I’ve been planning a trip to Marrakesh in March, and all the reading and thinking I’m doing about Morocco has got me craving harissa and lemons. I made this dish as part of a large Moroccan feast. I actually stuck closely to the recipe, using some homemade preserved lemons that I made last September. Initially I planned to make a “white-meat” seitan for this recipe, but between a full day of work and folks arriving for dinner at 7:30m, it just wasn’t going to happen. Instead I picked up a couple packages of Smart Strips. My guests couldn’t believe that they weren’t eating chicken, and in general found the dish delicious. I hoarded my leftovers, and they were just as good reheated over the next few days.
February 3, 2010
Make it Vegetarian: Chicken with Lemons and Olives Emshmel
Posted by veggicurious under Cooking In | Tags: harrisa, lemons, Morrocan, Morroco, preserved lemons, smart strips, vegan |Leave a Comment
January 31, 2010
Mushroom Tortellini in Mushroom Broth
Posted by veggicurious under Cooking In | Tags: broth, Gourmet Unbound, mushroom, pasta maker, tortellini, vegetarian |Leave a Comment
I was feeling a little bit bad about my poor pasta maker, stored so long in the cupboard. For February’s Gourmet Unbound I decided to make fresh mushroom tortellini. While there certainly were quite a few step (broth, filling, fresh pasta, rolling, cutting, filling, and folding) in the end it only took me about an hour. And let me tell you, it was delicious. Seriously delicious. I froze the remaining tortellini and ate it this week in a goat cheese sauce with finely shredded collards. Still delicious. A definite comfort meal, and sure to impress anyone you have over for dinner.
January 26, 2010
Sang Kee Noodles House
Posted by veggicurious under Eating Out | Tags: ginger ice cream, green tea ice cream, ice cream, noodle house, red bean ice cream, Sang Kee |[2] Comments
I’ve never been to the Chinatown Sang Kee, but when the new location opened up in University City, I decided to stop by. While the prices are great, there are not many vegetarian options. And by that, I mean, like three. I ordered the classic noodle soup with egg noodles and convinced my server to throw in a couple of vegetable dumplings. The soup itself was pretty unimpressive – bland broth, bok choy the only vegetable, not a lot of flavor in the dumplings. I dressed it up with a healthy heap of siracha, which made it more palatable.
The real star of the night was the ice cream sampler that our serve helpfully suggested. Just $5 and we got delicious ice cream – green tea, red bean, ginger, and coconut – garnished with berries. All of the ice creams were good, but I, not particularly liking sweets, leaned towards the ginger and green tea.
January 21, 2010
After the holidays, it got impossible to buy Root on the shelves of our local liquor stores. FINALLY that situation has been rectified and Wine and Spirits is back in stock. You can purchase Root at these locations:
2nd Street
12th Street
19th & Chestnut
Society Hill
17th & JFK
Manayunk Main Street
South St
If you haven’t already found your favorite Root recipe, try some of the recipes features on the Art and the Age of Mechanical Reproduction website HERE. This time of year, I love root with hot cider, but also straight (careful, it’s powerful) and in anything bourbon-based.
January 17, 2010
Curried Squash and Sweet Potato Soup
Posted by veggicurious under Cooking In, recipes | Tags: curry, onion, soup, squash, sweet potato, tumeric, vegan, winter |1 Comment
I’m all about soup right now. Maybe because it’s been so cold, or because I can make a pot and eat it all week long. Unfortunately, my CSA extension has finally run out, and so now I’m down to the last vegetables that I’ve saved and ones that I actually have to go to the store and buy. Going to the store hasn’t exactly been on the list lately either, so I made this soup out of what was in the pantry. Easy enough. An onion, some fresh ginger and garlic, curry and a dash of tumeric sauteed in a heavy pot. Add pealed and cubed sweet potatoes and some pureed acorn squash prepped a month of so ago and stashed in the freezer, and a bit of homemade vegetable broth (also frozen). Salt and white pepper to taste. In just 20 minutes the potato is soft and you can puree it to your desired texture. Maybe add a dollop of local yogurt and some crusty toast. Simple, warming, delicious.
January 11, 2010
Pizzaria Stella
Posted by veggicurious under Eating Out | Tags: black truffle, egg, fontina, parmesan, pizzaria stella, Steven Starr, vegetarian, wood fired |[2] Comments
I went into Pizzaria Stella with one thing on my mind. The Tartufo Pizza. Black truffle, fontina, egg, parmesan on a crispy food fired crust. When it arrived, the egg, raw but intact, sat atop the pizza and the waitress deftly broke the yoke, swirling it across the cheese. It was a nice touch, especially with the salty truffle, though as the pizza cooled it became less impressive. A friendly selection of wine and beer (I had the house read, a perfectly serviceable Montepulciano d’Abruzzo). The menu includes numerous vegetarian options (though don’t expect anything vegan) and homemade gelato that won’t blow your socks off, but won’t disappoint you either.
This is a bustling place, with closely spaced tables that are almost always full. Though the lighting is dim, it’s too loud to be romantic, but would work well as a fun evening out with friends. While the service is perhaps too helpful (don’t let them rush you out) you won’t ever be ignored, either. Stella, Steven Starr’s newest addition to the Philly restaurant scene suffers, if anything, from the same mild disappointment of most Starr joints – great concept, but you’re left feeling that you paid a bit too much for the experience.
January 5, 2010
Holiday Rolls #2 – Buttermilk Biscuits with green onions, black pepper, and cornmeal
Posted by veggicurious under Cooking In, Uncategorized | Tags: black pepper, buttermilk biscuits, cornmeal, easy, green onion, vegetarian |Leave a Comment
I know, I’ve been a bad blogger, but I’ve also been in Indiana, where the slow internet connection makes blogging an exercise in futility. But I’m back! I made these easy rolls as an alternative to traditional buttermilk biscuits. Buttermilk, yes, but with the kick of green onion, black pepper, and the texture of cornmeal. They look dry, but are surprisingly moist.
December 21, 2009
Holiday Rolls #1 – Herb and Cheese Poppers
Posted by veggicurious under UncategorizedLeave a Comment
Every holiday season invariably I attend at least one potluck in which I’m the person who brings the rolls. I try to change it up a little bit every year. These petite biscuits from the Nov. 2009 Bon Appetit are flaky (you have to fold them over and over while rolling them out, like croissants, and rich enough to satisfy with just a few bites. I made a double batch and reheated them in the oven right before dinner. A big hit!
December 17, 2009
Coup de Taco truck
Posted by veggicurious under Eating Out | Tags: Coup de Taco, portabello mushrooms, seitan, tacos, truck food, University City, vegetarian |[2] Comments
I love truck food. I love tacos. I love food trucks right by my office that serve up super-special vegetarian-friendly tacos. The sudden surge of young, college-grads starting food trucks to realize their culinary dreams (and work their butts off) has recently brought Honest Tom’s tacos, Hubbub Coffee, and now Coup de Taco. Their website commands “Welcome to the Taco Revolution. Savor the Conquest. Join the Revolution.” They park on 40th between Locust and Spruce. The special love in Coup de Taco is their seriously vegetarian menu. Every item number comes with a veggie counterpart – seitan, edamame hummus, “riblets” and portabello mushrooms.
Pictured above is the Indian Tika Masala taco with grilled seitan, tikka tomato sauce, coconut rice and cilantro. Wrapped in a flour taco (or served in a rice bowl, an option for all tacos) the only think that would make this taco tastier is if the sietan were shredded (like pulled pork) so that it could soak up more of the delicious sauce.
Sweet Thai Coconut Tacos with Portabello Mushrooms, however, I wasn’t so sure about. Perhaps it because I over-ordered (these tacos are deceptively filling), but more than that, I think it was the citrus marinated green apples on top of the peanut sauce. I tend not to feel excited about sweet with my savory, and would have really liked to toss the apples, but in a slaw of some sort, and add more mushrooms.
Overall, the truck is a super concept, offering fast, homemade, tasty food at affordable prices. $3.50 for one taco, $5 for two, and $8 for three. Grab a side of baked chips with roasted edamame hummos and a glass of ginger green tea and you’re good to go. I’ve still got more tacos to try (the caprese, a southern bbq, and whatever else they dream up) the only thing that would make me happier right now with the Coup de Taco truck guys (and their sweet smiles) is a brown rice and tortilla option.


















