Veggin’

The Greens Book has become my “go to” cookbook when I’ve been overwhelmed with kale or chard from my CSA delivery. My edition of The Greens Book is from 1995 and is written by Susan Belsinger and Carolyn Dille.

As in any good niche ingredient cookbook, most of the writing is about the ingredient at hand. In this case it’s greens. Many of the recipes are versatile enough to be used on any kind of green. The first section gives an in-depth review of the various types of greens, where to find them, the varieties, the history and how to cook them. There are also brilliant large photos of the green varieties.

It’s a little disappointing that the rest of the cookbook only has a photos to introduce each section. (Also, unfortunately, there isn’t a description of what the dish is so you have to leaf through a bit and figure out what it is.)

The recipe pages have a nice introduction often with substitution suggestions but no nutritional information.

The index is also easy to use as it’s split into two sections – topic and ingredient. What I like is the cross listing if a recipe works for more than one type of green. For example, “ancho corn pudding with wilted greens” is listed under “chard”, “epazote”, “lambs-quarters”, “mustard leaves”, and “spinach”. You can’t go wrong finding something based on the ingredient you have.

This is not a vegetarian only cookbook but the majority are sans meat. But, that’s ok, it’s easy for me to either turn the page or leave the meat out of the recipe.

I chose this recipe because I was looking for a quick side dish for a giant load of swiss chard I received. Admittedly, the amount of butter and cheese used in this dish might arch an eyebrow with caloric concern, but this tastes oh-so-good.

Chard Baked with Parmesean
The Greens Book

3 pounds chard
salt and freshly ground pepper
4 Tablespoons unsalted butter
3/4 cup freshly grated parmesean cheese

Wash the chard well and cut off the stems. Trim the stems and cut them into 2-inch lengths. Cut the leaves crosswise into 2-inch strips. (Note: I used scissors to cut the chard.)

Blanch the stems in lightly salted boiling water for about 3 minutes.

Add the leaves and blanch for about 1 1/2 minutes longer. Drain the chard well and transfer it to an oven-proof dish. Season lightly with salt and pepper.

Preheat the over to 450 degrees. Brown the butter in a saute pan.

Pour the browned butter over the chard and toss well. Sprinkle the parmesan cheese over the chard.

Bake 10 minutes or so, or until the parmesan is bubbling and pale golden brown. Serve hot.

The Giro brings us into the Lazio region, which is dominated by Roman influence. Roman cooking features cheap, simply prepared, no frills food as, historically, eating was out of necessity.  The cuisine features influences from various cultures, customs and traditions brought together through Rome’s history. But, one thing is for sure,  this region loves its pasta…from fresh egg pasta to hard pastas from the south.

One famous dish, pasta alla carbonara, has its roots in the Lazio region. The development of this recipe is a bit murky and has been linked to charcoal miners (i.e., “coal worker style”), the black pepper that is used in the dish, a restaurant in Rome named “Carbonara” and even the the rumor that black squid ink was a common ingredient. Another theory is that the dish was invented during World War II during ingredient shortages. The American GIs stationed there took the recipe home with them. Quite possibly, it was the Roman version of creating a classic American breakfast for the soldiers, bacon and eggs with pasta, of course!

Regardless of its origins, this recipe has taken on a life of its own and the ingredients vary by region and by country. However,  the basic step remains – adding the egg at the end and letting the hot pasta cook it.

This is my vegetarian version of pasta alla carbonara which uses the classic recipe as a guide. (Obviously, the original recipe did not involve using a toaster oven to cook fake bacon.) I like making this when I’m looking for a quick and hearty meal. Saute onions if you so desire as it adds a little more depth to the dish, but I usually don’t miss the taste and the effort required to chop onions and clean a saute pan.

Megabeth’s Pasta alla Carbonara

- 1 box (8 oz) of whole wheat pasta (spaghetti, linguine, fettuccine, etc.)
- 5 – 6 strips of vegetarian bacon
- two eggs (egg substitute equivalent to two eggs)
- two tablespoons capers
- grated parmesean cheese

Prepare pasta per package instructions until al dente. Meanwhile, pre-heat toaster oven (or oven) to 450 degrees. (Note: you can also use a saute pan to cook the bacon until crisp, if preferred.) Spray toaster tray or cookie sheet with non-stick cooking spray. Then spray lightly the top of the “bacon”. Cook each side for about 3 minutes until desired crispiness is achieved. When cooked, cut “bacon” into small bite size pieces.

Crack two eggs in small bowl. Then whisk or beat with fork until blended.

When pasta is done cooking, drain and put in large bowl. Add beaten eggs to bowl and distribute through pasta. Add bacon pieces and capers. (Make sure pasta is still hot when adding the eggs. This is key to ensure the eggs are cooked thoroughly.) Sprinkle parmesean cheese into the pasta until it is coated with it.

Serve with lots of freshly ground pepper and enjoy.

Finally! We made it to Italy! We start out in the Piedmont region where the team time trial (TTT) takes place. The TTT requires heavy work which requires a heavy meal. It’s a good thing because in this region the cuisine is inspired by farmers and peasants where il vino che e pane (the wine that is bread) is nourishment for these hard working people…

Butter is preferred over olive oil due to a strong French influence while polenta and rice, highly cultivated in the Piedmont, are used much more than pasta. Meanwhile, perfumed truffles and mushrooms are featured frequently as they are found in the dark oak forests prevalent in this region. Hearty fruits and vegetables (potatoes, radicchio, cabbage and greens) grow well due to sunny days and warm nights.

I chose a hearty Risotto al Barolo as my first Italian dish as it perfectly embodies the region – it features a wine from the Piedmont region, risotto and butter. It is a warm satisfying dish after a long day of work. You could also add a few drops of truffle oil (or a few shavings of an actual truffle) if so inspired just to round out this dish.

I do know that a lot of you are intimidated by the thought of making risotto. Before you go running and screaming from your kitchen, let me give you this note: Risotto is honestly very easy to make (you just don’t have to reveal this fun fact to the people you are serving.) My preferred method for cooking risotto is different than in this recipe which requires you to simmer the risotto first, drain, then gradually add liquid. My method is the “add liquid a little at a time and don’t stir so often” method. Either way works just fine, I’m just partial to my way. Why? Megabeth prerogative, that’s why.  (If you want to use my method, read my post entitled:  “Risotto: It’s Not That Hard to Make.“) If you use this recipe’s method, be sure to reserve some extra of the vegetable broth you simmer the risotto in. I found that I needed to add more liquid towards the end to soften up the risotto even after adding the wine.

Risotto Al Barolo (Risotto with Barolo)
adapted from The Good Food of Italy

4 cups light vegetable stock
1 2/3 cups Arborrio rice
Salt and pepper
1 onion, chopped
4 Tablespoons butter
About 1 1/4 cups Barolo or other good red wine
Grated parmesan

Bring the stock to the boil, add the rice, season with salt and pepper.

Simmer gently for 15 minutes, stirring occasionally, then drain. (Note: Reserve some of the vegetable stock in case you need to add more liquid to the risotto later.)

In the meantime, in another large saucepan, fry the onion in 1 tablespoon of butter until soft and transparent, add the rice.

Pour in the wine a little at a time, and cook, stirring often, for 5 to 10 minutes, until the rice is tender. (Note: Add some of your reserved vegetable stock, little by little, if the rice has not cooked all the way through.) The risotto should be moist and creamy. Stir in the rest of the butter and let it melt in.

Sprinkle in some parmesean and stir until it is melted and creamy. Sprinkle additional cheese on top when serving.

Cycling photo copyrighted. Used with permission.

Nothing says comfort food more than a plate of pasta that’s steaming hot and right out of the oven. This broccoli and ricotta stuffed manicotti is kicked up a notch by a flavorful, yet oh so easy to make, homemade tomato sauce. The filling is so creamy that it’s hard to believe that it’s made with skim milk and fat-free ricotta.

Broccoli and Ricotta Manicotti
adapted from The Best Ever Vegetarian Cookbook

2 teaspoons olive oil
12 dried manicotti (or cannelloni) tubes, 3 inches long
4 cups broccoli florets
1 1/2 cups panko (or breadcrumbs)
2/3 cup skim milk
4 Tablespoons olive oil, plus extra for brushing
1 cup no-fat ricotta cheese
pinch of grated nutmeg
6 Tablespoons Parmesan or Pecorino cheese, grated
2 Tablespoons sliced almonds (or pine nuts)
salt and freshly ground black pepper

For the tomato sauce:
2 Tablespoons olive oil
1/2 onion, finely chopped
1 garlic clove, crushed
1 28oz can organic crushed tomatoes with basil
1 Tablespoon tomato paste
2 teaspoons black olives, chopped
1 teaspoon dried thyme

Bring a large pot of water to a boil, add olive oil to prevent pasta from sticking. Cook 8-9 minutes until pasta is completely cooked. Drain and rinse with cold water to stop the pasta from cooking and set aside. (When working on the rest of the steps, check to make sure the pasta isn’t drying out. Brush a little water on the pasta if it is…)

While pasta is cooking, steam the broccoli for 10 minutes until tender (not mushy).  After steaming the broccoli let it cool a bit, then put into a food processor or blender. Process until smooth.

In a large bowl, combine panko and milk and oil. Stir until the panko is softened. Add the ricotta, broccoli, nutmeg and 4 Tablespoons for the grated cheese. Season with salt and pepper.

For the sauce, heat the olive oil in a large skillet. Add onions and garlic and cook until softened. Add tomatoes, tomato paste, black olives and thyme. Season with salt and pepper. Bring to a boil, then turn heat to low and let simmer for 5 – 10 minutes.

Spoon the broccoli and cheese mixture into a pastry bag or a zip-top bag with the corner snipped. (A tip – an easy method for spooning the mixture in the bag is to  put the bag in a wide mouthed container and fold the top over the sides. This will hold the bag open.) Open the pasta tubes and squeeze the mixture into each. Make sure to not overfill the pasta.

Pour the simmered sauce into the bottom of a 9×13 glass baking pan. Place the filled pasta tubes into the baking pan. Brush the tops of the pasta with a little olive oil. Then sprinkle the remaining cheese and almonds on top.

Place in oven preheated to 350 degrees for 25-30 minutes – until golden.

This recipe appeared in the February 2009 issue of Prevention magazine. I have never been motivated to make my own macaroni and cheese, but after my mother made this recipe, I was convinced.

What makes this recipe unique is using a bit of chopped chipotle chile pepper in adobo sauce. A little goes a long way, so if you don’t want the macaroni and cheese to be super spicy, pare down the amount called for in the recipe.

Macaroni and Cheese
Prevention Magazine – February 2009

• 3 cups elbow macaroni (I used a multi-grain, protein rich pasta)
• 3 medium scallions, chopped (1/4 cups)
• 2 1/4 cups 1% milk, divided (I used skim milk)
• 3 Tablespoons all-purpose flour
• 2 1/2 cups shredded reduced-fate (2%) sharp Cheddar cheese (10 oz)
• 1/2 cup reduced-fat sour cream (I used fat-free sour cream)
• 2 Tablespoons Dijon mustard
• 1 teaspoon chopped chipotle chile pepper in adobo sauce
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 Tablespoons dried bread crumbs
• 2 Tablespoons grated Parmesan cheese
• 2 teaspoons olive oil

Preheat oven to 400 degrees. Coat 2-quart baking dish with cooking spray. (Note: I started preheating the oven near the end of cooking the macaroni. No need to keep an oven hot when you don’t need to, right?)

Prepare macaroni per package directions.

Add scallions and 1 3/4 cups of the milk to large pot and bring to a simmer over medium heat while macaroni cooks.

Whisk flour and remaining 1/2 cup milk in small bowl. Whisk milk-flour mixture into simmering milk. Cook, stirring, until thickened.

Remove from heat and gradually stir in cheddar until smooth. Add sour cream, mustard, and chipotle pepper.

Add drained macaroni, salt and black pepper.

Transfer to prepared baking dish.

Combine bread crumbs, Parmesan, and oil in small bowl. Sprinkle on top of macaroni and cheese.

Bake 25 minutes, or until bubbling and golden brown.

The 2009 Tour de France has officially begun and so shall the vegetarian culinary tour! To start the tour, we are going to get crunchy, zesty and fried with these Spinach Parmesan Croquettes. (I wouldn’t, however, recommend eating these prior to attempting your individual time trial.)

If you have some precooked rice on hand, this recipe takes no time at all to make. And, as a bonus, you get to get your hands all goopy forming the croquettes into little cylinders. I was able to form 14 croquettes using this recipe below. We almost ate all of them in one sitting.

Spinach Parmesan Croquettes
Adapted from: The Best Vegetarian Recipes

• 1/4 cup onions, diced
• 1 teaspoon oil
• 1 cup/8 oz frozen spinach, cooks and drained (or fresh, cooked and drained)
• 1 1/2 cups rice, cooked
• 3/4 cup Parmesan cheese and/or Asiago cheese, shredded
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg, ground
• 1/4 teaspoon black pepper
• 2 teaspoons lemon juice
• 1 egg

• 2 cups bread crumbs
• 2 eggs
• canola oil for frying

Add oil to a pan and set to medium high heat. Add onions in oil until light golden and translucent. Add cooked rice, spinach, spices, and lemon juice. Stir to combine.

Add cheese.

Turn heat to low and add egg making sure that it doesn’t cook too quickly. Remove pan from heat and allow mixture to cool.

Once mixture is cool enough to handle with your hands. Crack two eggs in a small bowl and beat lightly with a fork. Add bread crumbs to another bowl. Form spinach mixture into small, cylindrical rolls.

Dip into egg mixture…

and then into breadcrumbs.

Place uncooked croquettes on a plate until all are breaded. (I placed mine on a sheet of parchment paper.)

Coat the bottom of a cast iron skillet with oil and turn heat to on medium high. Add croquettes into oil and fry until all sides become golden brown.

Place on plate lined with paper towels to absorb extra oil.

Serve with a tomato sauce for dipping.

Spring has sprung and so have the local farmers markets. The asparagus crop has come in so it’s time to start digging up (and making up) some recipes that use this bounty.

The vegetarian Caesar dressing makes this dish taste like a risotto without all that cooking time. I don’t know about you, but I’d rather be sitting outside enjoying the nice weather than standing at a stove.

My measurements for the dressing are approximate – you may want more dijon or Worcestershire or perhaps less lemon juice. I suggest playing around a bit with the until you get the taste you want.

Vegetarian Caesar Orzo with Asparagus
by Megabeth

• 1 14.5 ounce can vegetable broth (approx 1 3/4 cups)
• 1 cup water
• 1 cup orzo, uncooked
• 1 pound fresh asparagus, trimmed and cut into 1-inch pieces on diagonal
• approx 1/4 cup vegetarian Caesar dressing (recipe below)
• 2/3 cup shredded Parmesean cheese, reserve some to sprinkle on top

Vegetarian Caesar Dressing
by Megabeth

• 1 Tablespoon mayonnaise (or vegan mayo)
• 1 clove garlic, minced
• 1/2 teaspoon dijon mustard
• 1 1/2 teaspoons lemon juice
• 1 teaspoon vegan worcestershire sauce
• 1/4 cup olive oil
• Salt and freshly ground pepper to taste

Place all ingredients for dressing in a small bowl. Whisk until all ingredients are combined. Set aside. (If using vegan mayo, expect to whisk a lot to make sure it incorporates into a creamy dressing. I used Nasoya Nayonaise which broke up until little chunks so I had to whisk for a bit to get it all into a smooth texture.)

Bring water and broth to a boil in a large pot. Add uncooked orzo and cook for 3 minutes.

Add asparagus and cook for another 7 – 8 minutes or until orzo is tender. Stir often to make sure orzo does not stick to bottom of pot.

Remove from heat and transfer to a large bowl. (If extra liquid remains, drain, then transfer to bowl.)

Add vegetarian caesar dressing and stir to coat.

Stir in shredded parmesean. Add salt and freshly ground pepper to taste. Sprinkle some extra parmesean cheese on top when serving.