The Vegetarian Guy

Last Sunday at the Hillcrest Farmer’s Market in San Diego, Phil Noble of Sage Mountain Farm was showing passersby a large shoot of elephant garlic. He was explaining the colossal versatility of the leek look-alike which is only available a few weeks in the Spring when the shoots are young and tender. The mature oversized bulb is usually found in stores labeled as a mild alternative to the traditional garlic bulb. Phil said that every part of the shoot can be used in cooking–from the tentacle-like roots to the top of the dark green shoots.

Back at home, I began lunch preparation, anxious to incorporate my latest find. Since it is mild, elephant garlic can be used in greater quantity without the fear of being the “stinking rose.” I thinly sliced the white portion of the elephant garlic and braised it with some baby beets (also from Sage Mountain Farm), a little extra virgin olive oil, a small amount of water and then I covered and simmered it for about 20 minutes. The tiny beets became tender morsels still attached to the buttery soft beet greens.

I also prepared elephant garlic-herb tofu by sautéing firm tofu with a little extra virgin olive oil. As the tofu turned golden brown, I added dried basil, elephant garlic roots and premium tamari (Nama Shoyu from Goldmine Natural Foods). To serve, I garnished it with slivers of the green top of the garlic shoot. The firm meatiness of the tofu was nicely complemented by the seared herb flavor and the slight pungency of the garlic. The tender roots retained a slight crunch, enhancing the texteral landscape of the dish.

As a third dish, I prepared sautéed red amaranth from La Milpa Organica with minced white elephant garlic, crushed red pepper and coarse sea salt. As the amaranth wilted, I added the Sage Mountain asparagus, covered the pan and turned the heat down to a simmer. Served with freshly baked bread, a Fuerte avocado from our tree and a beautiful salad of Sun Grown Organic sprouts, the meal was at once delightful and energizing.

Vegetarian traditions are as old as humanity and are the key to longevity in cultures where disease is diminished. Central to these traditions are local, fresh and organic foods. By supporting local markets, we bolster our health while sustaining the planet for future generations.

For many people tofu is a bland experience, turning off the most adventurous of palates.  This recipe helps to counteract that falacy with the assistance of the treasured spice of Asia, black pepper.  It makes for a flavorful side dish with a simple meal as well as a provocative appetizer.  The key to good sautéed tofu is to cook it hot at first, then turn down the heat and finish it off slowly allowing the flavors to absorb.

Makes 12 pieces

1 teaspoon olive oil
1 (14 ounce) block firm tofu, drained and cut into twelve ¼ inch thick triangles
2 tablespoons tamari
1 1/2 teaspoons fresh ground black pepper

Heat a 10 to 12 inch saute pan on medium heat.  Add oil and tofu.  Cook one side until slightly browned and then carefully turn each piece.  Add tamari and turn heat down to a simmer, then grind half the fresh pepper onto the tofu.  After a minute, turn the tofu again and grind the rest of the pepper.  Continue to cook until the tofu is firm and the pepper is cooked in.  Serve hot or at room temperature.