The Vegetarian Virtuoso

The Unorthodox Voltaggio Brothers

2011-10-19T17:01:00.008+01:00

I don't know about you. But I sometimes find food programs to be quite boring, which is why I like to see famous chefs mix it up on late night talkshows. Its a looser environment and you get some funny food-based innuendos. Case in point: I saw the Voltaggio brothers on Late Night with Jimmy Fallon promoting their new VOLT Ink. cookbook, and more interestingly they competed to make some really interesting desserts. Michael & Bryan Voltaggio placed in first and second place on Bravo's Top Chef programme in 2009 with some really innovative recipes. Check out the link below, as the two renowned chefs go toe-to-toe in creating unconventional desserts. The burnt wood ice-cream in particular sounds fantastic.

http://www.latenightwithjimmyfallon.com/video/the-voltaggio-brothers-10-14-11/1362541

Winter Bean Soup

2011-10-18T17:18:00.005+01:00

Winter is around the corner and nothing is better than a warm bowl of soup. Personally, I've never been a fan of soup but after my taste buds were revitalized by the some interesting Gazpacho and Morrocan soups, I thought I'd share one of my recipes for the season. My twist packs a punch of spice to give a Middle Eastern flavour so the other ingredients stand out, while also making it a little bit hot. So its a great dish to have when you have the sniffles in those cold winter months!

Ingredients:
1 Cup Read Beans
2 Chopped Onions
4 Chopped Tomatoes
3 Garlic Cloves
1/2 Tsp Chili Powder
1 Tsp Lemon Juice
2 Tblsp Oil
Salt to taste

Method:
1) Wash beans and soak overnight. Next day, wash and drain.
2) Heat oil in a pressure cooker, add onions and fry for a minute. Add garlic and tomatoes and fry for another minute.
3) Add salt and chili powder.
4) Add the read beans and six cups of water. Pressure cook until done.
5) Blend and cool. Add lemon juice and serve.

Vegetarian Cuisine Reaches the White House

2009-12-07T23:05:00.015+00:00

President Obama recently received the Prime Minister of India, Dr. Manomohan Singh, and hosted in his honour a (mostly) Vegetarian State Dinner. So what exactly does a chef serve to a crowd consisting of American carnivores and Indians with a refined taste for authentic vegetarian curry? The responsibility was left to the capable hands of Marcus Samuelsson, the chef and co-owner of New York's Aquavit. Samuelsson sought to put his Scandinavian teachings in cooking to use by fusing traditional American cuisine with the flavours of the subcontinent. In fact, Samuelsson even decided to throw in some of the harvest from the White House garden including arugula, dill, sage, thyme, pineapple and oregano. Take a peek at the menu below:

Imagine a city going Veggie every Thursday....like Ghent

2009-05-15T18:27:00.017+01:00

Ghent, a Flemish town in the Belgian countryside, has declared Thursdays to be free of meat, fish and, the local speciality, seafood. This pioneering city of 200,000 has embarked on making Thursday or Donderdag in Flemish/Dutch into "Veggie-dag". The experiment is hoping to fight obesity, global warming, cruelty to animals and to prove (like me) that there is more to vegetarian food than quorn.

The city council is not enforcing by law that only vegetarian food can be served but Ghent sees itself as promoting a healthy lifestyle. It is amazing how some restaurants are going full out veg every Thursday while some offering a veg option on thursdays. Even schools are planning to offer a default meal on Thursdays where parents can still opt for a meat meal. Ghent is not trying to impose vegetarianism but to ease off the meat and lead a healthy life. I just hope Veggie-dag inspires restauranteurs to come up

with innovative veggie concept eateries. So far the experiment had developed interesting fare such as aubergine caviar to soya fritters.

Personally, I find it great that Ghent is looking to explore vegetarian cuisine further. For a city that boasts more veggie eateries per capita than London or Berlin, Ghent has certainly at least boosted its publicity with the Veggie-dag effort. Having visited Belgium in the past, I now wish that I did not limit my trip to Brussels, Bruges and Antwerp. A small fairytale town filled with spired architectural gems and tranquil canals, Ghent has only increased its appeal as a perfect detox destination for urbanites and Euro trippers. Well, I guess I left something for next trip !!!

Baked Corn Parcels

2009-05-06T17:44:00.005+01:00

The other day, a friend of mine was painting his new apartment and I volunteered to help out painting. I had a bit of extra time on my hands and figured I could whip up a quick snack to boost everyone's painting. I came up with the recipe below out of the blue but I think I read about something similar a while back. This recipe in a nutshell takes advantage of the shape of sliced bread by making it a parcel for a corn filling. I can tell you from first hand experience this is a winner in terms of easiness, health and satisfaction not to mention mystery. The first question I got was "How did you make corn and bread taste like this ?"

Ingredients:

25 slices of bread.

1 can of cream-style corn.
1 Tblsp of cooking oil.
2 Tblsp of desiccated coconut (basically grated coconut).
1/2 Tsp of chilli powder.
Salt to taste.

Paste for sealing = 2 Tblsp of flour + 1 Tblsp of water mixed in a little bowl.

Method:

For the filling, put a tblsp of cooking oil to slowly heat.
While heating the pan add the cream-style corn, salt, grated coconut and chilli powder to simmer on low for a few minutes.
Now you have the filling and should have the sealing paste ready separately in a bowl.
Remove the crusts from the bread slices and roll the bread with a rolling pin. This will compress and thin the bread.
Place the filling on along one side of the rolled bread slice. Now brush the remaining edges with the sealing paste.
You can now close the bread in half. Apply pressure on all sides to seal the bread completely.
Repeat parts 4 to 6 of the method for each slice of bread.
Place the corn parcels on a baking sheet.
Brush each parcel with cooking oil or olive oil.
Bake the parcels for 10min on 160 degrees centigrade (320 degrees Fahrenheit).
After 10min open the oven, turn each parcel around and brush the alternate side with oil.
Bake for another 10min.
The parcels are now ready to serve with any sauce or dip of your choosing. If you are after more spice, check my favourite chillis on my last blog post !

The original recipe if I remember correctly was fried but I figured a good bake would cook the filling better and be a much healthier option. Hope you all enjoy !!!

I want Chilli !!!

2009-04-22T18:56:00.034+01:00

Here we have my personal countdown on my favourite Chilli sauce from around the world. There is no wonder sauce like TV commercials tend to advertise, but there are some true spicy gems out there !!! These sauces provide a good foundation to begin exploring the world of Chilli sauces. I tend to find that there are 4 factors I consider a chilli sauce: fluidity, pastiness, spiciness & versatility.

Cholula

A must have for any Mexican meal !!! I love how the flavour is so well maintained even though Cholula is not too pasty. On occasion, it is useful as a sauce for starters but goes great with Burritos, Quesadillas, Nachos, Enchiladas and everything else from South of the border.

Peperoncino

Basically dry chilli and garlic flakes great for Mediterranean cuisine. Made by the world renowned Drogheria Alimentari, masters of all spices dried and pickled. Not really all that spicy but it definitely adds that extra notch of flavour !!!

Sambal Oelek

Came across this gem of a discovery on a trip to Amsterdam when I was given this thick and pasty Indonesian sauce for dipping Potato wedges. Great again as a dip for Pan-Asian starters and can be used to spice up a noodles dish when cooking.

Sriracha

The gold standard when it comes to flexible, spicy and satisfying sauces. Not too watery yet maintains a fluidity that just makes this sauce useful for just about anything from burgers to dipping to sandwiches to noodles to stir fry to anything else you can cook up !!! The Thailand rooted product now owned by the Huy Fong Foods company in California, has definitely made an impact on Asian restaurants all over the world. Initially it was mainly used on Thai seafood which was really just the tip of the iceberg. Now its for everything from french fries to sushi rolls. This is the must-have for both cooking and dipping with.

Schezwan Paneer

2009-04-22T17:49:00.007+01:00

A massive favourite amongst Indians the world over, Schezwan Paneer is from Indo-Chinese cuisine that began in Calcutta where Chinese merchants fused ancestral recipes with local flavours to create a standalone marvel. Today the majority of Indo-Chinese establishments are based across Indian major cities from Bombay to Delhi to Calcutta. If you are in with the South Asian community, you may find a local hideaway restaurant or diner that serves this particular cuisine. Stay tuned to my blog and I promise to unveil some of these rare eateries.

Schezwan Paneer is incredibly easy to make, fragrant and absolutely divine !

As a great schezwan chinese aficionado, the more saucy and spicy cuisine from China, I thought I might share one of my favourites with you all. This dish can be a starter for a large crowd or a main in large portions. Paneer is a solid cottage cheese from Punjab, India which you can probably find in supermarkets in most Indian neighbourhoods you come across. If you have difficulty finding Paneer, you can substitute it with Tofu and you will be able to preserve the wonders behind this dish.

Ingredients (for two):

Base Ingredients:

3/4 cup of Paneer or Tofu.
Cooking oil for deep-frying.
2 Tblsp of corn flour.

Sauce Ingredients:

1 Tsp Grated Ginger.
2 Tsp Grated Garlic.
2 Chopped Green Chillies.
1/4 Cup of Chopped Spring Onion.
1/4 Cup of Sliced Green Pepper.
3 Tsp of Soya Sauce.
1 Tsp of Sugar.
2 Tsp of Chilli sauce or tomato purée.
1 Tsp of oil.
1 Tblsp of corn flour mixed of 3 Tblsp of water into a paste (in a separate bowl).
Salt to taste.

Method:

Sprinkle some corn flower on the paneer/tofu till coated.
Deep fry in oil till golden brown, drain the oil and keep the paneer/tofu aside.
Start with a new pan now for the sauce.
Heat oil and add the ginger, garlic, green chilli and onion.
Sauté the mixture on a high flame for 1-2 min.
Add the sliced green peppers and sauté for another minute.
Add the chilli sauce, sugar, soya sauce, salt and corn flour paste.
When the sauce starts boiling, toss in the fried tofu/paneer and serve.

Mastery and Options:

For those who prefer to have a less spicy dish, add tomato purée instead of chilli sauce.
For those who want maximise the spicy experience, take a look at my next post on my top 5 chilli sauce from the whole wide world.

SanFran finds the Gourmet Vegetarian of the Millennium

2009-04-21T23:46:00.011+01:00

Who says that vegetarian food cannot qualify as fine cuisine. However every now again, someone is bold enough to test the status-quo and set new standards in unchartered waters. Chef Eric Tucker has built the Millennium Restaurant into the pinnacle of Vegan cuisine in the Savoy Hotel at San Francisco.

Chef Tucker has managed to innovate a menu that manages to combine cuisines from every corner of the world with ingredients grown in the famous agrarian region of Northern California. I was particularly caught off guard by the divine Emerald Rice Cake and Edamame Gnocchi, dishes I could never dream up !!!

With the world finally getting the spin on light, healthy and nutritious vegetarian food after the rise of "green" ideas and the fall of the Atkins diet. Turn that into a fine dining experience with a Parisian interior design and you got yourself a contender for the future of gourmet vegetarian food.

Just makes me feel like hopping on a plane to Frisco for a divine dinner !!!

Take a look at the website:

http://www.millenniumrestaurant.com/

Mayor Bloomberg could be a Secret Vegetarian

2009-04-21T15:34:00.004+01:00

There are dime a dozen celebrities, musicians, actors, actresses, scientists, architects, designers and activists who are vegetarians but there is no role model for the leaders of industry nor in the halls of power. Well, rumour has it that Mayor Bloomberg could be the answer to this search.

The evidence arose through a meal order at a Steakhouse in New York. Going vegetarian at steakhouse is a challenge in itself but I'm sure the chef managed to put something together for his Mayor in office.

But keep it on the hush hush, I don't think he wants to his risk re-election on his dietary beliefs.

http://www.ecorazzi.com/2009/04/14/is-mayor-bloomberg-a-closeted-vegetarian-all-signs-point-to-yes/

Can dogs be vegetarians ?

2009-04-16T12:35:00.004+01:00

While watching Jack Nicholson play with cutest Brussels Griffon dog in "As Good As it Gets", the thought crossed my mind: Can dogs be vegetarians ? I decided to look it up online. I found that in late 2008, Mars International launched a vegetarian dog food through their Pedigree brand in India. I then proceeded to google my question and found the following article:

http://www.vegsoc.org/info/dogfood1.html

How Lisa Simpson became a Vegetarian

2009-04-15T13:15:00.004+01:00

Below is the link to a hilarious video of how Lisa Simpson became convinced that she wanted to be a Vegetarian !

http://www.tubearoo.com/articles/14754/Simpsons_Meat.html

Vegetarian Chic @ Zurich & London

2009-04-14T15:40:00.009+01:00

It is hard to find a decent all vegetarian restaurant that is able to assimilate the elegance of fine dining locales. If any of you have visited Zurich you may have come across Hiltl, a restaurant that is known as the standard bearer for vegetarian dining in Switzerland. With influences sourced from East to West and delicious culinary fusions, Hiltl goes to show that vegetarian can be more than people tend to imagine. I like to think that Hiltl manages to personify all things Swiss: the efficient clockwork service, neutrality to all cuisines and that ever so refined atmosphere you can only find in the Swiss cities of Geneva and Zurich.

Luckily, the restaurant has embraced the 21st century to develop a remarkable modern concept to carry the group forward and abroad; Tibits.

Tibits was created in the minds of the Frei brothers who participated in a McKinsey business plan competition and pitched their idea to start a high-class vegetarian restaurant concept by partnering with the age-old restaurant, Hiltl. Since the first Zurich restaurant proved to be an instant success in 2000, they expanded across Switzerland and recently to London. The concept is basically a constantly changing buffet that you pay by weight. The range of food is vast with a trendy yet relaxing ambience. I have personally talked with one of the brothers who found it a little difficult to make people realise that vegetarian food can be filling and not just a gourmet holiday. All in all, the establishment has made its mark in London and is proving to be a great success. I hope you all have the pleasure of trying it out !

www.tibits.co.uk - Heddon Street (just off Regent Street) and Westfield, London

- Seefeldstrasse & Sihlstrasse, Zurich

www.hiltl.ch - Sihlstrasse, Zurich

Spaghetti con Melanzane Parcels

2009-04-14T14:55:00.003+01:00

Here is my own personal twist on a age old dish from Parma, Italy. North Italian dishes are pretty rich and filling so this would make hefty main dish. I figured that a lot of people who don't like eggplant (Melanzane in Italian) tend to dislike the appearance of the vegetable. So, I disguised the ingredient resulting in a visually attractive and delicious dish !

Ingredients:

250g of long Eggplant for 2 people.
125g of sliced Mozzarella cheese.
A bunch of basil leaves.
2 cups of boiled Spaghetti.
2 cup of Tomato puree.
1 Tsp of garlic chopped finely.
1 onion chopped finely.
3 Tblsp of cream (you can use Mascarpone, cre fraiche me or fresh cream).
1 Tblsp olive oil.
1/2 a Tsp of oregano.
1/2 a Tsp of chilli flakes.
Toothpicks.
Salt to taste.

Method:

Cut the eggplant into long slices so that you can use them to make parcels.
Lightly grill the eggplant slices with olive oil.
Lay the 2 slices to form a cross.
In the centre of the cross put a slice of mozzarella, a basil leaf, salt and pepper.
Then fold the eggplant slice ends to form a parcel and poke a toothpick through to keep the parcel in place.
Repeat this process for all the parcels. You should get 3 to 4 parcels per eggplant.
Now for the sauce. Heat the olive oil in a pan then add chopped garlic and onions till they turn translucent.
Add the tomato puree, salt, oregano, cream and chilli flakes. Boil the sauce till it thickens and add water if it gets too thick too quickly.
Assemble the parcels in a large bake dish and pour a spoon of sauce over each individual parcel, not over the whole dish. Bake the dish for 30min at 180 degrees centigrade (356 degrees fahrenheit).
While the parcels bake, boil the spaghetti and later add the remaining sauce.
Once the parcels are baked, serve them on a bed of spaghetti.

This should be a crowd pleaser and one filling meal !

Orange Sesame Tabouleh

2009-04-10T13:12:00.009+01:00

Thought I would start off with a well known Middle Eastern starter/side with a bit of fusion. You will not believe how delicious this is and how much you can impress people with it!!! The key here is good quality and fresh ingredients.

Ingredients:

1 cup cracked wheat or 'Bulgur' as they call it in Turkey
1 tblsp orange zest
2 tblsp roasted sesame seeds
2 tblsp chopped spring onions
1 diced tomato

Method:

Cook wheat in pot of water until tender.
Drain and keep aside once cooked.
Combine all the above ingredients in a bowl and mix well
Refrigerate for one hour and serve

That is all there is to it!!!

Thai Corn Kebabs

2009-04-09T19:46:00.002+01:00

Here is another quick starter that is another crowd pleaser !!! This recipe came to me out of the blue while making an Indian kebab when something struck me...why not add a thai twist to a standard Indian starter and Presto !!! By the way, the thai curry paste can be found in all Chinese, Thai, Asian and gourmet supermarkets.

Ingredients:

1/2 cup of corn kernels
1/4 cup of chopped capsicum/green pepper
2 chopped green chillies
3 tblsp of rice flour
1 tblsp of red thai curry paste
salt to taste
oil for deep frying

Method:

Blend the corn into a paste (without water) using a food processor.
Combine all the ingredients in a mixing bowl and mix it up ! It should become a easily shapable mix.
Shape each portion into oblong kebabs and fry in hot oil till golden brown.
Serve with sweet and sour sauce or a thai coriander sauce (just throw some chopped coriander leaves into soy sauce).

Bon Apetit Every1 !!! I promise u my next post will be a main dish !!!

Crisis Mgmt Dish - Roasted Bell Pepper bruschetta

2009-04-09T18:52:00.005+01:00

Bruschetta is one of those things can be a perfect emergency snack or starter to get things going on the dinner table. Its got the flexibility for different social occasions, can be quite filling and can be made with many toppings. It does not always come to mind in those times of crisis when sudden plans come together and you find yourself hosting. Recently I used it to buy me some time by keeping my friends satisfied while I fixed up a quick dinner. Well, here it is...my crisis dish.

Ingredients:

1/2 cup chopped red pepper
1/4 cup chopped onion
2 chopped garlic cloves
3 tblsp olive oil
Salt to taste, pepper and basil
Sliced Bread - A Baguette or Sourdough bread

Method:

Heat oil, saute garlic, onion and pepper on low.
Add rest of ingredients, switch off heat and let it cool.
Serve on toasted bread such as a sliced baguette or a slice of sourdough for something more diverse.

A Taste of Things to Come

2009-04-08T18:46:00.010+01:00

Well, here I am...ready to spread some of the most unique, easy and amazingly tasty vegetarian recipes out there. I will on occasion venture into blogging about interesting ingredients, pragmatic kitchen gadgets and noteworthy culinary establishments out there for vegetarians. With over 20 years of cooking for a hungry family with ridiculously demanding palates, I am sure I have some tricks up my sleeve to share with the vegetarians out there.

People in Europe and North America have slowly begun to realise there is more to vegetarian food than just foods that imitate meat (e.g. quorn, tofu, etc...). Not that these ingredients are not useful but there is a world of vegetarian food out there that is both filling and incredibly satisfying. From India to Thailand, Mexico to Morocco and beyond there are delicious recipes that have been meticulously prepared for generations.

I aim to make the recipes as easy as possible with shortcuts in preparation and tips on where to buy unique ingredients. I am a strong believer that you learn something everyday and cooking makes no exception !!! So please, freely comment on my blog to enlighten us all !!!