I recently had the pleasure of introducing Mollie Katzen, our guest speaker at the annual Congregation Kol Emeth fundraising brunch in Palo Alto.
It brought back memories of how hosting a vegetarian for dinner used to strike sheer terror in my carnivorous heart. But vegetarianism (or the meatless movement) has come a long way since then. Thanks in part to Katzen and her first groundbreaking book, “The Moosewood Cookbook,” gone are the days of soggy vegetable stews laden with indigestible mystery beans topped with rubbery cheese.
An abundant variety of vegetables and fruits available in neighborhood stores and farmers markets makes it inviting and easy for the cook to experiment with exciting new vegetarian dishes. Today I feel completely at ease preparing a meatless meal that is neither spartan or dull.
Escarole with Garlic and Golden Raisins
Serves 4
From Mollie Katzen’s “Vegetable Dishes I Can’t Live Without”
2 medium heads escarole (about 10 oz. each)
1 Tbs. extra-virgin olive oil
1 tsp. unsalted butter (optional)
1 tsp. minced or crushed garlic
salt
1 to 2 Tbs. golden raisins
Trim bottom 1⁄8 inch from base of escarole. Separate leaves; wash in cold water and spin dry in a salad spinner. Coarsely chop. Heat large, deep skillet over medium heat. Add olive oil and swirl to coat pan. Add butter, if using; melt. Stir in garlic. Add escarole. Sprinkle lightly with salt. Turn with tongs a few times. Cover and cook about 5 minutes. Turn a few more times, replace cover, and cook until escarole wilts to about half its initial volume. Stir in raisins. Cook uncovered 5 to 10 minutes, turning often with tongs, until most liquid evaporates. Serve hot, warm or at room temperature.
Whole Grain Spaghetti with Eggplant, Cannellini Beans and Olives
Serves 4
3 Tbs. extra virgin olive oil
1 onion, chopped
1 red pepper, seeded and chopped
3 cloves garlic, minced
1 medium eggplant, cut into 1⁄2-inch cubes
1 28-oz can Italian
tomatoes, coarsely chopped
2 Tbs. tomato paste
2 Tbs. Elsa balsamic vinegar
1 tsp. dried oregano
1 15-oz can cannellini beans, rinsed and drained
1 cup kalamata olives, pitted and halved
salt and pepper
1 lb. whole grain spaghetti, cooked and drained
1⁄2 cup chopped parsley
In large skillet heat oil. Cook onion, pepper, garlic and eggplant until soft, about 8 minutes. Add tomatoes and tomato paste and simmer 10 minutes. Stir in vinegar, oregano, beans and olives. Simmer 1 minute and taste for salt and pepper. Toss with spaghetti and sprinkle with parsley.
Vegetable Broth
Makes about 1 quart
4 cups cold water
1 onion, quartered
3 celery stalks with leaves, cut into 2-inch pieces
2 carrots, cut into 2-inch pieces
a few sprigs of parsley and dill
3 cloves garlic
6 mushrooms, quartered
salt and pepper
In medium saucepan combine ingredients. Bring to boil, reduce heat, simmer 20 minutes. Strain. Taste for salt and pepper. Store in freezer for use in future recipes.