Vegetarian Archives - Good Food St. Louis

St. Patrick’s Day Calls for a Healthy Green Side Dish

March 16, 2023

Lucy, Robin, and I costumed for a St. Patrick Day parade in Rolla some years ago, an annual celebration that started 115 years ago.

Greenness Knows No Bounds

It’s St. Paddy’s week, a time that calls for green food and fashion. It’s also a harbinger of spring and a reminder to gardeners that it’s time to plant potatoes.

In Rolla, where I raised my family, the patron saint of engineers is celebrated for the first three months of the year. During my 40 years in the college town, I remember mid-March as the highlight of the social season. Youngsters looked forward to the many activities with the same glee they showed for snow days.

Paint the Town Green

Pretty much anything that can be dyed green gets a coloring. In the city that houses Missouri Science & Technology (MS&T), even the main street is painted green for the annual parade. Some students dye their hair and beards—as do professors! Pet dogs get a green grooming as well.

Green-colored foods include such delicacies as beer, cupcakes, jello, pancakes, butter, potatoes, ice cream, and cookies. Salads don’t count, because they’re naturally green and healthy. But we might want to rethink that, since we have so many dieters of various persuasions these days.

Try This One!

This week Cyndy and Joe sent me a recipe (see end of post) and photos for a green-hued dish that they loved. Ingredients include string beans, Brussels sprouts, and asparagus all lightly sauteed and finished with a lemon-butter sauce and parsley. A perfect St. Pat’s option.

There are several versions of the recipe online. The one in this Youtube video is all cooked in a skillet. This one is oven roasted. Toppings can vary, too: feta cheese, crispy bacon bits, pistachios, sunflower or pomegranate seeds. Some recipes call for a Lemon Tahini Sauce.

Both Green and Tasty

Despite its goodness, I wouldn’t try to replace the green pancakes the kids have been looking forward to all year. But it might be a good time to introduce green vegetables to them as a holiday treat.

But whatever way you decide to celebrate the revered saint, the important thing is to do it with gusto, good food, and good friends.

Put More Kick in Those Chickpeas

January 18, 2023

Don’t Go ‘Way

When I start talking about chickpeas all you carnivores get bleary-eyed and begin switching channels on me. But wait a minute. Take a second look.

The more I read about garbanzo beans, a.k.a. chickpeas, the greater appreciation I have for the nutty, little nuggets. People have been eating this protein-packed, fiber-filled legumes for more than 5000 years.

Now we know why. Studies show they regulate fat and blood sugar levels, lower risk of colon cancer, and boost antioxidants. They’re also a good source of iron.

Unsung Heroes

All this protection comes with eating just 1/3 cup per day. As a bonus, those in the study consumed less food overall and fewer processed foods when they ate garbanzo beans. Hmm. . . I sense a new diet fad in the making.

I know what you’re thinking: garbanzos can be bland and about as tasteless as cold porridge. I serve them as hummus, in soups or mixed into a salad for more appeal. But unlike tofu, chickpeas often rebel at taking on the flavors around them.

Chickpeas and Farfalle

So Try This

Now America’s Test Kitchen has come up with a simple way to make your garbanzos more palatable. Before adding them to a dish or salad, heat the beans. The dressing can more easily penetrate the seed coat and cling to the chickpea. It’s worth a try.

After you’ve warmed your chickpeas, (90 seconds in the microwave with a little water added), take a look at the 29 mouthwatering recipes collected at HuffPo. Even the most ardent carnivore will find these hard to resist.

Chickpea Patty with Cucumber-Yogurt Sauce

Like the prom queen, these roasted chickpeas are always the life of the party. These golden nuggets of goodness are crunchy and ready to serve. Use as a snack or an addition to salads, soups, pastas, or vegetable bowls.

Austin’s homemade hummus

Canned or Cooked?

Canned garbanzos work fine in most dishes. But it’s easy to cook your own on the stovetop by adding 3 cups of water, or broth, to a pot for each cup of dried beans. The liquid should be one or two inches above the top of the legumes. Bring to a boil, reduce heat and simmer with pot partially covered for about 1 to 1 ½ hours.

If foam develops skim off; if beans need more cooking, add a bit more water and continue to cook until soft. Use in your favorite recipe or try one of those featured in this post.

Here are several of my favorites: Chickpea and Farfalle; Vegetable Korma and Chickpea Patties with Cucumber Yogurt Sauce.