Wednesday, April 26, 2017

Chubby Vegetarian News: Our Cookbook is Now an EBook + Bookstock at the Memphis Public Library on Saturday, April 29, 2017

There's so much for us to catch up on we hardly know where to begin today!

We'll start with the most pressing item first: our appearance at the Memphis Public Library's annual Bookstock festival. We're so excited that the Memphis Public Library invites local and national authors to this unique event to be held at the Benjamin J. Hooks Library this Saturday from 11:00 a.m. to 3:00 p.m. We'll be doing a vegetable butchering demonstration at noon in the Goodwin Gallery inside the library. Stop by to see how to make "ribs" from a spaghetti squash, "chops" from a cauliflower, and get step-by-step instructions on how to make an avocado "rose." Even though that's a lot of "quotes," it's all real and we'll be using tangible vegetables to make these items! We'll also have our cookbooks for sale, and we'd love to sign one for you or for someone you love who loves to cook. Mother's Day is just around the corner, so maybe we can help you get ready.

Next, we're excited to tell you that our new cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, 2017) is now available as a digital download on Amazon at an excellent price. So, if you've been holding out for the ebook edition, your wait is over. To celebrate, we're planning a contest and giveaway next week, so stay tuned for that. (Look, we just bought a little stand to better use the iPad mini in the kitchen!)



Friday, April 14, 2017

Green Onion Pancake with Kimchi

There are a few simple, quick things we make all the time at home, and we're planning to share them more here on TCV. This is a great savory breakfast, and on evenings when there's not much in the fridge / we really don't feel like going to the store, this also makes for a good dinner if we at least have the last of a carton of eggs.

Kimchi has become a staple at our house, and sometimes we make our own, and sometimes we use Sunja's. And our favorite kimchi in Memphis is at DWJ 2.

Green Onion Pancake with Kimchi

5 large eggs (beaten)
2 medium green onions (sliced, about 3/4 cup)
1 teaspoon soy sauce (We like Bragg Liquid Aminos.)
1 tablespoon toasted sesame oil
1/2 cup kimchi (to garnish)
Gochuchang or Sriracha hot sauce (to taste)

In a medium bowl, combine the eggs, onions, and soy sauce. Over high heat on your stovetop, heat a 12-inch frying pan (one that has a lid) until wisps of smoke gently rise from the metal surface. Add the sesame oil and tilt the pan to coat the surface. Add the egg mixture, turn the heat to low, and cover the pan. Allow the eggs to cook for 4 minutes or until the top is set. Place the pancake, pan side down, on  a plate, slice into quarters, garnish with kimchi and hot sauce, and serve. (Makes 2 servings.)