Recipes by Elizabeth Fiend

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What to do with A Sh*t-Load of Vegetables

 

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How I Ended My Summer Vacation

Article by Elizabeth Fiend

Upon returning from my vacation I was greeted by my two charming 20-something house sitters. They did a great job holding down the fort and loving my big orange cat Hurricane. They bashfully asked me if it would be okay if they left the remainder of their CSA Farm Share in my fridge. Like many people, seems they’re trying hard to eat right but are at a loss as to how to actually pull it off.

Can you image asking ME if it would be okay to unload a bunch of organic fruit and vegetables?

I made them squirm bit and then hastily accepted. In my book, there’s only one thing better than a fridge full of organic produce, a fridge fill of free organic produce.

I quickly went through the bonanza. In the crisper tomatoes tightly wrapped in a plastic bag were immediately removed to a plate and set on the counter.

Fresh corn was out on the counter seemingly left there for days. What were they thinking, pop corn? That had to go to the composting heap. But everything else was salvageable.

The two pints of blackberries were on the verge of extinction. To save them I popped them in the microwave for three minutes. I added a touch of maple syrup to remove the tartness, which I’m assuming is why the house sitters didn’t eat them. I drained some of the dark purple, almost black actually, juice off and drank it right then. The blackberry compote would be perfect for weekend pancakes.

Giant bags of beets and carrots did seem a bit daunting as they were still covered in farm dirt. But not to worry, I have a vegetable scrubber.

There was also a bag of Swiss chard as big as a house, eggplants, tomatoes, tomatillos and the obligatory oodles of end-of-summer-zucchini.

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Soy to the World!

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Written by ELIZABETH FIEND

I know, you wait and wait, eagerly anticipating your favorite time of the year, and suddenly, it’s here! April is National Soy Month, the most delicious month of the year! Now you no longer have to wait until April to enjoy soy.

Soy is one hell of an amazing plant, one that’s been part of the human diet for over 5,000 years. But it’s much, much more than just veggie burgers. The soybean is also used as food for livestock and it has all the properties of petroleum — except unlike petrol, soy is biodegradable.

Wow, doesn’t knowing that you could fuel up your car or feed your cow with it make soy even more mouth-watering, appetizing and desirable to you?

This bean’s potential is astounding.

Ben Franklin was so intrigued by the story of a “cheese” made from a bean he acquired some seeds, soybeans actually, and sent them to his West Philly homey John Bartram’s estate. Ben also sent along directions on how to turn the beans into curds, aka tofu.

Despite Ben’s efforts, soy never really caught on in Ye Olde America, and was primarily grown for livestock feedbutterfly.jpg and oil until food shortages during WWII stimulated interest in the plant as a source of food for human beans.

Tofu, which had Ben so jazzed up, wasn’t sold in an American supermarket until 1958. Not coincidentally, I made my own debut that year.

Franklin was only one great thinker (and eater) who was intrigued by the potential of the plant from Asia. Both George Washington Carver and Henry Ford donated a great deal of their lives to this marvelous bean.

Carver, the African-American educator and agricultural genius, began investigating soy in hopes it would become a crop newly-emancipated slaves might use to gain financial independence. His soy products include candles, soups, coffee, cheeses, ice cream, flour and oil. (click to see my and my own article on GW Carver)

Henry Ford also had a million projects going on involving soy and dedicated the last two decades of his life to the bean. Among other things, he unveiled a car made with soy-composite body parts in 1941 and was known to be out and about town in a suit spun out of soy.

As a food, soy can’t be beat. It’s packed with more protein than any other bean. In fact, the soybean is the only plant food source that contains ALL of the nine essential amino acids, making it equal to the protein from animal sources. But unlike animal products, soy has no cholesterol and is much lower in saturated fat.

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Checkerboard Cake    [3 minute video]

Due to popular demand, the ‘secrets’ of how to make the checkerboard cake featured in the opening credits are revealed.

LET THEM EAT CAKE!

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SUNSHINE PASTA SALAD

Make this for the next barbecue!

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RECIPE BY ELIZABETH FIEND
Serves 4, Time: 45 minutes

Category: Vegan / Vegetarian Recipe

With the arrival of summer you’ll really enjoy this cold pasta salad which capitalizes on freshness. This tangy, light pasta salad features the color orange. It will brighten your outlook and your look because it’s made with a dressing that contains lots of healthy herbs and spices, but no fat! The spices used in the dressing weren’t chosen randomly. They taste good and have health benefits. Ginger has anti-inflammatory properties that increase circulation, give energy, alleviate aches and pains and help reduce symptoms of allergies and sinus congestion. Mustard fights stress as it is a good source of magnesium, a calming mineral. Garlic is an immune system booster.

Salad Ingredients:
1/2 lb thin whole wheat spaghetti
4 tablespoons parsley chopped
2 carrots grated and diced
1 orange bell pepper cut into thin strips
3 oranges peeled and cut into bite size pieces
½ pint grape tomatoes cut into quarters
1 cup pecans broken into halves

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VEGAN COLE SLAW with Maple-Lime Dressing

written BY ELIZABETH FIEND

Category: Vegan, Vegetarian Recipe

This is one of the recipes I made when I was a guest on the Food Network’s “ROKER ON THE ROAD” TV show starring weather man Al Roker.

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I developed this recipe to not only give you the health benefits of turmeric (to learn more about turmeric click here), but the added benefits of another “warming” spice, cayenne pepper.

This recipe packs even more of a punch with the vitamins and antioxidants found in red cabbage and carrots and the minerals found in seeds.

It’s also low-cal and it tastes so refreshing!

VEGAN COLE SLAW with Maple-Lime Dressing (and turmeric)
GOES GREAT WITH BBQ!!!!!

Serves 4, Time: 15 minutes

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Dressing Ingredients:
1/2 cup soy milk
3 tablespoons lime juice
1 tablespoon maple syrup
1 teaspoon turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon salt

Slaw Ingredients:
2 carrots, grated
1/4 head red cabbage, grated
4 teaspoons sunflower seeds

Directions, Easy as 1-2-3:
1.) Mix up dressing (use a container with a lid and
shake it up baby)
2.) Pour dressing over grated carrots and red
cabbage
3.) Top with sunflower seeds right before serving

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FLOWERS AND BOMBS

Edible Flowers

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Article and photo by ELIZABETH FIEND 

The first time I ever ate flowers, they were served to me by a man who just moments before had uttered the command: “Don’t smoke in this room, this is where we make our bombs.” He then pointed out the window, where on an overhanging roof rung with barbed wire I spied rows and rows of Molotov cocktails, finely crafted in Heineken bottles. The bombs were needed in case the police came a-knockin’. Or as I found out first hand, several hours later, when they don’t knock. The cops actually come a-bangin,’ with a battering-ram. And they dress in full riot gear — shields, helmets, batons.

Welcome to the world of European squats.

Later that night, while I was performing there with my band More Fiends, I told the crowd that this would be our last song. I looked down and a second later when I looked up, the room was totally deserted.

Huh, I thought some weird Danish custom? Nope, the place was under attack by the politi and everyone had fled upstairs to their defensive positions.

No Molotov cocktails were thrown that night. Instead, they activated Plan B, the lobbing of fist-sized chunks of asphalt via sling-shots – the super industrial kind that are sold for ‘hunting.’ The asphalt chunks were kept in cascading mounds in each corner of a room that was down the hall from the bomb making room. Helmets with face masks were hung on hooks down one wall, the sling-shots on the other.

You could smoke in that room, no problem.

While my bandmates and I stood alone in the back hallway watching the double doors bend inwards with each assault of the police battering ram, some moments of uncertainty passed. What should we do? But I did know one thing for sure, edible flowers would have a place in my future.

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Make Your Meat: Wheat

It’s easy to make your own seitan / wheat meat, a delicious, low fat, meat substitute made out of wheat gluten. Step by step instructions & menu suggestions. It’s vegan ‘meat’.

Click here to learn how to turn wheat meat into a Philly Cheese Steak! (video),

Philly Cheese Fake recipe by Elizabeth Fiend

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Philly Cheese Fakes

Learn the secrets of making a really good vegetarian or vegan Philly Cheese Steak.

Then see actual proof that carnivorous males will scarf em up.

Click here for the recipe.

See Elizabeth Fiend make her Philly Cheese Fake on NBC’s The Today Show!

Read what Cooking Light said about Elizabeth Fiend’s Philly Cheese Fake.

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BASIC BAKED-TOFU

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BY ELIZABETH FIEND
Time: 1 hour, Active time: 15 min., 4 servings

Category: Vegan / Vegetarian Recipe

In America in the 60’s and 70’s when tofu was first coming into recognition by the crunchy, granola eating set the suggested preparation method for cooking tofu was very complicated. It usually involved pressing the tofu under weights and marinating it for hours before cooking. I have combined all those steps into one easy method that’s basically: dry rub then bake! Baked tofu is so good and versatile to use I often double this recipe and cook 2lbs of tofu at once.

Quick and easy uses for baked tofu:
Use baked tofu in sandwiches. Slice or dice baked tofu and substitute for chicken in any of your favorite recipes. Add it to a can of soup for an instant upgrade in flavor and nutrition. Add, with vegetables, to ramen noodles, or combine with vegetables in a stir-fry. You may want to add the tofu to your dish at last minute to preserve its texture.

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Ingredients:
1lb EXTRA firm tofu
2 teaspoons soy sauce
2 teaspoons garlic powder
2 teaspoons ginger powder
½ teaspoon mustard powder
spray olive oil

Method:
Preheat oven to 400 degrees.
Open tofu package — discard water.

Slice tofu on the shortest side of the block into 8 pieces.

Spray baking sheet with olive oil and lay slices of tofu on baking sheet.

Season:
Sprinkle on the garlic, ginger and mustard or your favorite seasonings.
Shake on the soy sauce (don’t overdo the salt!).
Bake:
Bake for 25 minutes or until the bottom is golden and crispy.
Slide a thin spatula under each piece of tofu and flip.
Spray light coating of olive oil over top.
Bake for 20 more minutes or until the bottom is golden and crispy.

 

 

 

 

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THIS IS NOT A BOUQUET, IT’S MY LUNCH

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Tempeh, Tomato, Herb Sandwich
Recipe and Photos by Elizabeth Fiend
Part of the series “What Fiends Eat for Lunch”

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Makes two sandwiches.  Time: 45 min. Active time: 20 min. Category: Vegan sandwich.

COLORFUL, TASTY, NUTRITIOUS. WHAT MORE COULD YOU WANT FOR LUNCH? 

Ingredient Notes:

*Tempeh is unfortunately greatly overlooked in America.  Like tofu, tempeh is made from soy beans. But with tempeh the beans are kept whole and are fermented making it one of the all time most nutritious foods. Tempeh is a mineral powerhouse providing calcium, iron, riboflavin, niacin, magnesium, potassium, and copper and is 100% sodium free. It’s chunky with a nutty, slightly bitter taste. Purchase it at the natural foods store in the refrigerator case, usually next to the tofu.

* Only use home-grown flowers, or ones from a source that you know for sure are chemical free.

* Miso is a nutritious paste made from fermented soybeans. It‘s a traditional seasoning in Japanese cuisine. Miso is available in natural food stores in the refrigerated section. It comes in white, red and brown, the lightest color being the least salty.

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