In particular, let’s talk about vegan food – in all its yummy, naked glory! Because really, what else is vegan food but fruits, vegetables, nuts, grains – with some odd amounts of soy matter thrown in for good measure. However, I think that the concept of vegan food still tends to scare the masses. It is as if some giant vision of beige mock mystery meats or jiggly steamed tofu are permanently linked to the idea of veganism. And, I do believe that many vegans become hooked on the idea of trying to replicate non-vegan meals that the dependence on soy products, mock meats, etc come into play. It is like a friend of my always says “I never worried about how I ate until I became a vegan – now I obsess if I am eating the right combination of foods”, which is pretty ironic considering that a vegan diet is completely and perfectly healthy!
In order to help “kick it up a notch” (as my friend Emeril would say – who recently kicked it up a notch himself by removing himself from the Food Network before the final death knell peals) I hope to add some spice and stability to the vegan kitchen by introducing the art of improvising in the kitchen.
We all have a tendency, especially when starting something new, to stick to the tried and true – so we follow menus, and recipes, and formulas religiously – hoping that we will finally get it right. Here is where the art of improvising comes into play – where you can finally call a recipe your own, and hopefully soon enough you will cooking an abundance of meals without even consulting a cook book. My Baba was a great cook – maybe not along today’s standards of cooking where it seems as if everyone is trying to outdo the last person with exotic ingredients and endless preparations (honestly, if a recipe has over 15 ingredients it must be pretty special before I even look at it). I don’t think we need to keep reinventing the wheel, instead I believe it makes more sense to concentrate on choosing some specific methods/recipes and learning them really well and seeing where they lead you. Nigella Lawson says that cooking is about doing something over and over again, and I so agree – so roll up your sleeves and hop right in.
Here are two quick and easy basic recipes that you can use in a variety of ways.
Roasted Peppers - Add these peppers to tomato or bean soups; a bowl of white beans, or any bean salad; potato salad; hash-browns; scrambled tofu; pasta casseroles; pesto; salsas; bruschettas – on other words – they work in pretty much anything!
4 large red/yellow peppers (or a combination).
1 1/2 tbsps olive oil
Kosher salt
Black Pepper
Additional seasonings – thyme/rosemary/cumin/paprika/oregano/basil/cilantro (it is your recipe – you decide what you are in the mood for).
Preheat oven to 450. Slice peppers into about 4-5 slices per pepper, cut off any white bits that remain. Place the peppers in a bowl and add olive oil, add salt and pepper and any seasonings and mix thoroughly. Place peppers on cookie sheet – skin side down. Roast peppers for about 30 minutes. The peppers should be tender and slightly browned around the edges. Serve right out of the oven, or at room temperature.
Slow Roasted Tomatoes- I have seen a lot of recipes for these tomatoes and many of them are indeed “slow roasted”, averaging about 9-10 hours of roasting time. Now while I believe that good things come to those who wait, I also believe that sometimes you have to go out and make things happen. With that in mind this recipe kicks the oven temp up a bit, but doesn’t lose out on any of the great tomatoey taste. These are ready in about 2 1/2 -3 hours. Think: come home, put tomatoes in oven, feed kids dinner, give kids bath, check on tomatoes, put kids to bed, make an appetizer plate – roasted tomatoes, crusty bread, olives, stuffed grape leaves (from deli); pour a glass of wine, or two – look like a domestic genius!
These tomatoes can also be added to pizza, pasta, soup, risotto, bruschetta, pesto, salsa – again- be creative! The best thing is they last in the fridge for a week, or in the freezer for 2 months.
4 lbs ripe tomatoes (about 30 plum or 12-16 regular)
Olive oil
1 tsp sugar
1/2 tsp kosher salt
Black pepper
Preheat oven to 325. Slice plum tomatoes in half, or quarter regular tomatoes. Toss tomatoes with olive oil to coat. Place tomatoes cut side up on baking sheet, sprinkle with sugar, salt, and pepper. Roast tomatoes for 2 1/2 to 3 hours until they are slightly browned and have lost most of their liquid. They should be quite shriveled, but should also retina their shape when you pick them up. Let cool to room temperature. Be creative!
Both recipes are adapted from The Improvisational Cook by Sally Schneider. While not a vegan cookbook, has tremendous recipes and ideas. I particularly like her flavored oils and dressings.
