October 13, 2012

Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser. Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program. Learn more about the event, and Craig Murphey here.


– 1 can Garbanzo Beans, drained
– 1 Tbsp Tahini Sauce
– 1 clove Garlic
– 1/2 tsp Fresh Ginger
– Juice from 1 1/2 Lemons
– 1/2 Tbsp Tumeric
– 1/2 Tbsp Mustard Seeds
– 2 tsp Anise Seeds
– 1/2 Tbsp Cumin
– 2 tsp Cinnamon
– 1 tsp Coriander
– 1/2 tsp Cardamom Salt to taste
– 1 Tbsp Extra Virgin Olive Oil
– Naan Bread for dipping


In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth. Using a microplane, grate ginger and garlic into the hummus and continue to blend. In a small saute pan, toast anise and mustard seeds. Mix all spices in a small bowl. Add to hummus and continue to blend. Salt to taste. Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges. Serve hummus in a bowl, garnished with toasted anise seeds.

Last weekend’s Gala Gala, Hey! went amazing. We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider. We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced. Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies! I think we’re going to have to do it all again next year…

And of course, the apple costume


August 28, 2012

Shishitos are typically mild peppers, though you may come across an insanely spicy one here or there. I picked mine up at the McGolrick Park Farmer’s Market on Sunday and they were gone in about 2 minutes of me finishing grilling them. The flavor is so mild, it’s almost like a tiny roasted poblano in taste and texture.


Fresh Shishito Peppers
Extra Virgin Olive Oil
Flaked Sea Salt
Fresh Lemon Juice


Toss peppers in a bit of olive oil to coat. Either skewer the peppers or poke a hole or two to keep them from exploding as you cook them. Grill the peppers (I used my stovetop grill, but you can use a skillet or an outdoor grill), turning as the skins begin to blister. Once the peppers have been grilled fairly evenly on each side, remove from heat. Sprinkle with sea salt to taste and squeeze fresh lemon juice over the top. Server immediately.

August 18, 2012

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.


– 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


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.

August 12, 2012


– 1/2 lb fresh Green Beans
– 2 1/2 Tbsp White Wine Vinegar
– 1 Tbsp Extra Virgin Olive Oil
– 1 Tsp Fresh Ginger, minced
– 1 clove Garlic, minced
– 1/2 teaspoon Red Pepper Flakes
– Dry Roasted Peanuts, crushed (for garnish)


Remove the dry vine-end of the green beens. Prepare an ice bath. Bring a medium-sized sauce pan of water to boil with a pinch or two of salt. Add in green beans and boil for about 2 minutes. Drain beans and put into ice bath to cool. In a bowl, whisk together rice wine vinegar, olive oil, garlic, ginger and red pepper flake. Allow to sit for about 10 minutes. Toss green beans in rice wine mixture. When ready to serve, top with crushed peanuts.
Headed out to Riverhead, Long Island in the morning to visit the Garden of Eve Organic Farm, taste some wine and hopefully relax a bit from this busy week. Camera battery is charging!

June 19, 2012

Wasabi & Soybean Vinaigrette This has a nice richness to it that would work nicely as vegetable dip or spread for sandwiches if you add less water, or as a dressing if you make it a bit thinner. 
1 1/2 cup cooked Soybeans (extra soft)1/2 cup Rice Wine Vinegar1/2 cup Extra Virgin Olive Oil1 Tbsp Sugar1 1/2 Tbsp Wasabi, or to taste (I used wasabi paste, mixed with water) WaterIn a blender, blend together soybeans, rice wine vinegar & olive oil, scraping down the sides of the blender as need be. Add a bit of water until you get a nice consistency. Add in sugar and wasabi. Continue to blend until liquified. 
I blanched some asparagus and drizzled the vinaigrette over the top.
Spent some quality time with my neighborhood this weekend, as well as some time trying not to hurl on the East River Ferry to and from Governor’s Island. I grew up taking the ferry to Seattle and it still did not prepare me for those waves. Or as others like to spell it, those wavves.


June 1, 2012

Coconut Wild Rice with Cilantro and Toasted Almonds1/2 cup Wild Rice3/4 cup Coconut Milk2 Tbsp Slivered Almonds1 Tbsp Shredded CoconutFresh CilantroPreheat oven to 350 degrees. In a pan, toast almonds until light brown. Remove from oven and toast shredded coconut until light brown. Remove from oven and set aside. In a sauce pan, bring 1/2 cup of rice to a boil with about 2 cups of water. Reduce heat, cover and simmer until rice is al dente. Remove any excess liquid. Pour coconut milk over the rice, stir and continue to simmer until coconut milk reduces to the consistency you like. Remove from heat. Chop cilantro (as much or as little as you’d like) and toss into rice. Toss in most of the almonds. Garnish with toasted coconut, remaining almonds and cilantro. Serve hot.
The Bored Vegetarian surpassed 20,000 followers last night.. WOW and thank you for reading!
You can like The Bored Veg on Facebook and follow my musings about ingredient combinations and bad band name ideas on Twitter.

April 3, 2012

Fresh Beet, Kale & Lime JuiceMy credit card points were never going to amount to a free flight to anywhere, so I used them towards a juicer instead. I’m usually in too much of a hurry to make breakfast in the morning, so hopefully 2 minutes with the juicer will help me avoid eating too many breakfast sandwiches from Court Street Grocers
This made enough for about 6oz of juice. It’s sweet & tangy with a little earthy undertone. 1 medium-sized Beet3 cups fresh Kale1 limePulverize in a juicer. Stir a little. Drink.

March 13, 2012

Asparagus and Sesame Spread1 lb Asparagus 1 Tbsp Soy Sauce1 1/2 tsp Sesame Oil1 tsp SugarSalt to taste2 tsp Siracha (optional)Toasted sesame seeds for garnish 
Bring water to boil in a large pot. Snap off the ends of the asparagus and add to water. Remove after 2-3 mins, drain and run under cold water. Add asparagus into a food process, add remaining ingredients. Blend until smooth. Spread on bread and sprinkle with sesame seeds.

January 2, 2012

Black-Eyed Peas & Collard Greens SoupIt’s a Southern tradition to eat black-eyed peas and collard greens on New Years for good luck and prosperity for the upcoming year. Sounds good to me.1/2 pound of Black-Eyed Peas (soaked overnight)1 bunch of Collard Greens, thick stems removed, leaves chopped1 large Onion, chopped3 Carrots, peeled and sliced1 container Vegetable BrothExtra Virgin Oil1 tsp Liquid Hickory SmokeSalt & Pepper to taste
In a large pot, saute onion in a bit of olive oil until it begins to soften. Add carrots and black-eyed peas and cover with vegetable broth. Bring to a boil for about 5 minutes and then lower to low/medium heat. Simmer for 15 minutes until peas and carrots are soft. Add collard greens and liquid smoke and stir. Salt and pepper to taste. Continue to simmer for 20-25 mins more. Remove from heat and serve immediately. 

December 26, 2011

Sweet & Sour “Kielbasa” (adapted from Allrecipes)This recipe originally called for a slow cooker, which I don’t own. If you have one, use it! If you don’t, simmer over very low heat. 
5 Tbsp Butter1 large Onion, sliced3/4 Brown Sugar3 cups Ketchup4 Tbsp Apple Cider Vinegar1 1/2 tsp Spicy Brown Mustard1 Tbsp Worcestershire powder (the original recipe called for Worcestershire sauce, which contains anchovies)2 tsp Hot Sauce1 package Tofurky Kielbasa  (thanks to Jarrad for doing some Whole Foods kielbasa research for me)
Melt butter in a large saute pan over medium heat. Add onion and saute over low/medium heat until soft. Stir in ketchup, vinegar, sugar, mustard, hot sauce and Worcestershire. Simmer for about 20 minutes, stirring occasionally. Slice kielbasa into 1” pieces and add to saute pan. Mix with sauce and onions. Simmer over very low heat for 1 1/2 hours, stirring occasionally.