In one kitchen, about 20 islanders gather to explore new food frontiers. They cook up spring rolls and sauces, hot and sour and pumpkin soup, salad dressings, and more, all from scratch. It’s a social gathering and a lesson on how to prepare healthier meals – all without meat.
The “Vibrant Vegetarian Cooking Club” meets every second Thursday of the month at the Orcas Christian School kitchen at 6 p.m.
“Everyone is so courageous and excited to get in the kitchen and play,” said K. Anna, a health coach and member of the club’s initial planning committee. “Many of us know it’s important to eat healthier, but putting that into play in the kitchen is a big step, so we’re learning in baby steps.”
Non-vegetarians and people of all skill levels in the kitchen are encouraged to join the club. They focus on meals that include whole vegetables, fruits, and legumes. Anna recommends that people who are new to “vegetarian cooking” look for recipes with ingredients that already sound appetizing.
“Playing with ingredients, herbs and spices to create delicious flavors – the flavors one previously depended upon fat and salt to create – bring joy to our taste buds,” she said. “In addition, if we try something several times before deciding whether or not we like it, our taste buds get to adjust to the adventure and we begin craving healthier food.”
When it comes to holiday cooking and how to turn a traditionally meat-centric feast into vegetarian fare, Anna looks to the wisdom of Zel Allen, a cofounder of the popular site www.vegparadise.com.
“After a short discussion of each seasonal holiday, Zel offers a variety of ideas for a complete meal, from appetizers and soup through main dishes, side dishes, and dessert. Her use of spices is masterful,” Anna said. “She includes suggestions for pretty garnishes to make the dishes visually appealing. Pages of beautiful color photos of many of the recipes show better than any words how stunning this food is.”
The group takes advice and recipes from a diverse group of authors and chefs. Anna said it’s a treat to learn from the group, which is full of hidden “culinary” talent.
In addition to cooking, the club also hosts movie nights, special guest presentations, scheduled family nights for children under age 14 and information from medical doctors and scientists who specialize in whole nutrition science.
“It’s exciting to go on this food adventure together,” Anna said. .
The cost is $5 per person. To ensure plenty of food will be on hand for all, contact the Vibrant Vegetarian Cooking Club in advance to RSVP. Email orcas@vibrantvegetarian.com.
Special Recipe
The art of kale stew
What I love most about making soup or stew is that it’s like painting. You have a pallet of food that are like your colors and the right amount of each item brings out the desired flavor or “image.”
Plus it gives you a chance to get creative in the kitchen.
The canvas
My favorite main ingredients are four cups of vegetable broth, a bunch of kale or swiss chard, one can of garbanzo or kidney beans or both, one large onion, five cloves of garlic, three potatoes, a dash of chili powder, cayenne pepper, two tablespoons of basil and a tablespoon of parsley. The dark greens and beans give this veggie soup a hearty taste.
The inspiration
I like to check the fridge and throw in any leftovers that can add texture or spice like carrots, green peppers, pumpkin, pepperoncinis, cabbage, corn, celery or even leftover soup. Also depending on your mood, you can spice up this dish with a tablespoon of soy sauce or a dash of cinnamon or ginger.
The work
Start by dicing up the onions and lightly frying them up with olive oil and finely chopped garlic.
In a large pot start cooking the vegetable broth on low heat, add the cooked onions and garlic and then slowly add the rest of the ingredients.
Add the spices last and let the soup simmer for at least an hour to bring out the flavors.
Finishing touches
When I serve the soup, I like to add some shredded cheese and plain greek yogurt or sour cream. Fresh basil, parsley and a hint of lime can also be a nice addition to the final product. These garnishes make for a flattering addition to an otherwise dull bowl of soup. Lastly, get a spoon, admire your work and dig in.
