Vegetarian Cassoulet

One of the most rewarding perks of living in California is the amazing produce we can get pretty much all year round. Many Californians are fortunate enough to have year-long farmers markets that are fully stocked with fresh and local fruits and vegetables. So it's not surprising that one of my main goals for this blog was to post recipes for foods prepared with these seasonal ingredients. Sounds simple right? Maybe for some, but for me? Not so much. Things come up. Interviews, presentations, deadlines. A certain advisor sends a certain angry email regarding a certain thesis that should have been finished some three weeks ago. See, things come up, and although I made this cassoulet a while back, when it was more probable to find fresh local leeks, here I am weeks later finally posting about it, and guess what?...my thesis is still not done (ssh...don't tell the advisor!)


I have been fascinated by cassoulets ever since I saw a Julia Child recipe in her Menu Cookbook. Julia's recipe is definitely not for the faint of heart. It requires 3 types of meat- pork, sausage, and goose (I'm not even sure I know where to buy goose from). The recipe also states that it requires more than 4 hours of cooking time (plus more for preparation). That's the required time for normal people, so for someone like me, this recipe would take oh, roughly...4 days. Yup, that sounds about right.

One of these days (I'm thinking maybe sometime around retirement?) I'll try Julia's recipe, but until then I will definitely be making this simpler vegetarian version often. It takes about 2 1/2 hours from start to finish - including preparation (and yes, even for me!) and is so delicious and hearty that even my carnivorous BF didn't miss the meat. Although I'm sure a few chunks of chicken or sausage wouldn't hurt a thing, and would certainly bring you one tiny step closer to Julia's version.

Vegetarian Cassoulet (adapted from Smitten Kitchen and Gourmet)
For cassoulet:
2 medium leeks (spring leeks work well, white and pale green parts only)
1/2 large onion, diced
4 medium carrots, halved lengthwise and cut into 1-inch-wide pieces
3 celery ribs, cut into 1-inch-wide pieces
4 garlic cloves, chopped
1/4 cup olive oil
4 thyme sprigs (I used home-dried thyme sprigs)
4 parsley sprigs
2 Turkish or 1 California bay leaf
1/8 teaspoon ground cloves
3 (19-ounce) cans cannellini or Great Northern beans, rinsed and drained or 4 1/2 cups cooked dried beans
1 19-ounce can diced tomatoes, with their juice
3 tablespoons tomato paste
1 quart vegetable broth

For garlic crumbs
4 cups coarse fresh bread crumbs
1/3 cup olive oil
1 tablespoon chopped garlic
1/4 cup chopped parsley

To make cassoulet:
Halve leeks lengthwise and cut crosswise into 1/2-inch pieces, then wash well and pat dry.

1. Cook leeks, onion, carrots, celery, and garlic in oil with herb sprigs, bay leaves, cloves, and 1/2 teaspoon each of salt and pepper in a large heavy pot over medium heat, stirring occasionally, until softened and golden, about 15 minutes.
2. Stir in beans, tomatoes, tomato paste, then stock, and simmer, partially covered, stirring occasionally, until carrots are tender but not falling apart, about 30 minutes.

To make garlic crumbs while cassoulet simmers:
Preheat oven to 350°F.

Toss bread crumbs with oil, garlic, and 1/4 teaspoon each of salt and pepper in a bowl until well coated. Spread in a baking pan and toast in oven, stirring once halfway through, until crisp and golden, 12 to 15 minutes. Cool crumbs in pan, then return to bowl and stir in parsley.

To finish cassoulet:
Discard herb sprigs and bay leaf. Mash some of beans in pot with a potato masher or back of a spoon to thicken broth. Season with salt and pepper. Just before serving, sprinkle with garlic crumbs.

Vegetarian Gumbo

Gumbo is an extremely satisfying winter time meal. It is a thick stew, originating from louisiana, and often made with sausage, chicken, and seafood. Although I cannot attest for the meat version of this dish, the BF loves it, and I can't get enough of the vegetarian version. Even in the vegetarian version, the flavors are so complex, I often stop and think about all the ingredients while I'm eating it. There is the warmth from the vegetable broth, the kick from the spices, and the subtle sweetness from the Worcestershire sauce. To me, this gumbo is even better than what I've tried in New Orleans.

The BF and I have made this gumbo a few times, and although it is time consuming, much of the time is spent just waiting for it to simmer. There is a bit of work making the roux and cooking the vegetables, but after that it is almost 2 hours of just simmer time. I can be pretty impatient in the kitchen, but I will honestly say that this gumbo is worth every minute of preparation time...it is that good!

The original (meat-friendly) gumbo recipe comes from Paula Deen (but suprisingly doesn't have much butter). Below is my vegetarian version.

Vegetarian Gumbo (adapted from Paula Deen, 10 servings)

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/2 cup all-purpose flour
• 2 tablespoons butter
• 1 large onion, chopped
• 8 cloves garlic minced
• 2 green bell pepper, seeded and chopped (I omitted this)
  
• 3 stalks celery chopped
• 1/4 cup Worcestershire sauce (vegetarian recipe below)
• 1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish
• 4 cups hot water
• 4 vegetable bouillon cubes
• 1 (14-ounce can) diced tomatoes with juice
• 2 cups frozen sliced okra
• 1/2 lb tofu, well drained and diced into cubes
  

1. Heat the 2 tablespoons of oil in a heavy bottomed pot over medium-high heat. Sprinkle the flour, add 2 tablespoons of butter, and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.

2. Return the pot to low heat and melt the remaining 2 tablespoons butter. Add the onion, garlic, green pepper and celery and cook for 10 minutes.

3. Add the (vegetarian) Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes.

4. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the tofu. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes.

5. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions and remaining chopped parsley.

Vegetarian Worcestershire Sauce (about 1/4 cup)

1 1/2 Tablespoons water
1 Tablespoon soy sauce
1 Tablespoon apple cider vinegar
1 teaspoon blackstrap molasses or tamarind paste
1/2 teaspoon powdered ginger
1/2 teaspoon garlic powder
1/8 teaspoon ground cayenne pepper
a pinch of onion powder
a pinch of powdered cloves or pumpkin pie spice

Stir together all ingredients.

Roasted Butternut Squash Soup

Ok, I know it's spring and all, but when the BF brought home a bunch of these oh so pretty butternut squashes I knew I had to make something delish. He got these from the Plant Sciences department of our unversity -- apparently they were just giving them away. Since this department grows tons and tons of produce all year long, I'm guessing these were some leftovers from this winter.

I decided to make roasted butternut squash soup, because it's so good, easy, and healthy.

Butter Nut Squash Soup (very loosely adapted from Gourmet Feb 2009):

• 4 small or 2 large butter nut squash, peeled and cut in half lenth-wise
  
• 2 Tb olive oil + extra for brushing
  
• 1 large onion, chopped
  
• 4 large garlic cloves, chopped
• 2 cups of vegetable broth (I only had one cup so I used it and 1 cup of water)
  
• 5 - 6 fresh sprigs of thyme
  
• 8 bay leaves
• 1 tablespoon butter
• 1 tablespoon sour cream
• 3 tablespoons plain yogurt
• salt and freshly ground pepper, to taste
  

1. Brush the cut side of the squash with a bit of olive oil. Sprinkle each half with about 1 tablespoon of water. Bake, cut side down, in large glass dish for 35min or until softened. Check half way through baking and add additional water if necessary to keep squash from scorching.
2. Heat olive oil in large skillet. Once hot, add chopped onion. Cook until browned. Add garlic. Cook for 3-4 minutes. Add squash and vegetable broth. Cook for 8-10 minutes over medium heat.
3. Remove from heat. Using a hand blender or regular blender, puree the mixture. Stir in butter, sour cream, and yogurt. Add thyme and bay leaves. Cook for 15 minutes over low to medium-low heat. Season with salt and pepper.
4. Remove thyme sprigs and bay leaves before serving.