braised daikon…

braised daikon…

from The Kind Diet by Alicia Silverstone

i was a bit cynical about this book when a newly vegetarian friend recommended it but it has since become one of my favorites. it is a great guide for those wishing to make the transition away from meat and highly processed foods to a diet that is kinder to your body and to the environment.

if you are not totally ready to give up meat, be forewarned that the beginning of the book can be a bit preachy (alicia is a huge advocate for PETA and animal rights). however, there is a ton of great information outlined in the intro that is super helpful in understanding what foods are good for you and what foods are just unkind. most importantly, the recipes are awesome.  

the recipes are divided into two sections: for FLIRTS and for SUPERHEROES. those who are flirting with the idea of cooking more meat-free meals will be inspired by things likeVegan Chorizo Tacos or Radicchio Pizza with Truffle Oil. 

those who are already accustomed to eating a fairly unprocessed vegetarian diet (yes, you are the SUPERHEROES), will love macrobiotic-influenced recipes like Maple-Roasted Lotus Root and Quinoa with Basil and Pine Nuts.

at least a dozen dishes from The Kind Diet are penciled in my menu for september (more on that project later!) and we have yet to taste one we didn’t like. so thanks to alicia silverstone and to my friend kristen for recommending this book to me, i’ll be posting more kind recipes for you in the coming weeks.

for now, the daikon…

1 large daikon radish 

2 tablespoons shoyu (a wheat-free soy sauce that is also called Tamari)

1/4 cup mirin cooking wine

2”-3” strip kombu (or dashima in korean is a dried seaweed for making soup stock)

• wash and slice the daikon into 3/4” rounds, and place in a skillet in a single layer.
• add water almost to cover. 
• add shoyu, mirin, and kombu and bring to a boil, then reduce heat to very low.
• cover and simmer 30 minutes or until all liquid has been absorbed. 

note: i found the daikon on its own to be a little bland for my salt craving tastebuds so i mixed up a korean sauce (sesame oil, soy sauce + chopped garlic and scallions) to drizzle over the top. 

farmer's market

in the mountains

visiting my aunt and uncle in the colorado rockies last month made me realize how much i miss life in the country. while there, we got back to our american roots and did all the redneck things we could fit into six days… like sleeping in a trailer in the mountains, running a river, being unsure if we should cheer or wince watching cowboys rope cattle at the rodeo, and roasting a pig.

for my high school graduation party, my dad insisted we have a pig roast in the forest preserve instead of a conventional backyard party like all my friends were having. appalled, i strongly objected and he did it anyway. shortly after, i became a vegetarian (coincidentally or not) and didn’t have any further run-ins with animal carcasses until i moved to korea where there is a butcher on every corner. somewhere between seeing whole animals hanging from the rafters and walking beside calf heads in wheel barrows at the market, i became a bit desensitized. so when my uncle pulled together a neighborhood pig roast the equivalent of a county fair, i surprised myself with my excitement… i even volunteered to pick up the pig :)  

on the morning of the event, cast iron skillets filled with rising bread and country baked beans sat over the wood fire while the pig roasted to the twang of fiddles and bluegrass. all the neighbors came… with their kids, their dogs, and their dish to share and when all of our bellies were full, we were treated to a sunset tour of the neighborhood mountains on a tractor-pulled hay ride.

arepas

one of the comfort foods i look forward to most when going home is a simple staple of colombian cuisine and a food around which my husband’s family often gathers. the arepa has deep roots in the cuisine of the indigenous people in colombia and continues to be found at many a table.

there are dozens of ways to make an arepa (stuffed with white farmers cheese, scrambled eggs or pulled pork) but i prefer mine in its simplest form… just three basic ingredients: butter, cheese, and corn masa (with a generous sprinkle of salt and enough water to make it into a dough). take note that whether for breakfast or a late night snack, arepas are best when made with FAR more butter and cheese than you would ever think necessary. of course, i tried to make a healthier version but it was an unworthy attempt. don’t even try it. always eat your arepas hot off the griddle and, for good measure, serve it alongside a cup of hot chocolate. 

QUE RICO!

summer and a mango chili paleta