The Beginning of an Era

1/16/11

So I got sick this past weekend. Luckily it was a holiday weekend so I actually get one day off feeling well. Even though I’m not using it to do anything other than laundry, fuck around on my computer and go to the gym. Also, thinking heavily about the decision to follow this plant-based-whole-foods diet.
Of all of the crazy ways of eating I ever tried the one I enjoyed the most and which was easiest for me to follow was vegetarianism. After a year or two of not venturing far past pre-packaged vegetarian patties and entrees and supplementing heavily with eggs and dairy I finally embraced beans and dairy alternatives. I never stopped eating eggs, cheese or soy but they became something I ate a few times a week instead of several times a day.
Eventually, for the purposes of my education and also because I generally do not have a sense of moral obligation not to eat meat, I began eating meat again. That was about two years ago now, I guess. I cannot remember feeling worse since I was a teenager. Some things I have noticed since returning to eating meat that hardly existed for me when following a vegetarian diet are; intense hunger, strong cravings, the desire to eat excessively even though my stomach feels full, bloating and lethargy.
I’ve been off and on with going back to being veg. since culinary school but still make exceptions because even in Portland things like convenience and courtesy sometimes affect the choices you are able to make when you eat. I guess I have to go back to being a nuisance and eating vegetarian.
Actually, the way of eating I’m talking about now is far more involved than simply not eating meat or even avoiding animal products. This is a whole-foods-plant-based diet. That means eating raw as much as possible with no added fats with the exception of some nut butters.
You might ask, why do something so ridiculous; especially as someone who particularly likes to eat? The reason is, I actually believe the seemingly outrageous claims that this kind of diet allows your body to function at its optimal capability. The reason I believe this is this past summer I spent a month eating a strict raw vegan diet and then juicing for two weeks and during that time I felt the effects first hand. Unfortunately, after the juice was over I quickly returned to eating as I had before I started that process.
My concern from the beginning of this is that it is unsustainable for me. At any rate, I’m giving it a shot. Hopefully it doesn’t ruin my relationship. You can watch all of the pain, heartache, and satisfaction right here. For all you food voyeurs out there, I will post pictures, recipes and descriptions of meals, when possible.
This is going to be more difficult than any other time I’ve tried to implement this kind of change in my life because now I work in a kitchen that does not produce food like this and I’m the cook so the food is really good. ;)

Thanks to my aunt Marilyn, aunt Margie, brother Tom, and Miss Mary Malisia for their (possibly unintentional) persuasion.

2010

For November and December, I decided I was tired of new recipes. I wanted back my go-to meals. The meals I could come home and make without a recipe. Where I knew the ingredients would already be in my cabinet. These months are notoriously busy and often call for less cooking on my part(I do not have to host holiday parties *thankfully*) I also became comfortable with the vegetables we were getting from the CSA and felt less of a need to dress them up for a meal.
I thought, for the next few weeks, I will continue on by preparing and posting my favorite go-to meals. Almost all of which can be used with any vegetables you have on hand.
I also plan to experiment with grains, which I have not done in the past. Namely, amaranth, spelt, quinoa and buckwheat. I will be taking an introduction to grains class in the coming weeks, so that should be helpful. Any recipe suggestions would be greatly appreciated.

Romanesco Cauliflower

The produce we received from the CSA this season was flavorful, fresh, and lasted much longer in the refrigerator than produce purchased at the food store; it was also gorgeous. There were many varieties of vegetables that never show up in the produce section of chain super markets. I wish I had taken more time to photograph the most visually interesting of the vegetables; Savoy cabbage, Russian kale, cranberry beans, dragons tongue beans, Misato radish, husk fruit (tomatillos and gooseberries), purple broccoli, purple peppers, rainbow Swiss chard, and finally Romanesco Cauliflower.

This heirloom vegetable is one of my favorites that came out of the CSA. It's as tasty as it is beautiful. I simply sautéed it with olive oil, garlic, salt and pepper and tossed with pasta.

Remove the cauliflower heads and cut the larger pieces in half or into bite sized pieces. I tried to keep the integrity of each floret in tact. Blanch the pieces in water about 1 inch deep for a minute or two. In a separate pan, heat 1-2 tbsp. of oil and a few cloves of crushed garlic, turning the heat to low when the garlic is added. Drain the cauliflower and add immediately to the oil/garlic mixture. Add salt & pepper, raise the heat to medium and sauté until edges begin to brown.

THE END CSA (our) weeks 18, 19, 20, 21 and 22

Our week 18, November 12th, 2009

1. Lettuce
2. Mei Quing Choi – Green OR Red
3. Broccoli
4. Leeks
5. Turnips: Golden Globe AND/OR Red Japanese
6. Pepper: Anaheim (flesh is sweet and the seeds are hot)
7. Beans: Green (the last of these)


Our week 19, November 19th, 2009

1. Garlic
2. Kale: Russian, Red
3. Cauliflower: Green
4. Sweet Potatoes
5. Radicchio
6. Winter Radish: Daikon


Our week 20, November 26, 2009
1. Sweet Potatoes
2. Rutabagas
3. Broccoli Raab (Rape/Rabe)
4. Fennel
5. Sage

Our week 21, December 3rd, 2009

1. Sweet Potatoes
2. Tat Soi
3. Kale: Curly
4. Beets
5. Cauliflower: Romanesco
6. Cabbage: Savoy

Our week 22, December 10th, 2009 (THE END)

1. Sweet Potatoes
2. Rosemary
3. Celeriac (Celery Root)
4. Beans: Black Turtle (dried)
5. Cauliflower: Romanesco OR White
6. Carrots

CSA (our) week 17 November 5th, 2009

1. Lettuce
2. Fennel
3. Cauliflower
4. Kale: Russian, White
5. Turnips, White (with purple shoulders)
6. Potatoes, Sweet
7. Beans: Cranberry (shelling)


Lettuce...

Fennel: Last time things did not work out so nicely between me and fennel. I think I have an idea for creamy fennel mashed potatoes. I will let you know how that goes.

The kale is a variety I haven't tried before. Its leaves are really beautiful. I haven't decided if I want to make them into kale chips or use the bunch in some other way.

Sweet Potato Chili

The sweet potatoes we've been getting from the CSA are the best I've ever had. I am a huge fan of the sweet potato. I love a baked sweet potato with the insides mashed and mixed with applesauce. However, I haven't quite figured out how to incorporate protein into that combination (nor do I actually foresee anyone being as in love with the idea as I am.)
6 Lbs is a lot of potatoes. Some were used in the sweet potato falafel but that still leaves me with close to 4.5 lbs with more to come [most likely].

So I thought I'd play down the sweetness of the sweet potato with a savory dish and make some chili (SPICY, of course)

This makes about 6 servings

3 lbs sweet potatoes
1/2 sweet onion
2 carrots
2 stalks of celery
2 tablespoons olive oil
1 can of beans (or 1 cup of dried or fresh beans)
[I used cranberry because they were fresh from the CSA. In general, I use kidney or garbanzo beans]
1 1/2 cup stock
Chili powder
Chipotle pepper powder (chipotles in adobo or smoked paprika can be substituted)
Red or cayenne pepper ground

Bake the sweet potatoes for about 1 hr making sure they are soft all the way through
If you're looking for a chunkier chili you can leave them a little firm.
Remove the potatoes from the oven and allow them to cool before removing the flesh from the skin. Remove the flesh into a bowl and mash with a potato masher until you have the desired consistency. They don’t have to be as smooth as mashed potatoes but whatever lumps you have left will probably stick around.
Dice the onion, carrots and celery.
Heat the oil and add your diced vegetables. Allow the vegetables to cook until they are soft and then add in the sweet potatoes.
Thin out the chili to your desired consistency using the stock. Add a little at a time.
Add the seasoning to taste. I never measure.
I probably use somewhere around 4 tablespoons of chili powder, 2 tablespoons of chipotle (more if you're using smoked paprika) and 1/2 tablespoon of red or cayenne pepper.
Allow the chili to cook covered for about 30 minutes.

CSA (our) week 16 October 28th, 2009

1. Lettuce

2. Kohlrabi

3. Cauliflower / Broccoli: Purple

4. Eggplant

5. Misato (watermelon radish - Japanese)

6. Potatoes, Sweet

7. Beans: Cranberry

Lettuce: Salad.

Misato: Eaten raw. This radish is really beautiful. I don’t think I would eat it any other way. May use the remainder for a salad similar to the radicchio salad from our first share.

Kolrabi: I'm stumped here. I met a few people who said this was a staple for them growing up but I have never seen or heard of it before. Cooked in a tomato sauce? Seems like a no fail.