I was long distance chatting with my mom the other day, and because our conversations often revolve around food, she was raving about an avocado toast she recently had for lunch at a cafe in my hometown, St. Louis. She then proceeded to ask how to make Avocado Toast. I could feel my face twist up as I thought, “It’s pretty self explanatory, no?” But before saying anything out loud, I quickly realized that, to her point, there’s a difference between smashed avocado slathered on any old slice of bread and a real Avocado Toast. So my mom wants to know how to make the best version of a real Avocado Toast? Challenge accepted. Continue reading “Best of Basic: Avocado Toast”
It’s April. Not a month typically viewed as stick-to-your-bones-soup-worthy. But I am once again reminded that my black and white vision of what the weather should look like during each month is totally irrelevant. Mother Nature does what she wants, and although she had the whole month of March to transition to true Spring, it’s still winter . You see, I can be patient with cold weather in March. But 40 degrees in April is just plain UGH.
However, instead of dwelling on my disappointment and unwavering desire to wear a skirt without tights, I decided to use this annoying down-coat-weather as a reason to make one last batch of hot and hearty cold-weather soup. What kind of soup? Something stick to your ribs, totally satisfying, and 100% healthy. Almost as fast as the idea for soup materialized, the thought of a vegan Mushroom & Barley Soup came to mind immediately. Back in the day, I loved eating my mom’s Beef & Barley Soup, and nostalgia typically drives many of my ideas. So my inkling to make a rich and flavorful batch of my mom’s soup (minus the meat) comes as no surprise.
Soups are generally pretty simple. Especially when using store-bought broth. This soup is just that: simple. Sautéed vegetables, organic veggie broth, fresh thyme and barley. That’s about it. I use thyme here because I love the flavor of mushrooms and thyme together, and because I find that the combination adds richness and substance that would normally come from the beef. To add even more heartiness and substance, at the very end of cooking I add a cornstarch slurry, which thickens the soup beautifully.
My Mushroom & Barley Soup is definitely one to keep in the recipe box. It is not only super healthy, packed with fresh vegetables, whole grains, and fiber, but it’s also vegan-friendly and oh so yummy. For dinner on Sunday, I made grilled Swiss cheese sandwiches to go alongside the soup, and for lunch leftovers I ate the soup with a couple hunks of bakery-fresh whole wheat peasant bread that perfect for dipping and soaking. Delicious. This soup is just plain awesome. So I guess I’d like to end this post by thanking Mother Nature for giving me the opportunity to create this recipe. But I’d still really like some 60 degree days in the very near future, ok?
Vegan Mushroom Barley Soup
Serves: 4-6 Start to Finish: 90 min.
1/4 cup Olive Oil
2 large Carrots, peeled and cut into medium dice
1 large Onion, medium to small dice
2 large stalks Celery, cut into medium dice
1 Red Bell Pepper, cut into medium dice
4 cloves Garlic, peeled and minced
1/2 lb Portobello Caps, cut into medium-large dice
10 ounces White Button Mushrooms, cut into medium-large dice
2 tablespoons fresh chopped Thyme leaves, divided
4 cups Organic Veggie Stock
1 cup dry Barley
2 tablespoons Corn Starch + 1/3 cup Water
3 teaspoons Frank’s Red Hot Sauce (or preferred brand added to taste)
Prep and chop all veggies. I like the veggies big enough to see and taste, but cut to any size you prefer.
Heat oil over medium heat in a large pot. Add celery, carrots, onion, and red pepper to oil. Toss to coat. Cook for 5 minutes. Add garlic to pot, toss to combine. Season with salt and pepper (I used 1/2 teaspoon of each). Cook for 5 minutes.badd mushrooms. Cook for 5 minutes. Add 1 tablespoon thyme and season with salt (I used 1/2 teaspoon). Cook for 2 minutes. Add veggie stock and dry barley to pot. Turn heat to high and bring to boil. Once boiling, reduce heat to medium-low and cover. Simmer until barley is cooked, 45-60 minutes.
With a couple minutes to go, mix 2 tablespoons cornstarch with 1/3 cup cold water. When barley is fully cooked, add the cornstarch “slurry” mixture to pot. Add remaining tablespoon thyme and an additional 1/2 cup water (or more depending on desired consistency). Bring to boil and cook for 1-2 minutes until soup is thickened from cornstarch. Turn off heat. Salt to taste (I added 1/2 teaspoon) and add hot sauce. Note that the hot sauce adds a much need cut of vinegar, it does not make it spicy unless you add more than I did.
The soup is now ready to eat. Continue adding water if desired, to maintain ideal consistency. I like it super thick so I didn’t add any additional water.
Moving is the worst. It doesn’t matter how exciting the prospect of a new home is, when it comes time to move, misery is the prevailing emotion. That’s how it is for me, at least. Also contributing to the misery is the fact that I need things to be perfectly organized and scheduled, and when it comes to moving, even the most meticulous planning will no doubt unravel. It’s exhausting, frustrating and overwhelming. Needless to say, the last two weeks of packing and moving and unpacking have been non stop crazy.
Im so happy to say that we’re all moved in, pretty much set up, and absolutely loving our new apartment in Williamsburg, a trendy Brooklyn neighborhood of NYC. This is my 5th neighborhood since moving to New York in 2011, and I have a feeling it’s going to be my favorite. Although there is still a lot to do, I feel as though I can finally fall back into my usual routine and I couldn’t be more ready.
In honor of the move, I’m sharing a super simple, cheap and healthy dinner idea that came in handy during the moving process. I actually first made these delicious eggplant parm melts while in Florida a few weeks ago with my family. When trying to use up items in the fridge one afternoon, we used leftover grilled eggplant discs, fresh mozzarella cheese, jarred tomato sauce and my favorite Ezekiel English Muffins to make a light and simple lunch. I knew immediately that this would be a new go-to for us. Now let’s fast forward to the whole packing and moving process, when lack of time, saving money and staying healthy were all on my mind when coming up with dinner every night. My answer to these concerns on more than one occasion over the past couple weeks was to make these eggplant parm melts, and now I feel an almost emotional attachment to them.
I changed up the recipe slightly from Florida to be even more economical. I replaced fresh mozzarella with regular mozzarella and used the Whole Foods brand canned tomato sauce instead of a fancy jarred marinara. The beauty of this recipe is that you can really use whatever you have on hand, the brands you prefer, or items on sale at the moment. I do find that using a simple canned sauce tastes better with some simple seasoning action, like dried basil and garlic powder. I further add flavor with the technique of rubbing raw garlic onto the lightly toasted base English muffins before adding the toppings. This is optional but highly recommended.
Finally, I have a quick note about cooking eggplant, but then I’ll get to the recipe. Cooking eggplant is sometimes seen as intimidating, probably because so many recipes require removing some of the moisture with salt or soaking the eggplant in water before cooking. These steps are important to remove the slight bitterness inherent in eggplants. But never fear, eggplant is rather forgiving and these small steps before cooking take minimal effort. And sometimes, I ignore these pre-cooking steps completely. It’s not the end of the world, depending on the recipe.
When it comes to cooking the eggplant for this recipe, there are a few options. Using leftover grilled eggplant like I did in Florida, or grilling eggplant for this specific recipe, makes these melts insanely quick and easy, like under 30 minutes. But not everyone has a grill pan for the stovetop and grilling outside can often become a production. In this case, I recommend roasting the eggplant. Roasting the eggplant takes a little longer, but it’s really just as simple. Make dinner time even easier by roasting the eggplant in advance.
And without further ado, my simple recipe for Eggplant Parmesan Melts, perfect for those days you want an easy dinner that won’t blow your wallet or your diet.
Cheap & Easy Eggplant Parm Melts
Serves: 4 Start to Finish: 45 minutes
1 Italian Eggplant, about a pound
2 tablespoons Olive Oil
4 English Muffins, split (I used Ezekiel Sprouted Grain English Muffins)
1 14-oz can Tomato Sauce (I used Whole Foods 365 brand)
4 ounces Part-Skim Mozzarella, shred while eggplant cooks (I used Whole Foods Brand)
1/4-1/2 cup Grated Parmesan Cheese (I used Whole Foods brand)
1 clove Garlic, kept whole and peeled, optional
Dried Basil, optional
Garlic Powder, optional
Trim ends of eggplant. Slice lengthwise into 1/2 inch discs. Season both sides of each disc with salt. Allow to sit for 20 minutes. Use a clean towel to remove the excess moisture.
Preheat oven to 425 degrees to roast eggplant.
Spread eggplant slices out on a parchment lined baking sheet. Brush each side with olive oil and season with black pepper. Roast eggplant for 25-30 minutes, flipping once half way through cooking.
While eggplant cooks, brush each muffin half with olive oil. Lightly toast English muffins in a toaster oven or in broiler. Peel a clove of a garlic and cut in half. Rub the cut side over toasted English muffins (doing this gives a slight garlic flavor, this step is optional).
When eggplant is finished, assemble the melts. Top each muffin half with 2 spoonfuls of sauce. I like to season the sauce layer with salt, garlic powder and dried basil (optional). Top sauce with 1 or 2 slices of eggplant, depending on size of slice. Top eggplant with 1 or 2 more spoonfuls of sauce, 1 or 2 tablespoons mozzarella, and then 1 tablespoon grated Parmesan cheese.
Using a broiler or toaster oven, broil muffins until cheese is melted and golden brown. Season with salt and liberally sprinkle on some dried basil.
Serve with fresh fruit or simple salad.
*The baking method takes about 30 minutes. You could also grill the discs over medium-high heat, using an outdoor grill or stovetop grill pan, for about 4 minutes per side (saves time).
Greetings from Florida! I can’t even begin to express how nice it is to be totally checked out of reality for the week. No work, no hustle and bustle, no mass transit. It’s just sun, sand, and relaxation here in Boca Grande, Florida. I’ve been coming to Boca Grande since I was a tot. It’s so nice to be somewhere so familiar, yet so far from my normal day to day life. Continue reading “Mediterranean Chickpea Salad Sandwiches with Feta & Peppers”
I try really hard to eat fresh, whole foods as much as possible. And if I do purchase packaged foods, I like them to be made with only recognizable ingredients. For example, pasta isn’t difficult to buy prepackaged because it’s easy to find organic pasta made with only 100% whole wheat flour and water. But I love carbs and I don’t stop at pasta. Sandwiches, pizza, bagels, and burritos are also very important to me. So what’s a girl to do? The answer is simple. I just have to make my own doughs. Continue reading “Easy Homemade Whole Wheat Tortillas”
As most probably know (except my very own sister who called on Saturday from St. Louis without a single clue what was happening), the east coast was hit hard with snow on Saturday. Really hard. As someone who grew up in St. Louis and went to college in Wisconsin, you can trust me when I say, this was one of the heaviest snowfalls I’ve ever experienced. We are lucky in that we were able to fully enjoy our snow day comfortably hunkered down indoors, except for a couple hours spent exploring the blizzard in Prospect Park, conveniently located across the street from our Brooklyn apartment. Continue reading “Mexican Black Bean Queso Dip”
February is just around the corner, and for many, that means the climax of the never-ending football season…the super bowl. However, I am most definitely not one of those people. I may be a fool to admit this, but I don’t care about football. It just doesn’t do it for me. But because Super Bowl Sunday is considered a national holiday in my household, which is pretty much a real life version of “the new girl”, I feel obligated to enjoy something when it comes to this classic American pastime. And, to no one’s surprise, that something is the food. I can definitely get on board for football Sundays when that means yummy bar snacks and fun finger foods. But when I’m in charge, these classic game day dishes need a makeover to meet my two standards, meat-free and wholesome (even if indulgent). And that’s where Jalapeño Popper Macaroni and Cheese comes in. Continue reading “Jalapeño Popper Mac & Cheese”
Oh man, what a busy week it has been. Parents in town visiting me and my sister in NYC and unexpected dramas have kept me from cooking (and blogging). Not that I’m complaining. One of the best parts about mom and dad in town is the food; my mom’s cooking, trying new restaurants, and visiting old favorites too. But now it’s calming down and I can get back in the kitchen. Which brings me to last night’s dinner, a total winner if I do say so myself. These vegetarian-friendly patty melts have most of the elements of a traditional American diner patty melt; griddled rye bread encasing sweet caramelized onions, two kinds of melty cheese, and homemade “secret sauce”. The only difference is that I subbed roasted mushroom caps for the traditional hamburger patty. Such a simple swap and voila, I’m able to enjoy a classic American sandwich while sticking to my meat-free diet. Phenomenal. Continue reading “Diner Favorite: Portobello Patty Melts”
Although the official first day of fall isn’t until Wednesday, today is the first day that truly feels like the summer is coming to a close. While walking from the subway to my office building this morning, I actually regretted wearing a warm weather outfit. I guess that makes this an appropriate day to share my ultimate recipe for a cold weather favorite, Classic Vegetarian Chili. Continue reading “Classic Vegetarian Chili”
I was lucky enough to spend this past Labor Day weekend at home in St. Louis. My whole family, just like me, is totally food-obsessed, so whenever I go home, the trip is all about the food. Since becoming a vegetarian, my STL restaurant picks have changed a bit. Despite this, there are certain foods that I associate with my hometown and still get the taste for, one of them being the creamy chicken salad from a gourmet market near my house, piled high on soft wheat bread with fresh lettuce and tomato. I grew up eating this delicious salad all the time, and I absolutely loved it. Well, I obviously don’t eat meat, let alone chicken, anymore, but I was determined to make a vegetarian version of my favorite St. Louis chicken salad. So I decided to make a creamy chickpea salad for my family’s Labor Day brunch on Monday. This is a very easy recipe, flavored simply with fresh tarragon and made creamy by a mix of classic mayo and low-fat, plain Greek yogurt. My chickpea salad has the texture of the chicken salad I grew up eating, as well as the same flavor, but instead of chicken, I use partially mashed, protein-packed chickpeas. My meat-eating family loved my veggie friendly rendition, so I obviously had to share. This is a quick, no-cook, and absolutely delish recipe, great on its own, on a salad, on a sandwich, or in a wrap. I would even serve it on mini slider rolls at a casual, day-time party.
Creamy Tarragon Chick[pea] Salad Serves: 4 Calories per Serving: 315 Start to Finish: 10 minutes Ingredients 2 cans Chickpeas, drained and rinsed* 1/2 cup diced Celery (2 stalks) 3 tablespoons Mayonnaise 3 tablespoons 2% Plain Greek Yogurt 1 tablespoon chopped fresh Tarragon Leaves 1/2 teaspoon Sea Salt, fine-grain 1/4 teaspoon White Pepper (black pepper works too) To Make Add half of the chickpeas to a medium bowl. Using a fork, mash the chickpeas until none of the chickpeas are whole. Add the second half of the chickpeas to the bowl, and partially mash, leaving some of these whole. Add the rest of the ingredients to the chickpeas, toss to combine. You can eat the salad immediately, or refrigerate to allow flavors to meld. My favorite way to eat this salad is piled onto whole-wheat bread with lettuce and tomato. You can also top fresh lettuce and veggies with the salad for a lower carb, gluten-free dish. *I used a "no-salt-added" variety of chickpeas, reduce the amount of salt to 1/4 tsp if using already-salted chickpeas **To make this dish even healthier, reduce the mayo by 1 TBS and add an additional tablespoon yogurt (reduces the fat by 2 grams and reduces calories by about 20)