Deborah Terra Weltman: "Veggie" in a Carnivore World & pumpernickel rye bread recipe

I met Deb at my Dec. 21, 2012, End of the World Age party promoting my novel ZERO TIME. Since then, I've learned about her amazing trek of Spain's 500-mile Camino de Santiago (her book is in the works!), and how she's trying to help others reach their "Big Dreams." In fact, her next class starts this Saturday, April 6 (scroll down this link to see Guided Class). I've also come to appreciate her spirited advocacy for healthier food, even taking on a favorite Midwestern burger joint like Steak 'n Shake.

Guest post by Deborah Terra Weltman

This column is dedicated to providing vegetarians with decent alternatives at “normal” restaurants, and to supplying restaurateurs with feed-back from the “veggie” perspective.

Imagine the plight of the poor vegetarian who lives among carnivorous folk and is inclined to be social, to dine out, with meat eaters. There are often lunches and dinners to be eaten out at establishments where veggie alternatives have not been considered by the restaurateurs (or by the restaurant chain): where options are not plentiful, are boring at best, at worst, are laden with heavy cheeses, sugars, or (Eeek!) iceberg lettuce.

Case story:

Quickie dinner out with my parents, my sister and my son at Steak n Shake….

   
Because we live in different parts of town (South county and Creve Coeur), we decide to meet at the Steak and Shake on Kirkwood Road, a good mid-way point. We’ve all eaten at a Steak n Shake at some point in our lives, so we all are clear what’s on their menu. While Mom, Dad, and sister, Sallie, ordered Steakburgers, fries, chili, and shakes, my son, J.T., and I (the vegetarians) were looking for creative alternatives. In the past, my son had been under the impression that the chili three-way could be created without meat. He had ordered this on quite a few occasions on the advice of a friend who had previously worked there. After further research we found out that his friend had simply served him from the top of the chili pot…with the meat having sunk to the bottom. So…we were looking to find real vegetarian options. Note to Steak n Shake: the seasonings in your chili are wonderful! How about creating a vegetarian version? Besides us vegetarians, you would also draw the Kosher and Halal crowds, not to mention the health conscious!

 
On to the “alternatives:" Of course there are salads on the menu: green or taco (minus the beef) to name a few, but they are made with iceberg lettuce…hardly healthy or interesting enough to bother with. There are no burger alternatives and, given that cooking “veggie burgers” on a grill with beef burgers would render them “beef grilled veggie burgers” not a practical plan. So, we settled: J.T. had a BLT without the B. He subbed cheese for the bacon. I went for the “sides”: baked beans and coleslaw. They were good. I didn’t ask, but kept hoping NOT to find a hunk of meat in the bean pot. The coleslaw was fresh and crisp, but excessively creamy for my taste. Another note to Steak n Shake: more cabbage and other veggies, less mayo…a “half-creamy” slaw…another more healthful option?! My son, who can handle the calories, had a shake…as usual…delicious. I made a wimpy attempt to watch my calories and had a yogurt shake… with real raspberries. It was exquisite and I don’t plan to research the calorie count!
 
Vegetarians and appropriate others: what about a write-in (or e-mail-in) campaign to the Steak n Shake headquarters suggesting they add to their menu. I’m all over the idea of a “veggie chili” alternative. Wouldn’t that be awesome?! Meanwhile, if you happen to be dining out at Steak n Shake, know the limits (it is limited) and try those yummy yogurt shakes!

NOTE: You can contact Deb at terraartframe@sbcglobal.net or check out her blog: Queen of the World

Deb’s Healthy Grain Spring Pumpernickel Rye Bread

How about a bread-maker recipe? This would be a great bread to serve with a green salad and an egg dish….scrambled eggs, egg-salad, or a crust-less quiche.

Following your bread maker’s directions, here are the ingredients:

½ cup + 2 tbls. warm water

1 ½  tbls. molasses

1 ½ cups whole wheat pastry flour

2/3 cup rye flour

1 tbls. unsweetened cocoa powder

1tsp. salt

2 tbls. butter

1 ½ tsp. active dry yeast

1 tsp. caraway seed

1/3 cup sunflower seeds

1/3 cup dark raisins.

Put all ingredients except sunflower seeds and raisins in the bread-maker pan following the manufacturer’s directions.

Set the bread-maker on the whole-wheat cycle.

Add in the seeds and raisins about ½ way through the kneading cycle.

Makes a dense 1 pound loaf. It smells so good! Best to schedule your meal for about 15 minutes after the end of the baking period or it may be gone…

Happy emergence of new life! This is my favorite time of year. I love to see the green sprigs coming up out of the ground! Enjoy!

Roasting Summer Days

It's summer!

This probably isn't news to the rest of you, but up here in The Last Frontier, we just had our first 70+ degree day.

Kids are pink-cheeked from outdoor exertion. Flowers are turning their open faces toward the sun. I'm blooming in my own way, with freckles and red highlights.

And, in the spirit of warmth and vibrancy and health, I'm setting aside the computer (and the e-reader, and the smart phone) and getting outdoors. Sometimes the healthiest thing you can do for yourself is to step away from all the obligations and ambitions. They will be there tomorrow. Heck, you might find yourself gravitating blissfully toward them after some time off. But take some time for what's happening right now that won't be happening next week or next season - or at least leave it on the table as an option.

Eating healthy is a year-round journey in Casa Jacques, but today I'm focused on eating the freshest of the fresh. Local produce and fish, mostly. Straight-from-the-dirt herbs in almost everything. Following is a recipe for roasted summer vegetables, which I suspect would also make fantastic kabobs, or fantastabobs if you're into efficient language.

Roasted Cherry Tomatoes and Scallions

Veggies, Pre-Roast (Please note this is about 1/3 less than the recipe calls for)

1.5 lbs. cherry tomatoes
1 bunch scallions, cut in one-inch pieces, discarded top three inches of green
1 zucchini, cut diagonal in 1/4-inch thick pieces
4 garlic cloves, peeled and halved
2 T olive oil
2 T fresh basil (1 t if using dried)
3/4 t salt

Heat the oven to 425 degrees. On a rimmed baking sheet, toss the veggies with the oil and salt and basil (but only if using dried. If using fresh, reserve). Roast for 15 minutes, tossing twice, or until the tomatoes begin to burst. Remove from oven. If using fresh basil, stir in with vegetables while hot to release flavor.

Serve as a side dish, mixed with pasta or atop chicken or fish. We went the chicken and pasta route, adding grilled, sliced chicken and dusting with fresh parmesan cheese.

Dishes like this are simple and bursting with flavor. I was so astounded by the sweet complexity of the tomatoes that I'll likely spend the summer experimenting with roasted tomato marinara sauces. Hopefully you'll find something local that obsesses you catches your attention as well. Bon Appétit.

Heavy Load? Think Light!

After the excesses and bad-for-me convenience foods of the holidays, all I want is quick, fresh food. Unfortunately, this is a hugely busy time at the day job. Plus I have a book releasing on January 16th. Oh, and I'm going on vacation soon and have to pack for all the ifs, ands or maybes.

I'm sure many of you are similarly bogged down. So, in the spirit of simplifying things, I offer a light, tasty soup. It's an excellent starter course or accompaniment to a sandwich or salad.

Please note the curry powder, diva that it is, is missing from this picture.

Curried Squash-Apple Bisque

1 med. onion
1 T. toasted sesame oil
1 t. yellow curry powder (or to taste)
2 lb. butternut squash
2 granny smith apples
5 c. vegetable or chicken stock
1 T. fresh lemon juice
1 t. sea salt

• Chop onion. In 3-4 quart pot, heat oil over medium head. Saute onion and curry powder until onion is translucent.
• Meanwhile, peel, seed and cube squash. Peel, seed and cube one apple. Add these and stock to pot.
• Bring to boil, then reduce heat and simmer, covered, for 20-30 minutes or until squash is tender. Add salt.
• Working in batches (and very carefully), puree in blender.
• Peel the remaining apple. Grate and toss in bowl with lemon juice.
• Serve soup hot, garnished with grated apple.

Enjoy!

Don't Bite the Messenger is available for pre-order from Carina Press, Amazon, and Barnes & Noble.

Meet the Contributors: Elisa Ludwig

There are, of course, many parallels between the processes of writing and cooking, which I'm looking forward to exploring along with the other fabulous writers contributing to this blog. But for the moment, I just want to talk about the beauty of not-cooking.

That's right. Going raw.*

Now ordinarily, I'm the type of person (some might say deranged?) who will dive into a four-page recipe, seeking out every last required ingredient however obscure, and doing everything from scratch—even on a weeknight. I just love the challenge of making a new dish and I find the physical work very relaxing after a day of staring into a monitor.

But right now I'm currently working on the first draft of two different novels. (Really not a good idea, by the way.) And the Philly heat is kind of overwhelming. So every evening I'm emerging from the deepest recesses of drafting in a major brain fog. I'm craving foods that are fresh and nourishing but I can't bear to turn on the stove or do anything too complicated. Thus, this watermelon tomato salad.

The main thing here is that the watermelon and tomatoes need to be ripe and delicious. But otherwise, this is pretty simple.

Just cut up your ingredients and stick 'em in a bowl.

Add some oil, vinegar, salt and pepper, and mix it up.

Watermelon Salad

Serves 4-6

6 cups 1-inch cubes of watermelon

2 cups yellow tomatoes, cut into ¼ inch cubes

½ jalapeno, seeded, ribbed and minced (optional)

3 scallions, thinly sliced

½ cup cilantro leaves, pulled from their stems

3 ounces feta or cotija cheese, cut into 1/4-inch cubes

2 tablespoons red wine vinegar

1 tablespoon olive oil

salt

pepper

Combine watermelon, tomatoes, jalapeño, scallions, cilantro, cheese, vinegar and olive oil. Season with salt and pepper to taste. Toss gently and serve immediately, using a slotted spoon to lift the salad from its liquid.

* Not in the raw foodist type of way, though. I don't even own a dehydrator. And I like cheese.