We’ve been doubling down on vegetarian meals, cooked from scratch. I want to share some of the recipes that have been hits.
Until recently, it has been hard to find vegetarian options at restaurants, especially here in France profonde. Even salads would be topped with gizzards, duck chitlings and foie gras. When I would ask for something without any of that, the waiters would be quizzical, like, that leaves the frisée, which is just for looks and not much to eat. The concept of other vegetables and beans was not dans l’air.
Suddenly, everybody has vegetarian options, as well as vegan and gluten free. We rarely eat out but I enjoy looking at menus posted outside restaurants for ideas. My main sources of ideas, though, are the Jow app (I wrote about it here), Marmiton, Smitten Kitchen, Bon Appétit and the New York Times (we subscribe to the last two–support journalism, including food journalism, by subscribing!). Bon Appétit has a series called Healthy-ish with lots of yummy ideas.
Another thing I do is make traditional dishes and replace ground beef with beans, mushrooms or both. I was listening to the podcast “The History of English,” which recently looked at “The Forme of Cury,” possibly the first cookbook in English. The host noted all the feast days and other days when meat was forbidden, and it added up to about half the year. People lived mostly on bread, used to scoop up a stew of vegetables, some fish and, when allowed, bits of meat. Bigger animals were for richer people. I know an elderly lady who insisted that beef and lamb were “noble” meats but pork and chicken were not. She also was very affected by having lived through World War II and the aftermath; anything that was scarce during the war was good, and everything they ate then (cabbage, beets) was bad.
I think these things affect how people eat today. It isn’t just in France, or Europe or the West–when I lived in Africa it was a big deal to serve guests meat and beef was considered “better” than chicken. People there tended to eat a stew of beans, maize and vegetables twice a day, every day, except for meat on Sunday.
Anyway, reducing or eliminating meat consumption is really going back to tradition, a tradition that is much, much longer than the meat-centric meals we now consider traditional.Here are some of my favorite recipes that I’ve made recently, in random order (we do not eat pasta on consecutive days, twice a week max). In fact, I’m kind of running through my saved folder on Instagram, which is heavy on NYT and Bon Appétit.
Cauliflower tacos with cashew crema from Bon Appétit. OMG. This is my favorite recipe on the list. Have made it a couple of times. Ate it all before getting a photo. Who wants to shoot a picture when you’re hungry? I just wish we had fresh tortillas and not Old El Paso. This is a sheet-pan wonder that is very easy. I made some pickled onions for crunch instead of radishes, which I didn’t have. You use what’s on hand!
Cauliflower bolognese from Bon Appétit. Pretty good. I found the cauliflower flavor to be strong, but that isn’t a bad thing. The “meat” is mushrooms.
Kale pesto with whole-wheat pasta from Bon Appétit. “Whole-wheat pasta”–DUH. Always. Kale is very hard to find in France profonde, so we tried it with frilly cabbage. Too cabbage-y. Must try again with other green winter vegetables, such as blettes (Swiss chard). We’ve made pesto with a mix of spinach and basil, but basil is out of season. Sniff!!
Creamy butternut squash pasta with sage and walnuts from New York Times Cooking. I’ve made this a few times. SO GOOD. I used sliced almonds instead of walnuts. Sage from the garden. Had this last night and didn’t want to make broth so used pasta water. It all works.
Crispy tofu with maple-soy glaze from Bon Appétit. This is great. I added a bunch of stir-fried vegetables, because….more vegetables. The point about cooking undisturbed is essential–turn too soon and it will stick. Didn’t have fresh ginger and used ginger powder; maybe fresh would be better but it was still delicious. To keep the tofu from getting soggy, I removed it when crispy, stir-fried the vegetables, then returned the tofu and poured over the glaze.
Farro with crispy mushrooms and sour cream from New York Times Cooking. This was the basic idea and I made it differently. I had some leftover millet-cauliflower mush (recipe in Mark Bittman’s “How to Cook Everything Vegetarian”), and used that for the base. Did the crispy mushrooms and leeks, and added a couple of sweet peppers (I know they are expensive in the U.S., but here they are cheap). No dill in the garden, so used fresh parsley, which is growing like gangbusters.
Mushroom Bourguignon from New York Times Cooking. Another big winner. If you are making polenta, it’s a good idea to pour what isn’t in your dinner dish into a greased cake pan so you can slice leftovers into pretty squares. Polenta sets up fast, and if left in a bowl results in unappealing blobs. No pearl onions in the pantry? Just add more regular ones.
Roasted yams and chickpeas with yogurt from Smitten Kitchen. I definitely should do more sheet-pan dinners. This was so easy. I threw in a bunch of accessory vegetables–broccoli, zucchini, fennel. Also swapped out the yogurt with a drizzle of almond butter, which is so good it’s criminal.
Lastly, one that’s just made up on the spot. Crispy tofu with vegetables in a curried tomato sauce, over rice. Cut a couple of blocks of firm tofu in half lengthwise; wrap in paper towels and let them dry (even better–put something heavy on top to squeeze out even more water). Mix some cornstarch with some curry powder in a liter/quart-size container with a tight lid. Set aside while you cut up a big pile of vegetables into about the same size/shape so they cook evenly. I also did mushrooms.
Start the rice–1.5-2 times the water for the amount of dry rice. A cup of dry rice is enough for two people, unless you want leftovers. You can replace part of the water with coconut milk for extra-yummy rice. Cover and bring to a boil; let it keep boiling (turn it down so it doesn’t boil over), still covered, until you see holes in the rice. DO NOT STIR. Turn off the heat, keep covered and let it finish steaming, about 20 minutes.
Pour a little oil (I use olive…whatever) into a large skillet on medium-high heat. Add the mushrooms. DO NOT STIR. Let them cook a good while, until the juices start to dry up, then turn them.
Meanwhile, cut the tofu into small cubes (about 1 cm). Put into the container with the cornstarch mix and shake well to coat all the cubes. Remove the mushrooms to a bowl, add a little more oil to the same skillet and cook the tofu. Let it cook all the way to brown before turning. I am not so fussy that I will turn every little cube on every single side. Two or three sides browned is good enough. Remove to a bowl.
Add a little more oil to the same skillet. Cook your vegetables, starting with onions (put on the lid to make them sweat). Add garlic, then other vegetables, starting with the hardest ones. So carrots go in before zucchini because they need a couple of minutes extra to cook.
Pour in a can of stewed tomatoes or diced tomatoes. If the tomatoes are whole, break them up with your spoon. Add some curry paste, to your taste. I used a ton of Indian curry paste, but sometimes I do it with Thai curry paste. They taste completely different. Such an easy way to change things up.
When the sauce is reduced a bit, return the mushrooms and tofu to the skillet to heat them up. Serve over the rice.
I’ll do some more recipe lists/recommendations as I cook (if I remember to take photos. All those bento shots are because I didn’t take a picture until I was putting away the leftovers).
Meanwhile, what is going on with the weather? We had 75 degrees Fahrenheit (24 Celsius) earlier in the week. Today it’s 55 F (13 C), so it seems chilly, until you remember that it’s FEBRUARY. The almond trees are in full bloom, like ballerinas dancing across the countryside. The daffodils, even in the north shadow of the house, are ready to pop. Crazy. It’s hard not to enjoy the warm sunshine, but it’s worrisome. Et chez vous, comment ça va?