Archive for the 'Vegetarian' Category

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Jicama and Mandarin Orange Salad

Published by Gastronomer on April 2, 2009 in Recipe, Salad, Vegan, Vegetarian and Vegetarian. 3 Comments

There’s something about the combination of fresh lime juice, minced garlic, and chopped cilantro that gives this fresh and chunky Jicama and Mandarin Orange Salad an uncanny resemblance to traditional Vietnamese goi (salad).

3 cloves of garlic, minced
1/4 cup fresh lime juice
6 tablespoons olive oil
1/2 teaspoon sugar
6 mandarin oranges, peeled and cut crosswise into 1/4-inch-thick slices
1 pound jicama, peeled and cut into 1/4-inch-thick matchsticks (3 cups)
3/4 cup packed cilantro sprigs, chopped

Mince and mash garlic to a paste with 1/2 teaspoon salt, then whisk together with lime juice, oil, sugar, and 1/2 teaspoon pepper in a large bowl.

Just before serving, add mandarins, jicama, and cilantro and gently toss. Season with salt and pepper.

Adapted from Gourmet, November 2008

Veggie Life Restaurant – South El Monte

Published by Gastronomer on March 9, 2009 in Banh Xeo, Bun Bo Hue, El Monte, Goi, Los Angeles, Mon An Chay, Restaurant Review, Vegetarian and Vietnamese. 9 Comments

When my mom swung into town recently for her monthly business trip, she requested that we dine at a Vietnamese restaurant specializing in vegetarian fare. While my mom is normally a happy omnivore, she was abstaining from meat for the first month of the Lunar New Year. A quick search on Yelp yielded Veggie Life Restaurant in South El Monte—an area of town with a heavy concentration of Vietnamese Americans.

From the second we walked into the eatery, we knew we were in for a treat. Like all of the area’s great Vietnamese restaurants, this one had a comfortable and informal vibe that reminded me of Saigon—food prep was taking place on tables unoccupied by diners and the staff greeted us with smiles.

The key to excellent Vietnamese vegetarian fare is a killer mock nuoc cham (fish sauce based vinaigrette). Veggie Life’s nuoc cham really hit the mark, especially when doused atop our starter, the goi ngo sen (lotus stem salad). Our favorite elements of the salad were the generous amounts of fresh herbs and the chewy strands of agar.

For my main course, I chose the chef’s “six delights” rice platter. Count ‘em!

The six delights included lemongrass “beef,” “chicken” drumstick, “pork” loaf, tofu skin wrapped “meat,” “fish” loaf, and thinly shredded “pork.” I am an all-around fan of mock meats and thus enjoyed this compilation platter very much, especially the tofu skin roll and the drumstick. The portions at Veggie Life are livin’ large, so The Astronomer had to help me finish it.

My rice platter was served with a hot bowl of nuoc leo—a simple vegetable stock.

My mom indulged in a tasty bowl of bun bo Hue—a spicy beef noodle soup from the city of Hue. It’s hard to match the robust flavors of meaty bun bo, but this veggie version held it’s own. Fresh lemongrass provided the bulk of the broth’s flavors.

The Astronomer surprised us all by ordering banh xeo—Vietnamese crepe stuffed with mushrooms and bean sprouts. The banh xeo was served with huge lettuce leaves for wrapping, a plethora of herbs for garnishing, and a bowl of nuoc cham for dipping. The Astronomer was very happy with his selection and wrapped, garnished, and dipped his banh xeo like a seasoned veteran. I thought that the banh xeo was really oily, but I must admit that banh xeo wouldn’t quite be banh xeo if it didn’t leave one’s hands and lips glistening with slick grease.

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Veggie Life Restaurant
9324 Garvey Ave #B
South El Monte, CA 91733
Phone: 626-443-8687

Mixed Herb Pesto

Published by Gastronomer on February 12, 2009 in Recipe, Sauce + Condiment and Vegetarian. 4 Comments

With a plethora of herbs crowding the refrigerator and growing limper by the day, a mixed herb pesto seemed the simplest and most flavorful way to use the bounty. The end product was delicious—hands down one of the best pestos I’ve ever eaten. The proportions below have been tweaked here and there based on the herbs on hand, so feel free to do the same depending on what’s in your fridge or garden.

2 cups packed fresh basil leaves, washed well and spun dry (2.5 ounces)
1 cup packed fresh flat-leafed parsley leaves, washed well and spun dry
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh tarragon leaves
1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
1/4 cup olive oil
1/4 cup walnuts (heaping)
2 tablespoon balsamic vinegar

Cook walnuts in a dry skillet on medium-high heat for 3 to 5 minutes, stirring frequently. Once walnuts are toasted golden brown, set aside to cool.

In a food processor blend together all ingredients with salt and pepper to taste until smooth.

Store pesto covered in the refrigerator. It will keep for up to one week. Serve pesto over gnocchi or your favorite pasta.

Makes about 1 1/4 cups.

Adapted from Gourmet, August 1995. [For Printable Recipe Click Here]

No-Stir Butternut Squash, Rosemary & Blue Cheese Risotto

Published by Gastronomer on December 6, 2008 in Italian, Pasta + Rice, Recipe, Vegetarian and Vegetarian. 6 Comments

While I’ve consumed a good amount of butternut squash in my day, this is my first attempt at cooking with it. What’s great about this recipe is that the risotto achieves a creamy consistency without laborious stirring. Hallelujah! The original recipe calls for blue cheese, but The Astronomer and I actually preferred our risotto without because it overpowered the subtle rosemary and squash flavors. I recommend you try it both ways to see what suits your palate.

7 cups (or more) chicken broth
3 tablespoons butter
1 1/4 cups finely chopped onion
1 2-pound butternut squash, peeled, halved, seeded, cut into 1/2 to 3/4-inch dice (about 3 cups)
2 teaspoons chopped fresh rosemary, divided
2 cups arborio rice (about 13 1/2 ounces)
1/2 cup dry white wine
4 cups (packed) baby spinach leaves (about 4 ounces)
1/2 cup freshly grated Parmesan cheese
1/3 cup crumbled blue cheese (about 1 1/2 ounces)

Bring 7 cups broth to boil in large saucepan. Cover and reduce heat to low.

Melt butter in heavy large pot over medium heat. Add onion and sauté until tender, about 5 minutes. Add squash and 1 1/2 teaspoons rosemary; sauté 4 minutes to coat with butter.

Add rice and stir 2 minutes. Add wine and simmer until evaporated, about 1 minute. Add 7 cups hot broth; bring to boil. Reduce heat and simmer uncovered until rice is just tender and risotto is creamy and slightly soupy, adding more broth by 1/4 cupfuls as needed to maintain consistency and stirring occasionally, about 18 minutes. Stir in spinach, and Parmesan cheese. Season to taste with salt and pepper.

Transfer risotto to large bowl. Sprinkle with blue cheese and remaining 1/2 teaspoon rosemary and serve.

Makes 6 servings.

Adapted from Bon Appétit, February 2005. [For Printable Recipe Click Here]

Pasta with Caramelized Onions & Blue Cheese

Published by Gastronomer on November 23, 2008 in Pasta + Rice, Recipe, Vegetarian and Vegetarian. 3 Comments

If you’re a fan of blue cheese, this one’s for you. This unique and easy to prepare pasta from Moosewood Restaurant’s Simple Suppers perfectly combines the sweetness of caramelized onions with pungent blue cheese.

1 pound chunky pasta
1 tablespoon olive oil
6 cups chopped onions
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine, vegetable broth, or water
1 cup (4 ounces) of blue cheese

Bring a large covered pot of salted water to a boil. Add the pasta and cook until al dente.

Meanwhile, in a skillet on medium heat, warm the oil and cook the onions with the salt and pepper until soft, golden brown, and lightly caramelized. Add the wine, broth, or water and continue to cook on low heat, stirring occasionally, until the pasta is done. If the onions begin to stick, add some pasta cooking water.

When the pasta is done, drain it, reserving a cup of the hot water. Place the pasta in a serving bowl, add the onions (swirl some of the reserved water around in the skillet to get out every tasty bit) and the blue cheese, and toss together to melt the cheese and coat the pasta. Add more of the pasta cooking water if you’d like it saucier. Serve hot.