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creating carrie

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vegetarian

Cornbread!!!

I am a Texas Girl (yep, caps on both those). There are typical Southern/Texas things that I hate (sweet and iced tea – why would you do that to tea?!), things that I used to love but don’t eat anymore since I gave up meat (brisket, BBQ, fried chicken, etc.), things that I have learned to make vegetarian (COLLARDS!), and lastly, things that I LOVE that I have not and will not give up. Cornbread is one of those things. It’s so versatile. It can be sweet, savory, the part of a casserole, a great side, or whatever you can dream up! I had four ears of sweet corn and blueberries from my CSA, a recipe for blueberry corn muffins and a hankerin’ for some spicy cornbread. That is what I made. I got some cornmeal from Farmer Ground Flour, grabbed a can of chipotles and got to work.

No recipe for this one except: find a good cornbread recipe, buy some good ingredients, and start experimenting.

Egg Pancake

Now I'm hungry again.

So that looks like a frittata, but it is not. I don’t have time for the oven in the morning. Also, lately the weather has been cooler, but the summer heat keeps the oven in the off and locked position. I needed a quick recipe for mornings that satisfied the following criteria (in the order that I think of them):
1. Uses some of the eggs in the fridge (I have a ridiculous amount sometimes thanx to my CSA!)
2. Is delicious
3. Takes relatively little time
4. Has some sort of breadish carb so that I’m not hungry 30 minutes later (I know that the eggs should take care of that with their protein and all, but for me it doesn’t seem to work that way)

What I came up with was the Egg Pancake! Continue reading “Egg Pancake”

An Open Call to Continental

I’m originally from Houston, and my family still lives there. I fly to Houston several times a year, and since Continental has its hub in Houston, it is the airline I usually take to there. I have a been a vegetarian for almost a decade. When I first gave up meat, Continental served great food to people who have non-mainstream diets. I remember Amy’s burritos and other organic foods. Yes, they were all frozen, but they were higher quality frozen. Then they decided to do away with these meals to save money. But instead of altering all of the meals to at least match an ovo-lacto, kosher* diet, they serve the same food they did before to everyone. No choices except on cross-country or international flights. My fellow alternate dieters and I have to purchase other food or just wait until we get somewhere (like home) with food waiting for us. I can’t tell you how much more this irks me even more now that I also have to pay to check my bag.

So here is my call to Continental: Please serve food that a wider population will eat. (Or give us a discount on your other fees.) And so you don’t have to actually do any initial research on meals that would be appropriate (and delicious) for everyone, here is an off-the-top-of-my-head list:

  • Bean burritos/tacos
  • Cheese pizza (I have seen this on a few flights, but not in a couple of years)
  • Nachos
  • Falafel/Sabbich sandwich
  • Grilled veggie sandwich
  • Cheese sandwich
  • PB&J

I bet any other vegetarian or vegetarian-friendly omnivores could name others. These things are cheap and good. Total crowd pleasers. So Continental, change your meal policies; cover more of your clients; go veg!

*I’ve noticed that vegetarian food tends to be kosher (or at least pareve), but I am by no means fluent in this diet. If anyone wants to educate/correct me, leave a comment!

dear grilled halloumi, thank you

last night, after a day of not being in the sun (yay, documentary project), i arrive home incredibly hungry. i was able to get to the farmer’s market in union square (ramps are in, in case anyone wants to know). i bought white onions, garlic, oyster mushrooms, dinosaur kale, and halloumi!

i’ve walked by the goat cheese stand so many times (right now, i am wishing that i could remember the name of the farm). they have a sign with a picture of goat and L shaped text that says “GOAT CHEESE”. they are hard to miss. i’ve never stopped, but the words “Halloumi” on the white board just screamed out at me. i stopped and took a look and asked the woman behind the table. this batch was really good. she had done an extra squeeze out of the liquid, and the halloumi was really holding its shape. and $8 later, i had the centerpiece for this meal.

i first had grilled haloumi while touring The Bakkhai in greece and cyprus the summer before my senior year in college. two of us were vegetarians (yes, we were offered lamb when we said we didn’t eat meat). after enough feta and stuffed peppers and tomatoes to make us not care about eating anymore (neither of us ate feta for a year after we returned), we found grilled halloumi, and it was a revelation.

i’ve only had grilled halloumi in restaurants, but with my time opening up (and my money becoming tight), i am on a cook-at-home kick. i looked up some recipes, but not having lemon in the house, i decided to just let the cheese be itself. i started the rice in the cooker with some salt and a vegan “beef” broth cube. i sliced 3 cloves of garlic and chopped 3 medium onions. i washed the oyster mushrooms and the dinosaur kale and set aside to drain. in my favourite pan, i heated the olive oil and dropped in the garlic. after about a half a minute, i added the onion. while that was cooking, i sliced the mushrooms to bite sized pieces. when the onions were relatively clear, i added the mushrooms and turned on the heat for my grill pan. once the mushrooms were cooked a bit, i added the kale. i put a little olive oil on the grill pan and placed the halloumi on top. i cooked everything until the kale had cooked down and both sides of the halloumi had beautiful grill marks. in the last minute of cooking the kale, i added a generous splash of champagne vinegar. the rice cooker button popped, and it was time to eat!

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