Fried Chickpea Sandwich + Blue Cheese & Tomato

In Sicily, they call these simple little chickpea fritters panelle, and they're typically served as street food on a bun with a scoop of ricotta. I thought it might be fun to take the idea out of Italy and bring it down South.


In this version, chickpeas stand in for fried chicken. The sandwich is dressed with spinach, tomato slices, blue cheese, and sliced shallot. This recipe below makes quite a few fritters, enough for about 6 sandwiches or more, which is a good thing considering they are quite addictive.

A little magic happens when these things begin to cook. The outside layer becomes craggy and crispy, the next layer is slightly chewy, and the center is creamy. They are so good that they're worth a few extra a calories. 




Fried Chickpea Sandwich

2 cups broth
2 cups chickpea flour
1/2 cup water
1 tablespoon olive oil
2 cups canola oil (for frying)
olive oil mayonnaise 
6 sesame buns
fresh spinach
6 tomato slices
1/4 cup sliced shallot
4 ounces blue cheese (crumbled)


In a medium saucepan, add chickpea flour to cold broth and whisk. Gradually bring the mixture up to a boil as you whisk. Once the mixture becomes thick, add the water and whisk some more. Allow mixture to cook on low for 15 minutes. In an olive-oil-coated 9x12 casserole pan, quickly spread the mixture evenly to the edges. Use a sheet of waxed paper to press the mixture into place. 


Once the mixture has cooled completely, turn it out onto a cutting board. Cut into two-inch squares and then cut each square in half to form triangles. Bring canola oil up to medium-high heat in a sauce pan. Fry chickpea patties in batches if five for about five minutes a piece or until they pass golden brown and are more toasted brown in color. Sprinkle each with salt and pepper. 


To serve (immediately!): toast buns, spread with a bit of olive oil, pile on 3-4 fritters, a handful of spinach, a slice of tomato, a few sliced shallots, and a little blue cheese. 

La Montagne-style Tofu Fajitas

Way back in August of 2009, I promised that I would publish chef John Bragg's La Montagne tofu fajitas recipe after The Memphis Flyer published our story. Well, I just plain forgot! A recent email or two jogged my faulty memory. So here it is -- the long-awaited, much-anticipated recipe for La Montagne's tofu fajitas:

olive oil for pan

one red onion

one chopped red pepper

1 cup chopped button mushrooms

1 cup chopped red tomato

1 teaspoon ground cumin

chili powder to taste

fried tofu (in strips)

pico de gallo (chopped tomatoes, lime juice, onion, and cilantro)

warmed tortillas

chopped lettuce

Coat a frying pan with olive oil and add onion, red pepper, mushrooms, and tomato. Toss at medium heat. Add cumin, chili powder, and then the fried tofu strips. Serve on top of lettuce with tortillas and pico de gallo on the side.

Okra Fritters with Creole Mustard Sauce

This dish is requested over and over again by my father-in-law. He is the farmer who grows a lot of the wonderful produce we feature here at The Chubby Vegetarian; anytime he makes a menu request, we do our best to fill it.


I can almost assure you that these will be a hit even among okra skeptics. They don't have any of the sliminess that normally turns people away from okra in the first place. How do I know this? After she proclaimed "I don't eat green things," I watched my five-year-old niece eat these okra fritters and exclaim, "I love okra!" Now that's a victory.


You can serve these any number of ways. They're great as a salad on a bed of arugula that's been dressed with my Creole Mustard Sauce, and topped with fresh dill, parsley, and chopped tomatoes. It's also great as a sort of okra Po' Boy slider on a french roll with lettuce, tomato, and dill. You can also just dip the fritters right into the Creole Mustard Sauce as a simple appetizer.


Okra Fritters (makes 8-10 fritters)

2 cups okra (sliced into 1/4 inch pieces)
1/2 cup onion (sautéed in 1 tablespoon butter until translucent)1/8 teaspoon each: garlic powder, nutmeg, paprika, sea salt, cracked black pepper
2-3 dashes hot sauce
1/8 cup chopped parsley
1/4 cup flour 
1/8 cup cornmeal
1 egg
canola oil for frying

Mix everything (save for the oil) together in a large bowl. Heat 1/2-inch of canola oil in a 
10-inch frying pan over medium-high heat. Once the oil shimmers, you are ready to add the okra mixture. Using an ice cream scoop, place a portion of the okra mixture into the oil. Cook 3-4 at a time for about 2 minutes per side until all of the mixture has been used. Makes one dozen.

Creole Mustard Sauce

2 tablespoons mayo
2 tablespoons mustard
1 teaspoon ketchup
Squeeze of lemon (about a teaspoon)
pinch of sea salt 
cracked black pepper


Mix all ingredients together. Done!

Cheddar 3-2-1 Drop Biscuits + Thyme Scrambled Eggs & Smoky Tomatoes

A big breakfast is something everyone needs every now and again. Sure, this biscuit sandwich is portable, but it's so much better to actually sit down, have coffee, eat without rushing, and enjoy the time to relax. All three components, the cheddar biscuit, the eggs with thyme, and the smoky tomatoes, provide big flavors for your next big breakfast.

Cheddar 3-2-1 Drop Biscuits

3 tablespoons baking powder
2 cups all-purpose flour
1/4 cup organic shortening
1/2 teaspoon salt
1/2 cup grated sharp cheddar
1 cup milk

Preheat your oven to 425 degrees. Mix dry ingredients in a large bowl. Cut in the shortening using your fingers until there are pieces no larger than a pea. Make a well in the center of the flour mixture. Add the cheese and milk. Using a rubber spatula, fold the milk and cheese into the dry ingredients; use as few strokes as possible. The less you stir the dough, the more tender your biscuits will be.

Using an ice cream scoop, scoop up a portion of dough and drop it onto a silpat-lined baking sheet. Repeat until all dough has been used. (You should get about a dozen biscuits from this recipe.) Be sure to leave an inch or so between each biscuit, but don't be too particular about their shape -- drop biscuits are supposed to be rustic. Bake for 15 minutes or until the craggy edges are brown and crispy.

Thyme Scrambled Eggs

1 tablespoon butter
5 eggs
1 tablespoon cream
1 1/2 teaspoons fresh thyme leaves (3-4 sprigs)
1/4 teaspoon black pepper
1/4 teaspoon of Maldon salt

Place butter in a cold, non-stick frying pan and then place it over medium heat. Whip the eggs, cream, thyme, and pepper together in a bowl. Once the butter is just melted, add the egg mixture. Stir constantly with a heat-proof rubber spatula. It will take about 4-5 minutes for the eggs to be done; it's a relatively slow process, but it yields very creamy eggs. Once the eggs start to come together, add the salt and stir. Serve immediately.

Smoky Tomatoes

2 tablespoons brown sugar
1 teaspoon black pepper
1/4 teaspoon applewood-smoked salt
1/4 teaspoon Maldon salt
2 roma tomatoes (sliced)

Mix spices together in a small bowl. Sprinkle sliced tomatoes with spice mixture. You won't need all of it, but keep it on hand because it's great on everything.

A Big Pot of Black Beans

One of the most common questions I'm asked when it comes to preparing good vegetarian food is how to makes beans tasty and flavorful without the addition of pork. My answer is that I throw in a little of this, and a lot of that, followed by a pinch of something-or-another. The truth is that no one wants to hear that. They want a recipe. So, this time I measured it all out and wrote it down just for you. This pot of beans has everything: smoky, spicy, deep, bright, and rich. 

It looks like a lot of ingredients, but really, it's a very simple recipe. Over the next week or so, I'll show you a few different ways to use these magic beans in ways you may not have thought of. 


First up is black bean soup. Simply take the prepared beans and blend them about 2:1 with water or broth to thin it to the proper consistency. Heat and serve topped with guacamole and hot sauce. We love this dish served along side a simple quesadilla made from smoked provolone and goat cheese.


A Big Pot of Black Beans

1 1/2 cups dry beans
3 cups water
2 tablespoons canola
2 cups onion
1/2 teaspoon chipotle
1 teaspoon cumin
1 teaspoon ancho chili
1/2 teaspoon garlic powder
1 cup chopped tomatoes
1 1/2 tablespoons miso
1 1/2 tablespoons tomato paste
1 teaspoon sesame oil
1 tablespoon sherry vinegar
3 cups water
1 teaspoon salt


Soak the dry beans in 3 cups of water for at least 6 hours -- this is best to do overnight. Drain off the soaking water. In a large dutch oven over medium-high heat, sauté the onion in the canola oil until the onion is translucent. Add the chipotle, cumin, ancho, and garlic powders. Stir and allow spices to cook for two minutes. Add the soaked beans and the remaining ingredients except the salt. Simmer for one hour. Add the salt, stir,  and simmer another hour.

Chicken-Fried Portobello + Mushroom & Shallot Gravy

"Everything's better chicken fried," my buddy Aaron exclaimed when I told him what I had made for dinner last night. I had to agree. In this recipe, a meaty portobello mushroom graciously stands in for steak in this vegetarian take on a Southern classic, chicken-fried steak. 

I used to eat chicken-fried steak all the time when I was a kid. My grandmother would make it, and we'd have the same conversation every time. "What is it, Mamaw?" I'd ask, "chicken or steak?" She joke around and tell me it's both. Now the answer is neither. Though her food was always delicious, I like this meatless version best.


Chicken-Fried Portobello Mushroom


1 cup flour
1 teaspoon each: salt, garlic powder, black pepper, and sweet paprika
2 eggs (whisked)
1/8 cup cream
3 portobello mushroom (stemmed, trimmed)
1 cup canola oil
Shallot and Mushroom Gravy*
chopped parsley


Combine the flour with the spices in a mixing bowl large enough to accommodate one mushroom at a time. In a separate mixing bowl, combine the eggs and cream. 


Now trim the mushrooms by removing the stems and the part of the cap that hangs over the gill side; doing this will create a flat surface, which will make it much easier to pan-fry your mushrooms. Reserve the trimmings because you will use them in the gravy. 


Heat the oil to medium high in a 12-inch frying pan. Depending on the size of the mushrooms, this pan should accommodate all three at once. Turn the oven on to 350 degrees. Now, batter the mushrooms using a three-step process: toss them in the flour mixture, coat them with the egg mixture, then dredge them in the flour mixture. This should help plenty of spiced flour to adhere to the mushroom. Fry mushrooms for about two minutes per side. 


Place mushrooms on a baking sheet and finish cooking them through in the oven. This should take about 15 minutes, which is the perfect amount of time to make your gravy.


To serve, smother mushroom with gravy and garnish with chopped parsley. Serve with your favorite side vegetable. We had garden-grown green beans with garlic and tomatoes.

*Shallot and Mushroom Gravy:

1 tablespoon of butter
trimmings from the mushrooms
1/2 cup shallot (minced)
1 tablespoon all-purpose flour
3/4 cup strong broth (preferably mushroom)
1/2 cup milk
1/2 teaspoon cracked black pepper
sea salt 


Melt butter in a 10-inch frying pan over medium heat. Add the trimmings and shallots. Once the shallot is translucent, add the flour and cook until nutty and fragrant. Add the broth and milk as you whisk. Slowly bring mixture to a boil and then reduce the heat to low. Mixture should be thick like pancake batter after a few minutes. Season with black pepper and sea salt.

The Lime Truck's Corn Cake with BBQ Slaw

I'm so excited to present to you a recipe from Jason Quinn of the Lime Truck. As you may know, The Lime Truck won the second season of The Great Food Truck Race. This dish was one they served as a part of a vegetarian challenge in Memphis, and this week, Jason was kind enough to share the recipe with me. 

The concept is simple but creative, and their execution is always spot-on. I could totally see making miniature versions of this dish for a party and serving them like little Southern blinis. 

Corn Cake

Creamed corn*
1.5 cups pancake mix (I used multigrain.)
2 eggs (beaten)
1 cup milk

2 tablespoons butter

Mix the creamed corn, pancake mix, eggs, and milk until just combined. Do not overmix. On a non-stick griddle over medium-low heat, melt a pat of the butter. Spoon about 1/3 cup of the batter onto the griddle. Allow it to cook for about four minutes or until the top looks like it has set. Flip and cook another two minutes. Makes one dozen corn cakes.

BBQ Slaw

5 cups shredded cabbage
1 tablespoon mustard
2 cloves garlic (minced)
1/2 cup mayo
1 cup BBQ sauce
salt and pepper to taste

Toss all ingredients until well incorporated.

To serve, heap a corn cake with about 1/2 cup of BBQ slaw; garnish with chives and a touch more BBQ sauce. Eat it with a fork like a civilized person -- or pick it up like a taco as Jason instructed.

Creamed Corn*

1 tablespoon butter

1 cup onion (diced)
2 cups corn (cut away from the cobb)

1/8 teaspoon nutmeg
salt and pepper to taste

1/2 cup cream

Sauté onion in butter over medium high heat until onion is translucent. Add the corn and cook until the sugar in the corn begins to caramelize and some of the kernels begin to brown. Add the nutmeg, salt, pepper and cream. Set aside.

eaTABLE Supper Club All-Vegan Dinner at The Live From Memphis Loft

I was asked by the eaTABLE Supper Club to create a menu for their October dinner. Immediately, I said yes! You see, we had done a dinner for them before and know what a grateful group they are. There's nothing better than making food for those who are open-minded and ready for the experience.

The host of the dinner, Chris Reyes, is a longtime vegan. I decided, out of respect for him and his home, that I would develop a menu that was in line with his morals; I really liked the challenge: make an appealing and creative vegan meal that would please 16 mostly non-vegans.

In the past, we've done a costal Mexican vegetarian feast, an all-tomato dinner, and an all-vegetarian brunch at  Restaurant Iris. For this new dinner, I decided on the theme of comfort food, hence comforTABLE. I went back and pulled some of my vegan favorites: brussels sprout salad, mushroom tamales,  and Thai fried rice. I still wanted to push myself further by developing new recipes specifically for this event, like Indian nachos and panelle and caponata sliders.

The unexpected hit of the night was the pickles served alongside the sliders. Much to my surprise, members of the group requested more beet, cucumber, and okra pickles.  Between 16 of them, they ate three quarts of pickles! It was a victory for me since I'm always trying to get people to eat okra, one of my favorites.

Dessert was total comfort food, too: brown 'butter' and vegan marshmallow crispy treats two ways, ancho chili and cayenne with toasted pumpkin seeds + Maldon salt and Olive and Sinclair 75% dark chocolate. They were a total hit. Our test for a good dessert is that it is just plain gone way before anyone expects it to be, and this happened quite quickly here.

We could not have pulled off this amazing feat without the help and planning of a few key folks. First off, Stacey Greenberg is one of the hardest-working people in Memphis. She writes for every major publication in town, writes a blog called Dining with Monkeys, is involved in Rock n' Romp, Roller Derby, and runs the eaTABLE supper club. I'm convinced there are no less than three of her. Margot McNeeley, who runs a wonderful organization called Project Green Fork, not only set the tables but also helped me carry them up two flights of stairs. Last but not by any means least, Chris Hawkins pretty much cooked everything that we prepped, and in doing so, freed us up to make sure everything else went smoothly. Thanks, y'all!

The reviews are in, and I think everyone enjoyed themselves. Check out these reviews from Live From Memphis's Chris Reyes, and another guest at the dinner, Bianca Phillips of the blog Vegan Crunk.
Thanks for the kind words, you two.

We are looking forward to our next event -- whatever it may be.

Triple-Ginger Apple Crisp

I still cannot believe how early I used to wake up in order to go to Houston High School. It was dark, and it usually remained dark as I waited outside for the school bus, which was a more entertaining choice than driving to school alone.

In my adult life, I feel like I never have enough time, and breakfast usually consists of scarfing part of a banana in the car, making a green smoothie, or totally forgetting to eat and then rooting around for the lone, slightly crushed granola bar I just know I must've stashed somewhere in my desk.

But back then as a ravenous teenager, I always had some sort of nice, sit-down breakfast. My mom catered to us in the morning and let Lindsey demand orange juice delivery and multiple wake-up calls before she stumbled downstairs with her blankets in tow in order to sleep further on the kitchen floor. My own indulgence was always breakfast with just me at the kitchen counter with some eggs and grits, French toast, or a bowl of apple crisp, one of the mainstays.

I love making it now and then these days, even though I'll always think my mom's version is better. It's so easy to put together on a slow morning or to set up the night before and refrigerate overnight before baking. This time around, I made it vegan and also added ginger x 3 for an extra kick.


Triple-Ginger Apple Crisp

Filling:

10 Granny Smith or Fuji apples (peeled and sliced into inch-long chunks)
juice of one lemon
2 tablespoons apple juice
2 tablespoons all-purpose flour
1/4 cup vegan cane sugar
1/4 cup light brown sugar

1/2 tablespoon Earth Balance with olive oil (for pan)

Preheat oven to 375 degrees. Combine all filling ingredients well. Butter a shallow baking dish and then pour filling into it. Bake apples for 30 minutes.


Crumble Topping:

1 cup rolled oats
1/4 cup whole wheat flour
1/4 cup light brown sugar
1/4 cup Earth Balance olive oil margarine
2 small pieces of crystallized ginger (minced)
1 teaspoon grated fresh ginger

1/2 teaspoon powdered ginger

1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon Maldon salt
1/3 cup olive oil margarine (melted)
1 tablespoon olive oil (for drizzling)

Combine all dry ingredients from oats to salt and stir. Add melted margarine to the dry ingredients and incorporate. Spread topping across the pan of apple filling and then drizzle it with olive oil; it's also good to sprinkle it with a little more salt to counter the sweetness. Spread topping across the top and then bake at 375 degrees for 30 minutes; the topping will brown, and the apples will bubble when it's ready.

*You also can top it with honeyed yogurt: 1/2 cup Greek yogurt, 2 tablespoons honey, and 1/4 teaspoon lemon zest.

Honeycrisp Apple + Parsnip Soup

Parsnips look like pale carrots, something Bunnicula got ahold of and completely drained of color. They have a spicy bite of flavor and taste earthy and bright, a little bit like mild horseradish. Parsnips have started showing up more and more this fall, and I had heard they're great with apples. (In the recipe, I found a use for the Honeycrisp apples that are out now. I figured there must be something great about an apple harvest that calls for a giant banner and so much in-store signage excitement.)

Apple-Parsnip Soup

1 white onion (diced)

a knob of butter

1 cup sparkling wine

2 large parsnips (peeled & roughly chopped)

2 large Honeycrisp apples (peeled & roughly chopped)

1 white sweet potato (peeled & roughly chopped)

1 tsp. rubbed sage

1 cup half-and-half

water

sea salt

green onions and white cheddar

Sauté onions in butter until translucent, and then add wine. Allow the mixture to reduce, and then add parsnip, potato, apple, and sage to the mixture. Add a pinch of salt. Cover and cook for about 10 minutes or until vegetables have softened and have taken on a slight color. Reduce heat and add half-and-half. Do not allow soup to boil after adding the cream as it could curdle. Using an immersion blender, blend the mixture smooth. Add enough water to achieve the consistency you desire. Garnish with sliced green onion and shredded white cheddar.

How to Throw a Pizza Crust

Pizza may be my favorite food in the whole wide world. It's also the great equalizer when one's considering what to feed a mixed crowd of vegetarians and non-vegetarians. It's rare that anyone is ever disappointed in a pizza no matter what's on top, so serving it to a crowd is usually a no-brainer. 


I like to par-cook my homemade pizza crust. It allows me less time in the kitchen when friends and family are over, and it assures a good product. All you do is throw the dough, slide it undressed onto the stone, and cook it for just a few minutes. When it's time to eat, top your par-cooked crusts with sauce and cheese and slide 'em into the oven to crisp up.




Beer Pizza Crust:

(Special equipment: stand mixer, 3 rubber bands, and 3 seven-inch round plastic containers.)

1 1/2 cups bread flour

1 1/2 cups all-purpose flour

½ teaspoon sea salt

1 teaspoon honey

½ teaspoon Fleishmann’s active dry yeast*

9–12 ounces of your favorite beer

olive oil

1.    Pour beer into a microwave-safe glass and heat for 1 minute. 

2.    Bloom the yeast in a few tablespoons of the warm beer.

3.    Place flour, salt, and honey into a stand mixer, turn it on low, and add the bloomed yeast.

4.    Slowly add the beer until all the dry flour has been incorporated. (You will have beer left over.)

5.    Mix for 5 minutes 'til dough looks smooth.

6.    Roll dough into a nine-inch log; cut the log into three equal three-inch pieces.

7.    Roll each piece into a ball; place each in its own round airtight container

8.    Set containers out on the countertop. Leave the dough alone for 8 hours.

9.    Place a pizza stone in the oven and preheat to 500°

10.  Turn the dough ball out on to a lightly floured pizza peel. Begin to dimple the dough using three 

       fingers. Leave a half-inch on the outside undisturbed—this will become the crust. Turn dough over    

       and repeat the process.

11.  Pick up the dough and let it stretch over your fists until it is about 12 inches in diameter, or toss it in  

       the air like a pro—your call.

12.  Make sure your have enough flour on the peel so that the pizza can slide around and into the oven.

13.  Spread about 1⁄3 cup of tomato sauce over the crust, and then top with ½ – 1½ cups of cheese. Add   

       any other topping that you like at this point.

14.  Using the pizza peel, slide the raw pizza onto the hot stone and let it cook for about 7 minutes.

15.  Remove the pizza once the top starts bubbling and it begins to brown around the edges.

16.  The best part: cut and serve.

* For a faster crust, use "rapid rise" yeast and cut the proofing time down to one hour.

Basic Balsamic Vinaigrette

We're trying to get back to making more salads with dinner around here, and it's got to be easy to do if I'm going to make one at the last minute in addition to the main dish. This past weekend, I put together a simple salad of arugula, strawberries, and toasted almonds and shook up this basic vinaigrette in a jar to go with it. It was the perfect salad to complement grilled pizza with lots of smoked provolone, sun-dried tomatoes, mushrooms, and the like.

I think it's definitely is worth taking an extra couple of minutes to make your own dressing; here's what's in our go-to balsamic vinaigrette.

Basic Balsamic Vinaigrette

2 tablespoons olive oil
2 tablespoons balsamic vinegar
juice from half a lemon
2 teaspoons minced shallot
1/2 tablespoon honey
sea salt
cracked black pepper

Pour all ingredients into a jar and shake or whisk them together in a small bowl. Drizzle vinaigrette over salad right before serving.

P.S. You can learn more than you ever wanted to know about me at the I Love Memphis blog if you are so inclined.

A French Toast Pancake

One of us looks forward to a savory weekend breakfast, and the other clamors for either pancakes or French toast. So an agreement has been reached via the invention of the French toast pancake, which is super-fast to make. There's no agonizing wait for the egg-and-milk mixture to soak into the bread, it's very hands-off since it cooks in the oven, and the whole thing is done in two quick steps. (I love the addition of orange zest and vanilla, which somehow makes it taste fancier than it really is.) 

French Toast Pancake


2 cups torn bread
6 eggs
zest of one orange
1 teaspoon vanilla
1/2 cup whole milk
a pinch of sea salt
1 tablespoon cane sugar

1 1/2 tablespoons butter


Preheat oven to 350 degrees. Put everything except the butter in the food processor and pulse until there are no big chunks of bread left. 


Heat a 10-12 inch frying pan over medium-high heat. Place butter into the hot pan; allow it to melt completely and coat the pan. Pour egg and bread mixture into the pan. The hot pan will help the pancake to start cooking and should prevent it from sticking. 


Place the pan into the oven for 10 minutes or until the center is set. To serve, cut pancake into wedges and top with macerated fruit, butter, powdered sugar, and maple syrup. 


*For the kids, make a bunch of silver dollar French toast pancakes by pouring the batter into silicone muffin tins instead.

Indian Nachos with Mint Raita and Black Mustard Seed

Our raised bed garden's still going strong, so we made some nachos from the tomatoes, mint, okra, and peppers that we grew. I thought, why not try this barroom classic with a little twist...Indian flavors! Crazy, sure, but good. Think of it like this: a simple veg curry on a tiny papadum with a fragrant, creamy sauce. You just load up papadum chips in a single layer onto a plate and microwave for one minute to get these going.


This would make a great unexpected appetizer or a casual main course. Try subbing the vegetables you have available from your farmer's market or garden for a unique take on this unusual dish.


Indian Nachos with Mint Raita and Black Mustard Seed


1 shallot
2 garlic cloves
1 small jalapeño
1 small piece of ginger (peeled)
1 tablespoon of butter
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon curry
1/2 cup coconut milk
1 tablespoon canola oil
1 cup potatoes (small dice)
1/8 cup okra (thinly sliced)
1/8 cup tomatoes (small dice)
1/8 cup English peas
2 dozen papadums (approx.)
Mint Raita*
black mustard seed


Finely chop the first four ingredients in a food processor. Melt butter in a large frying pan over medium heat and add the coriander, cumin, and curry. Once the spices become fragrant, add the chopped shallot, garlic, jalapeño, and ginger mixture. cook for two minutes. Add the coconut milk and stir. Set sauce aside. In the same pan over medium high heat sauté the potatoes in the canola oil until golden and tender. This should take about 4 minutes. Add the okra, tomatoes, and peas and heat through. Add the sauce and remove from heat. Arrange papadums on a platter and top each with about a teaspoon of the vegetable curry. Garnish with mint raita and a pinch of black mustard seed.


*Mint Raita

1/4 cup mint
1/4 cup yogurt
Lime zest
1/2 tsp sugar

1 tablespoon water

Blend all ingredients in a food processor until mint is finely chopped.

5 Quick Questions for Sandra A. Gutierrez

Recently, I got ahold of Sandra Gutierrez's The New Southern-Latino Table, just out this month; immediately after paging through it, I knew I would have to start working on making her amazing desserts and then work my way through the rest of the sections, too. When I make a dish from a new cookbook and it turns out well, I know the book's a keeper. After making the Chile-Chocolate Brownies one Friday night and then the Squash and Chile Cake with Cayenne and Ancho Chile Icing and New World Chocolate Cake for a family's get-together last Sunday night, I decided I needed to connect with Sandra in order to ask a few burning questions. She was so kind to allow me to share a couple of her great recipes with you. 

1. We grew up in Mississippi and Tennessee, and we love Southern food. We wondered what your favorite dish from the South might be these days and/or the one you first really liked early on?

Early on I quickly fell in love with pimiento cheese. I mean, what's not to like? The mixture of creamy mayonnaise with sharp cheddar cheese, speckled with blushing pimientos...it was love at first bite! It's hard to pick a favorite Southern dish--there are so many favorites, including fried chicken, deviled eggs and biscuits--but if I had to pick just one, I'd probably pick grits. Although I had never heard of grits before I arrived in the South as a young bride, I quickly became enamored of its nutty flavor, which immediately reminded me of masa for tamales (after all, both are made of nixtamalized corn). Give them to me mixed with chiles or served simply with a pat of butter; make me a cheesy-grits casserole or give them to me shaped into cakes! I'm there! I'm happy!

2. What are some of your go-to ingredients or spices, the kinds of things you think others should be sure to try out in their cooking?

In order to cook the New Southern-Latino way, I suggest you revamp your pantry a little bit and incorporate all sorts of dried chile powders, which I use in everything from sauces to desserts, such as my Chile-Chocolate Brownies. Try these powders the next time you make a pot of vegetarian chili and you'll understand why I love them so much; a little ancho chile powder will add hints of chocolate, chipotle chile powder will add both smokiness and a spicy kick, and a sprinkle of aji amarillo powder will take it to new levels. Mexican cinnamon is another one of my favorite spicest. Called "canela" this is cinnamon from Ceylon (not the Cassia variety mostly used here in the U.S.) and it's very brittle, which makes it ideal to grind for use in cakes and other dishes. I even add canela to my stews and gravies. Annatto or "achiote" is also great to have around. You can find this spice and natural food coloring in many stores in the South. You've probably had it all your life and didn't even know it because it's what gives its orange hue to cheddar cheese. In Latin America, annatto is used to add color and flavor to lots of dishes from rice to pastries. Tamarind extract is sour; it's also the perfect addition to barbecue sauces and salad dressings.These are all easy ingredients to find in the South nowadays and some that are well worth experimenting with in your own kitchen.

3. Do you have a favorite Southern-Latino dish that just happens to also be vegetarian?

Actually, I have many vegetarian dishes in my book. That is due to the fact that at home we eat at least two vegetarian meals every week. Also, Latin Americans have a tremendous array of vegetarian dishes. I have delicious salads in this book, as well as soups and amazing side dishes such as my Swiss Chard Frittata. One of my favorites is my Pimiento and Cheese Chilaquiles, which taste like an elegant lasagna. In this recipe I bathe fried tortillas with a coral-hued sauce and layer them with cheese; it's baked until bubbly, and warm, and utterly delicious! This is also one of my twists on pimiento cheese. I love to serve those with my Collard Greens, Oranges, and Pepita Salad with Buttermilk Dressing, which features raw collard greens. If you haven't tried raw collards before, you're in for a nice surprise. I also offer delicious vegetarian salsas and the best plantains north of the border! My Braised Lentils are scrumptious. I love to serve them over a bed of brown rice and then top them with my Chiltepin Gremolata (a citrusy, chile salsa that adds zing and contrasting textures). Of course, I also feature many delicious vegetarian desserts including a sweet soup made with corn and served with cinnamon-sugar coated hushpuppies, that's to die for!

4. I like that the dessert recipes you present are so creative and sometimes even a little spicy. Do you have a theory about making desserts stand out or a reason why yours are a little different?

I like to say that you're only as good as your last dish. That's where dessert comes in because that's what our guests will remember most after they leave. Therefore, I like to give my desserts subtle but definite twists. I had lots of fun creating new versions that both please and surprise the palate. The additon of chile and spices in some desserts is one twist; it's not as far-fetched as you may think because that is done throughout Latin America. I also try to incorporate a balance of textures and temperatures. For example, I serve crispy hot Sweet Potato Churros with a creamy, decadent chocolate sauce. I add a bit of crunch to the New World Chocolate Cake with the addition of ground almonds. And I offer an easy Buttermilk Ice Cream that is perfect to serve with a warm slice of pie or with my Mango, Peach, and Tequila Cobbler. Finally, I use ingredients that you wouldn't normally think to incorporate in desserts, such as the vidalia onions I use to make Empanadas de Viento, which are sugary fried pies. Another example would be my Sweet Tomato Cobbler, where tomatoes are treated in the same manner as cherries: first preserved with sugar and then draped with flaky pastry. I think that's a must-try dessert in this book. I guess my desserts are different because I dare to push the envelope just a little bit. But I wouldn't call them "extreme" desserts. They simply tease the palate, subtly. I love to surprise my friends and family with dishes like these, and I know I've succeeded when they ask for the recipe!

5. We especially love your Squash and Chile Cake with Cayenne and Ancho Chile Icing! How were you inspired to make this particular dessert?

Squash is another one of those ingredients that Latinos use in both savory and sweet dishes. I created this recipe years ago, for a cooking class in which I taught new ways to use dried chiles. Back then, I wanted a cake that yielded deep, comforting flavors but that wouldn't intimidate beginner bakers or take a very long time to prepare. And I wanted to create a dessert that would be ideal to serve during the cooler months of the year. Since I love making soups with butternut squash and chiles, I decided to translate this combination into a cake. It was a complete experiment and I was so excited to see that it worked so well. I was also pleasantly surprised that it became one of the most requested recipes by my students. I decided to include it in this book because it's one of my favorite cakes and also because it partners very well with hot drinks, such as spiced-teas, coffee, or hot cocoa. In fact, it's so easy to make, that I may very well go bake one right now. All this talk about food has made me very, very hungry!

*Thanks so much, Sandra! Now, we can all enjoy two of her great recipes: see how to make her spiced-up brownies and pumpkin seeds below. -TCV

Chile-Chocolate Brownies

1 cup (2 sticks) unsalted butter
6 ounces unsweetened chocolate

2 cups sugar

4 eggs, at room temperature

1 1/2 teaspoons vanilla

3/4 cup all-purpose flour

1 1/4 teaspoons ancho chile powder

1/2 teaspoon salt

1 cup chopped and toasted pecans (optional)

For the glaze:

1/4 cup confectioners' sugar, sifted

2 tablespoon cocoa powder

2 tablespoons unsalted butter, melted

1 tablespoon coffee-flavored liqueur

1/2 teaspoon vanilla

1/4 teaspoon chipotle chile powder

Preheat the oven to 325°F. Butter a 9x9x2-inch baking pan. Place the butter and chocolate in the top of a double boiler and heat over low heat, stirring occasionally, until they have melted and are well combined. Lift the bowl carefully from the pan so no water droplets come into contact with the chocolate mixture; let cool for 5 minutes and transfer to a large bowl. Stir in the sugar; add the eggs one at a time, beating well after each addition; stir in the vanilla. In a medium bowl, whisk together the flour, ancho chile powder, and salt; gradually add the dry ingredients to the chocolate mixture, beating well until fully combined. Add the pecans. Pour the batter into the prepared pan and bake for 30-35 minutes, or until the center is set and the brownies begin to pull back from the sides of the pan. Cool brownies for 1 hour in the pan. 

To make the glaze: in a medium bowl, combine the confectioners' sugar, cocoa powder, butter, liqueur, vanilla, and chile powder; blend until smooth. Place the glaze in a pastry bag (or zip-top bag with a snipped corner), and drizzle back and forth over the brownies. Cut them into 20 bars.

Spiced Pepitas

2 cups raw pumpkin seeds

1 tablespoon grated lemon zest

1 tablespoon lemon juice

2 teaspoons salt

1 teaspoon ground cumin

½ teaspoon freshly ground black pepper

½ teaspoon ground coriander

½ teaspoon ancho chile powder

½ teaspoon cayenne pepper

¼ teaspoon garlic powder

¼ teaspoon sugar 

Preheat the oven to 375°F. In a medium bowl, toss together the pumpkin seeds, lemon zest, lemon juice, salt, cumin, pepper, coriander, chile powder, cayenne, garlic powder, and sugar. Spread the mixture on a baking sheet. Bake for 5 minutes; remove the baking sheet and shake to redistribute the seeds. 

Return to the oven and bake for another 3 minutes; stop to shake the pan again. Finish baking for 1–2 minutes, or until the pumpkin seeds are crispy and golden, being careful not to burn them. Transfer to a cool baking sheet and cool completely before storing. (Makes 2 cups.)

From The New Southern-Latino Table: Recipes that Bring Together the Bold and Beloved Flavors of Latin America and the American South. Copyright © 2011 by Sandra A. Gutierrez. Used by permission of the University of North Carolina Press. www.uncpress.unc.edu

Spicy Pickled Okra

Summer is slipping away. I sure can feel it this week, but thankfully, the veggies from my father-in-law's garden still continue to roll in by the bucketful. There's no room left in the freezer because it's jam-packed with shelled peas, roasted tomatoes, and sliced okra. I'm doing all I can to preserve the season. So, I decided to pickle a mess of okra that had just arrived.


The process of pickling is simple, and even if you don't properly can it, which is a huge production, pickled vegetables will still last up to 2-3 weeks in the fridge. Use this pickling liquid and spice mixture on anything from cucumbers to green tomatoes. 
The best part of pickling okra in particular is that is reduces its inherent sliminess. I brought these little beauties to Rocco's birthday party this weekend and they were a hit...even with the okra skeptics.


(My friend Kelly stuffs pickled okra with pimento cheese, batters them, and deep fries them. I'll see if I can't talk him out of the recipe for y'all soon!)




Spicy Pickled Okra

1 quart white vinegar
6 tablespoons salt
6 cloves garlic (smashed)
2 tablespoons chili pepper relish (or sambal)
1 tablespoon coriander seeds
1 tablespoon dried dill
1 teaspoon black peppercorns
1 tablespoon sugar
3 quarts small okra (stem intact, washed and dried)


Bring the first eight ingredients to a boil and then reduce to a simmer for five minutes. Pour hot pickling liquid over the okra and allow everything to cool. Place picked okra in the fridge for two days to allow the flavors to meld. Use okra within 2-3 weeks. 


To serve, rinse okra in a colander. Place two pickles on a bamboo pick. Stand picks up in a wide-mouth mason jar. In my mind, it's just the thing to bring to a three-year-old's birthday party.