Dragon Hunting with a Side of Vegetarian Steakburgers

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Starkitten’s favorite game, since moving to Ohio, is dragon hunting.

When the weather is warm enough, we go outside with sticks in hand and bandanas on our head (Sunfilly calls them “pirate hats” and believes this is necessary attire for dragon hunting) and look for dragons.  We usually do a few ninja kicks and make some war cries, but sometimes we walk around wielding Lego-made lasers instead of walking sticks.  And sometimes we have shields made from toy box lids.

Starkitten usually tells us what dragons she sees or hears and whether they are good or bad.  For instance, Kitty Dragons are apparently very kind dragons.  Sun Dragons are good because they kill the Rain Dragons and Snow Dragons, which want to eat the house.  There are also Alien-Zombie Dragons, but Starkitten has apparently only seen them on moonless nights, and by the way she talks about them, I suspect they must be pretty scary.

Sometimes, if we are near a body of water, we also go hunting for murlocs.  This is especially true if we are fishing.  A murloc, in case you did not know, is essentially a fish-like humanoid from World of Warcraft, and not to be confused with H.G. WellsMorlocks (although in a critical analysis of each one’s mythos you could probably draw a few similarities, but that would be its own blog post).  Usually players in World of Warcraft kill murlocs to fulfill some kind of quest, and so they are seen as enemies.  Startkitten’s murlocs, however, are all good, and vary dramatically in colors, and so the hunting is more of an effort to catch one to play with.

I usually try to ask Starkitten to give detailed descriptions of the fantastic creatures she sees.  Was it large or small?  What color was it?  What color were its eyes?  Did it have any stripes, spots, or other markings?  Did it breathe fire or some other breath weapon?  Does it talk?  What does it like to eat?  And so on, fueling her active imagination.

While stargazing tonight, Starkitten told me she saw a Star Dragon in the sky.  It was so black that you could only see it for a brief moment against the velvet sky, and only then if you were using the telescope.  Its eyes looked like stars.  Apparently, this Star Dragon was a baby dragon.  And a baby murloc, also nighttime black and with starry eyes, was riding it.

Starkitten informed me that they were friendly and that she wanted to catch them to keep as pets.

“If you catch the baby dragon and the baby murloc,” I told her, “then they won’t be with their mommies.  They will be sad, and their mommies will be sad, too.”

Starkitten sat pensively for a moment, and then said, “Okay.  I want to play with them.  Then they can go to Dragon House and Murloc House and play with their mommies.”

“Let’s see if we can find some bad dragons to hunt instead,” I told her.  “Do you have your laser ready?”

“Yes.”  She showed me her Lego-made laser.

“See this telescope?  It’s also a special laser for shooting Alien-Zombie Dragons.”

By the time we came back inside, Starkitten was excitedly telling my husband how she and the baby Star Dragon and the baby murloc vanquished ten of those nasty Alien-Zombie Dragons.  I was, apparently, useless (as usual) when it came to dragon hunting.  I’d been eaten three times.

I love her imagination.


Portobello Burgers

The inside of the portobello gets a little hollow after it's been grilled, making it great for filling with something flavorful.

Speaking of fighting imaginary monsters and making imaginary friends, I recently experienced the wonders of a Vegetarian Steakburger.

One of my vegan friends once commented that portobello mushrooms are to vegans and vegetarians what steaks are to carnivores and omnivores.  So lately I’ve been eager to try some of this “vegetarian steak.”  I knew that people would grill portobello mushrooms for burgers, and so I decided to give that a try.  I made up the recipe below, influenced heavily by Louisiana cuisine.  The recipe calls for Tony Chachere’s Creole Seasoning, which is a pretty ubiquitous spice blend in the Deep South.  You could probably find it easily in a grocery store or online, but if you cannot find it, you can mix something close to the same blend by following the instructions from his cookbook here.

Ingredients for the Filling

Grilling the filling in a frying pan.

  • 1 medium yellow onion, sliced into thin strips
  • 1 red bell pepper, sliced into thin strips or small cubes
  • 1 cup of frozen sweet corn
  • 1 tablespoon Tony Chachere’s Creole Seasoning (add more or less, to taste)
  • 2 tablespoons olive oil

Ingredients for the Portobellos

  • 4 large portobello mushrooms, stems removed
  • 1 tablespoon olive oil
  • water
  • salt and pepper to taste

Directions

Grilling the portobello mushroom on a skillet.

  1. Heat 2 tablespoons of oil in a frying pan.  Add all the onions and saute them until they are starting to get tender.  Then add the red bell pepper and continue to saute until all the vegetables are tender.
  2. Add the corn to the mixture.  Cook until everything is hot.
  3. Remove from heat and set aside.
  4. Heat 1 tablespoon of oil on a skillet.  Add the portobello mushrooms and a few sprinkles of water.  Cover.  The steam should help soften the mushrooms.
  5. Flip the mushrooms over.  While the bottoms are grilling, sprinkle salt and pepper to taste on the tops.  When the mushrooms are tender, they are done.
  6. Remove from heat.  Place mushrooms on a plate, undersides facing up.
  7. Spoon some of the filling into the mushrooms, filling the caps.  Feel free to mound it up a little.  Serve on bread or a hamburger bun, with the same condiments you would use on a burger.  If you want to make homemade hamburger buns, you can try this recipe.

And now I understand why vegans consider portobello mushrooms “vegetarian steak.”  These burgers were absolutely amazing!  I fully intend to make this a regular menu item for our household now.

The finished product, served with cheese, tomatoes, avocados, and lettuce on sliced homemade bread, with a side of spiced pan-fried potato slices.

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Giving Birth to Light Part 1: Saraswati’s Day

Jump to Creamy Tofu and Broccoli Skillet

Jump to Punjabi Sweet Rice

Since I’ve been grappling with the “winter blues,” on top of the other stressful things in my life that are not made easier by said affliction, I began scouring the internet for ideas to pull myself out of this funk.  I stumbled upon this interesting article from DivineCaroline, which offered many good suggestions, including light therapy, exercise, and aromatherapy.  I realized that one of the reasons I’d been enjoying cooking beans and tacos is because the smell of these foods is a form of aromatherapy, letting my mind wander off to childhood nostalgia.  I also found that brightening up the house has been helping.

Yesterday had a particularly sunny afternoon.  It was a relief, because it’s been so overcast and gloomy for the past few weeks. I pulled up all the blinds on the west-facing side of the house to let in the light.  I can see a pond from these windows, and the way the sunlight reflected off the pond and bounced into the house just made everything seem warm and cheery.  I played happy music and danced around with the kids.  I let them play with brightly-colored paints and stickers and construction paper and hung their art on the walls to add color to the house.  And it seemed like the sun took forever to set, which was a beautiful feeling.

It gave me energy I hadn’t felt in a couple months.

Suddenly I found myself seriously working on some creative writing–a hobby I had not touched in years, except to flirt with, because law school had literally killed the artist/writer in me (that is, apparently, the sad truth for a lot of lawyers).  Being able to write, to create, again was a beautiful feeling.

Maia 20 Tau in Pleiades

The Pleiades - Image via Wikipedia (public domain)

Last night, we had a good half hour of a clear sky, with a very thin slit for a moon, so for the first time since we’d gotten a telescope (my husband received it as a prize from work around the new year), we were able to use it.  We zoomed in on the Pleiades and showed them to the girls.

The experience of stargazing with the girls, appreciating the awesome bigness of the universe, helped me to remember that my problems are so small and temporal in comparison.  After my husband took the kids inside for bed, I remained outside with the telescope, sitting on the frozen grass, listening to honking flocks of geese in their nocturnal southward journey, falling in love all over again with another one of my interests that I’d abandoned over the years.

One of the seven Pleiades in Greek mythology, and the brightest of the seven stars in the cluster, is Maia.  She is a gentle nurturer and mother of Hermes.  In Roman mythology, she became one of the Earth Mother goddesses.  In retrospect, it seemed fitting that I spent so much time admiring Maia as both the star and the goddess, with Saraswati‘s day on the horizon.

English: Painting of the Goddess Saraswati by ...

The Goddess Saraswati - Image via Wikipedia (public domain)

Saraswati, in Hinduism, is the goddess of wisdom, knowledge (both scholarly and spiritual), creativity, and the arts (visual, musical, and literary).   She is also the one who gives each person his/her essence of self.  She is the wife of Brahma, the Hindu creator god.  She is gentle, wise, and unmoved by material riches (depictions of her rarely show her wearing more than a couple gold pendants).  White geese and swans are sacred to her, and some Hindus believe that books are one of her embodiments (stepping on or destroying a book is therefore very offensive to Saraswati).  Colors associated with her are white, which symbolizes purity and simplicity, and yellow, the color of rebirth of the sun (the days are getting longer again) and the mustard plants that bloom during her festival.

Today is Vasant Panchami, the Hindu festival that honors Saraswati.  Since yellow is one of her colors, Hindus prepare dishes that are yellow in her honor.  They place books at her altar and academic institutions hold services to venerate her.  Children fly kites, filling the sky with color, bringing vibrant life to the dead winter skies.  Part of the purpose of these celebrations is to surrender oneself to nature, the rebirth of light, and the creativity associated with it.

It’s been way too cold here in Ohio to fly kites (although if we were still in Texas, it’s very likely many people would be flying kites today), with the wind chill being in the teens at best.  Instead, the kids and I focused on Saraswati as a goddess of knowledge and creativity.  We played some more with bright paints and construction paper, I wrote for fun, and then we played learning games.  Fortunately, the girls were already familiar with Saraswati, since she is included in The Book of Goddesses by Kris Waldherr, and the girls refer to her, along with Athena, as “school goddesses.”  And since Starkitten is already insisting that she is ready to go to school (despite being too young by a couple years), taking time to honor the “school goddess” was something she was more than happy to do.

Maia is the eldest of the Pleiades in Greek an...

The Goddess Maia - Image via Wikipedia (public domain)

Taking time to honor Saraswati seems to have helped me kick the winter blues.  Her holy day and her role as a goddess are both very similar to the Wiccan holiday that happens about this same time of year: Imbolc (Gaelic for “in the womb,” as this is the time of year when ewes are pregnant), which honors Brigid.  Brigid is a Celtic goddess of the home and the hearth (and fire in particular), but she is also a goddess of creativity–both in writing and in creating things (particularly smithing)–and healing.

It is quite fascinating that, as Diwali and Samhain are close together in time (and of course winter holidays like Christmas, Chanukah, Saturnalia, and Yule share the same general calendar time), so are Vasant Panchami and Imbolc.  Sometimes it makes me wonder if our ancestors were on to some Big Idea that has been lost to the ages as we have advanced technologically.  We get so lost in social obligations and material things that we have forgotten to pause and lose ourselves to nature every now and then: to the lengthening days, the budding leaves, the infinite vastness of the cosmos, the rhythms and cycles of the world around us… and all that they can teach us and inspire within us.

Creamy Tofu and Broccoli Skillet

Even though we are sticking to the “mostly vegetarian” diet, my husband originally suggested that we should still eat something meaty and fun for holidays we observe.  But because Vasant Panchami is a Hindu holy day, and many Hindus are vegetarian as a matter of faith, I decided to make a vegetarian dinner.

I tried my first recipe out of The Vegetarian Family Cookbook by Nava Atlas for this occasion (learning new things for the goddess of knowledge), embellishing it a bit to fit Saraswati’s Day (woohoo for creativity!).  The recipe below is my variation to the recipe in the book.

Ingredients

Frying the vegetables and tofu

  • 1-1/2 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 large bell pepper, cut into short narrow strips
  • 2 large broccoli crowns, cut into bite-size pieces
  • 1 cup milk
  • 2 tablespoons white flour
  • 16 ounces baked tofu, cut into short narrow strips
  • 1/2 cup grated cheddar cheese
  • 1 teaspoon ground mustard
  • 6-8 saffron stems
  • salt and pepper to taste

Directions

  1. Heat the oil in a large skillet or frying pan.  Sauté the garlic over medium-low heat until just turning golden.
  2. Add the bell pepper, broccoli, and 1/2 cup water.  Cover and cook over medium heat, until the broccoli is tender-crisp.
  3. Use a little of the milk to dissolve the flour and mustard until it is smooth and flowing.  Stir into the skillet with the remaining milk.
  4. Add the tofu and saffron.  Cook for a few more minutes.
  5. Stir in the cheese and simmer gently until everything is well heated through.
  6. Season to taste with salt and pepper.
  7. Serve immediately.  It goes well served over rice or couscous and with a side of corn or sweet potatoes.

Even for a former carnivore, this meal was fantastic.  There were no leftovers.

Creamy Tofu and Broccoli Skillet with Couscous


Punjabi Sweet Rice

For dessert, and so that we’d have an Indian dish to eat for Vasant Panchami, I scoured the internet for something appropriate and easy to prepare.  I found this recipe for Punjabi sweet rice on Food.com and adapted it.

You’re supposed to use basmati rice for this recipe, but we recently used up our last big bag of it that we brought from Dallas (where there is a huge Indian population and you can get basmati rice fairly inexpensively if you know where to look), and so I used standard American rice (I don’t know what kind it is, exactly, but it’s the common kind you can find at most grocery stores).  If you are cooking with something that is not basmati rice, you may need to add more water to the recipe and/or cook the rice longer.  I followed the instructions below, and my rice came out a little al dente.  That was fine for my family, but since others may want softer rice, I wanted to point this out beforehand.

A jar of ghee

The recipe calls for ghee, which is a sort of butter extract.  You may have to look in a specialty grocery store.  If you can’t find any ghee, you can get by with 2 tablespoons of butter.  You can also check here to see a list of other products similar to ghee, in case any of them are available in your area.  For instance, Kenyans make something called mwaita, which is made pretty much the same way as ghee.

Ingredients

  • 1-1/2 cup basmati rice
  • 3/4 cup sugar
  • 1 cup milk
  • 1 ounce cashews (or a couple handfuls) or some other nuts
  • 1 ounce raisins (or a couple handfuls) or some other dried fruit
  • 1 tablespoon ghee

Directions

Frying the rice in ghee

  1. Warm up the milk and pour in a small bowl.  Add the saffron.  Set aside.
  2. Melt the ghee in a medium saucepan.  Add the rice and fry it.
  3. Add the milk-saffron mixture, sugar, and enough water to cover the rice completely (I’d recommend you get at least 1/4 inch of liquid above the rice).  Cover and cook on low heat for 15-20 minutes.
  4. When all the water is absorbed, remove from heat.
  5. Stir in the nuts and raisins.  Serve hot.  Garnish with more nuts and raisins.

This was a fantastic dessert.  It was a little on the sweet side, but my husband, who generally dislikes sweets, really loved the sweet rice (he loved it so much, in fact, that I had to make a second batch to put in the fridge for him to take with him to work for brunch tomorrow).

Punjabi Sweet Rice

Tales from a Winter Trail

Jump to Scrambled Eggs and Mushrooms

The past few days have been strangely warm.  I mean “warm” by Ohio winter standards, as “warm” in Texas requires the threat of heat stroke.  “Warm” in an Ohio winter means the weather is above freezing–like a balmy 40˚F.

I think we have been adjusting to the cold, because when it “warmed” up to the low 40s, it felt nice enough to go for a hike.  (You have no idea how strange it feels to me to say that 40˚F is warm enough for hiking!)  We didn’t go far, but we explored the nature trail and a local pond and canal.

Iced over pondThe pond had iced over on the surface.  This was something I knew happened in colder climates, but I’d never seen something like it before.  It was strange, like the pond was dead.  I knew it wasn’t, but it sure looked lifeless.  No ripples, no fish jumping out of the water, no fowl landing on its surface.  We stood at the bank and stared at the dead pond.  I picked up some rocks and plunked one against the ice, to demonstrate to the girls what had happened to the water because it’s been cold.  This phenomenon was particularly fascinating to the girls, so we took the rest of the rocks and skipped them against the ice.  It became a game: who can make a rock skid the furthest down the ice.  It was almost like bowling with hockey pucks.

We also wandered along the Miami-Erie trail, which runs along Rapids on the Miami-Erie Canal(surprisingly) the Miami-Erie Canal.  Because the water flows more swiftly there, it had not frozen over.  Past one of the locks, under a bridge, was a rocky area where the water moved more like rapids.  We sat on a blanket near the bank and listened to the water rushing.  It was therapeutic.  Everything around us felt dead, but at least the water was still alive.

Some kind of dead polyphore

Some kind of dead polyphore.

With my handy mushrooming guide in hand (National Audubon Society Field Guide to North American Mushrooms), I kept my eyes peeled for the few things that might be alive this time of year.  I saw quite a few mushrooms that must have grown in November or December but had been killed by the snow and frost.  They were shriveled and black and mealy, and some tiny insects and grubs were making a meal of them.  They made me reflect on the irony that saprophytic lifeforms like mushrooms (“saprophytic” means “feeds on dead or decaying matter”) also die and become food for something else.

Trametes versicolor

Turkey Tail Mushroom

I also spotted some turkey tail mushrooms (their scientific name is Trametes versicolor), a shelf polyphore that is pretty common in North America.  They are actually quite fascinating to observe.  When I was a child, I’d imagine that little animals or something fantastic as fairies lived off colonies of these mushrooms, sort of like a small city on a tree trunk.  Supposedly you can make a medicinal tincture out of them, but I haven’t found any literature (at least, from any legitimate source) that was particularly clear about what these mushrooms are used to treat, except that they treat something.  Maybe they are the cure for hypochondria?  (Well, apparently scientists are examining it as a possible treatment for cancer, but that doesn’t explain why a Google search for turkey tail results in all kinds of “Buy this cure-all mushroom pill!” articles.)

Galerina marginata

Galerina marginata

I also made note of some possibly poisonous mushrooms that seemed to have popped up and then started dying from the cold.  These are mushrooms in the Galerina genus.  I say possibly, because there are edible (and hallucinogenic) mushrooms that very closely resemble Galerina mushrooms, but only expert mycologists with some impressive laboratory equipment can discern the difference between them.  Even expert mushroomers (usually going for the hallucinogenic kind) have mistakenly ingested Galerina mushrooms, with deadly consequences.  Most mushrooming guides I’ve read strongly recommend against harvesting “little brown gilled mushrooms,” and this is the reason.  So, as I always do, I instructed my girls to not touch wild mushrooms unless I tell them it is safe.  This is one of the reasons why.

These mushrooms were growing off a sawed-off pine log. I believe they are also in the Galerina genus. They appear to be dying from the cold.

A junco in a dormant apple treeWe did see some dark-eyed juncos in the trees.  Juncos are in the sparrow family.  They were obviously frightened by our approach (and the loud laughter of the girls amplified by the echo in the dead woods and pond certainly did nothing to convince the little birds we meant no harm).

These adorable little songbirds were certainly a refreshing break from the dead world of winter.

Scrambled Eggs and Mushrooms

One of our New Year’s resolutions was to eat more vegetarian cuisine.  Not necessarily vegan cuisine (although we will eventually transition to a day of fully vegan, but I’m not a fan of things that are overly processed, either), and for now we’re still doing the eggs-and-dairy kind of vegetarian.  There are several reasons for this.  One is to save money on meat, which is becoming very expensive here (as opposed to fresh produce–and also so that we can afford more whole grain breads and fresh produce).

Another reason is for health: my husband and I have both been packing

Toddler breakfast

A balanced breakfast of eggs, mushrooms, various fruits, a half-slice of whole-grain toast, and yogurt. They have water in their sippy cups. Usually the kids don't eat everything (each girl has her own quirks), but this gives them some healthy options.

on the pounds and, instead of going on a fad diet, we are just going to change what we eat.  We figure it’s better to eat things that are not processed, have more fiber, and aren’t pumped with hormones and chemicals (as so much commercial meat is, unless you buy certified organic, which is expensive and hard to come by in rural grocery stores).  For the girls, we want to make sure they are raised with healthy lifestyle choices (as opposed to my upbringing–which was the same for a substantial number of Americans) and healthy lifestyle choices are best taught by example.

It’s also for environmental reasons: just consuming things that are more sustainable (like buying organic or locally grown) and don’t contribute to greenhouse gas, as cows do.  And for me, as a Wiccan who dabbles in Hinduism, it’s also partly an ethical thing (many Hindus and Wiccans/neopagans are vegetarian because they tend towards nonviolence and they see all living things as brothers and sisters under the divine).

That’s not to preach to you to make any lifestyle changes, but just to explain why we are aiming to eat 4 days a week of vegetarian or vegan.

This is a new thing for me, being a carnivore by nature.  It’s easier for my husband, who grew up eating a mostly eggs-and-dairy vegetarian diet.  So I’ve made a wish list of vegetarian cookbooks and found some interesting websites with recipes for those who are just starting down this path.

In the meantime, I’ve been experimenting.  One of my first endeavors was making a country-French-inspired scrambling of eggs and mushrooms.  It turned out to be a great success with my family.  So much so, in fact, that I’ve now made it several times.  When I serve it with a side of fresh fruit and yogurt, it fills up my girls’ bellies and provides a balanced breakfast.

This recipe serves 3.

The tomatoes have been sliced and the ingredients in the egg mixture are ready to beat.

Ingredients

  • 3 large eggs
  • 1/2 cup mushrooms, sliced or chopped (portobello would work best, but any kind will do)
  • 3 tablespoons parsley, dried or chopped fresh, and extra for garnish
  • 1 large tomato (or 1/2 cup small tomatoes), diced
  • 2 tablespoons parmesan cheese, shredded or grated, and extra for garnish
  • 1 tablespoon olive oil
  • 1/2 teaspoon black pepper
  • salt to taste

Directions

  1. Heat the oil in a medium frying pan.  Add the mushrooms.  Sautee them until they are cooked (usually they will get tender and darker).

    Making scrambled eggs & mushrooms

    The mixture in the frying pan.

  2. In a bowl, beat the eggs.  Stir in the black pepper, parmesan cheese, salt, and parsley.
  3. Add the egg mixture to the frying pan.  Stir frequently so that they don’t stick to the bottom of the pan and burn.
  4. When the eggs are cooked thoroughly, remove from heat and serve.  Garnish with any combination of parmesan cheese, tomatoes, and parsley.

It goes well served with a side of fruit, whole grain toast, and yogurt.

Striking sunset over the ice

The sun setting over an icy, dead, wintry landscape.

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