Category Archives: Vegetarian

Jimami Tofu Recipe: How to Make Okinawan Peanut Tofu

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Jimami tofu (peanut tofu) with Sweetened Soy Sauce
Jimami tofu (peanut tofu) with Sweetened Soy Sauce

I first had jimami tofu (peanut tofu) when traveling in Mei Prefecture in Japan. Locals invited us over for a delicious breakfast consisting of miso soup, steamed rice, mango, kurobuta sausage, sweet Japanese omelet, pickled plums in honey, jimami tofu, and green tea. The tofu was unlike any other tofu I’ve ever had, bursting with peanut flavor in a sweet, savory sauce. At first, I assumed the sauce gave it the peanut flavor—since tofu usually takes on the flavor of the ingredients it’s paired with. Later, I found out that jimami tofu isn’t actually tofu—since it’s not made with soybeans; rather, it’s made from peanuts! It’s called tofu because it looks and feels like tofu.    read more

Classic French Dijon Vinaigrette Salad Dressing

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Classic French Dijon Vinaigrette Salad Dressing

Classic French Dijon Vinaigrette Salad Dressing

This post continues my series re-creating Julia Child’s first meal in France. I previously featured her first course (oysters on the half shell) and second course (sole meunière). Her third course was salade verte (green salad) with a lightly acidic vinaigrette dressing, served alongside baguette slices. I re-created the delicious, tangy dressing by making a classic French Dijon vinaigrette and poured it over a fresh salad with kumquat slices.

When traveling in France during my honeymoon, I noticed that the French often eat simple salads consisting of greens and a vinaigrette dressing. This might sound boring, but when done correctly and with the right ingredients, it turns out quite nicely.

Fleur De Sel and Dijon Mustard from Dijon, France

Fleur De Sel and Dijon Mustard from Dijon, France

This classic French vinaigrette salad dressing is made with Dijon mustard, vinegar, fine sea salt, freshly ground black pepper, shallots, garlic, olive oil, and fresh herbs. It’s important to use Dijon mustard from Dijon, France (check the label), as it differs noticeably from the Dijon-style mustard typically sold in America. Real Dijon mustard has a much stronger bite—similar to horseradish and wasabi—that adds heat to the vinaigrette.

This Dijon vinaigrette works well with many varieties of salad greens, so pick whatever lettuce looks and feels freshest. I enjoy sliced endive for its bitterness and crunchy texture. In France, I frequently ate mâche salads. It’s a green that grows in little clumps that soak up the dressing.

Chopped Romaine Lettuce Dressed with a Classic French Dijon Vinaigrette and Sliced Kumquats

Chopped Romaine Lettuce Dressed with a Classic French Dijon Vinaigrette and Sliced Kumquats

I made this simple salad with chopped romaine lettuce and sliced kumquats. Kumquats aren’t from France (they originate in China), but I often ate them growing up in Florida. Corey had a kumquat tree in his backyard, from which we picked these little fruits and ate them whole. They’re tangy, sweet, and delicious. They worked well with my classic French Dijon vinaigrette because they added some sweetness to the salad while also augmenting the tanginess of the dressing.

Everyone should have an easy, tasty vinaigrette recipe on hand. I hope you’ll incorporate this classic French Dijon vinaigrette into your life!

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Spicy Harissa Hummus

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Spicy Harissa Hummus

Spicy Harissa Hummus with Olives and Homemade Pitas

I’ve been a fan of harissa ever since my honeymoon in France where we ate Moroccan olives flavored with the Tunisian chili paste. I love how it spices up a dish and gives it a nice, smoky flavor. Today I made a spicy harissa hummus drizzled with olive oil and sprinkled with chili flakes. It was amazing!

Lately, I’ve been making more of an effort to incorporate beans into my diet and hummus is a great way to do this. It’s perfect for snacking and is a wonderful way to transform chickpeas into a delicious dip. You can serve it with celery, carrots, fresh pitas, pita chips, or any other tasty chip or vegetable.

This spicy harissa hummus is really easy to make, especially if you use canned chickpeas. Just put all the ingredients in a food processor, blend and serve; make sure to drizzle a little olive oil over the top and garnish with chickpeas and chili flakes, if desired.

If you make the harissa from scratch, it will take a little more time because you have to rehydrate the peppers, remove the seeds and stems and make it into a paste with garlic, olive oil, salt, and spices. However, it’s worth the extra effort, especially if you don’t have an easily available source of harissa. Making it yourself also allows you to control the spiciness and yields extra, so you’ll have it around for future batches of hummus, as a sauce over eggs, as a spread, or for Moroccan olives.

Spicy Harissa Hummus Drizzled with Olive Oil

Spicy Harissa Hummus Topped with Olive Oil, Chickpeas and Chili Flakes

I hope you enjoy this spicy harissa hummus and if you want another hummus recipe (you can never have too many), check out my recipe for red pepper hummus—it was one of my first blog posts on Flavorful Journeys! If you have a favorite type of hummus, let me know in the comments.

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Coconut-Smothered Black-Eyed Peas Curry

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Coconut-Smothered Black-Eyed Peas Curry

Coconut-Smothered Black-Eyed Peas Curry with Basmati Rice and Naan

Recently, the Splendid Table podcast taught me about Blue Zones. These geographic areas contain the healthiest, longest-lived people in the world. Dan Buettner studied the cultures and diets in these places, seeking to discover their secrets. He ultimately determined that, while many factors affect health and longevity (such as community involvement and exercise), diet–particularly one rich in beans–is a primary contributor. On this basis, he recommends eating around one cup of beans a day.

Now, I (and I suspect most people) don’t eat anywhere close to that amount of beans on a regular basis. But lately I’ve been trying to do better. Raghavan Iyer’s Indian cookbook, 660 Curries, has been a great resource for this. It’s an 800-page tome of Indian recipes. While not strictly vegetarian, this cookbook boasts an extensive section on legume curries that can help you incorporate more beans into your diet.

Last night, I made a wonderful coconut-smothered black-eyed peas curry. I’ve always enjoyed black-eyed peas–they have a creamy texture, which blends with the coconut in this dish to create a really rich and tasty curry. Also, black-eyed peas require no soaking beforehand and cook in just an hour! If you’re pressed for time, you can speed up the process even further by using canned or frozen black-eyed peas–just add 1 cup of water to the peas when cooking. But if you have the time, I recommend using dried beans, so you can increase the flavor by cooking them with sliced onion and serrano chiles.

This Indian curry is big on flavor! Cumin seeds, turmeric, serrano chiles, red onion, unsweetened coconut, mustard seeds, and curry leaves combine to create a delicious, spicy curry. Serve it with basmati rice and fresh naan for a complete meal! If you’re new to Indian cuisine and worried about the spiciness, don’t use any serrano chiles when cooking the beans, only when making the coconut paste. This way, you’ll still have some heat, but it won’t be overwhelming. The rice and naan will also counter the spiciness.

Every ingredient in this dish, with the exception of curry leaves, can be found at most grocery stores. However, if there’s an Indian grocer near you, check it out–you’ll probably get a much better deal on the spices and the basmati rice.

I hope you enjoy this curry recipe for coconut-smothered black-eyed peas!

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Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

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Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

Canal House Lentils, Teriyaki Shiitake Mushrooms, and Kale with Sesame Oil

Corey wanted us to try incorporating three days of vegetarian meals into our weekly diet in an effort to eat healthier and be more environmentally conscious (fruits and vegetables produce more calories per unit of energy expended in the production thereof). This hasn’t been nearly as challenging as I expected. There are so many flavorful vegetarian dishes out there, and I’m enjoying experimenting with new recipes and styles of cooking!

One of our favorite vegetarian meals—Canal House lentils, teriyaki shiitake mushrooms, and kale with sesame oil—was in the January 2014 issue of Bon Appétit (the same issue that featured this wonderfully spicy pork and mustard green soup). Most cooking magazines’ January releases feature healthy, low-calorie food to cater to those making diet-related New Year’s resolutions.

I often look at these issues askance. This isn’t because I dislike healthy cooking, but rather because I believe that taste should come first, and all too often it seems that these recipes sacrifice flavor for health. However, Bon Appétit got it right with this issue: the dishes pack in the flavor while remaining healthy and nutritious.

Canal House Lentils, teriyaki shiitake mushrooms, and kale

Canal House lentils, teriyaki shiitake mushrooms, and kale with sesame oil is an Asian-fusion meal drawing inspiration from Japanese breakfasts, which tend to be savory and satisfying. I typically cook this meal for dinner, but I do sometimes eat the leftovers for breakfast; it’s so tasty, why not?

The lentils’ flavor comes from sautéed garlic and leek, tomato paste, and soy sauce. The tomato paste adds richness to the dish, while the soy sauce adds saltiness to the earthy lentils. The teriyaki mushrooms are made with shiitakes—my favorite kind of mushroom. They’re gently cooked over medium heat until tender, then tossed in teriyaki sauce. This results in deliciously sweet and savory mushrooms.

The kale is very simple to prepare. Just combine olive oil and sesame oil in a large wok or skillet over medium heat. Then add the prepared kale; season with salt and pepper. Lower the heat, cover, and cook for 7-10 minutes. The kale will be tender but will still retain some of its lovely texture. Kale is a nutritional powerhouse, with tons of vitamins and minerals, so it’s a great green to cook with. I can’t get enough of kale these days! You can also put it in soups, make it into chips, or simply sauté it.

All the components of this meal complement each other very nicely: the soft, sweet mushrooms with the earthy lentils and the slightly bitter kale with sesame oil. I usually serve this meal with a side of white rice (feel free to substitute brown or yellow rice if preferred) so that it will offer complete protein. Canal House lentils, teriyaki shiitake mushrooms, and kale with sesame oil is easy to prepare, healthy, and most importantly, tasty!

If you’re looking for other yummy but healthy vegetarian options, check out this Korean mixed rice bowl with bean sprouts or this kimchi fried rice.

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