Ginger Pickled Sweet Peppers

Now that it’s almost the end of November, we’re trying hard to save the last few tastes of summer here in Austin. These pickled peppers were inspired by those sold by Moontower Co-op (a wholly worthwhile organization run by great people), so go pick some up from them at one of our local farmers markets if you don’t have time to make these yourself!

Ingredients

• 8-12 mixed sweet peppers (carmen, ringo, banana, bell, etc.), seeded and cut into 1/2-inch wide strips
• 2-inches ginger root, cleaned and roughly chopped
• 3-4 cloves garlic, peeled
• 1 3/4-cups white vinegar
• 1 cup white sugar
• 1 tablespoon salt
• 1 or 2 hot peppers, split (optional)

Preparation

1. In a non-reactive pot, bring vinegar to boil with sugar, salt, garlic, ginger, and hot peppers, stirring to aid in the dissolution of the sugar and salt.
2. Meanwhile, place pepper strips in a quart Mason jar, packing them pretty tightly.
3. Once the pickling solution has boiled, carefully pour it into the jar with the peppers and put the lid on top securely.
4. Let the jar cool on the counter until it is room temperature, then refrigerate for 2 or 3 days before cracking it open (if you can resist that long!).

I was fortunate to receive a badge to the South by Southwest Eco Conference this weekend. Since moving to Austin I have been a big fan of SXSW Conferences, namely the music “conference” when free parties, complete with mediocre food, drink, and music, take over most of Central Austin. It is baldfaced indulgent consumerist hedonism and, since I am human, I enjoy it. It is kind of like New Orleans at Mardi Gras when the whole town shows up to eat and drink the worst products that the culinary capitol of the South has to offer (seriously, king cake?) and fight over stands of molded plastic crafted by undoubtedly exploited people in a developing country. Mardi Gras has a built in reckoning though – Lent, a period of time for the whole city to face their shame in the vomit soaked bead strewn streets and try to be better people until Jazz Fest starts. At least I think that is the idea.

After SXSW Austin needs a moment of collective shame to reflect on what just happened. Instead, almost eight months later we get SXSW Eco where, as I found out, attendees learn that the climate is changing, oceans are dying, and the best thing any person can do is reconsider their landscape design and buy wedding rings from a company that promises to invest in clean water.

I want to be clear that I am not being critical of the ideas or companies that were present at the conference but I do think the conference itself was deeply flawed in two ways. First, I think the themes of the conference are not shame inducing enough.  The tracts with by far the most sessions were Business and Finance and Behavior and Design with titles such as “How Consumerism Can Actually Save the Environment” and a whole lot of “Startup (Mad Lib a noun or verb)”. I realize it is kind of the premise of the conference but this is not a town that needs more self-congratulatory attention for being a hub of profit-driven innovation.  We need shame to maintain balance and remain grounded in reality otherwise there is no nagging voice in our head to remind us that there are always tradeoffs. Where are the sessions on mining rare earth minerals and the increasing amount of energy it takes to run the planet’s server farms?

Second, I do have a problem with the “solutions” that were presented. Almost without exception the conference was thinking around the edges of the issue: What should I buy? What app should I use to buy it? What energy solutions should I implement to illuminate it? When it turns out to be made of a hereto unknown carcinogen should I recycle it? Most importantly, what green tourism experience should I enjoy to celebrate successfully maneuvering its product life cycle? When the problem is the wide-scale destruction of the entire plant, the extinction of the majority of species on it, and the probable collapse of human civilization as we know it, shouldn’t we discuss more potent solutions than xeriscaping and jewelry? Granted I did not go to all of the sessions because I am not magical but not once did I hear or see anything about the single most impactful thing that almost every person can do every day to drastically reduce water consumption, preserve wildlife habitat, and reduce our carbon foot print: don’t eat animals.

Last night, since I already purchased tickets to see Cowspiracy, I decided to risk one more nail in my Eco-emotional coffin and we went to see the documentary. I didn’t love everything about it but the facts behind the film are worth checking out. Here is a little synopsis of the highlights:

• Livestock and their byproducts account for 51% of all worldwide greenhouse gas emissions. That is the majority.
• Growing feed for livestock accounts for 56% of water consumption in the United States. No amount of xeriscaping is going to make up for a hamburger habit.
• Animal agriculture is the leading cause of species extinction, ocean dead zones, water pollution, and habitat destruction. Unless your appreciation for life on Earth is limited to soy, cows, and chronically ill people, then stop eating meat.

Take that disruptive technology.

Finally, since this is a food blog here is a photo of what I had for lunch and the recipe:

Steamed Green Beans

Steamed Green Beans

This is a healthy Thanksgiving side or a quick tasty lunch that will have you hungry again in time for dinner.

Ingredients

• 1 pound fresh green beans, washed
• 1 clove of garlic, coarsely chopped
• 2 bay leaves
• Salt and pepper to taste

Preparation

1. Place a steam basket in a soup or stock pot with an inch of water. Add first three ingredients.
2. Cover and steam beans over medium high heat until tender, about ten minutes.
3. Remove from heat and season to taste.

Serving recommendation: Steam baskets make a convenient and rustically pleasing plate if you are eating alone.

Triple Crown Salad

Ingredients

• 2 ripe tomatoes, cubed
• 1 jar artichoke hearts, diced and liquid reserved
• 2 cups fresh arugula, packed
• 1 lemon, juiced
• salt and pepper to taste

Preparation

1. Combine tomatoes, artichokes, and arugula in a medium bowl. 
2. In a smaller bowl or glass combine 2 tablespoons of reserved liquid and the juice of one lemon to make the dressing.
3. Dress salad and season with salt and pepper to taste.

Quick pickles are fast and easy to make but should also be consumed shortly after making. Keep refrigerated and eat within a three days.

Radish and Carrot Quick Pickles

Ingredients

• 2 bunches radishes, topped, root removed, and sliced thin
• 1/2 bunch carrots, sliced thin
• 1 tablespoon salt
• 1/2 cup sugar
• 3/4 cup apple cider vinegar
• 1/2 cup water

Preparation

1. Pack carrot and radish slices into a 1 quart mason jar.
2. In a small sauce pan, heat salt, sugar, vinegar, and water. Stir occasionally until the solids dissolve.
3. Pour liquid over the radishes and carrots and refrigerate until cool, 15 to 45 minutes.

Borracho Epazote Black Beans Tacos with Quick Radish Pickles

Ingredients

• 1 pound black beans, cooked
• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 tablespoon hot pepper flakes
• 1/2 teaspoon fresh ground cumin
• 2 sprigs epazote
• 1/2 can of beer (we used Real Ale’s Four Squared)
• Salt to taste

Preparation

1. In a large stock pot heat the olive oil over medium high heat in a large stock pot and saute onion until fragrant, about two minutes. Add pepper flakes and cumin and cook until onions are translucent, about three minutes.
2. Add beer and epazote. Bring to a boil then allow to cook over low heat until all of the liquid is incorporated and the beans take on a creamy consistency, about 15 minutes.
3. Remove epazote sprigs and serve.

Ingredients

• 1 pound cylindra beets, boiled, peeled, and sliced lengthwise in 1/4 inch thick slices
• 1 lemon, juiced
• 3 tablespoons olive oil
• Salt to taste

Preparation

1. Marinate beets in lemon juice and oil over night.  
2. Prepare a grill to medium heat.
3. Place beet slices on the grill and cook until tender, flipping every two minutes or so to avoid burning.
4. When fork tender, 10 to 15 minutes, sprinkle with salt on each side and serve.

Swiss Chard Dumplings with Dipping Sauce

Ingredients

• 1 package round dumpling wrappers, thawed
• 1 bunch swiss chard, stems removed and leaves chopped
• 5 shiitake mushroom caps, re-hydrated if necessary
• 1/8 cup pine nuts
• 1 teaspoon olive oil
• 1 thumb-size piece ginger, minced
• 3-4 cloves garlic, minced
• 2-3 spring onions, diced
• salt to taste

for dipping sauce: 

• 2 spring onions, sliced
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 thai chili, finely minced
• 1/4 cup vegetable stock

Preparation

1. Steam the swiss chard until slightly wilted, about 2 minutes. Place in a food processor with mushroom caps and pine nuts. Pulse until finely chopped and set aside.
2. Heat olive oil over medium heat and saute ginger, garlic, and spring onions until fragrant, about 2 minutes. Remove from heat and stir in swiss chard mixture. Season with salt to taste.
3. Place a dumpling wrapper on a clean working surface.
4. Spoon a teaspoon of filling in the middle of each wrapper then dip your fingers in the water and moisten all around the outside of the wrapper.
5. Bring the sides of the wrapper up over the filling and press together to seal. Pinch along the seal then place the finished dumplings on a plate dusted with flour.
6. To steam the dumplings, place the dumplings in a steamer and steam over high heat until the mushrooms are cooked, about 15 minutes.
7. While dumplings are steaming, combine the dipping sauce ingredients in a small bowl and set aside.
8. Serve dumplings immediately with sauce.

Rutabagas are a cross between cabbage and turnips. So, while this recipe resembles potato salad the flavor is more akin to the other ubiquitous cookout dish – coleslaw.

Rutabaga “Potato” Salad

Ingredients

• 3 pounds rutabaga, peeled and cut into 1/2 inch pieces
• 1 carrot, grated
• 1/2 cup vegan mayonnaise
•  1/2 cup curly parsley, chopped
• 1/4 cup celeriac greens or celery tops, chopped
• 2-3 green onions, finely chopped
• 1 sprig of green garlic, finely chopped
• 1/2 lemon, juiced
• salt and pepper to taste

Preparation

1. Boil rutabaga in salted water until tender, about 15-20 minutes. 
2. Drain the rutabaga and allow to cool to room temperature.
3. Combine cooled rutabaga cubes with the remaining ingredients.

These spring rolls are filled with lots of fresh vegetables and herbs.  Feel free to substitute other seasonal veggies or herbs to put your own spin on this recipe.  As always, use fresh ingredients for the best flavors!

Ingredients

• 6 – 8 spring roll wrappers
• 2 cups shredded cabbage (we prefer Savoy cabbage)
• 2 medium carrots, shredded
• 1 large cucumber, shredded or cut into matchsticks
• 4 ounces firm tofu
• 1 large avocado, peeled, cut in half, and thinly sliced
• Fresh cilantro
• Fresh mint
• Salt
• Peanut Dipping Sauce to accompany

Preparation

Making Spring Rolls

Beautiful teak cutting board courtesy Proteak at the Barton Creek Farmers Market in Austin, TX.

1. Submerge a spring roll wrapper in warm water until it is pliable, about 20 seconds.  
2. Lay the wrapper on a flat surface, then layer cabbage, carrots, cucumber, tofu, avocado,  cilantro leaves, and a few small pieces of mint along the center of the wrapper.  Sprinkle on a little salt if desired.
3. Now roll it all up – Start by folding one side of the wrapper over the filling, fold the short edges over, and finally, fold the last side over the top of the whole roll (see photo for visuals on this process).  This will probably take some trial and error, so don’t give up!

This week I was lucky enough to be in Maryland where I discussed my “vegetarian crab cake” idea with James’ mom. Apparently, this is not a strange idea in the Old Bay State and Eleanor was almost immediately able to put her hands on a photocopy of an article “Not Quite Crab” (author, date, and publication did not make it to the Xerox machine).  The article included two recipes for Zucchini Crab Cakes which had appeared in Maryland community cook books and it was exciting to see evidence of a vege-tizing tradition around this traditional and revered Maryland food. Zucchini and crab are both in-season in the summer, but since there are no zucchinis to be found this weekend I used turnips, which impart a little more earthiness and spice.

Poor Man’s Crab Cakes

Ingredients

• 4 pounds purple-top turnips, grated
• 2 tablespoons kosher salt
• 4 spring onions, minced
• 4 tablespoons Old Bay seasoning
• 1/2 cup egg replacer
• 3 tablespoons non-margarine butter substitute, melted
• 2 cups breadcrumbs

Preparation

1. Combine grated turnips and salt in a large bowl. Allow the turnips to drain for at least four hours. 
2. Drain the excess liquid from the turnips, then add onion, Old Bay seasoning, egg replacer, and melted butter substitute. Combine thoroughly with your clean hands.
3. Pour breadcrumbs into a shallow dish and set aside.
4. Form the “crab” mixture into fist shape balls squeezing firmly to remove excess liquid. Roll the balls in the bread crumbs the transfer to a greased cookie sheet and flatten gently with the palm of your hand. Repeat until all of the “crab” mixture has been used.
5. Bake the crab cakes at 350 degrees Fahrenheit for 10 minutes. Turn the cakes with a spatula then return to the oven and bake for another 10 minutes.
6. Serve warm with your favorite creamy sauce.