Lockdown Red Beans & Rice

Here we are two months (!) into the COVID-19 quarantine, and what was once utterly bizarre has become its own bizarre version of "normal." I've been cooking pretty much every day - which sometimes entails augmenting leftovers - and a few new favorites have emerged, with today's recipe a notable example.

Let me begin by admitting that I make no claims to authenticity, especially since the first time I attempted this dish was a week or so into lockdown and we were running low on pretty much everything except spices, with which I always seem magically well supplied. I did, however, have a lot of canned beans, so I hit the internet and settled on Kittee Berns' recipe as a basic model with (as you'll see) some changes. The end result was so delicious that I've already made two batches since that first try, and it's now in regular rotation. This dish is hearty and really only needs rice as an accompaniment, but a side of creamed spinach never comes amiss; you might also make some mashed sweet potatoes, to ensure you're eating the rainbow!

Red Beans and Rice
Ingredients
~ 2 tbsp. canola oil
~ 1 medium-sized onion, chopped
~ ½ tsp. salt
~ A few generous grinds of black pepper
~ 1 large carrot diced
~ 1 large stalk celery, diced
~ 1 small bell pepper, diced
~ 3 cloves garlic, minced
~ 1 generous tsp. each: Creole seasoning, smoked paprika, thyme
~ ½ tsp. each: cayenne, chili powder
~ 2 bay leaves
~ 3 tbsp. tomato paste mixed w/1 cup hot water
~ 2 cans kidney or other red beans
~ Cooked white rice to serve

Directions
~ Heat the oil in a heavy-bottomed pot and add the chopped onion; sprinkle with salt and pepper and cook on medium-low for 5-7 minutes, until softened but not brown.
~ Add the carrots, stir, and cook 3-4 minutes more before adding the celery and bell pepper and cooking another 5 minutes or so.
~ Add the garlic and the dry seasonings and stir well; cook another minute until fragrant.
~ Pour in the tomato paste/water mixture, stir well, and then add the beans with their liquid. Cover the pot and raise the heat to high until things just start to bubble, then turn it back down to low, crack the lid, and simmer for 30 minutes, stirring occasionally.
~ Remove the lid and continue cooking another 20-30 minutes, until the liquid has reduced and you have a thick stew (you can add some more water if it seems too dry, but this hasn't been my experience).
~ Fish out the bay leaves, taste for seasoning, and serve with white rice and (optional) hot sauce.

Happy Birthday Fishless Curry

My, what interesting times we are living in! A full month into the social-distancing imposed by the COVID-19 crisis, I recently celebrated my birthday - and a highly anticipated grocery delivery - with a culinary experiment I'd been meaning to try for awhile, and I'm happy to report that this veganized take on a Keralan fish curry was an unqualified success. Served over basmati rice alongside masala green beans and roasted sweet potatoes, it was the perfect dinner to mark this rather strange turning of the annual leaf. If you don't have (or want to use) vegan fish, this curry would also be delicious with chickpeas, kidney beans, or baked tofu, so don't let the limitations of your lockdown freezer or cupboards get in your way!

Fishless Curry
Ingredients
~ 2 packages Gardein Fishless Filets
~ 2 tbsp. coconut oil
~ 1 tsp. black mustard seeds
~ 1 small onion, diced
~ 2 cloves garlic, minced
~ 1 tbsp. fresh grated ginger
~ 1 tsp. each: salt, curry powder, cumin, chili powder, coriander, fenugreek, turmeric
~ 2 tbsp. tomato paste
~ 2 cans coconut milk

Directions
~ In a pot with a heavy bottom, melt the coconut oil over medium-high heat and add the mustard seeds; cook for a minute or so, until the seeds start to splutter and pop.
~ Add the onions and cook for about 5 minutes, until they are softened but not brown.
~ Add the garlic, ginger, and dry seasonings. Stir well and cook for 1-2 minutes, until fragrant.
~ Stir in the tomato paste and cook another few minutes, stirring.
~ Gradually add in the coconut milk, stirring to get a smooth consistency. Cover the pot and bring the mixture just to a boil, and then remove the lid and turn the heat to low. Simmer for about 30 minutes, stirring occasionally.
~ Cut the fishless filets into thirds and cook according to package directions. Just before serving, add them to the sauce and cook an additional 5 minutes before ladling over steamed basmati rice.

Cream of Broccoli Soup

It's late February and everyone is tired of it. We haven't had an especially brutal winter here in New England (certainly compared to some recent ones), but by this point in the calendar people have had enough and are feeling a bit delicate. This afternoon I got a craving for cream of broccoli soup, which I haven't made in ages. I first cooked it as a teenager, using the recipe in Molly Kaizen's classic Moosewood Cookbook, and for years that was my go-to version. But when I looked it up I wasn't feeling it, and decided to just hit the kitchen, mess around, and see what happened. Fortunately I kept track of what I was doing so I could share it here, and I think you'll be happy I did when you make this soup!

Cream of Broccoli Soup
Ingredients
~ 3 tbsp. vegan butter (I used Earth Balance)
~ 1 large yellow onion, chopped
~ 2 stalks celery, chopped
~ 2-3 cloves garlic, minced
~ 1 tsp. each: salt, white pepper
~ ½ tsp. turmeric
~ ¼ tsp. each: nutmeg, cayenne pepper
~ 2 tbsp. flour
~ 2 cups boiling water
~ 2 lbs. broccoli, chopped (fresh or frozen)
~ 6 cups plain, unsweetened soy milk, heated with 2 tbsp. "no chicken" bouillon (or other vegan bouillon, but I swear by this stuff)
~ 1 can cannellini or other white beans

Directions
~ In a large, deep pot, melt the butter and saute the onion over medium heat about 5 minutes,  until softened but not browned.
~ Add the celery and garlic and cook 5 minutes more, stirring occasionally.
~ Add the dry seasonings and the flour; stir well and cook for about a minute.
~ Pour in one cup of the boiling water and stir until the mixture thickens; repeat with the remaining water.
~ Add the chopped broccoli to the pot and stir to coat.
~ Pour in the milk/bouillon mixture and stir to combine. Cover the pot, raise the heat to high, and bring the mixture just to a boil.
~ Lower the heat to a simmer, crack the lid slightly, and cook for 20 minutes, until the broccoli is softened but not falling apart.
~ Add the cannellini beans (including their liquid), mix well, and cook another 5 minutes.
~ Remove from heat and puree with an immersion blender until completely smooth. Taste for seasoning and serve hot.