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Picture by karimian.

I’ve decided that I’m going to try an experiment in going without meat for the next two weeks. I say “without meat” rather than “vegetarian” because there are shades of grey in the world of vegetarianism, and I fully intend to cook with animal products such as eggs, milk, cheese, and butter. Just no beef, pork, fish, chicken, shrimp, etc.

The reason for this is simple. We’ve been working on eating less meat on average for the past couple of years, but we still eat more than we should. To eat less, we need to expand our repertoire of recipes for meatless mains. We have the cookbooks, we just need to use them and try more new things.

Two weeks gives me a chance to try around 10-15 new recipes. More if I get inspired and energetic, but probably not because I’ve got a cold and “inspired” is just about the last thing I feel right now. I’ll probably start with some sort of vegetarian stew or chili and go from there. If I remember, I’ll take pictures and blog it all.

If there are particular meatless recipes you think I should try, leave a comment!

I’ve developed a basic stirfry prototype that we use regularly and have tweaked over time. It includes all four of the “hot, sour, salty, sweet” flavour bases, is super simple, and never fails to produce a tasty result.

It’s a “prototype” because you can use this recipe and include whatever combination of vegetables, meat, and carb you like, but the foundation stays the same. Here it is.

Ingredients

• Static
• 1-2 tbsp peanut (or other) oil for frying
• 3-4 cloves of garlic, minced
• 1″ or so of fresh ginger, minced
• 1 tsp (or more) of hot red pepper flakes
• 3 tbsp soy sauce (the regular stuff, lower sodium is better)
• 2 tbsp rice vinegar
• 1 tbsp mirin (japanese sweetened sake)

• Variables
• 6-8 oz meat (enough for 2 people, trimmed and thinly sliced)
• 4-6 c sliced/chopped vegetables
• Some sort of rice or noodles, cooked

1. Combine soy sauce, rice vinegar, and mirin in a small bowl and reserve.

2. Pour oil into a wok or big saute pan and heat to medium-high. Toss in garlic, ginger, and hot pepper flakes and fry for 2-3 minutes.

3. Add meat to the pan and cook through, stirring frequently.

4. Once the meat is just about done, add the vegetables. If you’re using more than one type of vegetable, add them separately and in order of how long they will take to cook. Broccoli will take a minute or so more than spinach, and so forth.

5. When the vegetables are basically done (it won’t take long), pour in the soy/vinegar/mirin mixture and fry for another minute, stirring well. If you have noodles, you can dump those in now as well so they heat through and absorb some of the sauce.

6. You probably don’t want all the sauce in your bowls, so lift the food out of the wok with tongs or a slotted spoon rather than pouring it out. If you didn’t use noodles, serve over rice. And that’s it.

Flavour Combinator
Pick two or three ingredients from cols I + II, and serve with a carb from col III.

Mark Bittman did something like this in his Minimalist article a while back, but his version was a little weird and involved entirely too much lime juice. I modified it for a second attempt and it was pretty tasty.

Ingredients

• 1 tbsp sesame oil
• 4 tbsp olive oil
• 1.5 tbsp rice vinegar
• 1.5 tbsp lemon juice
• 1 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 4 oz soba noodles (uncooked)
• 1 c edamame (out of pods)
• 1-2 tbsp peanut oil
• 1/2 package of firm tofu, cubed
• 1/2 c green onions, sliced
• 1/2 c baby carrots, sliced
• 2 tsp white or black sesame seeds

1. Whisk together oils, vinegar, lemon juice, soy sauce, and ginger. This is really just a basic vinaigrette with soy and ginger. I just dump it all into a mason jar and shake like hell. Taste and adjust as necessary.¹

2. Cook soba noodles until they’re at the texture you want. When done, rinse under cold water to stop them cooking any more.

3. Cook the edamame — I just cook it in boiling water (from frozen) for 2-3 minutes. Rinse under cold water until cool.

4. Put peanut oil into a shallow pan and heat. Dump in the tofu and fry ’til a bit crispy (this part is optional…you don’t have to fry the tofu, but it adds to the texture). Let cool.

5. Divide noodles into two big ol’ bowls, top each with edamame, tofu, green onions, and carrots. Pour 2-3 tbsp of the vinaigrette over each and a tsp of sesame seeds.

Eat!

¹ = I don’t actually remember the precise ratios for the vinaigrette, so this might not be quite right. Feel free to modify to taste.

A friend sent along a recipe for Garam Masala and I’m posting it here so I don’t lose it.

• 1 tbsp cardamom seeds
• 1 2″ long cinnamon stick
• 1 tsp black cumin (shahjeera)
• 1 tsp cloves
• 1 tsp black peppercorns
• 1/4 tsp nutmeg
• 1 tsp cumin seeds
• 1/2 tsp dried coriander seeds
• 1/2 tsp mace powder (javantari)
• 1 piece star anise
• 1 long bay leaf

Roast all the above spices lightly on low-flame for about 2 mins. Now powder them in a clean, dry spice grinder until smooth. Store in an airtight container in a cool, dry place.

Modified a recipe for chana masala and came up with this. It’s really yummy and very easy. Almost no prep work, about 15 mins to get started, and 20-30 mins to simmer.

Ingredients

• 1-2 tbsp olive oil
• 2 yellow onions, chopped
• 5 cloves of garlic, minced
• 1 1/2 tsp curry powder
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 1/2 tsp garam masala
• 4-5 tbsp lemon juice
• 2 tins chickpeas, drained and rinsed
• 1 tin diced tomatoes, including juice
• 5oz or so baby spinach

1. Heat oil over medium in a 4qt pot. Saute onions and garlic for a 5-6 minutes, stirring frequently.

2. Add spices and stir well. It’ll be weird and a little lumpy, but don’t worry about that. Cook for a few more minutes.

3. Add lemon juice, stir well, then add the chickpeas and tomatoes. Bring to a low simmer, and cook uncovered for 20-30 mins. Remove from heat, and stir in the baby spinach until it wilts. Serve with brown rice or a tasty grain medley.

Ingredients

• 3 fresh hot italian sausages
• 2 tsp olive oil
• 2 medium leeks, green + white parts only, chopped
• 1 medium yellow onion, chopped
• 4 cloves garlic, minced
• 3 ribs of celery, chopped
• 1 tsp hot pepper flakes
• 1 tsp dried thyme (or 4-5 sprigs fresh thyme)
• 2 cans diced tomatoes with juice
• 1 zucchini, chopped
• 1 can red kidney beans, drained and rinsed
• 1 can white kidney beans, drained and rinsed
• 1.5 cup mixed cooked grains*

Method

1. Cook sausages in a 4 qt (or so) pot until done. Remove to a plate and slice into bite-sized pieces. Set aside for now.
2. Add oil to the pot and heat over med. Toss in the leeks, onion, garlic, celery, pepper flakes, and thyme. Saute for 7-8 mins.
3. Return sliced sausages to the pot, and saute for another 2-3 mins.
4. Add diced tomatoes with juice. Heat until simmering then turn down to low. Simmer on low for 30 mins or so.
5. Add beans and grains and continue to simmer for at least 20-30 mins. Longer is better.

That’s it. Excellent vehicle for cholula sauce and crusty buns.

* I do a 2:2:1 combo mixed grains of quinoa:hulled barley:wild rice. It’s crazy yummy and useful for lots of things.

Dinnertime sort of crept up on us today and Rob has a standing appointment Monday evenings, so dinner had to be quick and simple. Threw this together somewhat on the fly, and it turned out really well.

Grilled hoisin salmon

• 2 salmon filets, however big you think you can eat. We tend to get one normal size one and cut it in half.
• 2-3 tbsp hoisin sauce
• 1 tsp sesame seeds
• 1 tbsp olive oil

These are crazy simple. Preheat your grill (yes it’s winter and there’s snow, but we just grill all year) to 350-450 degrees…lower is better because hoisin sauce tends to carmelize quickly so a lower heat gives you more room for error.

Spread the olive oil on one side of a sheet of tinfoil (to keep the fish from sticking). Spread half the hoisin sauce on one side of the salmon filets, put those hoisin-sauced-side down on the tinfoil, then spread the tops with the rest of the sauce. Sprinkle with sesame seeds. Plop the whole thing (fish + foil) on the grill for 15-20m — no need to flip them or anything, just let ‘em sit. Try to avoid seriously overcooking them, but it’s hard to screw these up too badly.

Spicy cabbage noodles

• 1-2 tsp canola or peanut oil
• 1 tbsp fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp (or so) red pepper flakes
• 2-3 c shredded napa cabbage
• Chinese egg noodles (ramen, enough for 2 people)
• 2 tbsp light soy sauce
• 1 tbsp rice vinegar

Cook egg noodles according to directions then rinse under cold water until cool (to stop them from continuing to cook and get all mushy). I tend to undercook them slightly since they’ll cook more when being stir-fried.

Heat oil in a wok or saute pan until hot but not quite smoking. Throw in the ginger, garlic, and red pepper flakes and stir fry those for 2-3 mins. Toss in shredded cabbage and stir fry until wilted, another 3-4 mins. Add in cooked noodles and continue stir-frying until those are heated through. Add soy sauce and vinegar, toss until everything is coated and yummy.

Divide cabbage noodles on to two plates and top with salmon filets.

I love oatmeal cookies. I also love steel-cut oats. This recipe, cribbed from Eat Feed Autumn Winter is all of that and more. I’ve slightly modified the recipe, and these are currently my favourite cookies ever.

Ingredients

• 1 1/2 c rolled oats
• 1/3 c steel-cut oats
• 3/4 c flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 c granulated sugar
• 1/4 c packed brown sugar
• 1/2 c soft butter
• 1 egg
• 1 tsp vanilla
• 1/3 c dried cranberries (optional)
• 1/3 c chopped walnuts (optional)

Procedure

1. Heat oven to 375F.
2. Mix dry ingredients together (everything up to and including salt).
3. Cream butter and sugars together for a few minutes.
4. Mix egg and vanilla into butter + sugar. Make sure they’re well blended…should be uniform and sort of fluffy and light.
5. Stir in oat mixture until blended.
6. Mix in cranberries and walnuts.

Drop in 2″ balls on a parchment-lined cookie sheet, and flatten slightly. Leave some space between because they will spread out a bit. Bake for 5 mins, then turn the pans, then bake for another 6-7 mins (until golden brown). This made 20 cookies.

Cool on the pan for 2-3 mins, then on a cooling rack. Eat ‘um.

A long time ago I realized that grocery shopping isn’t something I can do haphazardly — send me into a grocery store without a list and a solid plan of action and I’ll come out with a completely random array of stuff, little of which can be used to put together anything even remotely resembling a meal.

So, I plan. Nothing crazy obsessive-compulsive, just a rough idea of 5-6 main meals we can make, plus various things for breakfasts and lunch. Rob and I both work from home, so we eat in the vast majority of the time and only go out for lunch or dinner two or three times a week.

As an example, here’s the menu plan I cobbled together earlier today:

• Soba salad with spinach + edamame (dinner, leftovers for lunch)
• Beef curry (dinner, leftovers for lunch)
• Saag aloo (to have with beef curry)
• Ramen (w/ pork, scallions & bokchoy — dinner)
• Beef & mushroom stirfry with noodles or rice (dinner, leftovers for lunch)
• Leek & potato soup (dinner, leftovers for lunch)
• Chana masala & rice (dinner, leftovers for lunch)
• Bacon & Eggers (breakfast, weekend)
• Muslix & yogurt (breakfast, 2-3 times)
• Cereal w/ berries (breakfast, 2-3 times)
• Steel-cut oatmeal (breakfast)

And that pretty much gets us through the week, with a few cheese & cracker or toast snacks here and there, and enough produce to throw together an extra side or snack if needed.

The shopping list, not including stuff we already have on hand looks something like what’s below. I do organize it in order of where stuff is in the store because that just makes life easier:

• Limes (3)
• Spinach (lg pkg)
• Green onions
• Ginger
• Garlic
• Bokchoy or napa cabbage
• Shitake mushrooms
• Eggplant
• Onions (3lb)
• Potatoes (5lb)
• Leeks (2 pkg)
• Celery
• Carrots
• Blueberries or raspberries
• Bread for toast
• English muffins
• Bacon
• Beef brisket/flank
• Pork tenderloin
• Stewing beef (2 pkg)
• Milk
• Yogurt
• Frozen spinach (2-3)
• Sugar
• Tomato paste
• Basmati rice
• Beef stock (2-3)
• Coffee beans (2)
• Muslix

And there you have it. My grocery list for tomorrow. Exciting times.

Mark Bittman called this a “cassoulet with lots of vegetables”, but it doesn’t actually resemble proper cassoulet in the slightest. Here’s my slightly modified version, with less complicated meat involvement. I’ve made this twice recently, and it’s really tasty.

Ingredients

• 3-4 sausages, whatever sort you like most — I use spicy or mild Italian sausages
• 1-2 tbsp olive oil
• 4-5 cloves garlic, minced
• 2 yellow onions or leeks (white + light green parts only), chopped
• 2 med carrots, sliced
• 2-3 stalks celery, sliced
• 2 small/med zucchini, sliced
• 1 tsp dried thyme (or, ideally, 6-7 sprigs fresh thyme)
• 1/4-1/3 c fresh parsley, chopped
• 2-3 bay leaves
• 2 19oz tins diced tomatoes + liquid
• 1 tin chicken stock
• 2 19oz tins white kidney beans, drained
• Salt + pepper to taste

Method

1. Heat pot to medium or so. Brown + cook through the sausages in the bottom of a medium sauce pan or pot. I used my 6 litre enameled cast iron pot, which works wonderfully. Once cooked, remove to a plate and slice into sensibly-sized pieces.
2. Pour oil into the pot, then add onions and garlic. Saute these together for 4-5 minutes.
3. Add carrots, celery, and zucchini. Saute these for a few more minutes — 2-3, not long.
4. Put sliced sausage back into the pot and add thyme, parsley, and bay leaves. Stir and saute for a few more minutes.
5. Pour in diced tomatoes with their liquid, and the small tin of chicken stock. Bring to low boil, then turn down to simmer for 30 mins or so, at least until the vegetables are cooked through.
6. Add drained + rinsed beans, and leave on low for a while to heat through.
7. Taste and season with salt and pepper as needed.

Serve with crusty buns, real butter, and a nice beer.