25 Jan

Lunch Boxes and what goes in them

Posted by veggicurious in Cooking In, Tools. Tagged: , , , , , , , .

I almost always bring my own lunch to work. Even though I’m blessed with a plethora of cheap and tasty food trucks near my office, I know that I eat better, and use up my leftover far more quickly, if I bring them for lunch. Leftovers are boring, you say? Well, yes, they can be. But you can always shake them up. I like to change them slightly, like I did in the lunch above (adding a side of pickled radishes and a boiled egg to my raw kale salad)by adding new components, or cooking in a new way (frying leftover risotto into cakes).

I love my new Black + Blum lunchbox, pictured above, for so many reasons. It’s BPA-free and easy to clean, has a divider box and even a mini dressing box, reminds me that the largest portion in my lunch should be vegetables, and even has a little soy sauce indentation and fork holder on the lid.

How do you like to pack your lunch? What kind of lunchbox do you use?

23 Jan

KimChi Soup

Posted by veggicurious in Cooking In, recipes. Tagged: , , , , , , , .

Y’all, it is nasty outside in Philadelphia. It was cold all weekend, and then icy, and now it’s raining and grey and almost everyone is in not the best of moods. Maybe you, too, need a spicy Korean soup to cheer you up?

I made this kimchi soup based on a recipe from Bittman’s “How to Cook Everything Vegetarian” Kimche and tofu soup. A few changes – I used firm tofu that I had previously frozen instead of soft tofu, and I added a raw egg to the boiling soup after I put it in the bowl. Just make sure the soup is boiling when it goes in, and dunk that egg down into the broth, or spoon the broth over the egg so that it’s not RAW raw when the soup cools down enough for you to eat it. I also added a little leftover brown rice instead of cooking rice in the broth, and upped the kimchi since I didn’t have any spinach in the house. . Simple, spicy, delicious.

20 Jan

Jong Ka Jib Soft Tofu Restaurant

Posted by veggicurious in Uncategorized.


After hearing whispers about Jong Ka Jib for weeks, I finally made a trip out to this amazing soft tofu restaurant on the edge of Philadelphia. While the Septa search engine suggested a suburban train or the Broad St. subway + a bus, we decided to hoof it from the subway stop and enjoy exploring a new part of the city. About a mile later, we excited walked into the side door where an older woman in tennis shoes (the whole staff wears trainers!) unsmilingly ushered us to a table.
-friendly items before settling on the mushroom soft tofu.

The accompaniments arrived first, and we enjoyed snacking on sweet beans, many types of pickles, and sesame sprouts.

In true hot pot style, our dishes arrive bubbling and we quickly cracked the provided raw eggs into the broth to cook away. Reader, I ate every bite, even though I became terribly full half-way through. The spicy, sour, umami dish was just what I wanted, and I couldn’t stop! For $8, it’s a steal. Don’t expect anything other than curt service (we asked for water multiple times, but enjoyed using the “service” button in the table) and you’ll leave full and happy!

11 Jan

Tofu and King Oyster Mushrooms

Posted by veggicurious in Cooking In, recipes. Tagged: , , , , , , .

I made a giant trip to H-Mart to stock-up on huge bottles (soy sauce, sweet soy, rice vinegar, sesame oil, olive oil, canola oil, chili) and of course came home with bags of vegetables. Oh H-Mart – you are so cheap, and you have such a selection, you lure me in every time. Trying to make the best use of the firm tofu in the fridge (I bought a 5 lb. container), bok choi and king oyster mushrooms that were blessedly on sale, I adapted this recipe into the meal above. I’m never adverse to adapting recipes – keeping what I like, tossing what I don’t, and always adding more garlic, ginger and spice. But it also makes plenty of sense to exchange vegetables you already have in the fridge (like my bok choi) for others (the carrots and broccoli called for in the recipe).

Tofu marinated in lemongrass and chili, pre-fried, and added at the last minute to fried king mushrooms, bok choi and a light coconut and chili oil broth. Served over left-over brown rice, with plenty of just blanched green onions. Delicious

1 Jan

Venturi’s Pizza, Goshen, IN

Posted by veggicurious in Eating Out, Uncategorized. Tagged: , , , , .


Downtown Goshen, my hometown, has done an amazing job revitalizing it’s downtown in the last few years. I love all the reburbished facades and new restaurants, including a new Neopolitan-style pizza place started by a college friend. Venturi’s features wood-fired pizza, certified authentic (Yes, Neopolitan’s take their pizza that seriously). In a lovely renovated storefront with it’s original stamped tin ceilings and a full liquor license, I split a few of these thin, chewy-edged pies.

The above pie is (I admit I forget the name) a delicious concoction of mozzarella, roasted red pepper, garlic, capers and basil. Yum! And the below pizza is the Bianca with house-made Fior di Latte, garlic, and fresh basil. A delicious dinner (I actually ended up back there later that week!), and a great local business.

29 Dec

Olive Nut Sandwich at Olympia Candy Kitchen

Posted by veggicurious in Uncategorized.

When I’m home to visit my parents, I always try to stop in at Olympia Candy Kitchen, a classic downtown dinner and homemade candy kitchen since 1912. Their hand-dipped chocolates, especially their chocolate turtles, are legendary! They have been using the same giant mercury Christmas ball and pine garland holiday decorations since I was a kid (and probably before that) and Olympia is one of two places in town where you can still get a green river phosphate. You can also get an olive nut sandwich. I know I’ve posted about this sandwich before, but I’ve got a much better photo this time. Chopped green olives and cashews on toast with a mayo and a leaf of iceberg lettuce for under $5. Still weird, still unique, still delicious.

27 Dec

Easy Entertaining: Spinach Dip and Pita Chips

Posted by veggicurious in Cooking In, recipes.

Spinach dip is easy to make, and doesn’t have to be as unhealthy as the prepacked store version. The same can be said for pita chips! Just slice them in quarters or sixths, place on a pam-sprayed cookie sheet, spraying again with oil and toasting for about 10 minutes in a 350 degree oven.

Spinach Dip

1/2 cup plain, low-fat greek yogurt
1/2 cup grated Parmesan or Pecorino
3 Tbs. low-fat or olive oil mayonnaise
1 package frozen chopped spinach, thawed and squeezed dry
1/4 finely minced white onion
2 cloves finely minced garlic
1/4 teaspoon smoked paprika
2 tsps. fresh lemon juice
freshly ground black pepper

Mix the greek yogurt, grated cheese, and mayonnaise together in a bowl. Add the herbs and mix well. Add the chopped spinach, and mix again. Serve at room temperature or heat in an oven-proof dish at 350 for 15-20 minutes, until the dip just starts to bubble. Serve alongside toasted pita chips.

26 Dec

Easy Entertaining: Vegetable Tray with Gorgonzola Dip

Posted by veggicurious in Cooking In, recipes.

Vegetables are good for you, and gorgonzola is delicious, so why not add this colorful platter to your entertaining spread? This dip will work with any vegetables, but is especially good (I think) with endive leaves, steamed red baby potatoes and asparagus, and red pepper slices. My number one rule of crudite creation? NO two same colors touching – make a color wheel of sliced vegetables!

Gorgonzola Vegetable Dip

4 oz. crumbled gorgonzola (the bluer, the better)
1/2 cup greek yogurt (you can even use 0% fat!)
1 clove of garlic, pressed or very finely chopped
fresh ground black pepper
splash of lemon juice

Mix all of the ingredients together, and add pepper (and maybe just a smidge of salt, depending on your cheese) to taste. If the dip seems too thick, add milk or rice milk, 1 Tbs. at a time, until you reach the desired consistency. Scoop into a serving bowl and chill until serving.

24 Dec

Easy Entertaining: Marinated Goat Cheese Balls

Posted by veggicurious in Cooking In, recipes.

One of the easiest hors d’oeuvres that I make is marinated goat cheese balls, served alongside toasted pita, baguette slices, or crackers. In just ten minutes you can make and garnish a delicious, satisfying dish.

Marinated Goat Cheese Ball

1 8 oz. log of goat cheese (for each ball)
4 oz. kalamata olives
1/4 good quality olive oil
6- 10 sprigs fresh thyme (or 1 tsp. dried thyme)
zest of one lemon

Roll the log of goat cheese into a ball using your hands or saran wrap and place on a shallow serving dish. Arrange the olives around the cheese ball. Heat the olive oil in a small sauce pan on medium heat until hot, but not sizzling. If using fresh thyme, add the springs now. Add half of the lemon zest and stir. Turn off the heat under the pan. If using dried thyme, add after removing the pan from heat and stir. Pour the oil evenly over the goat cheese. Sprinkle the remaining lemon zest over the cheese and olives, garnish as you wish, and serve.

23 Dec

Easy Holiday Entertaining: Buckeyes

Posted by veggicurious in Uncategorized.

I know, I know, the holidays have already begun, but maybe you’re looking for a last minute treat for your neighbors, to bring to a holiday party, or for your New Years Eve celebration. Growing up in Indiana, someone always brought a plate of buckeyes to the house, or to my grandparent’s and now my friend Beth always makes Buckeyes and stores the extra in the freezer (they’re wonderful frozen!) These candies are called Buckeyes because they resemble the nut the falls from the Buckeye tree, so common in Ohio that the citizens from that state are called “Buckeyes.” Easy to make, easy to love. Enjoy!

Buckeyes

1/2 cup margarine or crisco
1 stick of butter
1 cup peanut butter (crunchy or smooth)
1/2 bag of powered sugar
dipping chocolate

Beat the margarine/Crisco and the butter until full-mixed and smooth. Add the peanut butter and beat well. Add enough powdered sugar (about 1/2 bag) to make a stiff dough. Refrigerate the dough until cold, 30 – 45 minutes. Rolling 1-2 Tbs. of dough between your palms, forming balls. Refrigerate again, until hard. Using your fingers or a toothpick, dip each ball into the melted chocolate, leaving a circle of peanut butter uncovered at the top (and the candy resembling a buckeye).

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