Tweet Treats: Pho Broth

Five years ago was the last time I fell ill with a contagious cold or flu type sickness (I’m vigorously knocking on wood that this remains true). Instead, I am now blessed/cursed with a sinus or respiratory infection each year.

Last year I had an upper respiratory infection and this year I’ve got a lower respiratory infection. And like every year, I try to battle it the hippie way with natural remedies only to end up at the wellness center or urgent care to get a prescription for antibiotics and  medications. Here I am still trying to get over this nasty cough, but lucky for you (and me) this year’s natural remedy included pho!

In case you’re not sure what pho (pronounced “fuh”) is, it’s basically a big bowl of Vietnamese comfort food in the form of soup with rice noodles, beef (or other proteins) and lots of garnishes. I haven’t really tried any pho in El Paso, but everyone’s favorites seem to be Pho Tre Bien on the eastside and Saigon Taste on the westside. Eastside newcomer, Pho So 1 has had mixed reviews. What’s your favorite place for pho? I’ve been to Pho 79 in Denver, but that was way too long ago for me to remember.

InstaPho

The following recipe is adapted from a Vegetarian Times recipe which I cut in half, but then added more water to cut the sodium. All of these ingredients are fairly easy to get a hold of with the exception of the vegetarian beef broth. I was able to find it at Sprouts, but you can just use veggie broth if you can’t find it. I found dried shitake mushrooms for less than $3 at Albertsons.

Vegetarian Pho Broth

2 cups vegetarian “beef” broth or vegetable broth
6 cups water
1 large shallot, sliced
¼ cup dried shiitake mushrooms
5 cloves garlic, peeled and crushed
1½ tablespoons low-sodium soy sauce
6 ¼-inch-thick coins fresh ginger
½ tablespoon brown sugar
½ tablespoon rice wine vinegar
1 teaspoon (or half if you don’t want it so peppery) ground black pepper
1 cinnamon stick
1 star anise

Place all of the ingredients in a medium pot and bring to a boil. Reduce heat to medium-low and simmer covered for an hour. While the broth is cooking, take the time to prep all of the other ingredients, like soaking the rice noodles. Package directions say they’ll need to soak in hot water for 50-60 minutes, but I soaked mine for about 30 minutes.  After the broth has simmered for an hour, strain it, discard the solids and return the broth to the pot.

Garnish options (which I had none of at the time. I just used cilantro, lime and julienned zucchini & carrots): tofu, scallions, onions, cabbage, sliced chile peppers, lime wedges, bean sprouts, herbs (basil, cilantro, etc.), sriracha, hoisin…whatever you want!

To serve, place the soaked noodles in bowls, ladle hot broth over the noodles and top with garnishes. Slurp away!

Review: Opus World Bistro

*What’s Up’s 2013 Best of the Best nomination form is up! Nominate Opus for the best veggie-friendly restaurant category. Deadline is March 31.*

This review was originally published in the Tiempo Dining Out section of the El Paso Times on February 15, 2013 as part of a series of monthly reviews that feature vegetarian friendly restaurants in the El Paso region.

Bar Area

Dining Area

Most restaurants shy away from adding vegan dishes to their menus because most people shun the label. Chef Michael Ross of Opus World Bistro waves away any negative notions by creatively accommodating this underserved community. After receiving many requests for vegetarian dishes and developing a relationship with the Vegetarian Society of El Paso, he has created an eclectic vegan menu that plays on textures and flavor combinations.

Opus has lunch and dinner menus Tuesdays through Saturdays and a Sunday brunch with endless mimosas and sangria— all vegan friendly. As the restaurant’s name implies, these menus take you around the world. Much of the influence is from Asia and the Mediterranean. All vegan menu items are clearly indicated with a leaf symbol, in which you’ll notice that there are a lot of leaf symbols on the menu. You’ll also notice that they aren’t your typical, boring salad and roasted vegetable plate options. They are well-thought-out entrees with much knowledge behind them.

At lunch, you can choose among small plate appetizers, salads, soup, sandwiches and pasta dishes. The most creative lunch item is the eggplant “bacon” sandwich, which is an interpretation of a BLT. Thin slices of eggplant are seasoned with what tastes like smoked paprika and baked at a low degree for hours; a method commonly used in place of a food dehydrator. The outcome has a smoky crunch with a hint of sweetness that offers a pleasant alternative to its high-cholesterol converse. The sandwich is served on a bolillo roll or whole-wheat sandwich bread with lettuce, tomatoes, cucumbers and a tahini-based spread in place of mayo. All sandwiches come with a choice of soup or salad.

Eggplant “bacon” sandwich

Vegetable Spring Rolls w/Sweet Orange Chile Sauce

Kimchi Shiitake Pancakes w/soy dipping sauce

Small-plate appetizers during lunch and dinner include spiced lentil samosas, kimchi and shiitake pancakes, and vegetable spring rolls. Samosas seem to be popular, because they had run out on two separate occasions. The vegetable spring rolls are fried and have a delicate, crisp texture that isn’t greasy and doesn’t fall apart. Six spring rolls stuffed with cabbage and carrots come with a sweet orange chile dipping sauce. The silver-dollar sized Korean pancakes come with a soy dipping sauce that has the taste and consistency of molasses. The pancakes are soft and have an earthiness from the mushrooms and a fresh scallion flavor. I couldn’t really taste the kimchi, but the orangey hue of the pancakes indicated its presence.

During dinner, a basket of lavash (thin, crispy Middle Eastern bread) and mini cornbread muffins along with cream cheese and cottage cheese dip is brought to your table. Specify vegan, and you’ll get a basket of spicy papads (an even thinner crispy flatbread from India, also known as papadums) and creamy non-dairy-based jalapeño dip.

The current vegan dinner menu boldly offers mimics of classic seafood dishes such as paella and “crab cakes.” The faux crab cakes consist of a blend of tofu, bulgur wheat (the grain commonly found in tabouleh salad), seaweed and spices. The texture and flavor is so dead on, you’ll never know you’re eating tofu. The dish is topped with a corn basil relish and avocado.

Dinner Bread Basket: Lavash, mini cornbread muffins, & papads w/dips

Stuffed Garlic tofu pockets with Lentils, Sautéed Bok Choy, Yellow Curry Sauce

Italian Wedding Cake

Another entree presents a fusion of Asian flavors, a lentil mixture stuffed into garlic tofu pockets and served with sautéed bok choy over a yellow curry sauce. The lentil filling lacked flavor, seeming to solely serve the purpose of texture and protein, but was redeemed when combined with the garlicky tofu skins, ginger topping and thick, creamy sauce that tasted like Madras curry powder.

Vegan options don’t end at dessert. During my visit, chocolate ganache cake and apple tart would have been available if they hadn’t run out. I opted for the Italian wedding cake, which would’ve been great if it didn’t taste like it had been sitting in the fridge past its prime. Pecans and coconut are speckled throughout layers of white cake and a thick cream-cheese icing. Creme anglaise (a custard sauce) and a couple of blackberries are served alongside the cake.

Opus also hosts non-vegan and vegan wine dinners on Thursdays. Chef Ross makes sure to pair the four courses with vegan-friendly wines, as the majority of wineries use animal-derived fining agents such as casein, gelatin or isinglass during the winemaking process. Suitable alternatives can include carbon, limestone or plant casein.

Both blessing and curse is the seasonality of the Opus menus. If a past favorite is gone or all of these choices can’t satiate your palate, Chef Ross is happy to prepare something off the menu with available ingredients. He will also accommodate anyone with other dietary restrictions such as gluten sensitivities. At Opus, it’s haute to go vegan regardless of your eating habits.

Amazing vegan wine dinner from October 26, 2012:

1st course: sweet pea tortellini, cardamom carrot vegetable broth & fresh fennel

2nd course: tofu & bulgur wheat “crab cakes” w/basil corn relish, horseradish cream, & avocado sauce

3rd course: Grilled eggplant, pumpkin plantain purée, curry spiced cauliflower tempura, fried leeks, & tandoori spiced tomato sauce

4th course: apple confit w/apple sorbet & raspberry coulis

• Hours: Tuesday-Thursday 11am-9pm; Friday 11am-10pm; Saturday 5-10pm; Sunday 11am-3pm. Monday closed.
• Cost: $$-$$$.
• opusworldbistro.com
  

 

Tweet Treat: Lazy Drunken Chili

This isn’t my award winning chili recipe. This is a recipe to get you through the week when you can’t be bothered with thinking, chopping, seasoning, etc.

I posted this dinner yesterday on Instagram from my phone.

If you don’t have these ingredients on hand,change them out with what you do have or want. This recipe is limited to your imagination and your pantry. No Muir Glen Adobo tomotoes? Use any can of tomatoes, and if you want to make the effort add some chipotle or chile powder, smoked paprika or liquid smoke, garlic powder, onion powder, and oregano. No bulgur? It provides a nice meaty texture, but any grain or pasta will work, just adjust the cooking time. No beer? I guess omit it, but why don’t you have beer in your fridge right now? My chili came out a bit drier than I would’ve liked because I used a little over a half cup of bulgur and didn’t add more liquid during the cooking process, but I ended up liking it that way.

Lazy Drunken Chili

Makes about 4 servings

1 can Muir Glen Diced Adobo Fire Roasted Tomatoes
½ cup any beer*
1 cup any broth or water**
½ cup bulgur wheat***
1 can black beans (or any other beans), drained and rinsed
1 tablespoon cornmeal (optional)

1. Puree the tomatoes if you want, then heat a bit of oil in a medium saucepan. Add the tomatoes, bringing them to a simmer.
2. Add the broth, beer, and bulgur. Bring the mixture back to a simmer.
3. Cover and cook for about 20 minutes, stirring occasionally adding more water if necessary.
4. Add beans and sprinkle the cornmeal in, cooking for another 5 minutes, or until bulgur is tender and beans are heated through.
5. Season with salt and pepper if necessary.
6. Top with your favorite garnishes. I topped mine with cheese, sour cream, and chopped up pickled jalapenos.

*I happened to have Budweiser’s Black Crown on hand, but I usually like to use porters or stouts.
**I actually used ¼ of a Not Chikck’n bouillon cube to lessen the amount of sodium.
***I usually get bulgur at Sprouts in the bulk bins, but you can find them at most stores.

This simple dish pops when you add your favorite garnishes. This is just missing cilantro.

Review: Singapore Cafe

This review was originally published in the Tiempo Dining Out section of the El Paso Times on December 28, 2012. This was my first submission for monthly reviews that will feature vegetarian friendly restaurants in the El Paso region.

Established in 1994, Singapore Cafe has become an Asian and vegetarian staple in El Paso. Singapore’s large menu has something for everyone, including a children’s menu. You won’t find many Singaporean dishes on the menu, but you will find a variety of Thai, Vietnamese, Korean and Malaysian influences.

The graphically rich menu is divided into sections of beef, chicken, seafood, noodle/rice and vegetarian dishes. It’s rare for an El Paso restaurant to have a section solely dedicated to vegetarian dishes, and even rarer for that section to contain more than 10 veg-friendly items.

Vegetarian spring rolls (fresh, not fried) are popular, but the most loved appetizer is a thin Korean pancake called Bu Chin Gae. It contains thinly sliced scallions and carrots and comes with a sweet soy sesame dipping sauce. The savory pancake is cut into triangles and has a satisfyingly toothsome, dense texture. The dipping sauce pairs perfectly with the subtle onion flavor, but has a watery consistency. I would have liked it to be thicker so that more sauce could cling to the pancake. Other starters that can double as main dishes are vegetarian versions of the Clear Noodle Soup and Bun Ga. Bun Ga is a large Vietnamese salad filled with fresh veggies and herbs, tofu, and rice noodles.

Entrees come in generous portions, and come with your choice of white or brown steamed rice unless it’s a noodle-based dish. Singapore Cafe is known for its Pad Thai, and fortunately, vegetarians won’t have to miss out on their signature dish. Pad thai is traditionally a dish of chicken, shrimp, tofu, egg, bean sprouts and rice noodles cooked in a sauce of tamarind, fish sauce, and other ingredients, garnished with crushed peanuts, cilantro and lime wedges. The veggie version is all of this sans the chicken and shrimp, but with more tofu (you have to specify no eggs and fish sauce if you don’t want them in the dish).

Phad Prik King is another Thai dish described on the menu as a ginger curry with green beans and onions. The dish is traditionally made with a dry red curry paste, but Singapore Cafe serves up a saucy, mild yellow curry sauce. The entrée came with plenty of tofu and fresh green beans, but the sauce lacked flavor and any hint of ginger; I had to add chile oil and sriracha. Skip this dish and opt for more flavorful dishes that are not to be missed like the Ginger Tofu or Yu Sang Broccoli. Ginger lovers will delight in a dish of tofu, mushrooms, snow peas, onions and crushed peanuts. Yu Sang Broccoli with tofu is a safer bet for those who enjoy Chinese fare with some spice.

For dessert, you can try a Banana Turon, a Filipino specialty of bananas rolled in a spring roll wrapper and fried. Ice cream is also offered.

Vegetarians and vegans will feel more than welcome at Singapore and will enjoy a variety of dishes not common to El Paso’s Asian restaurants. Some dishes don’t quite adhere to their traditional namesakes, but contain plenty of fresh vegetables and perfectly cooked tofu. If you dine in, be prepared to relax and enjoy the meal, because service can be slow. Don’t forget to specify veggie when ordering vegetarian and indicate if you would like the dish prepared without fish and eggs. Wine and beer is BYOB

• Where: 4120 N. Mesa.
• Hours: 11 a.m.-9 p.m. Monday-Saturday. Closed Sundays.
• Cost: $$.
• Information: 533-2889 or thesingaporecafe.com

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I took these photos at the Vegetarian Society’s board meeting. They meet once a month on the second to last Monday. Social time is at 6 pm and meeting begins at 7 pm in the back room. Everyone is welcome to attend.

Creamy Cajun Sauce

If you’re like me, you most likely did not celebrate Mardi Gras and Valentine’s Day to their fullest due to apathy/fatigue/laziness/busy schedule. Another reason could be that El Paso doesn’t have a thriving Cajun scene, unless you count Crawdaddy’s Bar and Grill on Cincinnati St. The food isn’t very authentic, but it’s a fun place to drink and meat eaters swear by their wings. It’s also where I met a good friend of mine (shout out to Frankie!). They don’t have anything vegetarian, but when he worked there, he would have them make me their pasta dish without the meat. It was linguine with vegetables and a deliciously creamy Cajun sauce. The sauce had a pink hue to it and a ton of dill.  I set out to recreate it and I think I came pretty close to it.

This is one of my go-to recipes when I’m in a rut, don’t know what to make, and haven’t gone grocery shopping. It’s a versatile sauce that’s great on veggies, pasta, rice, etc. If you don’t have Cajun seasoning in your pantry, go and buy it now! It’s basically paprika, cayenne pepper, garlic powder, and other spices. You could easily make your own and you probably should due to the high salt content, but it’s of course more convenient to have the ready-made one on hand. There are many brands out there, so I’m not sure which to recommend; I’ve only tried the Louisiana Fish Fry Products brand and Tony Chachere’s. Let me know if you have a favorite brand or recipe.

Recipe #2 (vegan version) over brown rice, kidney beans, & steamed broccoli

I give you not one, but three versions of Creamy Cajun Sauce. I don’t really measure for this sauce, so please excuse some of the approximations (~). The recipes make about 2 cups of sauce.

Recipe #1 (roux base)

1 tablespoon butter
1 tablespoon flour
1 cup milk or half & half
~1 cup canned tomatoes, pureed
1 teaspoon Cajun seasoning
~1 teaspoon dill
Optional: freshly ground black pepper and smoked paprika

Heat butter in a saucepan until melted and bubbling. Add flour and cook 1-2 minutes or until fragrant, whisking frequently. Slowly pour milk or half & half while whisking. Cook until thickened, about 10 minutes. Add seasonings and tomatoes (more or less until desired consistency is reached). Cook until heated through.

Recipe #2 (vegan version)
Same as above, but with cashew cream.

½-1 cup cashew cream (recipe follows)
1 tablespoon Earth Balance butter (optional)
~1 cup canned tomatoes, pureed
1 teaspoon Cajun seasoning
~1 teaspoon dill
Optional: freshly ground black pepper and smoked paprika

For the cashew cream, soak 1/2 cup of raw cashews in enough cold water to cover them; refrigerate for 30 minutes. Drain the cashews and rinse. Cover the cashews in water again and puree until smooth. Add enough water to get a thick, yet slightly runny consistency. Set aside.

Heat  butter in a saucepan until melted and bubbling. Add Cajun seasoning and dill, stirring and cooking for about a minute or until fragrant. Add more or less tomatoes and cashew cream until desired consistency is reached. Cook until heated through.

Version #3 (quickest version) 
Same as above, but with sour cream.

~½ cup sour cream
~1 cup canned tomatoes, pureed
1 teaspoon Cajun seasoning
~1 teaspoon dill
Optional: freshly ground black pepper and smoked paprika

Combine all ingredients (more or less sour cream & tomatoes until desired consistency is reached) in a saucepan. You may need to add a bit of water if you want a thinner consistency. Cook until heated through.

Recipe #3 (quickest version) with whole wheat penne, steamed broccoli, & mozzarella 

 

Tweet Treats: Cardamom Scented Fall Soup

Follow me on Twitter @epvegsnob & on Instagram @bettyfemme

My faith in El Paso’s vegetarian/vegan restaurant scene was renewed this past October when I attended Opus World Bistro’s vegan wine dinner. I had planned on blogging about the dinner and the restaurant, but I brilliantly forgot (again) to replace the SD card in my camera. I took cellphone pics, but they don’t do Chef Michael Ross’s food justice. The pics are on Instagram, Twitter, and Facebook (they’re grouped here>>). I’ll have to return another time to dine and take pictures of regular menu items. In the meantime, you NEED to eat at Opus World Bistro now. While, the wine dinner’s menu items are not on their regular menu, there are plenty of other tantalizing vegan options to choose from. You can view the menu here>>

Prices are a little high, but well worth it. Chef Michael assembles dishes that creatively and deftly make use of seasonal ingredients and textures. As of now, you can print out a coupon from their website. If I still can’t convince you to make it out to the westside and invest in a good meal, you can try making this soup that is inspired from one of the wine dinner dishes. Sweet pea tortellini, cardamom carrot vegetable broth & fresh fennel was the first course and my second favorite dish of the night.

My soup is different, but like I said it’s just an inspired dish. I love the flavors and the complexity the cardamom adds. It’s quick and easy and you can use either butternut squash, sweet potatoes, or carrots. This has to be one of the best soups I’ve created since the Smoky Tomato Chickpea soup I created for Vegan Mofo & the Earth Balance recipe contest.

Cardamom Scented Fall Soup

I placed the cardamom seeds in a tea infuser. You can get cardamom seeds at most grocery stores. I bought mine at Sprouts (they sell them by weight in the spice bins). They are cheapest at Indian & Middle Eastern grocery stores.

¼ cup onion, diced
1 garlic clove, minced
3-4 cups butternut squash, sweet potato, or carrots, ½” dice
2 cups water or vegetable broth
¼ teaspoon caradomom seeds
1 cup frozen peas (optional)
salt & pepper

1. Saute onions until browned, about 5-10 minutes. Add garlic; cook for 1-2 minutes.
2. Add squash, season with salt and pepper, cooking for 5-10 minutes.
3. Add stock or water, bringing to a simmer. Place cardamom seeds in a tea infuser, sachet, or wrap in cheesecloth; add to pot.
4. Simmer for 15 minutes or until vegetables are cooked through.
5. Remove cardamom. Puree in a blender or use a handheld immersion blender.
6. Add peas and simmer for another 5 minutes. Season with salt and pepper if necessary.
7. Garnish with cilantro or your favorite herbs.

Curried Butternut Squash

We host a book club at the library where everyone picks a recipe from a featured cookbook to make and bring to a potluck. It’s really fun and we’ve had all ages participate, including children and teens. I started and run the club, so I am the one who chooses the cookbooks each month. A member suggested that I select 3 cookbooks so that the group can preview and vote on the next selection. I try to choose cookbooks that have a lot of pictures, are appropriate for all cooking levels, and that would suit a potluck environment.

This month I chose from the Food Day suggested reading list: A Spoonful of Ginger, Comfort Food Fix, and How to Cook Everything: The Basics. The last title won and for good reason. It has simple recipes with descriptive instructions and step-by-step pictures. Mark Bittman authored 2 previous editions called How to Cook Everything and How to Cook Everything Vegetarian. These are really great reference books that every home cook should own. The only drawback is that there are no pictures and only a few illustrations are sprinkled throughout. The Basics is a stripped down version of the two previous books that provides essential cooking lessons and starter recipes with much needed photographs.

I selected the curried butternut squash recipe to bring to the potluck because I love curry and I love squash. I also wanted to try a new cooking technique since I always roast butternut squash. I loved the recipe so much that I wanted to share it with you. It’s so easy and cooks quickly. If you don’t like butternut squash, I think cauliflower would be a great substitute. You could also use potatoes instead if you detest all vegetables. I added garbanzo beans for texture, flavor, and protein.

The only hard part is peeling and cutting the squash. I included a link to a how-to video below. I’m always scared that I’m going to cut my hand off or peel my skin instead. I also get an allergic reaction when my skin comes in contact with the flesh. It turns my hands orange and my skin cracks and feels tight. It doesn’t last too long, but I can’t stand the feeling, so I now wear gloves.

For more info on the Cook the Book Club at the Dorris Van Doren Library, visit their blog.

Time 45-60 minutes
Makes 4 servings

1½pounds butternut squash
2 tablespoons butter (I used Earth Balance)
1 tablespoon minced garlic
1 tablespoon grated ginger
1 tablespoon curry powder
1 cup coconut milk
Salt & freshly ground black pepper
1½ cups cooked garbanzo beans* or 1 can, rinsed & drained (optional)
¼ or more chopped fresh cilantro leaves
¼ cup chopped scallions for garnish (I omitted this)
1 lime quartered for serving (optional)

1. Cut both ends off the squash and cut it into 2 sections: the cylindrical top and the bulbous bottom. Peel both sections, then cut the bottom in half lengthwise and scoop out the seeds with a spoon. Cut the flesh from both sections into 1-inch chunks or cubes. You should have about 5 cups. You can watch this video if the description is too wordy: How to Cut & Peel Butternut Squash Video
2. Place the butter in a large skillet over medium heat. When it melts, add the garlic and ginger and cook, stirring occasionally, until they soften and turn golden, 2-3 minutes. Add the curry powder and stir until it becomes fragrant, about a minute or so.
3. Add the squash, season with salt & pepper, and cook for about 5 minutes, stirring frequently. Stir in the coconut milk, raise the heat to high, bring to a boil, and then lower the heat to a gently bubble. Cover and cook, stirring once or twice, until the squash is tender, 15-20 minutes.
4. Stir in the the garbanzo beans and raise the heat to medium high. Cook for about 5 more minutes or until the beans are heated through and the liquid has thickened a bit. Add the cilantro and season with more salt and pepper if needed. Garnish with scallions and more cilantro, and serve with lime wedges. I didn’t like the addition of the lime.

*I like to cook garbanzo beans in a slow cooker. I place 2 cups of dried garbanzo beans (picked over & rinsed) and 8 cups of boiling hot water to the slow cooker and cook for 2-4 hours over high heat. You can add salt at the end if you like.

Happy National Taco Day!

As an El Pasoan, I am ashamed to tell you that no restaurants in El Paso are celebrating National Taco Day that I know of. If you know of any, please let me know!!! Taco Cabana was the only one giving away free tacos and Bikini Joe’s had 50 cent tacos, but that was Tuesday. The Rivieria (veg friendly tacos) and Jaxon’s (not veg friendly tacos) have their usual taco nights on Mondays. I might have to pick up some soyrizo on the way home.

My favorite local tacos are the potato tacos at The Riviera and the tofu tacos from Tacoholics. My favorite out of town taco is the Fried Avocado from Torchy’s Tacos in Austin. I thought it weird that the taco had 2 corn tortillas, but when the filling busted though after attempting to use only one tortilla, I knew why. It also may have been because the tortillas were steamed instead of heated on the burner or a comal.

Where have you had the best tacos besides your mom or abuelita’s?

Instataco: Some of my taco pics on Instagram. Follow me @bettyfemme. Top pic is of surprisingly good guacamole tacos from a VSEP dinner at the Holiday Inn. The rest are of soyrizo, tofu scramble, Korean bbq, Gardein beef tips w/chipotle, calabacitas, & papa.

EPV Taco Recipe Roundup

Taco recipes that I’ve blogged about.

• Refried Bean (salsa verde included!)
• Calabacita/squash
• Guacamole
• Korean BBQ
• Papa/potato

Other stuff you might need for taco night:

• Salsa de Arbol
• Margaritas
• Soyrizo Stuffed Gueritos

Wow, that’s it? I need to add more taco recipes!

Also, check out Bon Appetit’s interactive Taco Party Primer. It’s got everything from making tortillas from scratch to flying lucahdores. There are recipes that contain meat, but some can easily be vegified.

Tweet Treat: Veggie Pad Thai

Pad Thai is one of those dishes that seems to be everyone’s favorite except mine. I hate egg and don’t like the dearth of vegetables in the dish. As a huge condiment fan, I do love the addition of peanuts, cilantro, lime, and sriracha.

I splurged on tamarind paste for a curry recipe with the intention of using it for Pad Thai at another time. That time came about a month ago, and I am craving it once again as I write about it. It makes great leftovers eaten cold or reheated.

Tips:

• El Pasoans, you can find tamarind paste at Jerusalem International Foods. You can probably also find it at other Asian markets in town.
• Can’t find tamarind paste? Make your own or use Mark Bittman’s substitute suggestion of ketchup.
• I omitted fish sauce of course, but you can make your own fishless fish sauce using Bittman’s recipe from How to Cook Everything Vegetarian.

Tamarind Paste (Source: About.com)

Dried tamarind pods are easy to find in El Paso since they are commonly used in Mexican cuisine. They can be found at most grocery stores in the produce section.

Peel off the shells and discard them. Place the fruit in a sauce pan with only a bit of water (3 to 4 tbsp. water to ¼ cup fruit) and simmer 10 to 15 minutes to soften. Remove from heat and use the back of a spoon or a potato masher to gently mash the fruit against the bottom/sides of the pan. Strain and press the fruit through a strainer to get as much pulp as possible into the liquid while straining out the seeds. Note that homemade pastes tend not to be as strong-tasting as the bottled variety.

Mark Bittman’s Fishless Fish Sauce
Makes about ½ cup

1 Tbsp crumbled or ground dulse (optional)
1 clove garlic , minced
2 Tbsps light soy sauce
1 Tbsp palm sugar or brown sugar
4 limes

Whisk the dulse, garlic, & soy with 2 tablespoons of water in a small bowl. Grate the lime zest & juice all 4 limes into the same bowl. Add the sugar & stir well. Let sit 5 minutes for the flavors to meld.

Veggie Pad Thai (recipe adapted from Epicurious)

Makes 4-6 servings (you might want to double the sauce recipe if you want it extra saucy)

12 ounces dried flat rice noodles (1/4 inch wide; sometimes called pad Thai or banh pho)
2 teaspoons tamarind paste or ketchup
½ cup light soy sauce
¼ cup packed light brown sugar (I used only 2 tablespoons)
2 tablespoons Sriracha (Southeast Asian chile sauce)
1 bunch scallions (optional)
1 (14- to 16-ounce) package firm tofu
peanut or vegetable oil
4 garlic cloves, finely chopped
2 cups bean sprouts (¼ pound)
½ cup roasted peanuts, coarsely chopped

1. Soak noodles in a large bowl of warm water until softened, 25 to 30 minutes. Drain well in a colander and cover with a dampened paper towel.
2. Combine tamarind, soy sauce, brown sugar, and Sriracha, stirring until sugar has dissolved (If you’re using fish sauce, add about 1 tablespoon).
3. Cut scallions into 2-inch pieces. Halve pale green and white parts lengthwise.
4. Rinse tofu, then cut into 1-inch cubes and pat very dry.
5. Fry tofu in a tablespoon or two of oil in 1 layer, gently turning occasionally, until golden, 5 to 8 minutes. Transfer tofu to paper towels using a slotted spoon.
6. Heat wok over high heat until a drop of water evaporates instantly. Pour more oil if necessary. Stir-fry scallions and garlic, until softened, about 1 minute.
7. Add noodles and stir-fry over medium heat (use 2 spatulas if necessary) 3 minutes. Add tofu, bean sprouts, and part of the sauce and simmer, turning noodles over to absorb sauce evenly, until noodles are tender, about 2 minutes.
8. Stir in additional sauce if desired and serve. Sprinkle pad Thai with peanuts and serve with lime wedges, cilantro sprigs, and Sriracha.

Fakin’ Bacon

There’s no such thing as faking bacon, but for me, a salty smoky flavor is enough to satisfy my cravings. My favorite bacon flavoring subs are smoked paprika, chipotle, and liquid smoke. I also really like Morningstar Farms’ Veggie Bacon Strips even though they look like Play-Doh. My new favorite bacon sub is coconut bacon.

I first heard about coconut bacon when one of my Twitter followers asked where one could find large coconut flakes in El Paso. Sprouts of course sells them, but you can also find them at Albertsons in the produce section among those bags of bulk items like nuts, candies, trail mix, etc. I was completely perplexed by the idea of coconut bacon, but after doing some research I was sold on it and set out to try it for myself. The combination of the liquid smoke, soy sauce, and fat from the coconut render a delicious mimic of bacon.

I followed this recipe from VegWeb:

3 large handfuls of large coconut flakes, unsweetened
1 tablespoon liquid smoke
2 tablespoons soy sauce or tamari
1 tablespoon water
1 tablespoon maple syrup (optional- I chose to omit it since I don’t like sweet things)

Preheat oven to 400 (Vegan Good Things recommends preheating the oven to 300 & baking for 20 minutes). Place coconut in a shallow baking pan. Mix the remaining ingredients together in a small bowl. Pour over coconut and mix, making sure to coat it well. Bake until crispy. Make sure to watch them, they can burn quickly. I stored mine in a mason jar after they cooled completely. They’ll keep for about a week.

I recently came across The Chubby Vegetarian’s post about coconut bacon, Chef Jesse Kimball, and The Memphis Tap Room. It’s a really good post and I can’t wait to try their version coconut bacon. They actually smoke the coconut rather than use liquid smoke. Make sure to watch the video of The Memphis Tap Room on Diners, Drive-Ins, & Dives. The Smoked Coconut Club Sandwich looks amazing.

This post is long overdue, as I actually made and photographed this sandwich last year after a trip to the farmers market at Ardovino’s Desert Crossing. Everything except the coconut was purchased from the farmers market. The bread is from Belle Sucre, which has not made a presence at the farmers market this year. They will possibly return June 12. Belle Sucre will be there this Saturday, June 9.

Bibb lettuce and tomatoes from New Mexico farmers. Baguette from Belle Sucre Bakery in El Paso.