What's Cooking Special: Vegetarian Holiday
Kim O'Donnel
washingtonpost.com Staff Writer
Thursday, December 11, 2003; Noon ET
Calling all foodies! Join us for the vegetarian holiday 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.
Get into the spirit of the season with What's Cooking This Fall, Kim's latest video series.
The transcript follows.
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: Hey folks,
What a wacky week we've had in Washington: snow, then an earthquake, then biblical-like rain storms overnight. Yowza. Makes me very...hungry. This is a special hour devoted to vegetarian shopping and cooking for the holidays. Meat-eaters, hold off, as I've got you in mind next Thursday, Dec. 18. I've got no special agenda today, just that it be meat-free or wannabe...let's hear what's on your minds...oh, by the way, this week's video is onion-goat cheese tart. Check in with the site tomorrow for the goods. For now, let's hear from you...
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Washington, D.C.: Help! I want to sign someone up for cooking classes in dc for christmas but can not find any anywhere, vegetarian would be especially good but so would ethnic - indian or italian.
anyone?
Kim O'Donnel: Lebanese Taverna market hosts classes, which may be up your alley. Often many of the dishes they feature are meatless...Italian? I think Galileo's Il Laboratorio still offers classes...and Indian: I recently saw something posted at my yoga studio, but I can't remember...try to connect with me next week, and I'll try to remember the details...anyone else with ideas, please chime in.
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Washington, D.C.: What's the best way to prepare sauteed spinach with pine nuts, apples, and raisins without it ending up to watery? I love the dish but can't seem to get it to turn out right. What order do I sautee everything in? Thanks Kim, you're the greatest!
Kim O'Donnel: Squeeze, squeeze, squeeze the hell out of the spinach, which is loaded with water, before and after cooking. Apples go in last, as I'd not worry about them being too cooked; besides, a little crunch would be nice...saute everything else together...and toast pinenuts in advance. Cheers.
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Somewhere, USA:
Hi kim,
submitting early with a frittata dilemma. I'm trying to use up some ingredients I have on hand, and was thinking of whipping up a frittata. here's what I got: spinach, mushrooms, maybe some red onion, yummy basil pesto goat cheese, butternut squash(thinking roasted on the side as accompaniment, but maybe throw into frittata instead of potatoes?, but not sure how the flavor would meld with the goat cheese), and red skin potatoes. If I use potatoes at all tonight, I would prefer them roasted on the side instead of butternut(and save that for another time). Can I make a frittata without some sort of starchy filler? Any other suggestions?
Thanks!
Kim O'Donnel: I would not include the butternut and instead offer it as a side...not because of how it work against the goat cheese, but against the eggs...the results may be odd indeed. You can make frittata without taters, so don't stress it...by the way, spend some time sauteeing the veggies well before adding eggs.
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Falls Church, Va.:
Hi,
I'd like a good vegan substitute for butter in baking. Earth Balance works well for cooking, but it turned watery and greasy when I used it in a cookie recipe. Any ideas?
Kim O'Donnel: Have you tried Spectrum? Or Willow Run, a soy margarine? I don't have personal experience with either, but they are recommended by Vegetarian Resource Group, in Baltimore.
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Cooking classes:
I recently got a brochure frpm the Adult Education Community Center (Fairfax county). They had listed some vegetarian cooking classes in Marshall HS, Falls Church. Might wanna check it out. Sorry, I don't have the phone number or other contact info. Maybe the school can help.
Kim O'Donnel: Excellent. I've always wanted to do some reporting on community cooking classes...
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re: cooking classes:
are you willing to venture a bit out of the city? Sur La Table in Pentagon Row (metro accessible) offers cooking classes. You can get more info off their website.
Kim O'Donnel: Yes, of course. Thanks for reminding me.
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Ashburn, Va.:
Hi Kim:
I enjoyed your segment on eggnog on WTOP this morning. Do you have a good recipe for vegan eggnog? I've used the Silk eggnog, but I'd rather make it myself.
Thank you!
Kim O'Donnel: Glad you enjoyed! I know only about the Silk as well, but we can ask around and see if anyone has thoughts...really, what we need to do is find a good recipe for a vegan creme anglaise...I'll keep you posted.
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Washington, D.C.: Hey Kim,
With this past weekend's snow and cold, soup is appealing at the moment- I'd like to make a vegetarian tomato vegetable soup- with some peas and carrots and celery and maybe some white beans? My question is this- how to make the base of the soup? The only tomato based soup I've ever made is gazpacho, and I feel like the soup may need more attention than just taking tomato juice and veggies and heating. Any suggestions? Also, what spices/seasonings would you reccomend? Thanks
Kim O'Donnel: You could start with a vegetarian stock, and add whole or pureed tomatoes to it, and then add on your beans, peas, etc. Make a stock first. Start with celery, carrots, onion, some leek, parsley stems, garlic..water...that takes about 30 minutes. Use that as your base. Enhance it with your tomatoes, etc...let me know if you've still go issues. By the way, a parmesan rind goes a long way in soups of this kind.
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Washington, D.C.:
I want to do roasted veggies this weekend, but wondered--what would a beet do? I'd like to add a little color, but don't want everything to turn purple. I'm actually not a big beet fan, but figure roasted's got to be better than that nasty pickled stuff I grew up on...
Kim O'Donnel: Roasted quartered beets won't dye the rest of your veggies, have no fear. The only way I like beets is if they're roasted, so I hear you. If you need some tips, check roasted root veggies video I did this fall.
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Maryland:
I'm hoping someone out there might be able to help me out...I know that the chatters discussed using soy milk in things like pumpkin pie before, but how about in other cooking (i.e., can I make paneer with soy milk? How about white sauces?) I'm assuming that because of the differing properties, the resulting foods will taste and look different, but is it worth it to try at all?
Also, The Cook's Table in Baltimore (probably a jaunt for a DC reader) offers Indian cooking classes...a friend just attended and found it helpful for basic techniques, etc. I don't think what they specifically cook in the class is strictly vegetarian, but she said it taught some good, basic Indian cooking skills.
Kim O'Donnel: Thanks for writing. You can make yogurt cheese from soy yogurt, but paneer...I don't know. Great question. Silken tofu works really well as a spread and in sauces...please, folks, if you have tried and true ideas, share. Thanks for the cooking class tips...
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Annandale, Va.:
Re: butter substitute
Try the tub "butter" from Trader Joe's. Makes delish baked goods (haven't had a complaint in the past year I've used it)!!
Kim O'Donnel: Excellent sleuth! Many thanks.
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Centreville Va. Cookie Monster:
Please help! I want to make chewy oatmeal raisin cookies for my very vegan husband. If you or your readers could share a recipe that has NO refined sugar & no apple/barley products, we'll have a very happy holiday.
Kim O'Donnel: I have a recipe from "Totally Dairy-Free Cooking" by Louis Lanza that uses...oh sucks, it asks for 5T applesauce...maybe you should give my LUlu's cookies a try...they are oaty, chocolaty and raisiny and seedy...not quite oatmeal cookies but close...but the recipe I mention sounds pretty good, including tofu, soy margarine, sucanat sugar...
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Arlington, Va.:
Hi Kim - is the Arlington (Courthouse) Farm Market still going on Saturday mornings? And if so - what kinds of veggie goodies can be found there during winter months?
Kim O'Donnel: Yes! In fact, it's one of only a few farm markets open year round. gotta get there early, though; they close up shop by noon. You'll find cheese, mushrooms, bread, root veggies, hearty greens, cruciferous veggies like cauli and brocc and winter squash...apples and pears too.
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Connecticut:
Hey, Kim -- love these veggie chats,
thanks for having them!
My husband and I try to eat very healthy,
but we love latkes for Chanukkah. What
are some good entree-type things to have
with the latkes? I usually make a medley
of veggie sides (steamed veggies, salad,
beans), but we eat that stuff ALL the time.
Is there something more
festive/holiday-ish that you can suggest??
I'm willing to experiment...
Many thanks -- and happy holidays!
Kim O'Donnel: How a soup? A beautiful puree of squash, perhaps, or sweet potato, with a side of sauteed spinach or kale...that would be lovely...
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Soy paneer:
Tofu/Bean-curd is soy paneer. I haven't tried to make it myself. But a store-bought firm tofu substitutes very well for paneer. Most people can't even tell the difference!
Kim O'Donnel: Well, yeah, I guess it is...good point.
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Vegan Question:
What am I missing? Why do vegans not eat refined sugar or apple/barley products?!
Kim O'Donnel: Well, it's not all vegans but this one that doesn't eat that stuff. I do know a fair amount of vegans who don't eat refined sugar because of the way it's processed. Sometimes you'll hear of it being processed using bone char to make it white.
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Vegan cookies:
Hi, Kim - What is meant by "brown banana" in the vegan cookie recipe you printed last week? Just keep one past it's prime? How long? How do I know it's not rotten instead of just extra sweet for cookies? Thanks!!
Kim O'Donnel: That came from a reader, and I've yet to test that recipe or any of the others, a disclaimer I made when we launched the package. I would assume one that is very ripe. C'mon, you know the difference between a rotten banana and a extra ripe one...
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Arlington, Va.:
I took an Indian cooking class a few years ago at the Arlington Adult Education center (which was across from Fresh Fields in Clarendon, not sure if they're still there what with all the new buildings). They also had Thai, Chinese, Vietnamese, and others, and were surprisingly affordable (especially since you got to eat the fruits of your labor each week!). Look online. (And just FYI I think Arlington offers adult ed classes through its schools and through its parks and rec department; one has a wide selection, the other not so much, so make sure to check both).
Kim O'Donnel: Thanks. You're right; the location may have changed, but I remember as well something coming through in my mailbox...
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Arlington, Va.:
Hi Kim,
Was finally able to check the archives and was pleased to see my recipe for buckeye balls made the cut!
I think someone else answered this in the discussion last week, but I've never used wax, only shortening, and the balls have always turned out well. In fact, I used wax once to see how they would turn out, and I didn't prefer it. I'm sure the wax-hounds would disagree with me, though!
Also, I occasionally cut down a bit on the amount of powdered sugar so that the mixture doesn't get too dry, though I suppose more peanut butter could be added to balance that out.
Anyway, they are easy to make and are a crowd-pleaser. Enjoy!
Kim O'Donnel: Yes, it was quite a discussion. Glad you could finally catch up and help us get to the bottom of this very pressing matter! Thanks for checking in...
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Cookie Monster Again:
Ok, you mention "Lulu's Cookies" which are what? Husband can't have chocolate, but carob is ok. Really, isn't there a simple vegan chewy oatmeal raison ccokie recipe anywhere to be found that doesn't use apple, pineapple, refined sugar or barley? If I could find such a thing I would make them CONSTANTLY. There was a brand sold at Whole Foods that he ate for years, but then they changed the recipe...he's pined ever since.
Kim O'Donnel: It's a fairly tall order, but I did see something in "Vegan Planet" that may be of interest. Uses corn oil. You may not want Lulu's cookies because it uses honey...let me know.
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Baltimore, Md.:
Any suggestions on how to make a potato latkes without egg? That's what my mom uses, but my boyfriend's vegan.
Kim O'Donnel: What about a touch of soy plain yogurt with the matzo meal? I use yogurt as a binder for things like crab cakes...any one else with thoughts?
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Washington, D.C.:
Hi All,
My boyfriend and I are trying to integrate several vegetarian meals into our diet each week in an attempt to be more healthy. On a whim, I bought firm tofu. I have no idea what to do with it. Anyone have any favorite, fairly simple tofu ideas? Also, if we don't use all of it, how long will it keep?
Thanks!
Kim O'Donnel: Earlier this year, I did a video that may be of interest. I do how-to on sauteeing firm tofu and have made many a convert, even some meat eaters...cheers.
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Washington, D.C.: Re: substitute for vegan oatmeal raisin cookies:
I have always just followed recipes but used 1/4 cup silken tofu when it called for an egg. This has worked wonders (especially if you strain it or beat well into the mix). As far as the sugar goes, I've used unrefined sugar and it worked well too. I do a great vegan oatmeal chocolate chip recipe like this so it should work for raisn as well.
Oh, and the Willow Run margerine is great for baking.
Kim O'Donnel: Thank you so much for your followup answers...tremendously useful for vegan bakers...cheers.
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Washington, D.C.: Follow-up question for the tomato vegetable soup: when you make a vegetable stock with celery and carrots and onion and parsley and water do you just bring to a boil and then simmer for 30 min? I'm not really sure what to do when all of the ingredients are combined. Thanks
Kim O'Donnel: Yes, indeed. Bring up to a boil, then simmer. Then strain when done. Don't salt it! That's for later, when you make soup. Let me know how it goes.
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Washington, D.C.: Buckeye Balls recipe from last week's Bakers Dozen is absolutely brilliant. I've made them twice already! The recipe is much better than one I've use for years. washingtonpost.com:
What's Cooking Holiday Treats: Baker's Dozen Recipes
Kim O'Donnel: Yay! The power of the people...
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PG County, Maryland:
Following a suggestion you made in a previous chat about subbing silkin tofu for cream cheese, I made my salsa/cream cheese dip over the weekend with lite silkin tofu instead. I blend the ingredients with a hand mixer and the tofu never took on the appearance of "blending" with the salsa. It broke into tiny tiny chunks, but the dip didn't appear creamy. Did using the lite tofu versus regular silkin tofu make this difference? BTW, Hubby couldn't tell he was eating tofu. Had he had known that his beloved dip didn't have cream cheese, I know he wouldn't have eaten the whole container over the weekend!
Kim O'Donnel: Hmmm...I don't know if the difference in fat would have changed things or not...I do like it when I blend silken tofu and then add stuff, but I've never added acid, like your tomatoes...the cream cheese may have a stablilizer that the tofu doesn't have...let's keep working on this one...
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Somewhere, USA -- vegan oatmeal cookies:
I just typed "vegan oatmeal cookie recipe" into a yahoo search and came up with a lot of hits... maybe this one is ok for the poster?
(url is http://vegetarian.about.com/library/holidays/bloatbar.htm)
Oatmeal Bar Cookies
From 1,000 Vegetarian Recipes by Carol Gelles
Makes 48 bars or 24 squares
1 cup margarine, softened (2 sticks)
1 cup light brown or dark brown sugar, firmly packed
2 1/2 cups rolled oats (old-fashioned oatmeal)
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla
1 cup dark or golden raisins
1 cup chopped walnuts
1. Preheat the oven to 350F. Grease a 9 x 13-inch baking pan.
2. In a large bowl, cream the margarine with the brown sugar until light and fluffy
3. Beat in the oats, flour, cinnamon, and vanilla.
4. Stir in the raisins and walnuts.
5. Pat into prepared pan. Bake 35 minutes or until the top is golden. Cool completely in pan. Cut into 1 x 2-inch bars or 2-inch squares.
Variation: Use chopped dried apricots instead of raisins.
Kim O'Donnel: You're a nice chowhound. Thanks for sharing.
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Somewhere, USA:
I don't have a recipe, but Health Valley oatmeal chocolate chip cookies are vegan. I'm not sure if it contains apple/barley ingredients. But you might wanna check it out on your next trip to the grocery store.
Kim O'Donnel: Another very generous tip...
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Arlington, Va.:
I bought a large white onion on my most recent grovery store trip and want to make one of the yummy stuffed onions you've recommended in previous chats, but alas, I'm a bit forgetful. What should I use to stuff it? How do I best prepare the onion for stuffing?
Kim O'Donnel: I made a bread stuffing for them, which may be a lot of work for one lonely onion, but the stuffing is great on its own...use a paring knife to make circular incision at top and then with a melon baller or with knife, scrape away inside layers, until you have only 1 or 2 layers left...roast in oven in a half-inch of wter (this helps from drying out) and cook til tender but not falling apart. Then drain water, return to oven with stuffing in onion. For stuffing, I made it up sorta...shallots and mushrooms and garlic and herbs and some greens and chopped cashews, white wine...then added to bread cubes...
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Washington, D.C.:
Kim, maybe you can answer my question! I bought amaranth for the first time this week and can't wait to try it.... but is it a vegetable or a whole grain?! Different sources say different things... Thanks! Love the chats!
Kim O'Donnel: It's both. The plant yields greens as well as seeds, which are used as ceral or can be ground for flour, etc. Which do you have in your possession?
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Somewhere, USA:
my favorite firm tofu recipe:
1. put tofu between two plates and stack a phone book or two on top (press it so water comes out) for about 10 minutes.
2. slice it into cubes
3. in a bowl, mix a little oil, soy sauce, whatever spices you're in the mood for, maybe some barbecue sauce, and lots of chopped garlic.
4. coat tofu cubes in sauce by tossing them in the bowl
5. place tofu cubes on a very lightly greased cookie sheet or pan, and then pour remaining sauce over them (it shouldn't be ver much, use only enough to toss the cubes in)
6. bake in oven for about 30 minutes at 375. check now and then to flip them around... they get nice and chewy/crunchy on the outside and still are soft inside. plus they soak up the yummy flavor.
Kim O'Donnel: Excellent. Thanks for adding on to the thread, o Somewhere...
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Washington, D.C.: Hi Kim,
I'm already trying to lose the weight I gained at Thanksgiving so I'm nervous about the holidays! Can you suggest any lowfat, low-cal, and -- very important -- easy-to-make dishes that have that festive feel? I'm looking for ideas for main courses or side dishes and yes, they should be vegetarian. Thanks so much!
Kim O'Donnel: You are a candidate for roasted root veggies with quinoa. Check link earlier in the hour for video/recipe details.
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Washington, D.C.: I love the nutritional qualities and taste of quinoa but, even though I washed it well, I got gritty bites occasionally. I made a quinoa "tabouli" that was great except for the grit. Am I doing something wrong? Is this a bad batch of grain? Am I overlooking something? Any suggestions?
Kim O'Donnel: Hmm...I haven't had this experience with quinoa. Anyone else who can offer insight...did you cook the stuff?
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Cream cheese dip:
Blend the tofu in a blender/food processor, it literally grinds it to a paste. I've had the hand mixer fiasco when I used it to make my vegan sour cream (rough amounts: 1 cup silken tofu, FRESH juice of 1/2 lime, 1 tsp sugar, salt to taste; can add wine/rice vinegars..just play with it).
P.S. Thanks for all the butter sub tips.
Kim O'Donnel: Great first-hand report. Thanks for checking in!
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Somewhere, USA:
cold weather foods... Kim,
I want to prepare a veggie chili from mostly scratch (using canned tomato sauce/paste), and it's my first time. What kind of beans/veggies/spices should I use to get a good chili? The only catch is it can't be too spicy.
Thanks!
Kim O'Donnel: Depends on you. I'm a white bean and black bean kind of girl. Less interested in kidney beans. Onions and garlic always work, some hearty herbs like thyme...cumin, a touch of cayenne, black pepper, spianch (at end), fresh parsley (at end)....
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Washington, D.C.:
For person looking for vegetarian cooking classes Mimi Clark does a vegan cooking class in her home and occassionally other places -- like coops. The Vegetarian Society of DC might have some contact information. I believe she is in Fairfax Station, VA.
Kim O'Donnel: Excellent idea. Thanks for the tip.
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Somewhere, USA:
Candied Lemon Slices - A dessert I'm preparing calls for candied lemon slices -- not just rinds, but thin slices. I have two recipes and don't know which is better. One calls for boiling the slices in a 1:1 ratio of sugar and water (is that a simple syrup). The other has you packing slices in sugar for 3-4 days. Is the second recipe safe? How long will the slices last that way? Thanks for your help.
Kim O'Donnel: I like the idea of covering the lemon slices in a simple syrup...I have to look and see what the deal is with candied fruit...but I think there's more preservation possibilities with the simple syrup coating...
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Washington, D.C.: I'm submitting too late for the Tues. chat but I wanted to share this tip for baking biscotti. (I bake about 10-12 batches for gifts.) I usually bake the dough, cool it and wrap in foil and freeze for several hours or days. Then slice the dough loaves while they are slightly frozen for the second bake. They slice very evenly and easily, making the finished product look very professional. Love the chats..A baker in ChevyChase
Kim O'Donnel: Hmm...interesting technique. You see, there are so many ways to do things. It's great to find a way that works and be comfy with it, but also to be open to new ideas. Thanks for your version.
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Kim O'Donnel: It's time to run, folks. Thanks for all the good stuff. Take good care, eat well, stay swell. All the best. Til next time. -kod
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