We moved! We’ve been in the Hudson Valley for 3 months now. Our view is amazing, we have a yard, access to fresh air and trees and all sorts of new things, but last weekend was one of the first we’ve had to enjoy it in full. Once we moved, it took us a lot of focus and energy to get into our groove (which is sometimes still hard to do.) Chris has been commuting into NYC for work 4 days a week and I went straight into wedding season after we finally unpacked. But now… NOW it’s quiet for a couple of months before the Fall busy season. If you want to see what I’ve been working on with Modern Kicks, please follow me on instagram (and say hi while you’re at it!) I’ve also been working on a fun project in Stone Ridge, helping develop Hasbrouck House, a boutique hotel that will reopen under new ownership this Fall.

I’ve had less time to focus on The Bored Vegetarian than I’d like, and have been been thinking about what this blog should become moving forward. I’ve been having more urges to write in recent months, so I may begin using this space for that, as well as recipes and photos. Stay tuned… In the meantime, try this really tasty Tuscan Kale Salad with Avocado, Toasted Pistachio, Gorgonzola & Lemon Tahini Dressing. I’ve made it multiple times in recent weeks, so it must be a keeper.

Have I mentioned that we have natural light in every room of our apartment? No more lighting food with things I have to plug into the wall!

Ingredients

– 4 cups Tuscan Kale, large stems removed, leaves chopped into ribbons
– 1/8 cup Toasted Pistachios
– 1/2 Avocado
– 3-4 Tbsp Crumbled Gorgonzola (or other bleu cheese)
– 2 Tbsp Tahini Sauce
– 1 Tbsp Fresh Lemon Juice
– 2-3 Tbsp Water
– 1 tsp Garlic Powder
– Salt & Pepper to taste

In a small bowl, whisk tahini and lemon juice. The tahini will thicken, add 2-3 Tbsp water and whisk until the dressing is smooth and slightly runny. Whisk in garlic powder. In a large bowl, drizzle dressing over the kale and toss until leaves are coated. Cut the avocado into cubes and gently toss with the kale, along with the pistachios and gorgonzola. Season well with salt & pepper. Transfer to a serving bowl. Serves 2-3 people.

Every December my best friends and I make a shared spreadsheet of goals for the new year. We try to update it as the months pass and we’re able to check things off the list (or in some cases, not). Some goals get transferred from year to year without being completed, some we have the satisfaction of knowing we did it(!) Last year was a tough one for me – there were lots of transitions in my career and feeling a bit like I wasn’t getting anything done that I’d laid out for myself. When I decided to start working for myself at the end of 2014, my biggest promise to myself was that I would start taking better care of myself and prioritize the things that help me do that. Many of those things go hand in hand. Cooking makes me feel good, creative projects make me feel great, and eating healthy is key. When I can do all three things at once, it’s the best!

I’ve been working on a inspiration photoshoot with some talented local ladies Michelle Bablo and Katie Osgood, and when Michelle and I decided to have a brainstorming session, I took the opportunity to do my take on this Thai Curried Butternut Squash Soup from Cookie & Kate. The soup is rich and spicy with a nice balance from the fresh lime juice. Serve it with some toasted bread for dipping.

Ingredients

– 2 Tbsp Coconut Oil
– 2 lbs of Butternut Squash, peeled and cut into 1 inch pieces
– 1 medium Yellow Onion, chopped
– 4 cloves Garlic, minced
– 3 Tbsp Thai Red Curry paste
– 2 tsp ground Coriander
– 1 tsp ground Cumin
– 1 Tbsp fresh Lime juice
– 1/2 tsp fresh ginger (preferably micro-planed)
– 4 cups Vegetable Stock
– 1/2 cup Coconut Milk
– Unsalted roasted Peanuts, chopped well for garnish
– Cilantro for garnish
– Salt to taste

Directions

In a large pot, heat coconut oil over medium heat and add onion. Saute for a few minutes before adding the garlic. Once the onions are translucent, add in the squash, red curry, ginger cumin and coriander. Season with a pinch of salt. Combine ingredients together and cook over low/medium for about 10 minutes. Add the vegetable stock and bring to a boil. Turn down the heat to a simmer for approx. 20 mins or until squash is soft. Remove from heat and allow to cool slightly. Using a hand blender, blend soup until smooth. Add coconut milk and lime juice and blend until ingredients are well combined. Serve hot with cilantro and crushed peanuts as garnish.

I haven’t written a recipe post since July. JULY. With the career overhaul(s), life distractions and overall lack of inspiration (thought I have had some good meals), I just haven’t been in the kitchen as much. Things aren’t slowing down any time soon, with my event planning business in full swing and a move barreling its way towards us in about 6 months, but I promise I’ll try to be better.

With that, on to the salad.

Chris and I realized a few weeks ago (thanks Gothamist!) that there is a giant Food Bazaar about a 15 min drive from us. When I say giant, I mean it. Every produce imaginable; spices from all over the world; aisles of cheese; bags of sea salt. It’s almost overwhelming.

I’ve never worked with fava beans for whatever reason, so I was excited to see a barrel of them at the store, ripe for the picking (and boiling, and shelling and removing of skins). Add some bright nutty greens and some creamy goat cheese and you’ve got an easy week day lunch.

Ingredients

– 2-3 cups of Watercress, chopped into 2-3 inch pieces, large stems removed
– 1/2 pound of Fava beans in the pod (also called long beans)
– 2-3 Tbsp Goat Cheese
– 1/8 cup chopped fresh Mint
– 1 Tbsp sliced Almonds, toasted
– 2 cloves Garlic, chopped
– 1 Tbsp fresh Lemon juice
– 1 Pinch Lemon Zest
– 2-3 Tbsp Olive Oil
– 1 tsp Dijon Mustard
– Salt & Pepper

Directions

Bring a pot of salted water to a boil. Prepare an ice bath for after you’ve cooked the beans. Add Fava beans to boiling water and cook for approx. 3 minutes. Drain and add to the ice bath until cool enough to handle (this stops them from cooking). Shell the fava beans and then carefully remove the tougher layer from around each bean (this is a little time consuming). In a saute pan, add some olive oil over low/medium heat. Add chopped garlic and being to soften. Add in fava bean and toss to coat, seasoning with salt and pepper. Continue to saute until beans get a little browned and are soft but not mushy. In a small mason jar, add lemon juice, 2 tbsp olive oil, zest, mustard, salt and pepper. Screw on the lid and shake rigorously until ingredients are incorporated. In a bowl, drizzle some of the dressing and then pile in the greens and mint. Toss with the greens with the dressing using tongs or your hand, adding more dressing as needed (you may not need it all). Add in warm fava beans and continue to toss ingredients together. Add crumbles of goat cheese, saving some for the top of the salad. Move the salad into a service dish, sprinkle with remaining goat cheese and top with toasted almonds. Season to taste with salt and pepper before serving.

A few weeks ago I attended Brooklyn Based’s Indie Media Camp for work. It was a full day of panels with awesome media sites (like Blondie & Brownie, Design Sponge and Eater to name a few) talking about what works and doesn’t in the world of blogging. Learning about some of the successes and failures of some of my favorite sites was really beneficial and got me thinking about where I might improve the reach to you all. One of the common messages was the effectiveness of Pinterest with audience outreach, so naturally I rushed home and starting updating all of my boards. Is it working? Are you here because you liked my “A Place in the Woods” board? Oh.

Anyway, I’ve been thinking about how to develop The Bored Vegetarian beyond the recipes I dream up during my G train commute to work, and I think Pinterest was a great place to start. I’ve been scouring other peoples boards for vegetarian recipes I can try and pinning away. I often get inspired when I’m eating at restaurants, but there’s such a wealth of ideas at my fingertips on the ole internet… I know I’ve been missing out! Last night I created my first recipe from my “Vegetarian Test Kitchen” board: Saag Paneer. Since I have the horrible belief that everything possible should be made from scratch, I even made the paneer from scratch. As I weighed down the fresh cheese with a heavy pot filled with liquor bottles, it crossed my mind that it might be easier to buy it next time. Live and learn I suppose.

Ingredients

(adapted from Blue Apron and Veg Recipes of India)
1 liter Whole Milk
2 tsp Fresh Lemon Juice (plus more as needed)
1 lb Fresh Spinach, big stems removed
1/2-3/4 cup Plain Yogurt (I used full fat Greek Yogurt, which wasn’t the best choice!)
2 cloves Garlic, minced
1-2 tsp Fresh Ginger, minced
1 tsp Garam Masala
1/2 tsp Cumin Seeds
1/2 tsp Tumeric
Extra Virgin Olive Oil
salt to taste
Cheese cloth

In a pot, bring milk to a boil. When the milk starts to rise, add the lemon juice. The milk should start to curdle. You may need to add another teaspoon to help it along. Stir the milk. Once it has all curdled, strain into a colander lined with cheese cloth to remove most of the liquid. Gather the ends of the cheese cloth together and twist, forcing out more liquid. Take the cheese cloth bundle and place on a plate with a paper towel underneath. Weigh down with something heavy (canned goods etc.) and allow to set for 30-40 minutes.

In a pan, heat a small amount of olive oil over low/medium heat and saute the spinach in batches until it’s wilted. Remove from heat and spoon spinach onto a cutting board. Chop the spinach (once it’s cool enough) into small pieces and set aside. Once paneer is set, cube and sear in a pan with a little olive oil. Once it has browned on all sides, add the tumeric, cumin, garam masala, ginger and garlic. Toss to coat the paneer. Add in the spinach and yogurt, season well with salt and toss until all the ingredients are mixed well and hot. Serve immediately with Basmati rice and warm naan.

Ingredients

– 1 small head of Cauliflower, broken into florets
– 3 cups raw Kale, large stems removes, leaves chopped small
– 2 tbsp Extra Virgin Olive Oil
– Juice from half of a Lemon
– Salt & Pepper to taste
– Toasted Sesame Seeds (optional)

Directions

Preheat oven to 350. On a baking sheet, toss florets in olive oil and season with salt and pepper. Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides). Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat. Place a vegetable steamer in the pot and add the kale. Steam the kale until tender. Remove cauliflower from oven and let cool until you can handle it. Chop up cauliflower into very small pieces. In a bowl, toss with steamed kale and season with salt and pepper. Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.

Serves 3-4

Ingredients

– 1 cup Quinoa
– 2 cups Low Sodium Vegetable Stock
– 3 cups Sweet Potato, peeled and cut into small cubes
– 2 cups Dinosaur Kale, stems removed, leaves chopped
– 1 cup Chickpeas (recommend that you use dried and follow cooking directions on the bag)
– 1/8 cup Green Onion, chopped (white/light green only)
– 1 1/2 Tbsp Extra Virgin Olive Oil
– 1/3 tsp PaprikaSalt & Pepper to taste

Directions

Preheat oven to 350 degrees. Spread sweet potatoes on a baking sheet and drizzle with about a tablespoon of olive oil. Toss to coat. Season with salt and sprinkle with paprika. Roast in the oven for about 15-20 minutes, or until potatoes are soft, tossing halfway through. In a saucepan, bring 2 cups of vegetable stock to a boil. Add quinoa and stir. Cover and reduce heat to a simmer. Simmer for about 15 minutes or until the quinoa is cooked through and the liquid has mostly evaporated. In a saute pan, saute the kale and chickpeas in remaining olive oil. Add quinoa and sweet potato and toss everything together. Season with salt and pepper. Spoon into a serving bowl and top with green onion. Serve warm. 

It’s a slow rainy Saturday in New York.

Ingredients

– 1 egg
– 1/2 cup dry Quinoa
– 1 cup Low Sodium Vegetable Stock
– 1 cup chopped Kale, large stems removed
– 1/4 cup Baby Heirloom Tomatoes
– 2 generous handfuls of fresh Basil
– 1/2 cup chopped Scallions
– 1 clove Garlic
– 4-5 Tbsp Olive Oil
– 1/4 cup White Wine Vinegar
– 1 Tbsp Butter
– Salt & Pepper to taste

Directions

In a saucepan 1/2 cup of water and 1 cup Vegetable Broth to a boil. Add quinoa and season with a bit of salt. Cover and bring down to a simmer until the liquid cooks off (about 15 minutes). In a saute pan, saute minced garlic in a bit of olive oil until soft. Add the cooked quinoa and toss. Cook on low heat, continuing to cook off any remaining liquid in the quinoa. In a blender, liquify basil, scallion and a 2-3 tablespoons of olive oil. With the blender going, slowly stream in the white wine vinegar, which will thicken the puree. In a saute pan, saute the kale and tomato in a bit of olive oil until soft. Add to quinoa and toss. Season with salt & pepper. In a saute pan, melt butter over low-medium heat. Crack the egg into the pan and season with salt and pepper. Cover with a lid until the whites have firmed up. Serve quinoa in a bowl, top with the sunny side up egg and spoon some of the basil & scallion puree over the top. Serve immediately.

This salad has a natural sweetness from the corn and sun golds and would be a perfect side for a end-of-summer BBQ or even brunch.

Ingredients

– 2 ears fresh Sweet Corn
– 1 container Sun Gold Grape Tomatoes
– 1/2 cup Quinoa (uncooked)
– 3 Tbls Shallot (chopped)
– Handful of fresh Basil (chopped)
– Handful of fresh Italian Parsley (chopped)
– Sea Salt to taste

Directions

Bring 1 cup water to a boil with a pinch or two of salt. Add quinoa and bring down to a simmer, cover with a lid. Cook until water evaporates and quinoa is cooked (I like a little bite to mine). Remove husks and threads from corn. Using a knife, cut off kernels and break apart in a bowl. Slice grape tomatoes in halves and toss with corn. Add shallots, parsley, basil and quinoa and toss together. Salt to taste and serve at room temperature.

Stuffed Bell Peppers with Quinoa, Spinach, Goat Cheese and Toasted Pumpkin SeedsMy brother called me out on slacking on the blog, and he’s right. I’ll admit I’ve been a bit overwhelmed with work and keeping up with social obligations (aka rooftop bbqs), so being in the kitchen has taken a bit of a backseat recently. I’m working on getting my recipe wheels turning again…
2 Orange Bell Peppers1 cup Black Quinoa 3 handfuls fresh Spinach (big stems removed)1 cup Grape Tomatoes 2-3 Tbsp Goat Cheese1/4 cup Raw Pumpkin Seeds (sans shell, or buy already roasted, also called Pepitas)2 cloves Garlic, chopped2 Tbsp Extra Virgin Olive OilA few splashes of Dry White Wine Salt to tastePreheat oven to 375 and roast pumpkin seeds until they brown slightly. Remove from oven, and turn oven up to 425. Bring two cups of water to boil in a sauce pan. Add in quinoa and a pinch of salt. Turn heat down to a simmer and cover pan with a lid. Cook until liquid is completely absorbed, about 15 minutes. In a saute pan, add olive oil and chopped garlic. Saute on low/medium heat until soft. Add spinach and toss with olive oil & garlic. The leaves will begin to wilt. Add quinoa to the spinach and toss together, continuing over heat. Add dry white wine a little at a time and stir until liquid start to evaporate. Salt to taste. Cut grape tomatoes in half and toss with quinoa. Add most of the toasted pumpkin seeds as well. Remove from heat and set aside. On a cutting board, cut off the tops of the peppers and remove the seeds and any remaining white edges inside the pepper with your hands. Stuff each pepper with quinoa mixture. Place in a shallow pan so peppers stay upright and cover with aluminum foil. Bake in the oven until the peppers are soft but still have a bit of bite to them. Remove from heat and top with goat cheese and toasted pumpkin seeds.
This recipe is completely packed with good nutrients (protein! fiber! iron! vitamin c!), which is what I was craving. I swam laps for the first time in years tonight and donned my dorky, faded swim team suit from 1999 and Dollar $tore rainbow swim cap. The stuffed bell pepper was a nice healthy and filling dinner after the pool/public humiliation.