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.

Few culinary ingredients evoke more passion or have the sensual complexity of vanilla.  In its direct, pure state, it is like heavenly ambrosia.  More often, it is the secret ingredient which compliments other spices and flavors, putting the final balancing touch to a dessert, pastry or the occasional savory dish.

Most of us have experienced vanilla through extract, a process that produces vanilla flavor through a medium of alcohol or glycerin.  The cheaper varieties are not even real vanilla, but a synthetic flavoring called vanillin.  When purchasing vanilla extract, I suggest making sure it is made from pure vanilla beans.

The modern culinary revolution in America has increased awareness of long treasured, and often rare, culinary staples.  One of indispensable products used in high-end cuisine are vanilla beans, or more botanically correct: vanilla pods.  Not long ago I was contacted by a long-time friend living in South India who now lived on a farm and was growing Ayurvedic herbs as a livelihood.  He was also growing vanilla and wanted to know if I was interested in his crop.  When I asked whether the vanilla was organic, he described his product:

“I sun dry them, so they are organic sun dried vanilla pods. Or beans as most people call them. Vanilla is from the orchid family and the bean is actually a seed pod. You have to sun dry them and keep them wrapped in cotton and a wool blanket in a wooden box at night so they ferment. This fermentation brings out the aroma. Some big producers probably use some type of hot air blower in a warehouse to dry them.”

I agreed to purchase his crop and am now selling these wonderful heavenly pods.  If you are interested, please contact me at thevegguy@georgevutetakis.com.

Once you get the vanilla, my friend offers further suggestions:

“You can make an extraction out of some also with alcohol, I have heard that even Stoli vodka works. A friend of mines’ wife also told me she put some with the flour she bakes with for three weeks and it worked good. I am sure you know about putting it with sugar, coffee, etc. Cut length wise and keep in glass jar with sugar for three weeks.”

I usually prep the pods by cutting a slit lengthwise and scraping out the black vanilla paste to add to recipes.  I save the scraped pods and add them to jars of organic sugar, Grand Marnier or other infusible product.  After 2 to 3 weeks, the infused product is as strong as vanilla extract.  It makes the expense of the pods economical compared to the price of a good quality extract.

Did you know my Delicious feed is updated almost daily with everything vegetarian? This includes recipes, restaurants around the globe, farmers market reports, organic farming and much, much more. A wealth of information is at your fingertips.   Bookmark it!

http://delicious.com/thevegetarianguy

Many years of exploring traditional cooking techniques and preparing countless meals have influenced the choices I make when purchasing ingredients.  As a service,  I have created a marketplace to make it easy for our readers to find and purchase unique products which are fundamental to preparing fantastic healthy food.

Everything one needs to set up a kitchen and produce my recipes, with the exception of fresh produce, are available through the store. Here you will find items chosen from experience such as: Kitchen appliances; Pots and pans; knives and utensils; organic grains and flours; organic spices and herbs.

In addition, there are cookbooks, videos, yoga materials , gardening tools and supplies selected to enhance a harmonic lifestyle.

Shopping Links:

ENTER THE VEGETARIAN GUY STORE

ORDER ANYTHING ON AMAZON GREEN!

Across the country, top chefs have adopted serving a series of small bites to their discerning customers in order to present food at its purest and freshest state.  In those culinary emporiums of the celebrity chef, the goal is to immerse the senses in the wonders of gastronomy.  Through visual presentation, tactile sensation, aromatic teases and tasting stimulating flavors chefs are wowing their guests with magnificent plates and anticipatory service.

While the specific experience may be new, there is a long history for this kind of eating.  While the great cuisines of Europe are directly rooted to the indulgence of monks in abbeys of the middle ages (and indirectly in Roman high-society excesses), there are also culinary traditions from areas of the world less exposed to the American palate, such as China, Thailand, Vietnam and India.  One of these is the cuisine of Yogic India.  Entwined with the ancient medical science of Ayurveda, as well as religious philosophies which espouse spiritual cooking and distribution of food, the yoga of cooking has been refined over fifty centuries of recorded history.

Many years ago, my personal culinary journey placed me in Vrindavan, one of the yoga epicenters of India.  This was Krishna’s hometown and continues to thrive as a philosophical retreat with over 5000 temples and numerous spiritual schools, particularly inclined toward bhakti-yoga.  I became enamored by the attention to detail placed on the food, not only in temples, but in households and street food as well.  With a different approach than Western chefs, the food not only had to look good and taste perfect, but it had to be cooked “a-la-minute” and more significantly, also digest well.

The Ayurvedic philosophy of balance was present everywhere, but especially noticeable in the traditional main lunch meal, called a thali.  This is where small bites came into play.  Originally served on banana leaves with clay cups or stainless steel trays for the common man, it was also served pure silver trays for the aristocrats.  Rice is placed in the center and small bowls of vegetables, savories, dahls, pickles, chutneys and raita surround it. In addition, freshly made pillow shaped chapatis are served with steam still spouting through a crack in the top.

The meal balances the five tastes and five mellows of Ayurveda to create an ideal healthy meal with abundant complete proteins, phyto-nutrients and anti-oxidants.  Like the fine dining cooking in America, it is a complete sensual immersion, but unlike the West, one feels nourished and vitalized in body, mind and spirit with both sensual stimulation and dietary engagement.  The senses are wowed, but they are also brought on board as partners in health.  All ingredients were local and, without refrigeration, we shopped the market daily.  In my mind, this is the gold standard for us to strive for.  There were no leftovers and extras were shared with local sadhus and animals.

While my explanations cannot do them justice, it can be said some of these meals were instances that created rare tears of joy as I ate.  The food was that good!  The cooks who prepared those meals are still my culinary heroes and inspire similar attention to detail in every meal I prepare.

Beside the quick single pot meal or sandwich, cooking a dinner during construction is a rare event.  This evening was a birthday celebration for our nephew Graeme.  An evening of food and a game of the Isle of Kattan were in store.  I decided cook mostly on the grill and developed a menu around it.

The first course was fresh fire roasted babaghanouj with grilled toast points, oil cured olives and spoon able grilled artichoke hearts with tomato caper sauce.  While serving the appetizers I stepped out to work on the grill and the next course: fire from the fire.

I stuffed Anahiem chiles with coconut, ginger and almond, marinated them in a lime sauce and slow roasted them on one side of the grill. On the other side, I placed Serrano chiles that had been stuffed with freshly shelled and cooked fava beans.  Along the front laid large shiitake mushroom caps marinated with mirin, toasted sesame oil, tamari, garlic and lemon.  I was able to steal away for a few minutes to join the conversation and grab a couple of toast points dressed with babaghanouj and artichokes.

The next course was served and we all savored life on the edge, teetering between intense searing heat of the chiles and sweet, balancing fillings.  The salty tamari entwined with the sweet tang of mirin made fire touched shiitake mushroom caps a delightful diversion.

The main course was BBQ panir burgers, made of organic fresh curds, basil and onions.  Soothing and comforting, they were accompanied by grilled zucchini and vidalia onions

A meal like this does not leave much to be desired, but it was a birthday after all.  Whole Foods started carrying frozen vegan puff pastry, so I decided to combine it with some beautiful local organic peaches, sweet as candy.  To start, I slowly cooked organic can sugar with vanilla beans and a touch of maple syrup.  As it candied, the thinly sliced peaches went in with a shot of Gran Marnier, which I immediately flamed.  The tall flame warmed the kitchen in anticipation while the sugars caramelized around the barely cooked peaches.  Layered with the puff pastry and garnished with maple-cayenne pecans, we all devoured the warm, sweet and delicate confection in a matter of minutes.

The Hillcrest Farmers Market is fantastic this time of year. Before the summer heat takes a toll, an amazing variety of local produce is available. La Milpa Organica has tables full of kale, chard, purslane, sorrel, lamb’s quarters, yellow beans, green beans, edible calendula, lavender, mint, dill, fennel, dandelion, beets and radishes. This week, Barry was also selling provocatively described black cherry tomato plants.

Down the way, the Rodriguez brothers were still offering candy-sweet organic strawberries, a wide variety of lettuces, tomatoes, zucchinis and herbs. Matt at Lone Oak Ranch had spectacularly sweet organic fruit which included white & yellow peaches, nectarines, plums, apricots and pluots .

Phil from Sage Mountain farms gave me a couple of bulbs of Russian chesnok garlic last week and I came back for more. These tiny one-and a-half inch bulbs were incredible roasted, having a mild and nutty flavor. This week I picked up some broccoli, homemade organic strawberry jam, zucchinis and sweet torpedo onions.

Arriving home from the market, I put away the morning harvest and formulated what to prepare. While the purchases will last a week, the first meal of the afternoon which spotlights the fresh picked nature of the produce. This evening did not disappoint. I started with a Market Ratatouille using long purple Chinese eggplant, tomato, sweet torpedo onion, chesnok garlic, red bell peppers, fresh basil and Sage Mountain zucchini. While slow cooking the ratatouille in a large pot, I also prepared a Basmati rice, Millet and Black quinoa pilaf with magenta spreen lamb’s quarters and lemon from our tree. As a plate garnish, the fresh picked incredible yellow beans from La Milpa Organica added textural balance and color. This was a simple dinner and there was some dessert from the previous evening to add a sweet finish: Nectarine Upside-Down Cake which had fruit from our tree lightly candied with a gran marnier syrup. It was even better the second day!

Often, I find the simple pleasures of going to the market, prepping, cooking and then serving to add meaning and depth to daily routines, adding depth to an entire week. Grounding, centering, connecting, or whatever words one wishes to use, market-centric cooking makes for a good life.