leaves. Now wait a second. What in the name of the Late Great Beatrice Arthur are curry leaves?

I THOUGHT CURRY WAS SPICY SAUCY VEGETABLES WITH RICE OR BREAD! Or that blasted yellow powder I’ve been told to eschew by every Indian cook/writer in the universe. All of a sudden curry is its own thing?

“Leigh,” Madhur said, “relax. Read the glossary of my book and all will be explained.”

I opened the book and read, “[Curry leaves are] aromatic leaves used fresh in much of Indian and some Southeast Asian cookery....You can use the dried leaf if fresh is unavailable, though the aroma is very limited. Store curry leaves flat in a plastic bag....They may also be frozen....”

“Yes, Madhur, but what are they? What do they taste like? Are they just like any other herb? Or do they ‘make’ curry curry? Madhur?”

It’s hard to describe a unique flavor, but I needed some perspective. To the InterWebMachine! Asia Food Glossary says curry leaves “are as important to Asian food as bay leaves are to European food.” Ooh, that helps.

Since our last curry stop, I’ve been compiling a list of ingredients to pick up at the Indian market: mostly things I’d run out of, but also things a Western cook wouldn’t think of like asefetida (a fennel-like powder that stinks going in the pan but adds good flavor and digestive powers) and, now, curry leaves. Off to market!

Side note: I could write a whole post about how the smell of asafetida followed me around the day I bought it. It’s pretty rank. Store it in a hermetically sealed container if you have one lying around.

Home with my quarry, and a few delicious dates courtesy of the shopkeeper, I needed a recipe to go with my haul. Back to the “curry leaf” entry in the index! South Indian Cabbage called out to me.

Cabbage is an underappreciated vegetable in my kitchen. Except for sauerkraut and coleslaw, I never know what to do with it. At the beginning of the cabbage section, Madhur writes about the origins of vegetable and its varietals.

Here’s where I fell a little bit more in love (with Ms. Jaffrey and cabbage): “Cabbage is rich in cancer-preventative magic and vitamin C.” Sigh.

South Indian Cabbage tastes like magic too. I can’t begin to describe the flavors; curry leaves, fenugreek, asafetida are all new tastes for me. It kind of reminded me of the inside of a spring roll, but that’s the closest I can come.

This recipe also uses a teaspoon of urad dal (a black, split, lentil-like bean) as spice. You can use yellow split peas as a substitute. To go with the cabbage, I cooked up a pot of urad dal along with some basmati rice. It’s a delicious story for another day.

The cabbage dish cooks up fast, so you can easily make it for a weeknight side dish. It’s also delicious and distinctive enough to wow guests at a dinner party or pot luck.

You’ll want to get all your chopping and measuring done before you start cooking. If you’re impatient, like me, this is crucial information to have. Start any legume/rice accompaniment before the prep. Once you start cooking, time goes by in a flash.

This is one of the healthiest dishes I’ve ever made. I cut the recommended oil quantity by more than half, and it still cooked up easily and tasted great.

If you’re not careful, this magical cabbage will disappear before your eyes. I would have eaten the entire pan in one sitting if I wasn’t a paragon of restraint. Also, Madhur probably wouldn’t approve of a lady shoveling cabbage in her face straight from the skillet with a serving spoon.

Or maybe she would. She is my kind of lady.

South Indian Cabbage
From World Vegetarian by Madhur Jaffrey
Yields 3 to 4 servings

1 tbsp peanut or canola oil (I used canola)
1 generous pinch of asafetida
1 tsp whole brown mustard seeds
1 tsp urad dal (black split lentils), chana dal (yellow lentils), or yellow split peas
5 to 6 whole fenugreek seeds
2 to 3 dried hot red chilies
10 fresh (or dried) curry leaves (fresh basil leaves work too)
1 3/4 lb green cabbage, shredded
1 tsp salt

1) Prep is super vital, since this dish comes together fast. Measure and shred every ingredient before you turn the burners on.

2) In a large skillet or wok, heat oil over medium-high heat.

3) Once the oil is very hot, add the asafetida. Immediately - like, a second later - add mustard seeds and urad dal. Stir.

4) Once the mustard seeds start popping, add fenugreek seeds and chilies. Stir. Cook the mixture until the dal turns reddish and chilies get a little darker.

5) Add curry leaves. Then add cabbage. Stir a couple of times so everything is thoroughly mixed.

6) Add salt. Stir. Cook about 60 seconds.

7) Cover. Drop heat to low. Cook until cabbage is wilted, about 6 or 8 minutes. If you need to, add a little water to keep it from scorching.

8) When time is up, take the lid off. If you like, add more salt. Stir. Cook another minute or 2. Serve.

Approximate Calories, Fat, and Price per Serving
88.5 calories, 4.86g fat, $.37 (3 servings)
66.4 calories, 3.6g fat, $.28 (4 servings)

Calculations
1 tbsp canola oil: 120 calories, 14g fat, $0.08
1 generous pinch of asafetida: negligible calories and fat, $.02
1 tsp whole brown mustard seeds: negligible calories and fat, $.02
1 tsp urad dal (black split lentils): 12 calories, .08g fat, $.02
5 to 6 whole fenugreek seeds: negligible calories and fat, $.02
2 to 3 dried hot red chilies: negligible calories and fat, $.02
10 dried curry leaves: negligible calories and fat, $.02
1 3/4 lb green cabbage: 133.5 calories, .5g fat, $.89
1 tsp salt: negligible calories and fat, $.02
Totals: 265.5 calories, 14.58g fat, $1.11
Per serving: 88.5 calories, 4.86g fat, $.37 (3 servings)
66.4 calories, 3.6g fat, $.28 (4 servings)

Veggie Might: Steamed Asparagus (Don’t Gild the Lily Shoots)

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Sometimes vegetables should just be left alone.

This past weekend, I spent three glorious days in the North Carolina sunshine with my best friend, A., and her husband and two-year-old. It was little C’s birthday, and I just couldn’t resist a circus-themed party.

Friday night before the big event, A. and I were fixing dinner: something light and fast before the hotdogs, cupcakes, and apple juice to come. A is the manager of the local farmer’s market in her area. One of the perks is first dibs on fresh produce while the farmers set up their stalls.

From her fridge, she pulled out a bundle of perfect, young asparagus stalks: the first of the season and the sweetest I’d ever tasted. We ate the thinnest stalks raw as we washed and snapped off the ends of the rest.

C toddled up and A. gave him a stalk. He took the asparagus and munched gleefully. I’ve never seen a kid eat vegetables like that. (I’ve also never typed the word “gleefully” before, but hey.)

“Sautee or steam?” A. asked.

“Steam,” I replied. It seemed like gilding the lily to put those perfect stems of green spring goodness in oil or butter. Turns out asparagus is a member of the lily family. Who knew? (Well, the people at that link and Mark Bittman.)

As you know, I’m a big fan of sautéing vegetables in garlic. How many recipes have I shared with that step? But even I know when to leave well enough alone.

A. seemed to know just how long to cook the asparagus, but I would have had to get help. I don’t trust myself for two reasons; I get impatient, and I get distracted.

I have no patience for standing over a pot of boiling water, even for a few minutes. After a minute has past, you can guarantee I will have wondered off like a two-year-old to see what else is going on, and then the veggies will have overcooked.

According to Mark Bittman’s How to Cook Everything Vegetarian, asparagus should be boiled in a skillet or steamed in a pan with just a bit of water at the bottom “just until the thick part of the stalk can be pierced with a knife.” Well, just how long is that? It depends on how much you’re cooking, of course. In our case, a bunch of about 20 stalks took 3 minutes to steam. A set a timer which let us wander guilt-free.

They were perfect: tender, slightly crunchy, vibrantly green. I know that, classically, asparagus is served with hollandaise or mayonnaise, but I’ve never understood why. Who thought to drench something so light and delicious with such heavy sauces?

We didn’t even think to salt our Carolina-grown spring bounty. If A. salted the water, I didn’t notice.

Our supper of fresh-from-the-farm veggies was one of the easiest and best meals I’ve eaten in a while. It reminded me that, sometimes, it’s best to let food be itself.

Steamed Asparagus
Serves 3 – 4

20 asparagus stalks
1/2 cup of water

1) Wash asparagus and break off woody ends.

2) Put water in sauce pan. Put asparagus in steamer basket or bamboo steamer and place over sauce pan. (You can also use the Mark Bittman methods above.)

3) Bring water to boil.

4) Steam for approximately 3 minutes or until thick ends of stalks are tender.

5) Dress as desired or eat plain. Plain is good. Really good.

Approximate Calories, Fat, and Price* per Serving
Four servings: 15 calories, .1g fat, $.37
Three servings: 20 calories, .13g fat, $.50

Calculations
Asparagus: 60 calories, .4g fat, $1.50
TOTAL: 60 calories, .4g fat, $1.50
PER SERVING (TOTAL/4): 15 calories, .1g fat, $.37
PER SERVING (TOTAL/3): 20 calories, .13g fat, $.50

*Price is from my local market.

Veggie Might: Kitchn Cure - Pantry and Fridge

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian. It's coming a day early this week, and Wednesday's regularly scheduled article will appear on Thursday.

My kitchen is a mess. Not so much dirty messy as cluttered, unorganized, and poorly lit. I'm a renter, so my options for renovation are limited to temporary shelving and pot racks. (Viva la pot rack!) Said shelves and the few cabinets that came with the place are filled to overflowing.

You, dear readers, are already aware of the bad lighting via my questionable photography. (See picture at the right.) Not only does my solitary kitchen window give me a view into the neighbor's kitchen and bathroom (blarg), my overhead light is only semi-functional. (I’ve had a call in to the super for a few months now.)

Hello? Is anyone out there? I need some inspiration/motivation/HELP to get things under control.

[Enter stage left] The Kitchn 2009 Kitchen Cure: a six-week challenge to "get your kitchen to be clean, healthy and organized, and your cooking more nourishing and delicious than ever.” You can still sign up and participate at your own pace. Do it with me; it’ll be fun!

The Kitchn is the kinda fancy yet often practical food blog in the Apartment Therapy universe. Sometimes I have to take breaks from reading AT because the beautifully styled homes and food remind me just how much of a mess my pad (and my food photography) really is.

It had been nearly a month when I checked in, only to find pictures of the editors’ messy cabinets and refrigerators. There, alongside The Kitchen Cure details, was the promise we were in this cleanse together. The step-by-step suggestions are a huge help too. My mess of a kitchen immediately seemed more manageable.

Week 1 focuses on cleaning out the pantry and fridge. In a burst of spring cleanliness, I had just cleaned out my fridge and old school defrost-it-yourself freezer the week before. Since I was a half-week late taking on the challenge, I was happy for the head start.

Well, are you ready? Here is my game plan.

Step one: Take everything out of cabinets
You may be able to just take down one shelf’s contents at a time. I knew I wanted to move things from cabinet to cabinet. It was necessary to take everything out so I could see what kind of space I had to work with.

Step two: Clean cabinets
The cabinet above the stove, where I’d been keeping my spices and baking supplies (I know! All that heat! Hence my plan to move things), has a perpetual oily coating from cooking. I use a mixture of eco-friendly dish soap, water, and splash of vinegar to cut right through that grease. No scrubbing necessary—and it was past time for a pass at this chore. I gave the other two cabinets and the top of the fridge a good wipe too.

Step three: Consolidate and pitch
This was fun—and hard. I have more spices, beans, and grains than I realized. The awesome thing is that I really do use them. In a pinch, I could feed a small theater troupe for a week without going to the store.

I store most of my dry goods in reused glass jars, and have started doing the same with spices I buy in bulk. I incorporated into the pantry a bunch of Mason jars my friend JB gave me when she moved.

I also tossed out some oldies but goodies taking up space: the tiny jars of marjoram and white pepper that I’ve had since I moved in (1996), the soy flour I bought at least 5 years ago to make this one cookie recipe that even I didn’t like, the ground nutmeg I just bought that had solidified from keeping it over the stove. Lesson learned.

Step four: Wipe down everything going back in
A fresh bucket of soap and vinegar washes away all the gunk.

Step five: Put everything back
Now this was tricky. It took a few tries to get everything back in neatly, efficiently, and with room to spare. I promised the roommate he’d have space on the shelf in the wardrobe.

I have a freestanding closet in the kitchen for linens, and one shelf is devoted to pantry items. Originally, TR and I shared this shelf, unequally, but he had some room. Little by little, I encroached on his space until I had taken it over completely. He never said anything; he just stopped trying to put stuff there. Now he has a full half of the shelf. Its still sitting there empty, but it’s his.

The Pantry/Fridge Cleanse was a success. I know what I have; I know where it is; and it’s clean. I can also access it easily, which is a nice bonus. Even though I’ll be traveling some, I hope to stay on track with the Cure. Week 2 focuses on decluttering the rest of the cabinets and purging the kitchen gear you don’t use.

Are you up for the challenge? Do you have any clutter removal/prevention tips? Join me! It’s amazing how much easier this stuff is with a “buddy,” bite-sized steps, and a little accountability.

Veggie Might: BBQ Slaw, Y'all

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

This weekend I was craving a little Southern fried comfort food. For a vegetarian substitute, well-pressed firm tofu, dredged in corn meal hits spot perfectly. It tastes nothing like catfish, but satisfies the craving for something savory, chewy, and cooked in oil.

To go with it, I whipped up some hush puppies from a mix my mother put in my take-home box the last time I visited (along with boxes of Luzianne tea and Duke’s mayonnaise, neither of which I can get in the great white north). I still needed a vegetable.

Oh crisper drawer, why are ye always so bare toward the end of the pay period? I had three beets and a 1/2 a cabbage left over from the massive pot of gumbo I took to an Easter/Passover, dual-holiday, superfood blowout on Saturday.

Pop Quiz 1
Drawing conclusions from the passage above, what could Leigh make with the vegetables in her fridge to go with fried “catfish” and hushpuppies?

Answer: Slaw, y’all.

Everyone from North Carolina’s southern Piedmont region knows there are two kinds of slaw: regular slaw and barbecue slaw. Regular slaw is classic mayo-based cabbage slaw with carrots thrown in for color. Barbecue slaw is cream-based with a barbecue flavor.

Regular slaw is traditionally served on hamburgers, hot dogs, and alongside fried fish and hushpuppies at fish camps.

Pop Quiz 2
What is a fish camp?

Answer: A restaurant near a river where local fisherman sell their catch to the hungry public.

Barbecue slaw is similar to regular slaw, but with a kick. It is served with barbecue, either on the side of or right on a pulled pork or chicken sandwich. When I’m back home, I go for a “slawburger,” (bbq slaw + pickle + bun = slawburger), which makes for an awesome if sloppy sandwich. And my dad’s recipe is dang good.

Pop Quiz 3
True or False: You can’t mix BBQ slaw with fish fixin’s.

Answer: False. All this stuff is interchangeable.

Since I get hushpuppies at both fish camps and bbq joints, I figured I could have bbq slaw with my fried tofish. (I just invented a new fake meat!) Plus, beets are strong and I knew they would overpower the dressing if I mixed them into regular slaw.

I was right, and it turned out great. It’s been a perfect compliment to tofish, grilled cheese, and my fork all week long.

The beets nearly overtook this recipe too, so I added more sauce than the regular recipe calls for. If you make this with more cabbage and fewer beets, halve all the amounts except for the soymilk. You’ll be golden.

Oh, crisper drawer, you forced me improvise and added color and fiber to my deep fried food festival. My arteries and my mouth thank you. Dad, thanks for the recipe. I hope it wasn’t a deep dark family secret.

Beet and Cabbage BBQ Slaw—Veganized and Fancified
Yields 8 to 10 servings

Slaw
1/2 head green cabbage, shredded
3 medium beets, peeled and grated

Dad’s BBQ Slaw Sauce (adapted)
1/2 c ketchup
4 tbsp chili powder (or 1/2 tsp cayenne pepper)
1 tsp prepared yellow mustard
1/3 cup soymilk
1 tsp liquid smoke
1 tsp vegetarian Worcestershire sauce
garlic powder to taste
salt and pepper to taste

1) Peel and grate beets into a large bowl.

2) Chop cabbage and add to beets. Toss.

3) Mix all measured sauce ingredients in small mixing bowl.

4) Add garlic powder, salt, and pepper to taste.

5) Whisk together well.

6) Pour over cabbage/beet mixture and toss until well combined.

7) Chill for at least 30 minutes. Serve with “BBQ,” “catfish,” or just eat it right out of the bowl.

Approximate Calories, Fat, and Price per Serving
Per serving: 28 calories, .25g fat, $0.28 (8 servings)

Calculations
1/2 green cabbage: 89 calories, .5g fat, $.50
3 medium beets: 105 calories, 0g fat, $.99
1/2 c ketchup: negligible calories and fat, $.37
1/2 tsp cayenne pepper: negligible calories and fat, $.02
1 tsp prepared yellow mustard: negligible calories and fat, $.01
1/3 cup soymilk: 30 calories, 1.5g fat, $.13
1 tsp liquid smoke: negligible calories and fat, $.08
1 tsp vegetarian Worcestershire sauce: negligible calories and fat, $.06
garlic powder to taste: negligible calories and fat, $.02
salt and pepper to taste: negligible calories and fat, $.02
Totals: 224 calories, 2g fat, $2.20
Per serving: 28 calories, .25g fat, $0.28 (8 servings)

Veggie Might: Holy Gumbo! (Gumbo Z'Herbes)

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

This is a big week for monotheism. Two of the three big guys are having major blowouts at the same time—as they should of course. The Last Supper was a Passover Seder, after all.

Because of this alignment of the theological stars, I was debating between vegetarian matzo ball soup and something Easter related for my post this week. Well. The Heavens decided; and you are spared my goytastic attempt at the Passover classic.

While my broth has been coming out great, my matzo balls are still pretty leaden. If anyone would like to help a sister out, I’m open to tips and suggestions. Instead, I’ve got a Holy Week wonder that will knock your socks off.

Gumbo z’Herbes, or green gumbo, is traditionally prepared on Maundy Thursday to be served on Good Friday, when Catholics refrain from meat. Of course, all the recipes I found call for a hamhock, veal, six kinds of sausage, and “stew meat” to flavor the greens. It’s all about semantics people.

I love this dish for two reasons.

One: reading the ingredients reminds me of my favorite song from Into the Woods. Of “parsley, peppers, cabbages, and celery, asparagus and watercress and fiddleferns and lettuce,” you can use up to six of these veggies in your gumbo z’herbes and still have room for more.

Two: essentially, gumbo z’herbes is just a big ol’ mess of greens served over rice. Now that’s my kind of Easter food. I’m used to eating only the yellow/beige foods (mac and cheese, scalloped potatoes, deviled eggs) at big family meals. The thought of sitting down to a helping of something healthy and delicious sends me reeling.

I culled several online recipes to create my own gumbo z’herbes recipe. Of course, Emeril was among the chosen, but, surprisingly, his recipe does not call for roux. Everything I know about gumbo tells me there must be roux, so I kept looking.

Leah Chase, of Dooky Chase’s in New Orleans, has roux in her recipe (plus like 10 pounds of meat), so I was getting closer. The recipe at Gumbopages, where you can also find an encyclopedia of Cajun/Creole info, has really simple instructions.

Here are some fun facts I picked up:

• You must use an odd number of greens for good luck, and the more the better.
• Parsley can be one of the greens and an herb.
• Roux is a must for gumbo, and it’s pesky. Consult this tutorial from Emeril. It took me four tries to get it right.
• Filé powder, also called gumbo filé, is used for thickening. Only use it at the end of cooking, and do not let it boil. Things will get stringy and gross otherwise.
• “Pepper grass” is a wild herb commonly used in gumbo z’herbes. From the photo and subsequent discussion on this blog, I realized I picked and ate pepper grass on the “Wildman” tour in Prospect Park. New Yorkers, go make gumbo!

Gumbo z’herbes, and probably any gumbo, is a labor intensive dish. It’s easily a three to four hour proposition. Here’s a time saving tip: chop the rest of your veggies and create your mise en place after washing the greens and start the boiling.

Roux takes at least 15 minutes of constant stirring (you’ll want the peanut butter colored variation) and that’s if you get it right on the first try. The timing also depends on the quantity, how much heat you apply, and the pan you use.

Once it’s all boiled, assembled, sautéed, and boiled again the whole shack shimmies, I mean simmers for a good hour. And it’s so worth it. The flavors of the greens mingle nicely with the warm spices—allspice, clove, and cayenne. I recently treated myself to tin of smoked paprika from the gourmet market. A couple of teaspoons added just the right note of smokiness.

The filé goes in at the end, either in the pot or at the table. People familiar with the flavor and thickening power of filé may want to add their own, but a first timer (like me) may need a little hand holding.

I started with a half tablespoon. The soupy mixture immediately took on the classic gumbo texture: kind of gooey and gelatinous. Encouraged, I added another half tablespoon. It was perfect. The flavor is unique; I can only describe it by saying, it tastes like gumbo.

Have a holy week and celebrate the people you (really) love with a big pot of Gumbo z’Herbes. It’s not much to look at, but Sweet Lady of the Lowlands, it is good stuff.

Gumbo z’Herbes
adapted
Serves 4–5
6 cups vegetable stock
5 small bunches of leafy greens, about 1–2 cups of each (Use an odd number of any of the following: spinach, collards, mustard greens, turnip greens, dandelion greens, chard, beet tops, carrot tops, lettuce [romaine, red, or green leaf], watercress, parsley, sorrel, arugula) washed, destemmed, and torn
1/2 green cabbage, chopped

3 tbsp flour
2 tbsp nonhydrogenated shortening or canola oil

1/2 large white or yellow onion, diced
1/2 bunch scallions, sliced
6 cloves garlic, minced
1–2 ribs celery, diced
1 tbsp fresh parsley, chopped
4 sprigs fresh thyme
1 whole clove
1 allspice berry
2 tsp smoked paprika
1 tsp cayenne pepper
salt and pepper to taste
1 tbsp gumbo filé

1) Wash greens thoroughly. Remove stems and tear into pieces. Remove outer leaves of cabbage, cut in half, and chop coarsely. In a large stock pot, bring to a boil vegetable stock and greens. Cover and simmer over medium heat for an hour.

2) While greens are cooking, wash and chop remaining vegetables and herbs.

3) When the greens are done, drain broth and set aside. Allow greens to cool, then chop finely, either by hand or in a food processor.

4) With flour and shortening or oil, make medium-colored roux in a heavy bottomed soup pot. It should be the color of peanut butter.

5) Add onions, scallions, celery, and garlic to the roux and cook for 10 minutes, stirring occasionally.

6) Add parsley and cook for 5 minutes, stirring occasionally.

7) Add reserved broth, greens, and remaining herbs and spices to the pot. Cover and simmer for an hour. Stir occasionally.

8) Remove from heat. Let it cool for a minute, then add filé, salt and pepper to taste.

9) Serve over white rice, and sing hallelujah.

Approximate Calories, Fat, and Price per Serving
Per serving: 134.8 calories, 5.6g fat, $1.12 (5 servings)

Calculations
6 cups vegetable stock: 120 calories, .6g fat, $1.20
1 small bunch spinach: 14 calories, .1g fat, $.99
1 small bunch collards: 22 calories, .1g fat, $.64
1 small bunch mustard greens: 15 calories, .1g fat, $.40
1 small bunch green leaf lettuce: 10 calories, 0g fat, $.50
1 small bunch watercress: 4 calories, 0g fat, $.50
1/2 green cabbage: 89 calories, .5g fat, $.50
3 tbsp flour: 66 calories, .2g fat, $.03
2 tbsp nonhydrogenated shortening: 220 cal, 26g fat, $.15
1/2 large white or yellow onion: 40 calories, .2g fat, $.50
1/2 bunch scallions: 32 calories, 0g fat, $0.33
6 cloves garlic: 25.2 calories, 0g fat, $.07
1-2 ribs celery: 10 calories, 0g fat, $.05
1 tbsp fresh parsley: 5 calories, 0g fat, $.07
4 sprigs fresh thyme: 2 calories, 0g fat, $.04
1 whole clove: negligible calories and fat, $.02
1 allspice berry: negligible calories and fat, $.02
2 tsp smoked paprika: negligible calories and fat, $.02
1 tsp cayenne pepper: negligible calories and fat, $.02
salt and pepper to taste: negligible calories and fat, $.02
1 tbsp gumbo filé: negligible calories and fat, $.04
Total: 674.2 calories, 27.8g fat, $5.61
Per serving: 134.8 calories, 5.6g fat, $1.12

Veggie Might: Tofu Veggie Scramble - Heaven Can Wait…but Breakfast Can’t

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

Like many body-conscious teenagers/young adults, I went through a breakfast avoidance phase. I found Diet Coke (followed briefly by Diet Coke and cigarettes) to be sufficient sustenance to get me through until midday.

But the whole time, I was denying my better nature, not to mention my health. Deep down laid the truth: I want, need, and full-on love breakfast. Three out of three is pretty dang good, right Meatloaf?

Once I embraced breakfast I had more energy, was less grouchy, and to my surprise, I did not gain a jillion pounds. I’m not sure what I thought people ate for their morning meals. But unless you’re breaking fast at Waffle House every day, it’s easily a low-cal affair.

Now I have my little morning ritual, which on workdays involves a bowl of high-fiber cereal with soymilk, a cup of tea, and Pat Kiernan reading me the New York dailies through my television. (That’s right, non New Yorkers, a TV anchorman reads the newspaper headlines on air. It’s a brilliant bit of television. And Pat Kiernan is the perfect Canadian for the job.)

Weekends are another story. Pat is (presumably) home with his family, and I have time to cook. After feeding the dog and brewing a pot of tea, I take a looksee in the fridge. (I like to make myself something savory. Sweets are not my thing.)

This weekend the contents of my fridge told me to whip up a tofu scramble, inspired by the vegan classic found at the Post Punk Kitchen, with grits on the side. You can add whatever veggies you have on hand. I had broccoli and mushrooms; plus I threw in some celery.

The spice mixture in this recipe is largely about color. Turmeric makes the tofu yellow like scrambled eggs, but also a tad bitter. I cut the amount in half. The other spices, cumin, thyme, paprika, are pretty sassy, so I left well enough alone.

The zippy flavor comes from the nutritional yeast, those flakes of vitamin B-rich, umami wonder that vegheads can’t get enough of. I was a little late to the “nooch” party, but I’m starting to catch on. Nooch and veggies make this bowl of tofu a fiesta.

The tofu scramble delighted my weekend, and there was enough left over to start the week. It was so tasty, in fact, that I barely noticed when Pat lingered over Gisele on Monday’s New York Post cover.

Breakfast, for crying out loud, you know I love you.

Tofu Veggie Scramble
Adapted from Post-Punk Kitchen
Serves 4

14 oz extra firm tofu, drained and pressed
1 tablespoon canola oil
1/2 large chopped yellow onion (about a cup)
2 ribs celery, thinly sliced
2 cups white button mushrooms, thinly sliced
2 cups broccoli, chopped
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
2 teaspoon paprika
1/4 teaspoon turmeric
1 teaspoon salt

1) In a large skillet, sauté onion over medium heat in oil until soft.

2) Add mushrooms and sauté for another five minutes or so.

3) Then add the garlic and celery. Sauté for another 2 minutes

4) Toss in the spices and stir for a few seconds.

5) Add 1/4 cup water to deglaze the pan. Scrap all the good stuff off the bottom.

6) Break tofu into large chunks and stir in. It will continue to crumble as you stir.

7) Mix in broccoli.

8) Cook for about 15 minutes stirring occasionally. Add a couple tablespoons of water here and there if it starts to stick. Lower the heat if you find it’s sticking too much.

9) Add lime juice and nutritional yeast. Give it a good stir.

10) Serve with grits and toast. Savor on a lazy Sunday.

Approximate Calories, Fat, and Price per Serving
139.21 calories, 6.5g fat, $1.17

Calculations
14 oz extra firm tofu: 238 calories, 12g fat, $1.50
1 tablespoon canola oil: 120 calories, 14g fat, $0.08
1/2 large chopped yellow onion: 40 calories, .2g fat, $.50
2-3 cloves garlic: 12.6 calories, 0g fat, $.04
2 ribs celery: 12 calories, 0g fat, $.15
2 cups white button mushrooms: 30 calories, 0g fat, $1.00
2 cups broccoli: 40 calories, 0g fat, $.75
1/4 cup nutritional yeast: 60 calories, 0g fat, $.54
juice of 1/2 a lime: 4.25 calories, 0g fat, $0.5
2 teaspoons cumin: negligible calories and fat, $.02
1 teaspoon thyme: negligible calories and fat, $.02
2 teaspoon paprika: negligible calories and fat, $.02
1/4 teaspoon turmeric: negligible calories and fat, $.02
1 teaspoon salt: negligible calories and fat, $.02
TOTAL: 556.85 calories, 26g fat, $4.66
PER SERVING (TOTAL/4): 139.21 calories, 6.5g fat, $1.17

Veggie Might: Curry World Tour ‘09—Pindi Chana

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

Over the last few weeks, I’ve been reading about and experimenting with Indian curries. It’s been an enlightening and delicious endeavor. And naturally, I got a bit in over my head.

I’ve been reading Curry: A Tale of Cooks and Conquerors by Lizzie Collingham, a few Indian cooking blogs, and my new favorite cookbook, World Vegetarian by Madhur Jaffrey

Collingham’s book is a fascinating, in-depth, if somewhat academic, look at the history of India and its cuisine. It even has recipes that accompany every chapter. I’m just a couple chapters in, and I know more about the Mughals and the Hindistanis than I ever thought I could.

What’s interesting is the contrast between the decadence of the rich, meat-heavy dishes of the Muslim Mughals and plain, simple vegetarian food of the Hindistani ascetics. The merger of the two cuisines, as far back as the 5th century, began to give an identity what we know as Indian food, combined with the European influences, shaken for a few hundred years, and poured out into delicious.

Since I planned for a culinary trip around the world, I figured it was time to invest in the Madhur Jaffrey book I’d been drooling over for months and months. We’ll visit World Vegetarian soon; it’s a lovely book with colorful anecdotes for every recipe. I enjoyed experimenting, trying several dishes, mucking up a couple of them, but I still felt like I didn’t know what I was doing.

I needed someone to hold my hand and say, “Leigh, you want to learn about Indian cooking? Start here.”

Someone like Meena at Hooked on Heat. Her Indian 101 and Intro to Indian series is the perfect entry-level cooking guide for the beginning Indian cook. Or Quick Indian Cooking, where Mallika has provided an extensive glossary that clears up a lot of my questions, like what is asafetida? There are also great how-tos at Salius Kitchen.

Here are some of the basics I picked up:
1) As we discussed last time, curry is made with vegetables (and meat if you must) and sauce cooked together and served with rice or bread (naan, roti). Curry should never be made with curry powder. Or ketchup. (I never would have thought of that. I hate ketchup almost as much as bananas.)

2) Curries frequently contain some or all following ingredients, so you might want to stock your pantry: cumin seeds, cumin powder, mustard seeds, coriander powder, garam masala powder, garlic, ginger, and green chilies the size of a pinky finger.

3) The flavors of curry vary by region, and are just too vast to name. I know, I really wanted a list too.

4) You can use just about anything as your curry base, vegetable-wise. I made a beet-mushroom curry from World Vegetarian a couple of weeks ago, and wow! It was something. Day one: awesome. Day two: beety.

All fired up and ready to cook, I started at the beginning with HoH’s Pindi Chana. Oh Maude, it did not disappoint. It’s fiery, sweet, tangy, and delicious. And it was so easy too, perfect for a weeknight meal. This time around I did not try to make the garlic-ginger paste. Instead, I used 4 cloves of garlic and 1 1/2-inch piece of grated ginger.

Even with something unfamiliar, I made a few changes. For one thing, I forgot to soak dried chickpeas overnight and used canned instead. My friend P has already scolded me. He is excited by my interest in his native cuisine, but he made me promise to always use dried beans from now on.

I also used canned tomatoes (which met P’s approval, since tomatoes aren’t in season), and I left out two ingredients that would have required a special trip to find: dried mango powder and dried pomegranate. Hey, what I don’t know won’t hurt me.

A recurring trick among the Indian recipes I’ve tried is to heat the whole spices in oil first thing to release their flavors. The whole house smells wonderful within seconds. When the onions and garlic go in, stand back. You may not be able to control yourself. But do. It’ll be worth the wait.

Pindi Chana (Spicy Chickpea Curry)
Adapted from Hooked on Heat
Serves 4 as main dish, 6 as side dish

2 15-oz cans chickpeas (see the original recipe for dried bean instructions)
1 tbsp canola oil
1 medium onion, finely chopped
1 large can diced tomatoes (use a large, fresh tomato when in season)
2 green chilies, finely chopped
1 tbsp ginger-garlic paste (or 4 cloves garlic, minced and 1 1/2 inch piece ginger, grated)
1 tbsp tomato paste
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
salt, to taste
cilantro, chopped for garnish (about 1/4 cup)
water, as needed

1) In a deep pan or wok, heat oil. Add cumin seeds. Cook 'til they begin to pop.

2) Reduce heat to medium-low, and add in onions, green chilies, garlic, and ginger. Cook a few minutes, until veggies are lightly browned.

3) Add salt and spices. Stir. Cook a few more seconds.

4) Add tomatoes and tomato paste. Stir. Cook a few more minutes, until well incorporated.

5) Add chickpeas and 1 cup of water. Drop heat to low. Cook 8 to 10 minutes.

6) Top with cilantro. Serve warm. Naan (bread) and rice make excellent accompaniments.

7) Breathe deep and try not to eat it all at once.

Approximate Calories, Fat, and Price per Serving
263 calories, 7g fat, $1.11 (4 servings)

Calculations
2 15-oz cans chickpeas: 700 calories, 14g fat, $1.58
1 tbsp canola oil: 120 calories, 14g fat, $0.08
1 medium onion: 40 calories, .2g fat, $.50
1 large can diced tomatoes: 150 calories, 0g fat, $1.79
2 green chilies: 4 calories, 0g fat, $.16
1 tbsp ginger-garlic paste: 23 calories, 0g fat, $.08
1 tbsp tomato paste: 15 calories, 0g fat, $.10
1 tsp cumin seeds: negligible calories and fat, $.02
1/2 tsp red chili powder: negligible calories and fat, $.02
1 tsp coriander powder: negligible calories and fat, $.02
1 tsp cumin powder: negligible calories and fat, $.02
1 tsp garam masala: negligible calories and fat, $.02
1 tsp salt: negligible calories and fat, $.02
1/4 cup cilantro: negligible calories and fat, $.02
Totals: 1052 calories, 28.2g fat, $4.43
Per serving: 263 calories, 7.05g fat, $1.11 (4 servings)

Veggie Might: Guacamole-Bean Dip Mashup/Saved by Guac and Roll

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism.

As is the case with many over hyped New York events, I’ve chosen to ignore the Manhattan arrival of a highly anticipated grocery store for about 3 years. (I’ll stand shoulder-to-shoulder with my cohort for peace and for rock, but not for soymilk.)

I figured the lines would be shorter by now, so I decided to brave it. Mostly right, on a late-evening Wednesday, the haul was worth the crowd: super-cheap fake bacon, spicy almonds, and a bag of 4 gorgeous avocados for $3.49. Sweet.

Bright green and firm, the avocadoes needed a couple of days to ripen to perfection. Sunday afternoon, they were ready.

The avocado seemed the perfect complement to a faux bacon sandwich at a time when tomatoes are so disappointingly out of season. Mmm...guacamole, I thought. Then I recalled a recipe that I’d always wanted to try from my Weight Watchers days.

As best I could remember, the recipe simply combined white beans and avocado to lighten the caloric/fat load of guacamole. Essentially, it’s a bean dip and guacamole mashup. As my coworker, T, put it, “like squirting out a taco.” Exactly.

Oh baby. 1 can of beans + 1-1/2 avocadoes + my 5 borough famous guacamole recipe = music in my mouth10.

Avocados and beans make a logical combination—the flavors make magic together—but the cannellini beans are mild enough that the avocado is still the star. Not to mention that it steals the nutritional show too, helping lower cholesterol and aiding the absorption of carotenoids.

Of course, the beans are no useless hangers on or triangle players. High in fiber and protein, they also kick it in the folate and manganese arenas.

You can tweak the spices to suit this recipe your taste. I love garlic and lots of cilantro in my guacamole, so I’m heavy handed with both. I would have included tomatoes, but they are too pink this time of year.

I’ve been using this as sandwich spread all week—mostly with faux bacon and salad greens on toast—and, of course, it is a new classic with tortilla chips.

Crank up the tunes, invite a few people over, and set out this bowl of tasty, healthy guacamole tribute. You will have fans like never before.

Guacamole-Bean Dip Mashup
Yields sixteen 2-tbsp servings


1 15 oz can cannellini beans, well rinsed
1 1/2 ripe avocado
1–3 cloves garlic
1/2 large onion, quartered
3 tbsp lime juice
1 tsp salt
1 cup cilantro, chopped
1 cup tomato, chopped (optional)
black pepper to taste
cayenne pepper to taste

1) In a food processor, combine beans and 1 avocado until smooth. (You can also do this with a bowl and a fork.) Set aside the 1/2 avocado.

2) Add garlic clove(s), onion, lime juice, and salt. Pulse until onion is diced.

3) Transfer to a medium bowl. Add remaining 1/2 avocado and mix with a fork. This will give you a chunky texture. If that’s not important to you, skip this step and put all the in avocado in at step 1.

4) Mix in cilantro. Add peppers to taste.

5) Dig.

Approximate Calories, Fat, and Price per Serving
60 calories, 3g fat, $.20

Calculations
1 15 oz can cannellini beans: 330 calories, 3g fat, $.79
1 1/2 ripe avocado: 483 calories, 43.5g fat, $1.30
3 cloves garlic: 12.6 calories, 0g fat, $.04
1/2 large onion: 35 calories, .2g fat, $.45
3 tbsp lime juice: 12 calories, .03 fat, $0.15
1 tsp salt: negligible calories and fat, $.02
1 cup cilantro: 22 calories, 0g fat, $.39
black pepper to taste: negligible calories and fat, $.02
cayenne pepper to taste: negligible calories and fat, $.02
Totals: 894.6 calories, 46.73g fat, $3.18
Per serving: 60 calories, 3g fat, $.20

(Additional photo courtesy of Flickr member Perfecto Insecto.)

Veggie Might: Cactus (Nopales) Chili - You Must Be This Tall to Cook

Written by the fabulous Leigh, Veggie Might is a regular Thursday feature about all things Vegetarian.

Long ago, one summer in a city built atop the swamps of central Florida, there lived a girl who dreamed of being a Broadway star. She spent her evenings chasing a boy who was no good for her and her days shepherding tourists on an outer-space-cartoon-adventure at a popular theme park. Not that one; no, the other one.

To the mostly ignorant bliss of countless Brazilian and British vacationers, there were numerous safety checks in place to prevent injury. As long as everyone played by the rules, no one got hurt.

One day, the girl with Broadway dreams was working “mission control” of her assigned attraction. She gave the usual pre-show spiel, “Ladies and gentleman, boys and girls, Captain Yogi has requested your assistance in rescuing Elroy...” Her colleagues in the “spaceship” gave the all clear. Everyone was seated.

“Please raise your arms as the safety bar comes down.” She pushed the button that lowered the bar. “As the bar locks into place, it will tighten slightly. If you are uncomfortable, please alert one of Captain Yogi’s assistants.”

All the lights on the panel turned green as the safety bars locked into place. Except for one red light. Then someone screamed.

She quickly pushed the button that released the bars, and all of Captain Yogi’s assistants rushed to the screaming woman in the front of the spaceship. The woman did not raise her arms as instructed, and when the bars locked into place... ugh.

It still hurts me to tell it. Her arm was broken. In two places, I found out later.

As you may have guessed, I was that starry-eyed girl chasing the bad boy (well, not that bad—he was a theater geek who traveled with juggling balls and a custom set of vampire fangs) and terrorizing tourists. I think of that woman every time I start to ignore safety suggestions for the sake of expedience—or hear the Jetson’s theme song.

Now that it’s March in the Northeast, it finally feels like February again, and I wanted something warm and hearty. I pulled out an old recipe I’ve made many times. But this time I went all out. I used fresh cactus.

I’ve made this recipe several times for potluck gatherings with great success, but I’ve always used cactus from a jar. When I stopped in at my local Mexican grocer over the weekend, the fresh nopales called to me.

Nopal, or prickly pear cactus, is popular in Mexican and Southwestern cooking. Common in salads, grilled dishes, stews, and served with eggs, nopales are rich in vitamins A, B, C, and iron. Their hearty texture makes them a favorite during the Lenten season, which we’re in, when Catholics just say no to meat.

Of course, cooking with cactus is not as dangerous as riding a theme park ride with a musical theater nerd at the helm, but you will want to take some safety precautions to make the experience as painless as possible. You may have heard one of these tips before, but it bears repeating.

1) Use tongs
When choosing the nopales at the store, removing them from the bag, transferring them from the counter to the table, or from the floor back to the table when you forgot and picked one up with your hands and then dropped it, use tongs.

2) Wear gloves
Tongs become impractical when you move to the spine removal stage. You’ll want to wear gloves. Thick dishwashing or gloves work best, but disposable latex/vinyl/rubber food service gloves will be fine if that’s what you have. I used my dishwashing gloves to work on my bicycle last week, so I went with the thinner option and all was well.

3) Keep the gloves on when working with peppers
Chili peppers get their heat from an oily chemical called capsaicin. Once that stuff is on your hands it is hard to get off. It can burn your skin, eyes...anything you touch. I made the mistake of scratching near my eye after cutting jalapeños once. Oh, for the love of Elroy!

Once you have your safety gear on, cleaning nopales is easy (if a little time-consuming).

1. Lay the paddle flat and, with a pairing knife or chef’s knife, cut off the bottom end and trim around the outside edge.
2. With your knife, cut off the spines and any nubs that protrude from the paddle. You don’t have to peel off the entire outer layer. Flip it over and repeat.
3. Wash the paddle of any dirt, stuck on spines, and some of the goo that will have seeped out from the cactus.

(Here are some cleaning instructions with pictures.)

Once that’s done, you’re ready to chop and make chili. Believe me, it’s worth the effort. This dish is hearty, but not heavy. To the original recipe, I added corn and queso fresco (fresh white cheese), to give it a sweet and salty to balance the tangy cactus and spicy chilies.

The fresh cactus took a bit longer to cook than it’s jarred cousin, and it was touch-and-go there at about the 15-minute mark. It was starting to look done, but when I tasted it, it was kind of sour, almost bitter. So I let it keep cooking, and whew. It worked.

After 25 minutes or so, it came out perfectly: tender, but not mushy, and lively with chilies and cilantro. It looks kind of like a pot of green beans when it’s done. This dish is such a crowd-pleaser. Everyone is surprised—and delighted—when they find out they’re eating cactus. And that no one got hurt in production.

Cactus Chili
Adapted from Nopales Chili
Serves 5

2 lb nopales (about 6 cups), cleaned and cubed
1 tbsp neutral oil, like canola
1 large onion, chopped same size as nopales
6 cloves garlic, minced
2 jalapeno peppers, diced (remove the seeds if you want to avoid the heat)
2 serrano peppers, diced (remove the seeds if you want to avoid the heat)
1 cup corn, fresh, frozen (thawed), or canned
1/2 cup cilantro, chopped
1 1/2 tsp salt
3 oz queso fresco (fresh white cheese), optional

1) Don your kitchen gloves. Clean nopales by slicing off spines with a knife (see above).

2) Keep those gloves on. Chop onions, garlic, and peppers. Go ahead and chop cilantro while you’re at it.

3) Heat oil in large skillet or saucepan. My cast iron skillet was to small; I had to switch to my big 6-qt saucepan. Sauté onion for a couple of minutes.

4) Add nopales to the onions and stir. Sauté for a three to four minutes. Add garlic, chilies, and salt.

5) Cover and simmer until nopales are tender, about 25 minutes. They will look like canned green beans when they are done.

6) After about 20 minutes, add corn and continue to simmer.

7) When nopales are tender, remove from heat and stir in cilantro. Top with queso fresco if desired and serve over rice or tortillas. Dig in and marvel, cactus: delicióso!

Approximate Calories, Fat, and Price per Serving
Per serving: 139.8 calories, 6.9g fat, $1.14

Calculations
2 lb nopales (about 6 cups): 84 calories, 0g fat, $3.00
1 tbsp canola oil: 120 calories, 14g fat, $0.08
1 large onion: 80 calories, .4g fat, $.70
6 cloves garlic: 25.2 calories, 0g fat, $.07
2 jalapeño peppers: 8 calories, 0g fat, $.16
2 serrano peppers: 4 calories, 0g fat, $.16
1 cup corn: 177 calories, 2g fat, $0.45
1/2 cup cilantro: 11 calories, 0g fat, $.18
1 1/2 tsp salt: negligible calories and fat, $.02
3 oz queso fresco: 270 calories, 18g fat, $.88
Totals: 699.2 calories, 34.4g fat, $5.68
Per serving: 139.8 calories, 6.9g fat, $1.14

Veggie Might: Relaxed Kale and Root Veg Salad - A Relaxing Evening with Kale

Penned by the effervescent Leigh, Veggie Might is a weekly Thursday column about the wide world of Vegetarianism. It's being posted a day early this week because I (Kris) am mercilessly behind in blog writing, and Leigh is more prepared than a battalion of Boy Scouts. The regular Wednesday article will appear tomorrow. (Thanks, Leigh!)

Thank you, Dear Readers, for the encouraging comments about Curry Fest 2009. I’m so glad you’re on board; it’s going to be great fun. To do proper justice to the subject matter, I’ve decided to make it a monthly (and occasionally bi-monthly) feature. Not only will this keep us from burn out, we can take advantage of in-season fruits and veggies as they come around. So keep checking back for more coriander- and cumin-scented food and fun.

Speaking of in-season vegetables, I love that it’s leafy-leafy green time. (It needs a theme song as catchy as this.) And I am not alone. While we love to love the leafy greens here at CHG, we cannot compete with the folks at I ♥ Kale. They have a great relationship with produce and really know how to treat it right.

You’re right, it’s not a competition. There is enough kale (and Swiss chard and turnip greens and collards and spinach) to go around. So, I took this opportunity to learn and grow. I got to know kale just a little bit better, and we grew closer. Much, much closer.

Since it’s prime green time, kale is at its best. And as I learned from the post/recipe Massaged Kale Salad with Grated Root Vegetable at I ♥ Kale, it’s a great time to eat it raw. Now, I’ve struggled through raw kale before, loving the taste, but wishing the texture was less like tarp. Little did I know, all the kale leaves need is a little rub to loosen up.

A quick stroll around the Interwebs revealed that massage is a common raw food technique for tenderizing greens. You get the texture of cooked with the flavor and vitamins of raw. I enjoy playing with my food, so I was excited to try it.

Apparently I was the last to know about this trick. Even my mom had heard about it. When I mentioned the recipe to her on our biweekly 3-hour phone call, she was all “Oh yeah, I get something like that at the natural food bar all the time.” Oh really, CJ, do you? Well, then.

Here’s how it went down:

The I ♥ Kale salad calls for avocado, sesame seeds, and a rutabaga, which, to be honest, I’ve never eaten or even seen. Mom (who apparently knows everything) said it looks like a big turnip, but I couldn’t find one. I opted to substitute it with celeriac (celery root)—a root veg I’ve always wanted to try.

Since I was already making replacements, I went all the way and did a spin on the classic American dinner salad: carrot, parsnip, celery root (Jabba the Hut in vegetable form), sweet red pepper, and scallion. Then I went in with both hands.

I gave the kale a cold rinse, toweled it off, and removed the stems. Then I chopped the pieces in a ribbonesque fashion. Finally, thanking my sweet lord for the welcome distraction from E!’s painful red carpet Oscar coverage, I tossed in 2 teaspoons of oil, 1/4 teaspoon of salt, and massaged that kale until it relaxed and fell asleep.

While it rested, I prepared the rest of the veggies. The kale woke up just in time for the main Oscar event. Good thing, too because The Roommate and I were starving. We each scarfed down a big bowl while we waited for our burritos to arrive. (A New Yorker has to order take out sometimes...)

The kale was exactly as promised: crunchy without being tough, sweet, and delicious. Because the veggies were grated and thinly sliced, all the flavors came through in each bite. The celeriac gave just a hint of celery without being overpowering.

TR loved it too, especially with the grapefruit dressing I made for the Kismet Salad a couple of weeks ago. The tangy citrus played nicely off the sweetness of the carrots and peppers.

This salad holds up amazingly well too. I’ve had it for lunch two days in a row, and it’s stayed crisp. I shared it with a coworker who gave it two thumbs up. That’s a total of 6 thumbs for one very chill salad.

Relaxed Kale and Root Veg Salad
Adapted from I ♥ Kale’s Massaged Kale Salad
Yields 6–8 servings

1 large bunch curly green kale (about 5 cups), chopped
2 teaspoons olive oil
1/4 teaspoon salt
1 carrot, grated
1 parsnip, grated
1 medium celeriac, grated
1/2 sweet red pepper, sliced
4 scallions
Dress to taste

1) Wash and remove stems from kale. Chop into ribbons.

2) In a large bowl, combine kale with oil and salt. Massage with your hands for 2 to 3 minutes. Allow kale to rest while you prepare the rest of the salad or up to 20 minutes.

3) Grate carrot, parsnip, and celeriac. Slice red pepper and scallions.

4) Toss topping vegetables with kale.

5) Dress with your favorite salad dressing.

6) Chow down. You too will ♥ kale.

Approximate Calories, Fat, and Price per Serving
66 calories, 0.85g fat, $0.56 (8 servings)

Calculations
1 large bunch curly green kale: 165 calories, .06g fat, $1.49
2 teaspoons olive oil: 80 calories, 4.67g fat, $.05
1/4 teaspoon salt: negligible calories and fat, $.01
1 carrot: 30 calories, .2g fat, $.16
1 parsnip: 50 calories, .2g fat, $.18
1 medium celeriac: 145.2 calories, .9g fat, $1.81
1/2 sweet red pepper: 26 calories, .2g fat, $.46
4 scallions: 32 calories, .03g fat, $0.33
Totals: 528.5 calories, 6.8g fat, $4.49
Per serving: 66 calories, 0.85g fat, $0.56 (8 servings)