Miso Noodle Soup

Happy New Year!!!!

Noodle soup is something that is beautiful and wonderful and easy to make! This particular soup is my absolute favorite and it will make you feel wonderful. The combination of miso and seaweed will bring you magic and health.

For this soup, you will need:

1 tbs oil (sesame oil is great for this soup, but use what you're got)
1 onion, chopped

1/2 package of tofu

1/2 package of noodles (I use whole wheat fettucini, but soba noodles are good too)
1/2 c dried wakame or arame (you can make this if you don't have seaweed, but it will not be as wonderful)
1/2 c dried shitake mushrooms (you can also use fresh mushrooms and they don't have to be shitakes)
1/2 inch piece of ginger
2 or 3 tbs miso paste (I use a combination of red miso and barley miso, but use whatever floats your boat- the lighter a miso paste is, the sweeter it will taste, the darker it is, the saltier it will taste)
the juice of 1/2 lemon
chopped parsley, to taste
6 c water
Note: Feel free to add more vegetables like celery, broccoli, kale, parsnips, whatever makes you smile.

Press your tofu. Tofu is better if you can get the water out of it before cooking. To do this, place your block of tofu on a plate and place a similar plate on top of it. Now, put something kind of heavy (I use a tea kettle, half full) on top of your second plate- be careful that you have something that won't fall off and leave pieces of itself all over the floor. This is the voice of experience. Go ahead and chop your vegetables while your tofu is pressing. Heat your oil in a large soup pot on medium and add your onions. While they are getting warmed up, get your tofu out from between the plates and chop it into bite-sized squares. Add your tofu to the onions and saute until tofu is lightly browned and onions are translucent.

Now, add your water, mushrooms, carrots, and wakame. Let this boil for about 5 minutes and simmer for as long as you like. If you're very hungry, go ahead and cook your noodles (boil for about 8 minutes). Drain your noodles and pour them into your soup. You are ready to add your miso when the seaweed and mushrooms are soft. To add the miso, dip out about 1 cup of broth from your soup. Place the paste into the water and let it soften. While it softens, you can either chop your ginger very finely or press it through a garlic press and add it to the miso mixture. When the miso is soft (it takes varying times, depending on the type of miso you use), stir it around with a fork until it has mixed well with the water and then pour it into the soup. Take care not to boil your miso, as boiling will kill the enzymes and you won't get the groovy benefits of eating miso. To finish the soup, squeeze your 1/2 lemon on top and add your chopped parsley. Feel free to eat many many many servings. It's fantastic!

Also, coming soon: Homemade pasta noodles and kombucha with your own scoby!

Weeds!

So, we're about to get personal....

I'm going to tell you a secret.

I like to eat weeds. A lot. I know I've posted about dandelions and chickweed in the past, but now is time for the greatest weed of all time. (Drumroll!!!!!)

Were you ever on a walk or playing in the woods, and you noticed a very spiky ball of ugly weediness stuck to your pants, socks, shoes or companion? My dad and I used to pick them off of the ground and throw them at each other for a very countrified game of "catch." That ugly ball is full of seeds for an amazing plant called burdock. Burdock has been used for centuries as a liver and blood cleanser, digestive aid and a vegetable. The plants will grow anywhere (and everywhere!). They are commonly called "elephant ears" because their slightly fuzzy green leaves are very large. The seeds and leaves are also edible, but I love their roots! My love affair with burdock began in my late teens when I read Susun Weed's book Healing Wise. Once I tasted burdock, I was a goner! I loved digging up burdock where ever it could be found. Burdock has a deep, earthy flavor. It will make you feel amazing.

If you're really adventurous, you can dig your own. Don't dig burdock from the side of the road or any other place that might have pollution-yuckiness. You'll have to use a large shovel, because these kids get really long. Burdock is a biennial, which means that it grows for two years. It's best to get your burdock its first year. First-year burdock is easy to identify, because the second-year burdock will have a large stalk growing from its center, sporting the aforementioned ugly seed pods. Wash it really well.

If you're not really adventurous, you can purchase burdock (also called Japanese gobo) seeds from most seed distributors.

If you're not adventurous at all, go to your local Asian grocery. They will call it "gobo." If they don't have it, open your mouth and ask. I bet they will order it for you.

Now that we've found some, let's cook!

For Burdock and Carrot Kinpira, you will need:

2 long (or 4 short) stalks of burdock, cut into 1 inch pieces (I split it down the middle with a large knife and then chop it at an angle- it's prettier)
3 medium carrots, cut into 1 inch pieces
1 onion, chopped
1 tbs sesame seeds (I use black, but suit yourself)
soy sauce (or tamari, shoyu, Bragg's liquid aminos)
1/2 inch piece of ginger
the juice of 1/2 lemon
a few sprigs of parsley, chopped
1 tsp sesame oil (or other good cooking oil)

Note: You can peel the burdock and carrots if you want to. I just wash mine really well. I generally don't peel vegetables, unless it's absolutely necessary (like when the peel is inedible). If you do chop them, don't throw them down the garbage disposal- put them in your compost pile, please!

Get a large skillet or wok. Pour in your sesame oil and put your burner at medium heat. When the oil begins to heat, pour in your sesame seeds and toast them (they might puff up). It helps to keep the sesame seeds moving as you're toasting them. Next, add your onions. Drizzle with soy sauce. Saute the onions until they soften, then add your burdock. Drizzle with soy sauce. Next, add your carrots and drizzle with soy sauce again ("drizzle" means a couple light shakes of the bottle). If the vegetables get too dry in the pan, add a couple tablespoons of water. Saute for about two minutes, and then lower the heat to low and cover. Let the veggies stew for about 10 minutes. If you want it to taste sweeter, let it cook longer.

To finish, you can either grate your ginger, or press it through a garlic press. Toss the vegetables in the ginger, add your lemon and chopped parsley, and you've got dinner! Root vegetables are particularly good for you in the winter, because they help to keep you warm!

Serve over rice, maybe some fried tofu and a side of steamed greens... Be a grown-up and eat your weeds!

It's Been Way Too Long!!!!

So sorry for the several month long hiatus! For the end of 2011 and beginning 2012, I intend to revamp Because Cooking is Totally Worth it! Coming soon: Homemade Noodles, Salad Dressing, and desserts galore!

Mideast Feast

My love of Middle Eastern food began at a restaurant on South Street in Philadelphia on a really hot summer day when I was in college. I grew up in a pretty conventional home, foodwise, and I tasted couscous and was in love! For our Mideast feast, I made pita bread, falafels, the best hummus I've ever tasted and salad.


Pita bread is surprisingly easy and fun (really!). You will need:

2 1/2 c flour of your choice (I recommend a whole grain variety)
1/4 c ground flax
1/4 c vital wheat gluten
1 tbs olive oil
1 tsp salt
1 tsp sugar
1 packet (or 2 1/4 tsp) active dry yeast
1/2 c warm water (and more for the kneading part)

Note: If you don't have flax or wheat gluten, just use 3 cups of flour. I use the flax to add fiber and moisture. I use the gluten because it helps the bread rise faster, but it' not exactly necessary.

First, dissolve your yeast and sugar in your warm water (water should be bath-like- if it's too hot, it will scald your yeast and kill it). Stir it around and set aside.

Mix your dry ingredients in a medium bowl. Once your yeast is activated (it should be frothy and smell like beer), pour the water into your flour mix. This will not be enough water, you will need to add a cup or so- enough that you can knead the dough into a ball. Knead it four about five minutes. Set it in a warm place (In cold weather, I use my oven. In warm weather, I use the back porch) for about an hour (you can let it sit up to over night).

Preheat your oven to 500 degrees. Once the dough has risen (about as long as it takes you to make the other stuff in this feast), knead it for another 5 minutes. You may need to add a little more flour. Next,  break out your rolling pin. If you're feeling saucy (and who doesn't feel saucy when they have a rolling pin in their hands?), chase somebody around your house and pretend that you're going to hit them. When you're done with that, break your dough up into 8-10 little balls. Roll them out on a well-floured surface (I use my cutting board) until they are about 1/4 inch thick.

Place them at the bottom of the oven on a well-oiled surface. When they have been in for about 2 1/2 minutes, flip them over and bake for another 2 minutes.

I was worried that the pitas would turn out like flatbread, but this amazing thing happens in the oven and they just puffed up beautifully!

For the hummus, you will need:

1c chickpeas
1/2 onion
3 cloves garlic
1 tbs dried parsley (if using fresh, use a bit more and make sure you cut it up really well)
1 tsp oregano
1 tsp paprika
2 tbs olive oil

Mix in a food processor and smile at yourself in the mirror for being so awesome! With my old '80s food processor, I have to process the ingredients individually, which is a total pain, but the yum-factor makes it worth it.  If your hummus is lumpier than you would like, add a bit more olive oil.


For the Falafel:

1 can or 1 1/2 c chickpeas
1 onion, chopped
1 garlic clove, minced (if you're a garlic nut, add more. It won't hurt)
1 bunch parsley, chopped well
Juice of 1 lemon
1/2 c whole wheat flour or bread crumbs
add cumin, coriander, cayenne, salt and black pepper to taste

Canola or safflower oil for frying.

Run your chickpeas through a food processor (your food processor is going to be very tired after tonight!), or mash them  really really well. Mix everything together in a medium bowl. I use a large iron skillet for the frying, but a deepish frying pan works well too. Pour oil about 1/2 inch deep into your frying pan and place on medium-high heat. Take your falafel mixture and roll into balls or patties, about the size of the palm of your hand. Once your oil is sizzling, drop your falafels in. Fry for about 3-6 minutes on each side and let cool before serving.

I serve this with a very green salad and I just dump everything into my pita. It's delicious!!!

Cheeseless Quesadillas

This is a great dish to feed to non-vegans. You won't miss the cheese, I promise! This is also a great dish to make when you're tired or pressed for time. It only takes a few minutes. Serves 4. You will need:

8 tortillas (I use what ever whole-grain variety that is on special at my local grocery. However, if you want the greatest, but Food For Life's Ezekiel sprouted grain tortillas. They are The BEST!)
1 can refried beans (watch labels. Refried beans are often made with pig lard)
1 can black beans (you can also use home cooked beans- you need about 1 1/2 -2 cups)
1 onion, sauteed
1 container of the salsa or pico of your choice (home made recipe is to come- when the tomatoes in my garden are ready- August-ish)
1 cup guacamole (see 7-layer Bean Dip for recipe for your own)
Any other veggies you like- corn (yes, I do know that corn is a cereal grain and not a vegetable), peppers, mushrooms, I've even put shredded carrots in these and they work.

Stuff your tortillas full of ingredients. It works best if you spread your refried beans throughout the tortilla first, because it helps the other ingredients stick together.

Throw your stuffed tortilla into a frying pan and toast on each side for 4-5 minutes each at medium-high.

Wasn't that fun and easy? Pig out, y'all! There is nothing in this recipe that will make you regret it!

Homemade Veggie Burgers

Store-bought veggie burgers can be delicious. They can also be disgusting. No matter what they taste like, everyone agrees that they are expensive. Sometimes being meatless can be tough on your wallet. If you move towards manufacturing your own food, rather than buying the boxed kind, it will save you money and you will have fun (seriously, this is fun!).

I've tweaked this recipe so many times I can hardly remember what it was like in its original form. Be that as it may, these are easy and yummy and full of nutrition. I use black beans, they're my all time favorite, but any beans are really okay here. You will need:

1 onion diced (make the pieces as small as you can)
2 cloves garlic, also diced
1 c black beans (canned or cooked)
1 carrot, shredded
1 stalk celery, also shredded
1/5 package tofu, crumbled (slice about an inch off the block)
2 tbs vital wheat gluten (if you don't have gluten lying around, just use whole wheat flour)
1 tsp cumin
2 tsp ketchup
2 tsp mustard
2 tsp veganaise

Preheat your oven to 400 degrees. Throw all of your ingredients into a medium mixing bowl.

Feel free to play with your veggie here- I've added corn, cilantro, basil, oregano, zucchini, and spinach, all with great results.

The mix should be wet, but not too wet. It actually feels a lot like hamburger (but it isn't, so it's cool). Press it into patties with your hands (kids are great for this, if you've got them) and arrange them onto a baking sheet. I use parchment paper on my cookie sheets, I find that things are less likely to stick to my baking sheet this way.

Bake them for about 20 minutes.

Allow them to cool for 5 or so minutes before removing from pan- if they're too hot, they will fall apart on your spatula. You can wrap in lettuce, tortilla, or serve on bread with whatever fixings you want. Eat up- these are yummtastic!!!!

Asparagus Pie

Springtime brings excitement about nature waking up, birds singing everywhere, flowers springing up, and.... Asparagus! Asparagus is, in my opinion, an exemplary vegetable! It's low in calories, high in nutrients, and totally delicious. It's only in season in early spring, so I eat as much of it as I can when it's available. It's great steamed with lemon or any other dressing, but I felt like such a great vegetable deserved it's own entree.

Most vegetable pies feature either meat, creme fraiche, or cheese. I couldn't find a vegan recipe for an asparagus pie that didn't contain some sort of "vegan cheese" ingredient, so I developed this one. I served it at Easter dinner, with many happy faces!

Let's start with the crust. Pie crust can be difficult, but I'll take you through it. When you're done, you're going to be so so so proud of yourself, and you will also be awesome! (Yes, even more than before)

1 3/4 c flour (spelt flour makes a wonderful pie shell- I used my trusty Prairie Gold)
1 tsp sugar (I use organic sucanat)
1 tsp salt
10 tbs Earth Balance (you can also use coconut oil, which has a deliciously buttery flavor)
1 tbs cold water

First, mix your salt and sugar into your flour in a medium bowl. Begin to add your "butter," one tablespoon at a time. It really helps if you have a standing mixer, equipped with a pastry hook. If you don't, mix it slowly with a fork. Continue to add your butter until your dough looks like a bunch of little peas. When your butter is mixed in, add your water and mix until your dough is able to be rolled into a ball. You may want to chill your dough- I left mine in the fridge over night.

The next step is where it gets tricky. Slap on your apron, tie back your hair, and roll out your crust. You will want to flour your pastry cloth (if you don't have a pastry cloth, use some sort of flat, cotton fabric- thin dishtowels, perhaps?) and place your dough in the middle. The trick is to roll it in all directions with minimal pressure. If you add too much pressure, your dough will crack and/or rip and you'll have to start over. Once your dough is flat and pretty (it doesn't really take very long), cut it out into a circle. It helps to place your pie plate upside down on top and cut about a centimeter of extra dough around the edges. Save your scraps, because you will use those for your lattice. Return your pie place to right side up, oil it (I usually put about a tablespoon of EarthBalance onto a paper towel and rub it all over the pan- ooooooh, sexy!), and sprinkle some flour over your butter. Lift your pastry cloth (with the crust still attached), and turn it upside down to place the crust into your pie plate.

For the filling, you will need:

1 bunch of asparagus spears, chopped (save 2 or 3 spears for your lattice)
1 onion, minced
1/2c button mushrooms (optional, if mushrooms aren't your thing)
3 or 4 potatoes
1/4 c unflavored nondairy milk
1 tbs EarthBalance
2 cloves garlic, minced
Juice of 1 lemon (and some zest, it it tickles your fancy)
Whatever yummy herbs you like- I used rosemary and thyme, but savory or parsley would be great here too!

Boil your potatoes- you're going to mash them in a little bit. You can peel them if you want, but I never do. Well-boiled potato skins mash well and most of the nutrition in a potato is in the skin. I generally never peel vegetables, I think it creates unnecessary waste. Saute your onions and mushrooms in a frying pan with a little oil.

When your potatoes are soft (10-15 minutes is all you really need at a rolling boil), remove them from the water, rinse them off, add your EarthBalance, milk, garlic and herbs,  and mash them with a standing mixer or a hand-held. Add salt and pepper to your liking. If they aren't as fluffy as you would like, add a bit more milk and beat longer.

Now, you're finally ready to stuff your pie!!! Preheat your over to 450 degrees. Spoon your potatoes into the pie. Next, add your onion-mushroom mixture.

Be sure to take a couple of minutes to lick your fingers and the spoon or bowl that used to contain your potatoes. Pour your chopped asparagus over the onions. Now, you have a choice. If you want a layered pie, leave it as is. If you don't, press your vegetables down gently with a rubber spatula and they will mix easily into your potatoes. Pour your lemon juice and zest over the top. If you feel like this is impressive enough (you've just totally busted your ass making this pie), you can stop cooking here. However, if you're energetic, frisky, and ambitious, it's time for your lattice!

Remember those couple of asparagus spears that you saved? Cut them lengthwise down the middle. Remember that bit of dough you saved? Roll if out into a long piece and cut the pieces thinly. I had enough dough left for about 6 pieces. Place your asparagus spears lightly on the top of your pie. If you want to be cooler than me, weave your lattice dough pieces into your asparagus spears. If you don't just make a lattice on top of your pie. As you can see from the picture, my lattice was not perfect, but I felt like it was enough.

Now bake this beauty for about 45 minutes. You are going to be the toast of your spring potluck!!!!