Vegetarian Glamor

COOKING TIPS

Not so long ago, vegetarians were considered a bit peculiar (remember the vegetarian restaurant in The Seven Year Itch?) and vegetarian food was thought to be a pale imitation of "real food."

In the years since the California Café opened, we have witnessed, and indeed we have shared, an ever increasing interest in vegetarian preparations.

For many, the turning point between vegetarian food as ersatz-omnivorous food (the hummus burger, the soy cutlet) and vegetarian food for shear gourmet pleasure, came with the publication of Mollie Katzen first two books.

Mollie Katzen's Moosewood Cookbook
Mollie Katzen's Enchanted Broccoli Forest Cookbook

Mollie gave us vegetarian recipes full of life, color, flavor and fun. She inspired us to look for more vegetable preparations in the great cuisines of India, Morocco and Mexico.
Today, the internet is a precious resource when researching recipes. For instance, here is an impressive web site dedicated to that most captivating vegetable, the eggplant.

EGGPLANT - AUBERGINES - GUTSY GOURMET

RECIPES

TARTE A L'OIGNON  (onion pie)

Preheat your oven to 350°F.
In a bowl by hand, mix the butter, salt and flour until you have a ball. Add a
drop or two of hot water if necessary. Press the crust into a pie or quiche plate, starting with the sides. Pick bottom with a fork to avoid blistering. Dry your crust in the oven for 10 to 15 minutes.
While crust is pre-baking, sauté the onion in olive oil not too slow but not allowing it to brown either. Stir very often and season to taste with sugar, salt, pepper, and a bit of oregano and thyme. The onion must be very tender and achieve a blond color.
Pour onion into crust. Smooth a bit. Cover with one layer of thin tomato slices and cover tomato with thin pepper slices.
Bake for 30 to 40 minutes until rims of crust are nicely colored.
Sprinkle cheese on top and bake an additional 5 minutes. Garnish with olives.

GREEN BEANS WITH YELLOW SPLIT PEAS

Cook the split peas in about 3 cups boiling water with the turmeric until done but not mushy, about 15 minutes. Drain and reserve.
Throw the beans in boiling water and let them boil until the crunch is gone, about 5 minutes. drain and chill them under cold water.
Heat the oil in a medium saucepan over medium to medium-high fire. Add the mustard seeds and cover. Listen for the seeds to pop, then add the onion, ginger and jalapeño and stir but do not brown for a few minutes.
Reduce fire to medium-low. Add beans and salt and cook, covered, shaking the pan often, until the beans are just right.
Add the split peas and the coconut, mix well and serve soon.