Gourmet Veggie Mama

Squash Cheese Soup

Remember that pumpkin purée I froze awhile back? I put it to good use the other day as part of my squash cheese soup. This makes for a really easy weeknight dinner, especially if you’ve made the purée in advance.

Cheesy, squash-y deliciousness.

Add a salad and a nice slice of crusty bread, and it’s the perfect meal for a winter evening.

Squash Cheese Soup
Based on this recipe, originally from The Vegetarian Lunch Basket

3 Tbs butter
3 Tbs whole wheat flour
1 cup milk
1 cup vegetable stock
1 cup grated sharp cheddar
1 1/2 cups winter squash purée*
smoked paprika

In a large saucepan, melt the butter over medium low heat. Whisk in the flour and stir for 3 minutes. Gradually stir in milk and vegetable stock. Simmer until thickened. Stir in cheese, squash puree and salt and pepper to taste. Simmer for 5 minutes. Stir in a generous pinch of smoked paprika. Serve with a delicate sprinkle of smoked paprika on top, and a pinch of fleur de sel, if you like.

* If you are not as fortunate as I was to have purée already on hand, you can make it from pretty much any variety of winter squash. Halve, seed and cook about 3 pounds of squash at 375° for 30-40 minutes, or until easily pierced by a fork. Cool and scoop the flesh away from the skin and pulse in a food processor until puréed.

Blood orange cocktail

With blood oranges in season (hurray!) I figured it was a perfect opportunity to concoct a new cocktail. I tried out a blood orange variation of the famous Mexican Martini earlier this week, but it was a fail (well, at least according to the hubby… I liked it). So, while I continue to fiddle with that recipe, I decided to try something else with my leftover blood orange purée. Thus was born the generically-named, but very tasty, blood orange cocktail.

Sophisticated and tasty.

It was a hit with both the hubby and me, so I call it a winner.

Blood Orange Cocktail
Based on this recipe

1 oz vodka
1/2 oz Cointreau
2 oz blood orange purée*
1 oz simple syrup
dash of blood orange bitters

Combine ingredients in a cocktail shaker over plenty of ice. Shake vigorously and strain into a martini glass.

* Peel, segment, and seed 2 blood oranges. Add 1 Tbs simple syrup and a dash of lemon juice and purée in a blender. I found the basic recipe here in a recipe for blood orange margaritas, which is also on my must-try list soon.

Eggplant parmesan

I stumbled upon this lighter version of classic eggplant parmesan when I was pregnant and had gestational diabetes.* I had to carefully balance carbs and protein, and this meal fit the bill. We had it a lot, since it also happens to be one of my favorite dinners. I made it again recently after a hiatus, and it definitely deserves a place in the rotation. It’s simple to put together, tasty, and balanced, so it’s the whole package!

* This is not necessarily a “fat person’s disease” or something you get from eating unhealthily. In my case, my family history of diabetes did me in, and I’m likely to have it again if I have another pregnancy. Sorry for the not-strictly-necessary PSA, but this got under my skin when I was dealing with it, and it still does now!

The meal that has it all.

Even the hubby, who is a bit squeamish about eggplant, loves it. I think it’s a texture thing — a lot of times, the eggplant comes out stringy and mushy, but that is definitely not the case in this recipe. The trick is in the preparation.

Eggplant 101.

I slice the eggplant thin, let it stand to dry out, and broil it first, which browns it a bit and gives it a little “crust” without breading. I’ll definitely never go back to the traditional way again, not because of the extra calories, but because it just tastes better this way!

I really like to use my own frozen or canned tomato sauce in this recipe, but sadly I didn’t get around to canning any last summer (boo!) and all of my frozen stuff has already been used, so I had to resort to jarred sauce.

Pinch hitter.

It was actually pretty good… just not as good as the “real” stuff, and more expensive to boot. So put canning tomatoes and tomato sauce on my “to do” list for this summer!

Eggplant Parmesan

1 1/2 pounds eggplant (about 2 medium)
1 to 1/2 cups tomato sauce
1 to 1 1/2 cups grated mozzarella
1/4 cup grated parmesan

Slice eggplant into 1/3-inch thick rounds. Lay rounds on paper towels and sprinkle with salt, letting them sit for 30 minutes to an hour. Blot with paper towels to absorb moisture and brush or spray both sides with olive oil. Preheat the broiler and broil about 6 inches from the heat until rounds begin to brown. Flip and repeat on the other side, then remove. Rounds should look a bit dried out.

Preheat the oven to 350° and lightly oil a 2-quart casserole dish. Heat the tomato sauce and spread about 1/3 on the bottom of the casserole. Layer half of the eggplant slices on top of the sauce, overlapping a bit as necessary. Spread a thick layer of mozzarella over the eggplant, retaining a 1/4 cup or so. Sprinkle the parmesan on top of the mozzarella. Layer the remaining eggplant slices over the top of the cheese and spread the remaining tomato sauce on top. Sprinkle the remaining mozzarella over the top. Bake until bubbly and melted, about 30 minutes.

Cut into slices and serve on top of a bed of whole wheat spaghetti.

Vegetarian Cassoulet

I had some spare time this weekend, and an urge to cook, so I decided to finally take a stab at the vegetarian cassoulet recipe I had been saving for almost a year. Yes, for real. The San Francisco Chronicle Food & Wine section did a spread with a bunch of different variations on cassoulet last January, including a vegetarian one that looked fantastic. I saved it, since I knew I would have neither the time nor the will to cook such a thing with a newborn to care for.

I’m glad I saved the clipping for this long! The cassoulet wasn’t difficult, but it was time-consuming. I probably put a total of 4 hours into it, when all was said and done, but at least it wasn’t all active time. Most of it was just waiting for the beans to cook. The result was well worth the waiting, though.


This is definitely a keeper!

Vegetarian Cassoulet
From the San Francisco Chronicle, January 30, 2011, with my modifications

2 large yellow onions
7 Tbs unsalted butter, divided
2 Tbs extra-virgin olive oil, divided
3 tsp kosher salt, divided
1 bay leaf
1 pound dried Great Northern beans*
2 small sprigs thyme, plus 3 1/2 tsp minced thyme
1 small sprig rosemary, plus 1/2 tsp chopped rosemary
1 clove garlic, crushed
1 generous pinch smoked paprika
1 14.5-oz can crushed tomatoes
2 Tbs minced sun-dried tomatoes
1 tsp dry sherry**
1 tsp champagne vinegar
1 1/2 tsp freshly ground pepper
1 Tbs chopped parsley
1 cup fresh bread crumbs

Peel the onions, halve lengthwise, slice thinly, and then chop. In a large frying pan, melt 3 Tbs butter and 1 Tbs olive oil. Add the onions, salt, and bay leaf and reduce the heat to low. Cover and cook for 10-15 minutes, until the onions have softened and reduced in volume. Uncover and cook, stirring occasionally, until onions are golden brown and caramelized, 30 to 40 minutes. Remove from the heat and set aside.

Pick over and rinse beans. Place in a large pot and add water to cover by one inch, plus the thyme and rosemary sprigs and 1 tsp salt. Bring to a boil, cover, and reduce the heat to very low. Simmer, stirring occasionally, until beans are tender but not falling apart, about 2 to 3 hours. Remove from the heat and drain, reserving 1 cup of the broth.

Meanwhile, make the tomato sauce. In a small skillet over medium heat, heat 1 Tbsp olive oil and add the garlic and paprika, stirring until the garlic softens, about one minute. Add the crushed and sun-dried tomatoes, sherry, vinegar, 1/2 tsp salt, 1/2 tsp pepper, parsley, and 1 1/2 tsp minced thyme. Reduce the heat to medium-low and simmer, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 to 15 minutes.

Once you’re ready to assemble the cassoulet, preheat the oven to 350°. Add about 1/4 cup of the onions to the tomato sauce, stirring over medium heat to warm. Add 1 tsp salt, 1 1/2 tsp thyme, and 1/2 tsp rosemary. Stir in 3/4 cup of the reserved bean broth. Remove the pan from the heat and fold in half of the beans and half of the remaining onions with a soft spatula, being careful not to crush the beans. Gently fold in the rest of the beans and onions. If the mixture seems too dry, add a bit more of the bean broth.

Transfer the mixture to a casserole dish. Melt the remaining 4 Tbs butter. Toss the bread crumbs with the melted butter, the remaining 1/2 tsp thyme, and 1/4 tsp rosemary. Sprinkle the bread crumb mixture over the top of the beans. Bake until the topping has formed a golden crust and the juices are bubbling around the edge, about 30 minutes.

* Don’t soak the beans. You’ll cook them from dried, which takes a long time, but produces a great result. I only mention it because I did a double-take when I first read the recipe.

** If you don’t have sherry on hand (I didn’t), you can substitute a pinch of brown sugar along with a little more vinegar.

Greener, cheaper… and cuter!

I love cloth diapering, and I tend to evangelize about it anyway (not in an annoying way… I hope), so I was excited when I ran across this contest. It only asks me to do one thing: tell you all about cloth diapers and how much I love them!

So why do I cloth diaper? I do it because it’s greener, cheaper, and, let’s face it, cloth diapered bums are just way too cute to resist.

Am I right, or am I right?

Plus, it’s easier than you think… I promise!

I first looked into cloth diapering because the idea of throwing so many diapers into a landfill (an estimated 6,000 in the first two years) just didn’t sit well with me. If you use disposable diapers, that’s close to 3 tons of non-biodegradable waste you’ll be throwing away per child, from birth to potty training. From that standpoint, cloth diapers are certainly the greener way to go. Even factoring in the water and energy used to launder cloth diapers, I don’t think it’s really a contest.

Aside from being the greener choice, it’s also the cheaper one, especially if you do your own laundry. Rather than spending $2,500 on disposable diapers per child, you can spend just $400 to $1,000 on cloth diapers, which can even be used for more than one child. Even if you use a diaper service, you’ll basically come out even, and think of all the landfill space you will have saved!

Cloth diapering is also a lot easier than you think. My philosophy is that babies come with so much laundry anyway, so what’s one more load? I don’t mind washing and stuffing diapers, since laundry around here is never-ending anyway, and the Bum Genius diapers I use** are just as easy to put on and take off as disposables. Plus they’re more comfortable for baby (would you want to run around with chemical-laden paper undies on?), and some sources suggest there is a lower rate of diaper rash for cloth diapered babies.

** My stash consists of mostly 4.0s, a few 3.0s I picked up on clearance, and one Freetime all-in-one that I won in a contest. The Freetime is awesome and I am tempted to unload some of my older stash to replace them with these.

Not your mama's cloth diapers.

I started cloth diapering Nora when she was about 3 months old. I had hoped to start from birth or shortly thereafter, but she was such a tiny peanut (4 lbs 15 oz**) that she didn’t fit into the one-size diapers in my stash until she was a bit bigger.

** A lot of people are surprised when they hear she was this little, but fear not, she was perfectly healthy. Just a wee bit early and small… but powerful! That’s just who she is.

Once I switched over, there was no going back. We got into a laundry routine, and I really started hating to use disposable diapers. After visiting family in Texas over the holidays recently, I was so glad to get back to cloth diapering full-time when we returned home. We traveled with cloth diapers for nighttime, since they just work better for us than anything else, but next time we may just see if we can travel with a small stash of cloth diapers and wash every day.

I was so psyched when my sister-in-law called me with questions about cloth diapering not too long ago. She is expecting her first baby in April, and I think I’ve got her on the bandwagon. I raided the holiday sale at my favorite site, Cotton Babies, and got her a trial pack of Econobum (since she is mostly interested in saving money), plus a few Bum Genius 4.0s in Artist Series patterns. She was thrilled, and I really hope it helps her start her stash for a happy and successful cloth diapering adventure with her new little one.

Besides, how could you resist this?

You can't.

I’m not receiving any compensation for this post, but if I win the contest, I’ll be ecstatic to share the prize (two awesome stashes of cloth diapers) with my sister-in-law. I hope I’ve piqued your interest a little bit, and, if so, here are some resources on getting started with cloth diapering to peruse:

Whys and hows from Cotton Babies
Cloth Diapering 101
All About Cloth Diapers
Types of Cloth Diapers
What do I need to start cloth diapering?

Happy diapering! I’ll be back with your regularly scheduled programming tomorrow.

The easiest gourmet meal you’ll ever make

We had a fairly action-packed evening around these parts (by recent standards) yesterday. After a quick run by the farm stand after Nora woke up from her afternoon nap, we picked up the hubby and headed straight to Ridge for their First Friday tasting. After enjoying some lovely wines and tasty nosh and chasing a toddler around the grounds, we headed home in time for baby dinner (baked tofu, peas, and pears baked with vanilla and cinnamon). Add in some pre-bedtime crankies due to teething (molars, ugh), and we were all spent.

After all that, we needed something quick and easy for grown-up dinner tonight. Normally we’d probably turn to take-out, but, as luck would have it, I had some ravioli in the freezer.


I figured out awhile back that, instead of just pairing store-bought ravioli with store-bought sauce, it’s way better to toss the pasta in some olive oil or butter and top it with some combination of veggies, nuts, and/or cheese. It takes only a little more effort, and the result is a much better (and healthier) dinner.


This time around, I tossed the ravioli with a little olive oil and a dash of black truffle oil (purchased at Trader Joe’s for insanely cheap), sautéed some baby spinach to top it off, and finished the dish with toasted walnut pieces and a sprinkle of fleur de sel and freshly ground pepper. It was definitely a winner, and the most time-consuming part of the whole meal was waiting for the pasta water to boil!

I have to say, this is a pretty good trick to have up my sleeve on a hectic day. What’s your favorite no-fuss meal, fancy or not?

CSA day!

Our regular CSA* share ended at Thanksgiving (the season runs from March through November), and I have been feeling culinarily adrift since then. But, today marked the beginning of a new winter quarter for the farm down the street from us, and I couldn’t be happier!

* For the uninitiated, CSA stands for “community supported agriculture,” and means that you buy a share of the produce expected for a season from a local farmer. We pay up-front for the share, and then pick up a weekly box of veggies and fruit throughout the season.

The bounty.

This week, we ended up with mizuna, butternut squash, salad mix, garlic, Meyer lemons, oranges, baby red pac choi, kale, and purple kohlrabi.

The CSA box is the anchor of my kitchen creativity. I tend to plan the week’s meals around what we get in the box. This coming week, I’ll probably do some sort of stir-fry with the pac choi, kohlrabi, and/or mizuna, a tart with the Meyer lemons, maybe beans and greens with the kale and/or kohlrabi greens, and I’ll probably let the butternut squash sit on the counter for a bit, since they keep well and get sweeter over time.

Joining a CSA program is a great way to support local small farmers, plus you get ridiculously fresh produce. Full Circle Farm told me they harvest produce for their CSA the very morning of pick-up — it doesn’t get much fresher than that unless it’s from your own garden! Plus, the variety forces me to be creative. I cook based on what I get in the box,* rather than searching for recipes and then shopping for the ingredients at the grocery store. I’m pretty sure it saves us a lot of money, too.

* It helps to have a database searchable by ingredient, like the one Mariquita Farm has put together. Of course, you can always search by ingredient in your cookbooks (use the index), or trusty ol’ Google often does the trick for me when I’m coming up short elsewhere.

I guess I’m up on my soapbox today, but if you don’t subscribe to a CSA program, you should! Local Harvest has more info and even a tool to find CSAs close to you, so check it out.

Chambord Caipirovska

The last time hubby made a BevMo run, I asked him to get a small bottle of Chambord. In browsing for Cocktail Thursday, I have come across a number of recipes that call for Chambord, and we don’t have it in our bar, so I figured it was time to stock up.

But, when it came time to test a recipe for this Thursday, I had a hard time finding a great cocktail — go figure. All I found were recipes for chocolate raspberry martinis (blech), some variation on the cosmopolitan (been there, done that, over it), and drinks with filthy names that made me think of a 21-year-old ordering a shot in a sleazy bar. No thanks.

Then I ran across this post with a bunch of great Chambord cocktails. There are at least a couple of recipes on that list I intend to try, but the Chambord Caipirovska sounded best, and I had everything on hand already, so I went for it.

Good choice.

It’s definitely going to be a repeat player around here. I just hope Nora doesn’t mind that I appropriated a few of her raspberries!

Chambord Caipirovska
Based on this recipe

2 oz vodka
1/2 oz Chambord
1/2 oz fresh lime juice
1/2 oz simple syrup
3 fresh raspberries

Muddle raspberries in the bottom of a shaker. Add ice and other ingredients. Shake well and strain into a martini glass.

Mushroom ragout

After venturing into the crawl space under our house (which serves as an additional wine cellar for us*) to pull out the wines to be drunk in 2012, the hubby was all excited to crack open a bottle of Ridge 2003 Santa Cruz Mountains Estate Cabernet Sauvignon.

*I realize that this is totally ghetto, but we have a wine buying habit with which our storage space just can’t keep up. We tested the temperature during the hottest part of the summer, and it stays cool down there, so why not?

In honor of the occasion, I set off on a search to come up with a vegetarian dish that would pair well with the wine. I found it in a recipe for wild mushroom ragout (which I was easily able to vegetarian-ize) that I served over slices of fried quinoa polenta with a salad. It was excellent, and the pairing was amazing.

Good stuff.

The hubby pronounced it “grand,” so I know it was a hit. The original recipe says it freezes well for later use, so this is something I will definitely make again in a bigger batch.

Wild Mushroom Ragout
Based on this recipe

1 lb mixed fresh wild mushrooms**
1 Tbs unsalted butter
2 shallots, peeled and finely chopped
1 clove garlic, peeled and minced
3/4 cup vegetable stock
1 tsp Better Than Boullion mushroom base (optional)
1/3 cup cream
2 sprigs fresh thyme
1 Tbsp chopped chives

Trim the mushrooms, reserving the stems for another use.*** Slice the larger caps and leave smaller caps intact.

Melt the butter in a large skillet over medium heat. Add the shallots and garlic and cook until tender, stirring occasionally. Add the mushrooms and cook until they release their liquid. Add the stock and cook for about 5 more minutes. Stir in the mushroom base, if using, and cream, and cook until it starts to thicken, about 5-7 minutes. Add thyme and chives, then season to taste with salt and pepper.

Serve over polenta or pasta, finishing off with a light dusting of grated parmesan or gruyère.

** I used an 8-oz “Chef’s Sampler” pack of gourmet mushrooms, supplemented with sliced cremini mushrooms.

*** I’m saving mine for either a small batch of mushroom stock, or to throw into vegetable stock (where it adds a nice depth of flavor).

Cauliflower carbonara

Thanks once again to the lovely and talented Ruby, I now have another great option for making cauliflower into a meal. I made cauliflower “carbonara” based on her recipe not long ago, and it was delicious.

Yes, please.

This is a vegetarian version of the original dish, which generally includes pancetta or bacon. Needless to say, this was right up my alley, and of course I didn’t miss the meat at all! Nora devoured the leftovers with me the next day.

Oh, did you want some?

This is a fantastic dish that you can throw together with stuff you probably already have around the house, so what’s not to like? Add a salad and it’s a meal.

Cauliflower Carbonara
From this recipe from Guitar Picks and Apron Strings, with my modifications

1 head of cauliflower, large florets cut away from the stem and sliced into bite-size pieces*
12 oz. whole wheat spaghetti
2 Tbsp butter, divided
2 Tbsp olive oil, divided
3 cloves garlic, minced
Freshly ground pepper
Crushed red pepper
3 eggs, lightly beaten**
2 oz grated parmesan, plus more for serving

Bring a large pot of water to boil. Salt the water and add the sliced cauliflower, cooking for about a minute. Fish out with a slotted spoon and set aside.

In the same water, cook your pasta according to package directions. Drain, retaining about a cup of the pasta water.

Meanwhile, melt 1 Tbsp butter and 1 Tbsp olive oil in a skillet over medium high heat. Add the black pepper and a pinch of crushed red pepper and stir until aromatic, about 30 seconds. Add the cauliflower, salt to taste, and toss to coat with butter. Leave the cauliflower for a couple of minutes until it starts to brown and then toss again.  Once the cauliflower is browned to your liking, remove it from the skillet and set aside.

Turn the heat down to medium and add the remaining butter and olive oil to the skillet. Once melted, add more fresh ground pepper and crushed red pepper.  Once the garlic has softened, add about 1/2 cup of the pasta water.  Add the pasta, tossing to coat. Turn off the heat and toss in the cauliflower. Add the beaten eggs and parmesan and gently toss until coated.  The eggs shouldn’t scramble, but rather thicken into a silky sauce consistency from the retained heat. Add more pasta water if needed to achieve your desired consistency.

Season to taste with additional salt and pepper and serve with additional parmesan grated on top.

* Cutting the cauliflower into slices gives you nice, flat surfaces for browning.  

** As mentioned in the original recipe, you really should try to use fresh, local eggs rather than commercial ones. As a vegetarian, this is a cause near and dear to my heart, since laying hens are treated just about as poorly as any other animal out there in a big commercial farm setting. “Free-range” is better, but it doesn’t always mean what you imagine it to, so try to pick up eggs from the farmer’s market or another local source if you can.

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