Grow Pittsburgh Grow!

Image Courtesy of WDO Photography LLC on Facebook

It is my opinion that Pittsburgh's foodie scene continues to transform itself into an ever-more exciting environment. Yes, I said it.

Image Courtesy of Grow Pittsburgh on Facebook

Readers, I sense you're incredulous. I know, I know..... the Burgh doesn't have the greatest gastronomic reputation. The only national attention our restaurant scene receive involves the manner in which we put french fries on our beef and fried egg sandwiches, and how many hot dogs we sell. But those of us living here know that something else is happening, and the proliferation of farmers' markets and organizations like Pittsburgh Slow Food and Grow Pittsburgh are proof!

Image Courtesy of Grow Pittsburgh on Facebook

Pittsburgh is growing....... vegetables, that is. The Burgh is getting a food face-lift from urban farming and the people who support it. These organizations are planting gardens in abandoned lots, teaching children about the origins of the food they eat, and imparting to urban communities a greater measure of health, self-sufficiency, social empowerment.

I was lucky enough to attend the Grow Pittsburgh's "A Taste of Grow Pittsburgh" Fundraiser on Sunday, September 18th, and it was a wonderful experience. The Mattress Factory, an incredible and unique installation art museum in Pittsburgh's North Side, hosted the event, which featured food, wine, and beer from Grow Pittsburgh's restaurant partners.

Image Courtesy of WDO Photography LLC on Facebook

Participating restaurants either purchase fresh ingredients from Grow Pittsburgh's farms, or support the organization financially. The fare was awe inspiring, and included everything from spicy vegan sushi and fresh mushroom quiche to gourmet cupcakes and scones.

Image Courtesy of WDO Photography LLC on Facebook

Local breweries, wineries, and co-ops came out in spades, and the Armadillos, an indie-folk band, set a warm and relaxed atmosphere .

Image Courtesy of WDO Photography LLC on Facebook

Not only was "A Taste of Grow Pittsburgh," a gastronomically exciting event, but it shows the myriad of culinary possibilities available to communities that value local foods, and work together.

Image Courtesy of Grow Pittsburgh on Facebook

For more information on how to support Grow Pittsburgh and its programs, visit the Grow Pittsburgh Website. To view more photos of the event, visit WDO Photography LLC on Facebook.

Mom Knows Best

Don't get too excited, Mom.

But, when it comes to cooking, my mother is Queen. She's a goddess. She should have statues erected to her and churches built in her name. Or maybe restaurants. The only meat I miss is her paprika chicken from Julia Child's cookbook. The point is, she is a FABULOUS cook, and a great baker, too.

Oh, and she's a pretty great mom as well. :-)

So I don't know why I even tried that other marinara sauce. After making it two times, I got sick of it and needed to go back to momma's cooking. So I nagged until she emailed me the recipe, and promptly made the sauce yesterday afternoon.

Ingredients:

• 2 28 ounce cans of crushed tomatoes
• 1 12 ounce can of tomato paste
• 1/3 cup snipped parsley
• 2 Tablespoons brown sugar
• 3 Teaspoons dried, crushed oregano
• ¼ Teaspoon Thyme
• 2 Bay leaves
• 3 Cups of Water

I was surprised to find that I didn't have thyme, so I used basil instead (I need to get on that). Also, instead of three cups of water, I used 2 1/2 cups of water and a 1/2 cup of red wine. Totally recommend it.

So, how you make this fabulous sauce:

Saute the garlic and onions in olive oil until the onions are tender.

Add the rest of the ingredients, stir, and simmer for 4-5 hours. Make sure there are little bubbles in the center, as Mom says.

Your house will smell great. You will be thrilled with this sauce, I swear. I put it over four cheese tortellini from the refrigerated section of the grocery store (yeah, I copped out there). A great, easy, satisfying Saturday dinner!

Thanks, Mom. You're the best!

Never Will I Ever Buy Bread Again

Nichole has been so sweet to feature some recipes inspired by my cooking. And let me just say that the best food that I make comes from her recipes (and of course, yours too, Mom).

One area where Nichole has cornered the market is bread. This girl can bake breads like no one I know. In fact, she brought be half a loaf of her flaxseed bread once that I proceeded to eat. All in one night. It was gross, but I couldn't stop myself. (But I don't recommend it. Bread has yeast in it, you know?)

photo courtesy thefatlossauthority.com

The other day, I ran out of bread. And since my adorable but slightly maladjusted dog can't be left alone yet, I found myself sort of trapped. Until I remembered that I had just stocked up on flour and yeast. Lucky!

So I trolled Veggie Horizons and found Nichole's recipe for easy, can't-mess-it-up bread. And oh. My. God. So good. So very good. And EASY! Why doesn't everyone make their own bread?

Probably because many of us (myself included) can be lazy, and while the recipe is simple, it does require two rises, meaning time. So you have to plan ahead!

But this bread is worth every minute of the rising and proofing stages. I made hummus sandwiches as well as tuna salad sandwiches. I actually cut the recipe in half as well, so that I was only making one loaf instead of two. I vow to never (well, almost never) buy bread again!

As I've mentioned, Nichole's English muffins are an obsession. I make them every weekend.

And I've written about the vegetarian times cinnamon rolls before. Well, last time I made them without baking powder because I was out, and I also didn't roll them to the correct thinness. Well, I was much more careful this time. And...voila!

They were so delicious. And it's great that they are pretty low cal! The glaze is totally amazing as well. The lemon adds a tangy freshness. I like to add about a 1/4 teaspoon of vanilla extract as well for extra flavor.

I used to love those Pillsbury ones, but they are REALLY unhealthy and no where near as tasty. These cinnamon rolls are simple and have a denser, dare I say bread-ier taste. Worth the extra ten minutes they take compared to the Pillsbury rolls!

So the moral of this Friday story is: never buy bread products. Make your own. They are much tastier and healthier, I swear.

Rainbow Stir Fry

I've decided that (yet another) a tribute to my dear co-author is in order.

The first meal that Carrie ever cooked for me was a delicious vegan stir fry. This may be hard to believe, but I had actually never cooked or eaten a stir fry before Carrie placed it under my nose. I used my wok exclusively for deep frying. But Carrie changed all that with her delicious and generous meal!

So, in honor of my Veggie Horizons partner, I present my recipe for a particularly colorful and simple stir fry.

Rainbow Stir Fry

I threw this dish together following a farmers' market trip, during which I purchased red, orange, and yellow bell peppers. Sitting together, they suggested a rainbow, so I searched my fridge for other colorful ingredients. In the end, I managed to pull together a veggieful stir fry with items representing nearly every color of the rainbow! Tofu adds protein, and the lightly cooked vegetables are filling and delicious.

Ingredients:

• 1-2 Tablespoon Olive Oil
• 1 Teaspoon Garlic-Ginger Paste
• 1 Medium Onion, Chopped
• 8 Oz. Button Mushrooms, Chopped
• 1/2 Cup Radishes, Diced
• 1 Red Bell Pepper, Chopped
• 1 Orange Bell Pepper, Chopped
• 1 Yellow Bell Pepper, Chopped
• 3/4 Cup Green Onion, Chopped
• 16 oz (1 Package) of Firm Tofu, Cubed
• 2 Tablespoon Soy Sauce
• 1 Tablespoon Orange Juice
• 1 Teaspoon Lemon Juice 
• 1 Teaspoon Rice Vinegar
• Salt and Pepper

Directions:

1. Press the tofu to extract some of the water.

2. Heat the olive oil on medium in a wok or very large sauce pan.

3. Add the garlic-ginger paste, onion, mushrooms and radishes. Cook for 5-8 minutes, or until the vegetables begin to soften.

4. Add the peppers, green onions, and tofu. Cook for another 10-12 minutes.

5. Add the soy sauce, orange juice, lemon juice, rice vinegar, salt and pepper. Cook for another 5 minutes to incorporate all of the flavors.

6. Serve over rice and enjoy!

Vegetarians Get Sick Too (And Eat Tomato Soup)

Vegetarians get sick too, and chicken soup is not on the menu.

So, as cold and flu season approaches, it's time to create a vegetable-based "get well" soup plan. Buying, preparing, and eating vegetarian soup can be as simple or as complicated as you like. Here are some ideas for creating vegetable-based soup back-up plans, long term solutions, and quick fixes.

The Back-Up Plan: Prepared Vegetable Soups and Soup Stocks
If you're so sick that it would take Herculean effort to crawl out of bed and slice a vegetable, then you might need to heat up some nice, prepared soup. Most grocery stores stock a large variety of vegetable-based canned soups and pre-made vegetable stock.

However, there are some things for which you might want to keep an eye out. Many "vegetable" soups are made with meat broth, or contain other unsavory ingredients like high fructose corn syrup, hydrogenated oils, and other odd preservatives.

There are some wholesome brands you can count on, and most of them are found at stores that carry other natural and organic foods. For example, Trader Joe's (which provides complete Vegan and Vegetarian Product Lists) carries 13 types of Vegetarian soups and broths. Other brands include Organic Imagine Soups, and Wolfgang Puck Organic Tortilla Soup.

Fruits and vegetables lose a lot of their nutritive value in the canning/boxing process, but they can certainly sooth frazzled nerves in an emergency.

The Long-Term Solution: Making Your Own Vegetable Stock
If you have an open Sunday afternoon, I highly reccomend preparing some vegetable stock and freezing it in convenient portions. I don't want to get your hopes up, but this is possibly one of the most delicious vegetable stocks out there. The roasted vegetables give it a rich and delicious flavor.

Roasted Vegetable Stock

Ingredients

• 12 ounces shittake or cremini mushrooms, Chopped
• 2 Large Onions, Chopped
• 2 Cups Carrots, Chopped
• 1 Cup Parsnips, Chopped
• 4 Cloves Garlic, Chopped
• 1 Red or Orange Bell Pepper, Chopped
• 2 Large Tomatoes, Chopped
• 3 Fresh Sprigs Thyme
• 3 Fresh Bay Leaves
• 1/2 Cup Dry Wine (Red or White)
• 3 Quarts Purified Water
• 1 Teaspoon Salt

Directions:

1. Pre-heat the oven to 425°F. Cover a large baking sheet with aluminum foil.
2. Toss the chopped vegetables and thyme in the olive oil. Spread the vegetables out on the baking sheet in an even layer. Place in the oven, uncovered, and allow to roast for 35-45 minutes, or until the vegetables turn a golden brown.
3. Remove the vegetables from the oven, and transfer into a 4-qt saucepan. Add the bay leaves, wine, water and salt. Bring to a boil, cover, then lower the heat and allow to simmer for 45-60 minutes, stirring occasionally.
4. Strain the stock through a fine mesh seive. Press the vegetables to get out as much liquid as possible.
5. Cool completely, then divide the stock up into the portions of your choosing. Store in airtight containers. Stock can be frozen for up to 1 month, and kept in the refrigerator for up to 1 week. Use for soups and sauces.

The Quick Fix: Nichole's Quick Tomato Soup

So, here's the secret about vegetable based soups: you don't necessarily need to use stock or broth to make a delicious soup. You need delicious vegetables. Sure, stock is great when you have it, but don't despair if you're out and too sick or time strapped to make some. The following is my go-to recipe for feeding sick family and friends. It is garunteed to make them feel better in no time.

Quick Tomato Soup

Ingredients:

• 1 TBS Olive Oil
• 1 Large Onion, chopped
• 2 Shalots, diced
• 3 Cloves Garlic, diced
• 3 Large Celery Stalks, Chopped
• 3 Medium Tomatos, Chopped
• 1 6oz. Can Tomato Paste
• 1 28oz Can Diced Tomatoes
• 20oz. Purified Water or Roasted Vegetable Stock
• Salt and Pepper

Directions:

• Heat the olive oil on medium in a large pot. Add the onions, garlic, shallots, and celery. Allow to cook for 8-10 minutes, or until the onions become transluscent.
• Add the chopped tomatoes and continue to cook for another 5 minutes.
  

  

  
  
• Add the tomato paste and toss to coat the vegetables. Cook for 5-7 minutes, allowing the tomato paste to carmelize on the vegetables.
• Add the diced tomatoes, water (I usually just fill the tomato can part way with water and pour it in the pot) and salt and pepper to taste. Bring the soup to a boil.
  

  

  
  
• Turn down the heat and allow to simmer for 20-30 minutes, stirring occasionally
• Transfer soup to a blender, and blend until smooth. Return to the pan, and heat for another 5 minutes.
• Serve warm with croutons or bread crust.



Do I Have to Call Myself a Pescetarian?

Hi all!

So tonight is a very good night. I have a new, wonderful job, a new, fabulous dog, and Glee premiers tonight. Okay, nerdy. But I love me some Glee!

I wanted to make a yummy, yet healthy, and simple meal. When I was at the grocery store today, I realized I have been hankering for a good tuna salad sandwich.

My new boss has informed me that, because I am a vegetarian who eats fish, I am actually a pescetarian. Which I think sounds too funny to be a serious lifestyle choice. So I think I'll continue to say that I am a vegetarian that eats fish.

But, back to my dinner. I wanted a tuna melt, but I REALLY didn't want something complicated or uber fattening. After a quick Google search (how did we live without the Internet?) I found this recipe on Good Housekeeping's website:

Healthy Tuna Salad

2 can(s) (5 ounces each) chunk light tuna in water, drained

2 medium stalks celery, chopped

1 medium carrot, shredded, about 1/2 cup

1/2 medium (4- to 6-ounce) red pepper, chopped

1/4 cup(s) light mayonnaise

3 tablespoon(s) nonfat plain yogurt

1 tablespoon(s) fresh lemon juice

Pepper

Even this was a bit too much for me. I like a basic tuna salad. So I nixed the red pepper and carrots and added some chopped onion. And...WOW! Even better than the high in saturated fat and calories tuna salad you get at restaurants. The lemon juice really adds a lot of flavor and the yogurt gives it a delicious freshness. I used Lucerne non-fat plain yogurt and it was lovely.

But I didn't just want tuna salad. I wanted a full on, delicious, steamy tuna melt. So I used a 100 calorie whole wheat, flat bun and a slice of lucerne pepper jack cheese. I left the sandwich open-faced and baked it on 350 for 5-7 minutes (until the cheese slice was melted). Then I added some tomato and paired it with a Peroni. Can you say...YUM!

So if you're a fish eater, I definitely recommend this recipe. It's fast, easy, and super delicious after a long day of playing at the dog park!

Bounder thinks socializing is exhausting.

Ode to Oggi's

I love California. Great Mexican food, palm trees, ocean, fabulous weather. But I love pizza. And I'm from the East Coast. If you've ever been to California, you know that the Golden State is NOT known for good pizza.

In fact, California pizza is almost always disappointing. I go in with high expectations and am consistently let down. So I have made it my mission to find fabulous pizza on the west coast.

And about a month ago, I found my current favorite pizza place, Oggi's Pizza and Brewing Company.

Oggi's (pronounced O-gee's) is a chain of pizza places in San Diego and Arizona. My favorite location is in Encinitas on Encinitas Blvd.

What I love about Oggi's:

• The crust--I've tried both regular and thin and the crust is well made, not salty, and tasted like the East Coast pizza I dream about.
• The sauce--Tomato sauce or garlic and olive oil. Either way, you can't go wrong. Well spiced and proportioned correctly.
• The options--Oggi's offers a multitude of toppings and, most importantly, cheeses.

What I order: Regular crust, no mozarella, gouda, green peppers, red onions, and fresh basil. I can't get sick of this pizza.

Recently, I tried the thin crust with garlic and olive oil sauce, parmesan and mozarella, basil, tomatoes, and green peppers. Totally delicious, especially when dipped in my homemade marinara.

photo courtesy discoversd.com

Oggi's is also a brewery, which makes it top on my list. Amazing beers always served in frosty glasses makes for a great experience. I love the Sunset Amber but have enjoyed the Light Lager as well.

The quest will continue--There is a New York style pizza place down the street from my apartment I plan to brave soon!

PS-- Meet the new member of my family, Bounder :-) (He's clearly a Steelers fan!)

Orange-Mocha Cupcakes

So, instead of studying for the GRE Math Section today, I baked another batch of cupcakes. These are officially my fanciest cupcakes ever, and I think they're delicious! These are slight adaptations of the Mocha Cupcake and Orange Buttercream Frosting recipes in the Vegan Cupcakes Take Over The World Book, topped with mini-chocolate chips and Quick Melty Ganache.

(The Secret: I was really just looking for an excuse to use the new extracts I bought at the grocery store. Look how cool they are!)

Anyway... here are the recipes!

Orange Buttercream Frosting

Ingredients:

1/4 Cup Non-Hydrogenated Vegetable Shortening

1/4 Cup Non-Hydrogenated Margarine, Softened

2 Cups Powdered Sugar

1 Tablespoon Orange Juice

1 Teaspoon Vanilla Extract

1 Teaspoon Orange Extract

Directions:

1.     Cream together shortening and margarine.

2.     Add ½ cup of the powdered sugar, followed by the orange juice. Add another ½ cup of the sugar, followed by the vanilla extract. Add another ½ of sugar, followed by the orange extract. Add the remaining sugar.

3.     Beat until light and fluffy (3-4 minutes with a hand mixer, 7-9 minutes by hand). Cover and store in the refrigerator until it’s time to use.

Mocha-Cupcakes

These are my new favorite chocolate cupcakes.

Ingredients:

1/4 Cup Cold Espresso

3/4 Cup Almond Milk

1 Teaspoon Apple Cider Vinegar

3/4 Cup Granulated Sugar

1/3 Cup Canola Oil

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

1 Cup All-Purpose Flour

1/3 Cup Cocoa Powder

2 Tablespoon Instant Espresso or Finely Ground Coffee

3/4 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

Directions:

1.     Preheat oven to 350°F, and line muffin pan with paper or foil liners.

2.     Whisk together Almond Milk, Espresso, and Vinegar in a small bowl, and set aside for a few minutes to curdle.

3.     Add the sugar, oil, vanilla extract, and almond extract, and beat until foamy.

4.     In another large bowl, sift together flour, cocoa powder, ground coffee, baking soda, baking powder, and salt.

5.     Add the liquid in two batches to the dry ingredients, and beat lightly until fully incorporated.

6.     Pour into cupcake liners, filling three quarters of the way.

7.     Bake 18-20 minutes. Transfer to a cooling rack and let cool completely.

8.     Top with Orange Butter Cream Frosting, Quick Melty Ganache (recipe follows), and mini-chocolate chips.

Quick Melty Ganache

This is a great little decorative topping, and super easy to make!

Ingredients:

3 Tablespoons Almond Milk

1/3 Cup Semisweet Chocolate Chips

Directions:

1.     Heat the almond Milk in a sauce pan over medium until it beings to simmer.

2.     Remove from heat, and whisk in chocolate chips until they’re fully melted.

3.     Allow to cool for ten minutes.

4.     Scoop into a pastry bag and drizzle on top of already-frosted cupcakes.

5.       This ganache will set when fully cooled. 

This, That, and the Other

Hello Veggie Horizons readers!

I have a lot of catching up to do. So I thought I would throw in a schmorgasbored (is that how we even spell that?) of what I have been cooking and consuming lately.

My new favorite thing to make? Nichole's english muffins. I make them every weekend now and eat them throughout the week/bring them to work to share. They get AMAZING reviews and I can say with full authority that they are the BEST english muffins in the history of the world. Quote me.

I eat them with light cream cheese and strawberry jam most mornings, or with a bit of peanut butter and jam, or, when I'm really decadent, I make Nichole's cream cheese, egg, and basil sandwich. Quite possibly the most delicious breakfast sandwich on the planet.

A tip? the flour you use really makes a difference. King Arthur's Unbleached flour that Nichole recommended really is the best!

A bit more of what I have been cooking lately...

Marinara sauce. Why buy it at the store when you can make it yourself? And make it just as garlicy as you want? I found this great recipe on food.com for crockpot marinara. Now, I know I am not making it completely from scratch because I use canned tomatoes. But I'm a busy girl and this is the best I have come up with so far :-)

The recipe:

• 2 (28 ounce) cans Italian-style crushed tomatoes
• 1 (6 ounce) can tomato paste
• 1 large onion, chopped
• 8 garlic cloves, finely chopped
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 teaspoons Splenda sugar substitute
• 1 teaspoon oregano leaves
• 1 teaspoon salt
• 1 teaspoon pepper

Combine all ingredients in the crockpot and simmer on low for 8 hours. Note: I like to add a 1/4 of red wine, lately Cabernet. Just adds some extra flavor!

I also love breakfast, as we all know. So I tried these cinammon rolls from the vegetariantimes.com. I didn't have baking powder in my apartment at the time, so they came out a bit flat, but were still delicious!

Recipe!

Rise and Shine Cinammon Rolls

• 3/4 cup low-fat milk
• 2 tsp. yeast
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/2 cup whole-wheat flour
• 1/4 cup sugar
• 1 Tbs. baking powder
• 1 1/2 tsp. ground cinnamon, divided
• 1/4 tsp. salt
• 4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
• 1/4 cup brown sugar
• Glaze:
• 1 1/2 cups confectioners’ sugar
• 3 Tbs. lemon juice

1. To make Cinnamon Rolls: Preheat oven to 425F. Line baking sheet with parchment paper or coat with cooking spray. Heat milk in saucepan over medium heat until warm to the touch. Remove from heat, and sprinkle with yeast. Set aside.
2. Combine flours, sugar, baking powder, 1/2 tsp. cinnamon and salt in bowl. Rub butter into flour mixture with fingers until mixture resembles coarse meal. Stir in milk until soft dough forms. Transfer to well-floured surface and dust with flour. Press into 12x6-inch rectangle.
3. Combine brown sugar and remaining cinnamon in small bowl. Sprinkle over dough, and press in lightly with palms of hands. Gently roll dough lengthwise into log. Cut log into 16 3/4-inch-thick slices. Place slices on prepared baking sheet, reshaping into rounds if necessary. Bake 15 to 18 minutes, or until rolls begin to brown.
4. To make Glaze: Whisk together confectioners’ sugar and lemon juice. Glaze will be very thick. Brush glaze on cinnamon rolls right when they come out of the oven. Serve warm.