How to, yo: Cook yourself some beets! »
Beets! They are delicious and so good for you! I learned how to make them a few years ago in Chicago, when my then-roommate, Jeremy Cox (also a vegan! That’s why I picked him!) showed me how. He was also the one who introduced me to sauteing the beet greens! Beet greens? Let me tell you, back then, I was a 27-year-old who didn’t know kale was edible. What? I’ve come a long way since then!
Let’s get this started!
Making beets the way I do is a little bit of a process, but so worth it! You need to steam, then sauté. Elbow grease never hurt anyone, right? If you have a different approach, as always, post in the comments! Let’s trade tips!
1. Buy yourself a bunch of beets, greens included!
2. Wash and chop your beets. I like to leave the skin on, and then cut it off once the beets are steamed.
3. Steam your beets until fork tender. I NEVER use a microwave to cook food. (Just saying! I prefer you use the stove top method, but I’m not your mom!)
4. Now that your beets are soft, peel or cut the skins off. Wash the beet greens, stems and all. I cut the stems into 1 inch pieces and slightly
tear chop the greens into smaller pieces. Like, the size of spinach leaves!
5. In a pan, heat up some oil. I use whatever is available—sometimes it’s vegetable and sometimes it’s olive. Put in your beets, stems and greens. Sauté on about medium/medium high heat until greens are cooked to your liking! When I made mine, I didn’t use any seasonings; I think beets are that flavorful! Plus, I think you’ll find that the stems and greens are a bit salty by nature. However, I bet some lemon juice or balsamic vinegar added to the sauté process would be delicious. Garlic powder? Probably!
About to steam!
Serve. Knock the socks off everyone. My Dad loved this side dish. Man, it always feels great to impress my parents with my cooking prowess! (And to give my mom a night off in the kitchen when I’m home!)
When the beets exit your body the next day, don’t worry! You don’t have to go to the emergency room, I promise! It’s just that beets have a tendency to turn EVERYTHING red [Ed. note: Jenny! Gross!].
How-to, yo: Roast asparagus! »
"What’s on that asparagus?" my roommate Dan asked me.
"Why?! IS IT THE BEST ASPARAGUS YOU’VE EVER HAD IN YOUR LIFE??"
"Yes. It’s really fucking good.”
This conversation happened. It happened 30 seconds ago. You see, I’m trying muster up the energy to write about my trip The Detox Market, which is the cutest vegan specialty shop in San Francisco, but I am so very tired. You feel me, right? So I’m going to share my dinner instead and also teach you how to roast the best asparagus of
Dan’s YOUR LIFE. (Think you have a better recipe? Share the love in the comments! I want to know!)
My other roommate Crystal was the one who introduced me to roasting asparagus. I had always steamed it before. BORING!
Here’s the lowdown:
1. Preheat oven to 425 F.
2. Wash your asparagus (I used a little over a pound of it). Snap off the ends. I forgot to do this (so very tired tonight) and it’s important because the ends are so tough you won’t be able to chew threw them. I had to cut off all the ends after they were roasted! LAME!
3. Lightly coat a baking sheet with oil. I used vegetable, but olive oil would probably be ideal. Place asparagus on baking sheet and lightly drizzle with more oil. Sprinkle with salt and pepper (garlic salt or powder would be delicious as well!) and then squeeze the juice of one lemon over the stalks.
4. Place in oven and roast until fork tender!
5. Serve to all your roommates, the friend you invited over, and yourself. You will be the most loved person ever.
(Also pictured is my cheesy eggplant casserole! Changes I made to the original casserole recipe posted include using Daiya cheese instead of Italian-style cashew cheese or tofu ricotta, and substituting kale for spinach. Next time I think I’m going to use kale AND spinach! Leafy greens galore!)
It’s not hard for me to get people to come over to dinner at my pad! Plus I’m ALL my roommates’ favorite roommate. Just kidding! We all love each other equally!
How-to, yo: Blanch broccoli! »
Is it crazy that I just learned how to blanch my vegetables? Yes, yes it is. But I figure, if I didn’t know, and I cook all the time, other people have got to be stumped by this too.
Whenever I cook my veggies, they end up a mushy mess. Don’t get me wrong, I kind of like it that way. However, I believed it was time to learn the more professional method of blanching my vegetables, specifically my broccoli. After perusing a website for help, I decided to ask my boss (Mitchell Fox, chef and co-owner of Source, no big deal) how to blanch my broccoli.
Here’s the lowdown:
1. Bring a pot of water to a boil. Add lemon juice and salt to said water (before boiling it.) Lemon juice will help keep your broccoli a beautiful green color.
2. Immerse broccoli in boiling water for 30 seconds. NO MORE THAN 45 seconds!
3. Immediately dunk broccoli in a bowl of ICE cold water to stop the cooking process.
4. Use broccoli in a delicious vegan dish! It’s so green and crisp! Great job!
Broccoli in ice water. Isn’t Instagram the best?!
I used my broccoli to make a healthy mac’n’cheese bake! I took my nacho cheese, added nooch, subtracted chili powder, added soy noodles and blanched broccoli, then baked it off! So tasty! (With a side of sauteed beets and the leafy greens they come with!)