Kim O'Donnel (Craig Cola washingtonpost.com)

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What's Cooking
Vegetarian Special
Hosted by Kim O'Donnel
washingtonpost.com Staff
Thursday, May 31, 2001; Noon EDT

Calling all foodies! Join us today at noon for a vegetarian edition of What's Cooking, our live online culinary hour with Kim O'Donnel.

A graduate of Peter Kump's New York Cooking School, Kim spends much of her time in front of the stove or with her nose in a cookbook.

If you couldn't make the live event, you can always send Kim O'Donnel an e-mail or drop in on the What's Cooking message boards.

Editor's Note: Washingtonpost.com moderators retain editorial control over Live Online discussions and choose the most relevant questions for guests and hosts; guests and hosts can decline to answer questions.

Kim O'Donnel: Welcome to the second monthly What's Cooking Vegetarian Special. The debut hour was so well attended that we thought to keep the vegetarian love a-rollin' and as long as there's interest from you guys, we'll keep doing them, once monthly. For reminders, this is a meat-free hour, exclusively devoted to the needs and desires of the vegetarian (or wannabe) set. I'm not a vegetarian, as many of you know by now, but I have my meatless days and even weeks and am constantly trying new ways to better understand the meat-free way of life. This is your opportunity to talk produce, grains, legumes, soy products, share recipes and generally help each other out as a vegetarian. Let's get going...

Boston, Mass.: Hi Kim, wish I could say I liked tofu, but I don't. The texture really bugs me. A friend has devised one way to sneak it in -- she purees it into marinara and other pasta sauces. Do you have any other ideas for getting it in there undetected? Thanks

Kim O'Donnel: I have a love-hate relationship with tofu. Some days I like it, some days I don't. I wonder if it's due to my problems with white food. I finally got over my issues with yogurt, so maybe there's hope for me. That said, I found "Simple Vegetarian Pleasures" by Jeanne Lemlin to be comforting, in her chapter on tofu. She addresses the issues you raise with texture and suggests that crisply cooked extra-firm tofu is a great way to reel in tofu newcomers. I'm planning on testing a few of these recipes in the near future, so stay tuned.

20007: Kim, a question and an answer to a question that was asked on Tuesday:

1. How do you know if a mango is ripe? I love them, but don't want to buy them if they are not going to taste good.

2. Re crunchy tofu, try rolling in rice flour if kudzu powder isn't available. Or use the Japanese bread crumbs whose name I can't remember.

Love your chats.

Kim O'Donnel: Hi ya 20007,
Most mangoes we get here are going to need a few days of ripening at home...I have said in the past that a ripe mango should be tender to the touch, like a woman's foot. It should not resist your touch. It should be soft all the way round. It should be moving away from the reddish shades, more towards orangey/yellow. Don't buy one with wrinkled skin. Skin should be leathery, but not tanned skin wrinkly,know what I'm saying? P.S. Thanks for the extra tofu tip...and the name of the Japanese bread crumbs is Panko.
Cheers.

Ithaca, N.Y.: Hi Kim,

I really enjoy your disuccions and I've picked up a lot. I just got out of the dorms this month and now I have a kitchen of my own. So far I've done pretty well, with a few glitches. Last night I roasted some eggplant and made little pita pizzas with some fresh mozzarella. Problem was that I slightly burned the eggplant and a lot of it stuck to the foil. I know I cooked it too long, or maybe too hot--I had the oven at 450, which I got from another recipe. Also maybe I didn't oil them well enough and they stuck. But what I could get off the sheet was nice enough. I also made the stir fry from the Post cooking class, but I substituted tofu for shrimp. And as I currently have no large frying pan I used a big stock pot. Seemed to come out alright though. Not as much sauce as I might have liked, and I didn't have the chicken stock it called for. But I'm really enjoying myself and trying to get a feel for what I like to make and trying new things we never made at home.

Kim O'Donnel: The best part of cooking, Ithaca, is learning, as you are doing so well. Give yourself a high five. Keep it going. If you're on a post-grad budget, try the neighborhood thrift stores for pans or even garage/estate sales for used cookware...a stock pot won't always do the trick, plus you risk burning yourself dipping into a deep pot turning tofu and stir-fried veggies. Try cooking your eggplant on lower heat yes, and yes, next time, a touch more oil. Altho remember eggplant is an oil sponge, so be careful.

Vienna, Va.: I have been told by Red Cross nurses that most of the blood donors that fail the iron test for donation are vegetarians... presumably from their disdain of iron-rich red meat. While I can understand the forsaking of beef for reasons of cholesterol, saturated fat, and mad-cow/foot-and-mouth disease, etc., what is the best way to get adequate calcium and iron from a diet low in red meat and dairy products? Red kidney beans, as I suspect?

Kim O'Donnel: Good question. Leafy greens are key, including spinach, kale, chard, plus tofu, whole grains, certain root veggies like beets, legumes like lentils and split peas, and many of these are good for calcium as well.

Clifton, Va.: In fairness to meat eaters we should get their our own hour too. We who like to eat meat that is inhumanely raised and destroyed demand and deserve equal time.

The Lawyers Association for the Grilling of Animal Flesh

Kim O'Donnel: My dear animal-flesh eating chowhound, you get an hour EVERY Tuesday at noon, and don't tell me otherwise! Nuff said.

Living in Denial: I have a roommate who considers herself "completely vegetarian" and likes to say she "has never eaten meat in her life."

This is a lie, and it's getting annoying.

This person has eaten, in front of me, snails, fish, squid and items with chicken stock. Why do vegetarians have trouble being honest with themselves and others? It's as though being curious about trying things is something they have to hide.

I suppose I just don't understand the contradictory classifications of vegetarianism. It seems so silly to abhor meat or poultry, but think its A-ok to down eggs, milk, and other animal-rendered products. This person eats a lot of eggs and milk, too. BTW, last time I looked, eggs were immature animal embryos. Also, all I have ever read about egg and milk production methods lead me to think that these animals suffer just as much, if not more, than those animals raised for slaughter.

If you are "vegetarian" and are so because of ethical or health reasons, consider going "vegan." I think it's the only way to really tout oneself as vegetarian.

Any words of wisdom?

Kim O'Donnel: Dear Living in Denial,
(Or maybe that should be your roomie's new name?) There are various categories of vegetarians, including lacto (dairy but no eggs), lacto-ovo (dairy and eggs), ovo (eggs but no dairy)and vegan (no animal products of any kind)...maybe she needs a little brushing up on the terminology. But you need to simmer down first, before you have this little chat...perhaps over a snack of soy nuts? Zen is the way, babe.

Washington, D.C.: For the tofu-wary: I think the best way to get used to it is to try the firmest you can. Extra-firm is less white mush, and more tan and chewy.

For sneaking it in, try this: puree some firm tofu with chopped chives, lemon juice, and salt for a great bagel spread. Also, you can puree the soft tofu with just about anything to make a creamy salad dressing.

Kim O'Donnel: Yes, extra-frim, plus getting it as dry as possible, by weighting it down with a bowl or heavy pan...and thanks for adding your tidbit.

EraserheadGuy, D.C.: May I please come out of my room now? I'll be good.

Kim O'Donnel: This is your last chance or your time-out will last til the vernal equinox. Behave!

Beaufort, N.C.: Hi Kim,

Thanks for having this discussion. I noticed in your online chat earlier this week someone asked how vegetarians react to hosts who unknowingly use animal products in food they serve (or sth to that effect). This writer also wrote about having to deal with similar scenarios when hosts put "just a little bit" of spirits in food served to a recovering alcoholic. Two thoughts:

1. As a long-time vegetarian, I do not wish to force my beliefs on anyone (nor do I tolerate others forcing their ways on me). However, I know that when going to dinner at friend's or families they may, for example, put chicken stock in their "vegetarian" soup. I really dislike this, but look at it as a cultural difference. I try to educate those around me sensitively, but know that one bowl of Aunt Margaret's "veggie" soup isn't going to make or break my convictions or the environment or the plight of the chicken -- it's already too late for that chicken. Same goes when traveling in foreign lands especially when nutritious veggie options aren't available... I do as the Romans do, I guess.

2. I don't mean to diminish the recovering alcholic's situation, but when you cook with spirits, doesn't the alcohol in it evaporate? I'd appreciate some enlightenment.

Thanks again.

Kim O'Donnel: Hi Beaufort, you're raising an interesting argument. People do things for different reasons. Let's take vegetarians, for example. Some choose to eat this way for religious reasons. Others for ethical/political reasons. Others for health reasons. As for alcoholics, I've got a couple of those in my family, and I'd NEVER give my kid brother something with alcohol in it, even if it was a just a smidge. I remember last year at Thanksgiving, we were at someone's house, and he suspected something alcoholic in the sweet potato pie. He said he felt a strange warmth pass through his body, and it was making him very uncomfortable. The last thing I'd want to do is bring him closer to the liquor cabinet, if you know what I mean. I'm glad to hear you're flexible and open-minded, but part of being such a person means to realize that there are others who can't or won't be. And that means understanding their limitations, whether political, cultural, physiological, moral.

Virginia: Why are you posting this nasty diatribe from "denial"? I though that in the past you had specifically said that you weren't going to print these judgemental letters. I thought this chat was about sharing information, not damning each other to hell.

Kim O'Donnel: And who are you, swimming in river denial, dear? Read again this person's post and understand this person is frustrated and looking for ways to solve what he/she considers a difficult dilemma. Lighten up.

Washington, D.C.: Just a gripe. I'm so tired of people who think that vegetarians survive on bean sprouts and carrots. In this day and age, there's tons of gourmet vegetarian options -- these people need to wake up and smell the tofu!

Kim O'Donnel: I think that's changing, Washington, and you as a vegetarian have to keep educating those around you. It's hard being a pioneer.

Virginia: Does the FDA publish a vegetarian-based "food pyramid?" I haven't been able to locate one I would consider to be from an unbiased source.

Kim O'Donnel: Actually, take a look at the pyramid developed by Oldways Preservation & Exchange Trust, which collaborated with Harvard School of Public Health on a vegetarian diet pyramid. It's available online at oldways.org, I believe.

Spokane: Dear Lawyers Association:

You're an animal. Does this mean someone should grill you?

Sincerely,
The Librarians Association for Grilled Lawyers.

Kim O'Donnel: Okay, okay, kids. We play nice here, in this hour, or you're flagged.

Washington, D.C.: The best way to tell that a mango is ripe is by smelling the fruit. It should have a gently perfumed sweet scent. Anyone who has eaten a ripe mango should be familiar with the fragrance.

Kim O'Donnel: Well, that's if you're lucky enough to be living somewhere when you can actually smell them like they should. I find that most mangoes available in this country do not have a real distinct perfume as I've experienced in warmer climes.

Somewhere, USA: re: use of eggs and dairy:
Eggs are generally unfertilized and never had a hope of becoming a chicken in the first place; milking a cow doesn't kill the cow.

PS: not all "vegetarians" do it for moral and/or ethical reasons. Personally I think anything lower than me on the food chain is fair game. However, after giving up meat and poultry for 40 days (for Lent) I discovered that I felt a zillion times better. I'll still have a steak every so often, but on a daily basis have discovered that I don't NEED meat to survive. My running times and endurance have improved, I'm sleeping better, and I have a medical condition which has improved (which my dr. and I believe is due to my ingesting fewer hormones). To each his or her own . . . and if you get THAT peeved about how your roomie talks about her diet, you and she have WAY bigger issues than vegetarianism. Generalizations are a bad idea, whether it is about race, religious beliefs, or diet choices.

Kim O'Donnel: Food is such a personal thing and yet it affects all of our relationships. Think about it.

Washington, D.C.: How would one go about making vegan mashed potatoes? How can you make them taste good without all the butter and milk? Thanks

Kim O'Donnel: I make mine with olive oil and chopped garlic. Whip the potatoes as you're drizzling in the oil and they become very light. Never miss the milk or butter.

Arlingtron, Va.: Kim, You rock! I loved the last vegetarian hour- it inspired me to try some new things. I would really like to roast some veggies for dinner tonight- how would I do this? I have some peppers, onions, tomatoes, carrots, and beets. I'm not sure about the last two- can they be roasted along with the others? What about seasoning? Thanks.

Kim O'Donnel: Good for you, Arlington...the carrots and the beets will need the longest cooking time, so start them first, the tomatoes the least amount of time. You can throw the carrots, beets and onions in together, drizzle a touch of olive oil, salt, pepper, cover with foil and let go til just tender, then add your tomatoes (altho tomatoes and beets?)...fresh sprigs of thyme is great for this dish, thrown in with the veggies...potatoes would be nice too. Quarter everything to speed up cooking time. Olive oil too.

20009: Hi. I'm Indian and Hindu and have been raised on a vegetarian diet from a young age. I never liked the taste or texture of meat and so have never viewed my lifestyle as a compromise or sacrifice. I wanted to share one of my mom's favorite recipes....it's called Rajma Biryani (rice with red beans)... consider it an Indian version of red beans & rice!

Cut 1 large onion into long thin strips. Mash together a half inch piece of ginger and 2 cloves of garlic. In a large saucepan, warm 3 tbsp of olive oil. Add 1/2 tsp of whole cumin seeds. After they puff up and darken (about 1-2 seconds), add the onions and saute until they become transparent. Then add the ginger-garlic paste.

Reduce heat and add 1/2 tsp turmeric, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chili powder, and 1/2 tsp garam masala. Saute for a minute, then add 1 large chopped tomato and cook until soft. Add 4 tbsp fat-free (plain) yougurt and cook for 2 minutes, stirring constantly.

Add 1 can of kidney beans that have been rinsed and drained, along with 1 cup of uncooked long-grain or basmati rice, 2 cups of water, and salt to taste. Stir, increase heat, and bring to a boil. Then reduce heat and cook for 25 minutes covered.

It's a great one-dish meal (also good for potlucks). Also goes nicely with a salad or raita. Enjoy!

Kim O'Donnel: Thank you so much, 20009. Much appreciated.

Veggie pyramid: Doh! The URL for the pyramid didn't work... here's the right one:
http://www.oldwayspt.org/html/pyramid.htm

Kim O'Donnel: Thanks, dear. I think this pyramid is the best one around.

Silver Spring, Md.: Re: vegan mashed potatoes

I also make mashed potatoes with olive oil. I use the Yukon Gold potatoes because they have that naturally buttery flavor already. But I don't add garlic, just salt and pepper. I do sometimes add nutmeg and parmesan cheese. yum! (although the cheese would make it non-vegan)

Kim O'Donnel: More tips on vegan mashed...thanks SS.

Gaithersburg, Md.: I have a question. When the recipe says to add gradually (water, oil, whatever), what does that mean. Does that mean add some, stir and then add more or slowly continue to add some? Does it vary from dish to dish?
Thank you.

Kim O'Donnel: What are you trying to make, Gaithersburg? Need more info.

Baltimore, Md.: For Arlington's Roasted Veggies...
don't forget the whole cloves of garlic.

Kim O'Donnel: Nice addition. Thanks, Baltimore!

Oak Ridge, Tenn.: One way to win converts to tofu is to freeze it and use it in stews and chilis. Tofu that has been frozen changes texture and becomes crumbly, similar to ground meat. I usually crumble the thawed tofu into a skillet, saute it with some onions and seasoning, and then use it just as you would ground meat in spaghettis sauce, chili, stroganoff, even Hamburger Helper. Another secret of mine is to add generous amounts of Worcestershire Sauce to the saute and the final dish -- it's a reasonable approximation of beef flavor. (I know, I know, Worcestershire Sauce contains anchovies, so use tamari, soy, or teriyaki instead).

Kim O'Donnel: Thanks, Tenn. This, I'm sure, will be of great help to our tofu newbies.

Copenhagen, Denmark: Dear Kim, it's so good to see your continuing with this vegetarian hour, matters not it's once a month. I've been a vegetarian for so long, I don't think of it anymore, and I don't believe you are what you eat. One should eat whatever makes one feel good... even better. My question: any good rice-curry recipe?

Kim O'Donnel: Hey Copenhagen, check out the Indian-Hindu beans and rice recipe just passed on. Whaddya think?

Bethesda MD: Hi Kim & Veggie Chow-hounds:

I had written in a month or so ago about what to serve at a vegan (no dairy or eggs) afternoon tea baby shower I had where the guest of honor was a vegan. The majority of the guests were not vegetarians. Our most successful items: pasta salad with hearts of palm and a sun-dried tomato dressing (it was thinner than a sauce); hummos with fresh veggies and pita wedges; large bowl of fresh strawberries and melon chunks (I chickened out on the grilled fruit as I've never had much luck grilling fruit); and a chocolate cake which I made from a recipe off an internet vegan site but which reminded me of the "one-pan miracle" chocolate cake from that 60's classic "The I Hate to Cook Book" (its secret ingredient is a little white vinegar).

Almost none of the other baked goods were eaten; the lack of eggs made them very dense and heavy. Also, a tofu dip I made with garlic, fresh mint and a little lemon tasted like garlic-flavored library paste, although it looked gorgeous! I served it in a hollowed out red cabbage in the center of a round glass tray, surrounded by a few of the left-over red cabbage leaves, individual leaves of Belgian endive, yellow pepper strips and grape tomatoes--it looked like a flower.

Lessons learned: the items that most appeal to non-vegans are those which are not imitations (like almost all the baked goods)but are unchanged.

All and all, there was a lot of luv in the crowd, and the guest of honor was truly touched that all of us had gone to such lengths to accommodate her.

Kim O'Donnel: Thanks so much for following up, Bethesda. Your first-hand reports are enlightening and very helpful for those dealing with these "mixed company" issues.

Washington, D.C.: How can I build a higher protein diet as a vegetarian without reverting to fish? I work out with weights and it is difficult to build muscle as a vegetarian.

Kim O'Donnel: Washington, here's how to figure out how much protein you need on a daily basis. The RDA is 12-15 percent of total daily caloric intake, altho that could go higher depending on how physically active you are. I just learned how to do the math in my nutrition class:
Take your current weight and divide it by 2.2 to get your weight in kilograms. Then, multiply that number by .8
Those who are very physically active can go as high as 1 - 1.5 in their math. That number is your protein requirement per day. So a 150-pound individual needs about 54 g protein a day. Legumes, such as lentils and all kinds of beans are quite high, about 12 g per cup, tofu and soy products are about there, plus 1 whole or 2 egg whites is 7 g. Holler if you need more than this.

Silver Spring, Md.: I wanted to let the Tofu weary people that a good way to change the texture of tofu to be more "meaty" is by freezing it first, before cooking it.

Thanks.

Kim O'Donnel: Thanks for this tidbit!

Washington, D.C.: What's the variation of the vegetarian diet called that includes plant-based foods and fish/seafood, but no dairy, eggs, red or white meat, or fowl?

Kim O'Donnel: You mean macrobiotic?

Chantilly Lace: Re: Your response to Beaufort, N.C.

Sorry to split hairs, but you really didn't answer the question regarding alcohol evaporating during the cooking process. It is my understanding that this is true (it does evaporate).

As I also share your family history, I've been careful to always ask. It doesn't bother my mother, but her new husband won't touch anything that contains it (cooked or not).

Regardless, what's the answer...does it or doesn't it evaporate during the cooking process?

Kim O'Donnel: It does evaporate. But it must be done at the beginning of cooking in order for that to take place. What's left is the flavor. But yes, it is extremely important to communicate this with folks for whom this is an issue. I was in cooking school with a Mormon who was adamant about no alcohol in her food.

Down South, Va.: Kim-
I was catching up on the transcript from earlier this week and saw with HORROR that one of your chatters ate pet food. Pet food is made of a delicious concoction called "pet food slurry". It contains what's leftover after everything else has been sold. And I mean everything. They use parts that have been condemned for diseases, contamination, and lots of these parts (especially organs) are chock-full of hormones and antibiotics. I work in the industry and I changed my dogs' food immediately when I got back from my first plant tour (pork). Since some dogs don't want to be vegetarians, mine included, I feed them food made from meat graded for human consumption. Don't eat pet food. There's a very good reason they can't sell it for human consumption.

Kim O'Donnel: Thanks, Down South. I hope EraserheadGuy is still tuned in. At the momemnt, he's got his tail between his legs.

Cleveland Park: Last week someone asked what you had had for dinner the night before and part of your dinner was soy sausage. What kind do you like? What other "meat substitutes" would you recommend? Thanks.

Kim O'Donnel: I really like "GimmeLean" sausage, available in a tube package. I also like Garden Burgers, hamburger style and grilled flavor. Plus the boca sausage links. I've not had much luck with the meatless crumbles, altho there's a fan base out there, my readers tell me.

Arlington, Va.: Can you tell us more about soy protein powder and what you might add it too (aside from smoothies)? I looked for it once in Fresh Fields, but the price seemed very high. Can you give a price range and maybe some brand names, so I buy the right thing?

Kim O'Donnel: It IS expensive, Arlington. I have tried many, and the one that I like is Whole Foods generic brad vanilla soy protein powder, about $10. It has about 24 g of soy protein per scoop, plus no sugar, no dairy, no sweetness to it. Other brands I've tried have been too sweet and chemical tasting. Plus I've used the Whole Foods powder in baking with success.

Re: Rice and Beans: That recipe from "Indian and Hindu" sounds fab. What is "garam masala?"

Kim O'Donnel: Garam masala means spice mixture or curry...and it's entirely up to you as to what goes in it. YOu can add coriander, cayenne, cinnamon, cumin, turmeric...would you like some guidance on how to make? Maybe our rice and beans person can offer his/her preferences as well?

Falls Church, Va.: Hi Kim,

My husband and I are vegetarians, but we've hit a rut. I cook a lot of chick peas, black beans, and lentils (we love them all) but I'm always cooking them in some sort of tomato based sauce- how can I branch out and try something new?

Thanks.

Kim O'Donnel: Try my curried yellow split peas, for starters. Chop an onion, some garlic, some fresh ginger. Prepare a mixture of cumin, coriander, black pepper, salt, turmeric (use only a dab)...Cook your aromatics in oil til tender, then add your spice mixture and stir with wooden spoon, til sort of pasty. Add your legumes. Mix. Add water to cover. Cook. YOu can add tomatoes, chiles, whatever you like. LIme zest is great, too. Coconut rice as a complement!

Virginia: Is it possible to find soy protein powder that is not sweet? I am a savory girl and can only take so many smoothies. I like my fruit straight.

Kim O'Donnel: The one I mentioned from Whole Foods is NOT sweet.

Washington, D.C.: So, let me get something straight. You eat meat, but you eat all the meat substitutes as well? I eat meat (sorry, I do respect vegetarianism though) but not all the time. When I don't, I want something that is good because the ingredients are good, even if they happen not to include meat. I would imagine that they aren't close to meat, and they aren't really as good as some good veggies, what do you say??

Kim O'Donnel: Yes, I eat meat. And I eat meat substitutes. I do for a number of reasons: One, because I like them; Two, because I want to teach you guys about them; Three, because I try to incorporate meatless dishes into my life more often than not. That said, I refuse to eat meatless crumbles. I have tried them and won't turn back. For me, it's about keeping things interesting.

Houston, Tex.: Vegan mashed potato trick: Boil whole cloves of garlic with the potatoes. It's easier than chopping them up while raw -- and it gives you a nice, mellow, roasted garlic flavor. Also, one of my cooking magazines recommends reserving a little of the starchy water (1/2 cup at most) you boiled the potatoes in. Add as needed when you're mashing -- it helps create a nice fluffy texture.

Kim O'Donnel: Thanks, Houston. Glad to have you with us, by the way.

Silver Spring, Md.: I have some frozen soy beans I bought at Trader Joe's but I have no idea how to prepare them--any ideas? Thanks!

Kim O'Donnel: Do you mean edamame, the ones in the pods? If so, boil in salted water, til tender. That's it.

Washington, D.C.: For the person who was unhappy with tofu dip - the co-op in Takoma carries some soy-based vegan stuff called "better than sour cream." You can make a VERY nice dip with it!

Kim O'Donnel: Thanks for this tidbit.

RE: Alcohol evaporation: Maybe I'm wrong, but I thought there are still traces of alcohol when you cook it. Granted, 99.99% of it evaporates off, so the traces are not enough to make someone drunk or something. But the reason this might be important is if someone has severe alcohol alergies or is particularly sensitive to it. I heard this from Bobby Flay on the food network, do you know if this is possibly right?

Kim O'Donnel: I will have to doublecheck and let you know next week in the regular program slot, okay?

Question re: fennel: Ciao Kim!

I just finished reading Under the Tuscan Sun and Bella Tuscany. Those books make me yearn for Italia- but they also make me hungry. The author talks a lot about fennel; I've always thought of it as a dried herb/spice. What does it taste like? And how can it be prepared? I just want an idea as i'm on a food budget and don't want to waste my money on something I might not like.

Grazia.

Kim O'Donnel: Fennel is anisey. Do you like anise? If not, then don't bother. My colleague, Alexa B., hates it. If you're on a budget, it may not be the thing to try right now. It's quite expensive and doesn't yield much. Wait til you have more buckaroos and then we'll talk.

20009: You can buy garam masala in any Indian grocery store. Perhaps Fresh Fields might carry it too. It's basically a picture of ground cinnamon, cloves & cardamom I believe. It adds depth to many Indian dishes.

Kim O'Donnel: Yes, and you can buy it.

Washington, D.C.: You asked me to resubmit on Tuesday, so I'm resubmitting.
I'm a vegetarian culinary hedonist who loves to experiment with different cuisines and quickly gets bored with too little variety. My eating habits, I must admit, are not great (too little time for preparation, too much reliance on frozen stuff).
My boyfriend, on the other hand, is carnivorous and dislikes most veggies and fruits. His likes are pretty much limited to potatoes, peas, onions, corn and tomato sauce (not actual tomatoes, though) for veggies and apples, bananas, strawberries, and pears for fruit. As a vegetarian, I rely a lot on mushrooms, beans and soy - he hates all three.
We're hoping that living together will enhance our eating habits - easier to buy fresh perishables for two than one, among other things - but it's sometimes frustrating to try and find meals we'll both eat and enjoy.
Do you have any recommendations for recipe books or recipes that would help us cook for each other? Thanks!

Kim O'Donnel: I think the first step, Washington, is shopping together, at your nearest farm market. Let him see how beautiful fresh produce can be, in all its glory. That will be a big step, I would think. There's going to have to be some compromising and some planning of meals, I suspect. A willingness to be flexible seems like it's in the cards, on the food front, and I'm certain in other areas, for harmony. What say you?

Washington, D.C.: Hey, Kim, you told me Tuesday to resubmit my question for the big vegetarian discussion, and then you don't even answer it Thursday. I could really use some help - please?
Vegetarian with Carnivore SO

Kim O'Donnel: Just answered you, dear. Check it out.

Arlington, Va.: Hi Kim -
I'm SO GLAD that you are doing a vegetarian theme chat!

I'm wondering what you can tell me about making hummus. Specifically, I would like to know what tips you or others might be able to give me on how to thin it a bit. I recently made some and although it was very tasty, it was THICK! Thicker than the store-bought kind (I know, I know...) and almost like peanut butter in consistency. My recipe is pretty basic - a can of garbanzos, a little lemon juice, salt, some olive oil, garlic, and then some minced parsley thrown in at the end. Could I add water or would this make it too bland? Any suggestions are appreciated!
Thanks!

Kim O'Donnel: Olive oil would loosen it up more, Arlington. No to water. Also lemon juice will loosen it up, but keep tasting as you will want to monitor the acidity.

Houston, Tex. again: Chopped fresh herbs such as basil or roesmary, added at the very end of mashing, make for superb mashed potatoes! Mmmm. The possibilities are endless.

Kim O'Donnel: Oh yes. Creativity can take you for miles and months on end. Thanks again, Houston.

Ballston, Va.: Kim,

You're a saint to stay on past your hour!

Thanks!

Kim O'Donnel: Someone get out my crown, toute de suite. Well, you guys are worth it.

RE: Garam Masala: (Borrowed from epicurious.com at http://www.epicurious.com/run/recipe/view?id=104661)

Active time: 5 min Start to finish: 5 min
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 tablespoon green or white cardamom pods
1 (3-inch) cinnamon stick, crushed
1/4 teaspoon whole black peppercorns

Toast coriander and cumin seeds in a dry small heavy skillet over moderate heat, stirring occasionally, until fragrant, about 2 minutes. Cool, then finely grind with remaining spices in an electric coffee/spice grinder or with a mortar and pestle.

Makes about 2 1/2 tablespoons.

Gourmet
February 2001

Kim O'Donnel: This is awfully kind of you, whoever you are. Thanks for helping the group.

Alexandria, Va.: I have plenty of evidence from an alcoholic relative who took the drug Antabuse that -ANY- trace of alcohol in food (or deodorant, to give you an idea of the sensitivity of the drug) caused extreme and unpleasant reaction. Just so folks understand...

Kim O'Donnel: Thanks, Alexandria. I will follow up next time.

Baltimore, Md. 21230: Hi Kim, My boyfriend is anxious to use Texturized Vegetable Protein (TVP) in our vegetarian cooking. While I too am anxious for something different, I do not know how to use TVP. Do you have any suggestions for use? For how long does one need to "cook" TVP and are there any good marinades to use with TVP? Thanks!

Kim O'Donnel: I'm not an expert on ye olde TVP, Baltimore. I do know that like most other soy-based "meat" products, you never want to cook it too long or you'll end up with hockey pucks. However, let's continue the TVP thread for next month, and if some of you want to keep talking, there's the message board -- see link at top of the page.

Somewhere, USA: Getting married pretty soon... we would like to have the reception catered by our favorite Indian restaurant (we are vegetarians). The problem: most of boyfriend's relatives are from a very sheltered part of the midwest, and think that Mexican food is REALLY ethnic. Should I few this as an opportunity for them to try something new, or do I have an obligation to provide food that is familiar to everyone?

Kim O'Donnel: This is almost a question for Carolyn Hax. It's your day, Somewhere, and it's your honey's day. That said, you've got the whole gang flying in from the Midwest, getting all gussied up, coming to the big city for the shindig, spending their money, I would venture to say, opt for what's comfortable and a suitable compromise. How about Italian vegetarian? Email me if you want to talk further.

Washington, D.C.: I really like green vegetables, and often steam spinach or broccoli with a meal. But I'd like to expand my repertoire. Can you suggest some different green veggies I could try, and maybe offer a recipe or two?

Kim O'Donnel: Arugula is a big fave of mine. I eat raw, dressed lightly with olive oil, or even fruit like a orange or a pear...great with goat cheese and various nuts, as well. YOu can saute it quickly with garlic and oil, also delish. Other greens? I like to braise leeks, in any kind of stock, with herbs...as well as braising kale, which can be done with onions, chiles, herbs...cook til soft, make sure the stock is salted.

Bethesda, Md.: One thing I love about vegetarian Chinese restaurants is seitan, the gluten (from flour) they use in fake duck and meat. Some would say, "What's the point?" but I actually find the stuff very tasty, more interesting textually than tofu, and it takes flavors very nicely. Have you or anyone had any experience MAKING seitan, either from scratch or from a mix? I have seen the mix called for in some recipes, but have not been able to find it in stores.

Kim O'Donnel: I've not made seitan, but I am open to have a conversation about it. Let's take it up next time we do this hour. Speaking of which, it's 1:30 gang. I've got to make like a popcicle. Thanks for your comments, your commuity, your consideration. I'm overwhelmed by the response. Terrific. We'll do this again next month, TBD, so stay tuned, and of course, join us for the regular slot of Wuz Cookin next Tuesday, June 5, at noon. By the way, I'll be noting in the archive page which transcripts are vegetarian. Take care and eat well. Ciao!

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