Veggie Teens

Culinary Techniques: How to Hard Boil an Egg

Here are some tips on making the perfect hard boiled eggs. Check back tomorrow for a fun Spring recipe that uses this Culinary Technique! 

Ingredients

Eggs

Directions

1. Put eggs into a saucepan big enough to hold the eggs without them touching.
2. Add enough cold water to cover the eggs.
3. Put on stove and set to medium-high.
4. Bring water to a boil.
5. Cover pan and remove from heat. Allow to sit for fifteen minutes.  
6. Rinse eggs in running cold water to stop cooking.
7. Peel and eat or mark with an ‘H’ to remind you it's hard boiled and store in the fridge until ready
   
   

Chocolate Soufflés

This is definitely the most challenging recipe in Veggie Teens but they taste amazing and the techniques are fun to learn! These are the perfect dessert after a fancy dinner. We use heart-shaped ramekins to make them extra special on Valentine's Day!

Culinary Techniques

There are several important techniques you need to know for these soufflés to turn out right.

• Tempering - Prevent the egg yolks from scrambling when you add them to the warm chocolate by stirring a small amount of the warm chocolate into the eggs to bring the temperature of the eggs up gradually.
• To whip egg whites to the proper consistency, be sure to use a very clean bowl; any fat or oil (for example, egg yolk) will prevent the egg whites from peaking. The egg whites will go through various stages: foamy > fluffy > stiff glossy peaks. Stop there or they will break down again.
• Keep the mixture fluffy by first gently stirring 1/4 of the whipped egg white mixture into chocolate mixture. Gently fold remaining egg white mixture into the chocolate: carefully turn a spatula-full over gently to "fold" the ingredients together without losing the whipped air.

Chocolate Soufflé Recipe

Serves 4

Ingredients

Cooking spray
½ cup sugar, divided (1 tablespoon, 4 tablespoons, 3 tablespoons)
¼ cup cocoa powder
1 tablespoon all-purpose flour
Pinch of salt
¼ cup skim milk
½ teaspoon vanilla extract
2 large egg yolks
2 large egg whites
1/8 teaspoon cream of tartar
2 ounces bittersweet chocolate, finely chopped
Optional garnish: Fresh berries, whipped cream, vanilla ice cream, créme fraiche

Directions

1. Preheat oven to 350°F.
2. Coat 4 (4-ounce) ramekins with cooking spray then sprinkle with 1 tablespoon of the sugar.
3. Combine 4 tablespoons sugar, cocoa, flour, and salt in a small saucepan.
4. Gradually add milk to the saucepan while whisking until blended.
5. Bring to a boil over medium heat and cook until thick, stirring constantly (about 3 minutes).
6. Remove from heat and let cool for 3 minutes.
7. Temper the egg yolks by adding a small amount of the warm chocolate and stirring (this helps prevent the eggs from scrambling when added to the chocolate).
8. Gradually stir egg yolks into the chocolate mixture.
9. Add vanilla.
10. Spoon chocolate mixture into a large bowl and allow to cool.
11. Place egg whites in a large, very clean bowl. Beat with a mixer on high until foamy.
12. Gradually add remaining sugar (3 tablespoons) and cream of tartar, beating mixture until stiff, glossy peaks form.
13. Gently stir one-fourth of egg white mixture into chocolate mixture.
14. Gently fold in remaining egg white mixture.
15. Fold in the chopped chocolate.
16. Spoon into prepared ramekins and bake at 350°F for 20 minutes or until puffy and set.
17. Sprinkle soufflé with powdered sugar and serve with fresh berries. Also great with vanilla ice cream.

Culinary Techniques: Using a Hand Emulsion Blender

The emulsion blender (also known as a hand blender) is one of the best kitchen appliances because it is easy to use, easy to clean, and works great! It is small and portable so you can put it right into a dressing jar or a pot of soup, push the button and blend (or "emulsify")! It gives your dressings, sauces, and soups a rich, creamy texture and it's much easier to clean than a blender!

Culinary Techniques: How to Cut a Mango

Post by Elyse May (aka Veggie Teen) from my book,  Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens, each with three-step photos. Here is an easy way to cut a mango.

How to Cut a Mango

Slice a mango lengthwise on both sides close to the large thin pit.

 

With the flesh side up, make diagonal cuts in both directions, forming a crisscross pattern.

 

Turn the mango half inside out (it will look like a hedgehog), then slice the precut chunks off the skin.

 

Now try Mango Blueberry Fruit Salad!

 

Meatless Monday: Scrambled Egg Burrito with Veggie Sausage

This easy, protein rich recipe is great for breakfast, brunch, lunch, or dinner. It involves several basic but essential culinary techniques: how to dice an onion, how to crack an egg, and how to scramble eggs.

For more vegetarian recipes for teens, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Scrambled Egg Burritos with Veggie Sausage

Makes 2

Ingredients 

2 veggie sausage patties (like Morningstar Farms)
1/4 cup diced onions (see Culinary Techniques: How to Dice an Onion)
4 eggs
1/4 cup of water
Salt and pepper to taste
2 6"-8" flour tortillas
2 ounces shredded sharp cheddar cheese (about 4 tbsp)
Your favorite salsa (like Salsa Fresca from page 39 of Veggie Teens Cookbook)

Directions

1. Spray a small skillet with non-stick spray and place over low heat.
2. Cook veggie sausage patties according to the directions on the package. (I don't recommend microwaving them.)
3. Remove patties, cut into small pieces, and keep warm.
4. Spray the skillet with non-stick spray; add onions and cook until translucent.
5. To scramble the eggs: Crack eggs into a small mixing bowl (see Culinary Techniques: How to Break an Egg)
6. Add water, salt and pepper.
7. Wisk egg mixture with a hand wisker in a circular motion.
8. Add egg mixture to the non-stick pan and stir constantly until the eggs are set.
9. Put the chopped sausage patties back into the pan and combine lightly.
10. Place mixture on the tortilla.
11. Top with cheese and salsa and fold tortilla over the filling.
12. Enjoy!

Culinary Techniques: How to Break an Egg

Post by Elyse May (aka Veggie Teen) from Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens Cookbook and Guide for Vegetarian Teenagers, each with three-step photos.

Here's how to crack an egg:

Tap the side of the egg on a flat surface. 

Hold the egg over a bowl as you separate the two halves.

Allow the egg to drop gently into the bowl. If any egg shell falls in, scoop it out with a clean spoon. 

Meatless Monday: Get out of the box

My family signed up to pick up a box of fresh, local produce from the farmers' market each week. We get whatever comes in the box so it challenges us to get out of our box and try new recipes! (Check out our recipe at the bottom of this post. It might sound too healthy or even too strange to taste good - but it does!)

Here's what we got in our first box:

• 8 assorted citrus
• Head of purple and speckled leaf romaine lettuce
• 2 baby fennel
• 3 bulbs of spring garlic
• Bunch of bright lights swiss chard
• 2 small sweet potatoes 
• Tuscano kale
• Spaghetti squash

Recipe: Winter Veg Korma

This is a vegan Indian dish made with garam masala - a fragrant mixture of up to 12 spices like black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, ginger, mace, or nutmeg. It is a lot easier to buy a mixture than measuring out a bunch of different spices.

Culinary Technique: Keep fresh ginger root in the freezer. Just peel it and store it in an airtight plastic bag in the freezer. Cut off pieces as needed; grate, slice, or finely dice.

Sauce:

1/2 onion, diced
1 small tomato, diced
1 inch of fresh ginger, finely diced
1/4 cup water
1 1/2 teaspoons of garam masala 
1/2 teaspoon salt

Winter Veg:

1 1/2 tablespoons of vegetable oil
2 small sweet potatoes (1 pound)
1/2 small butternut squash (3/4 pound)
1/2 red onion, thinly sliced
1 1/2 cups of water
1/2 bunch of kale; remove leaves from stem and chop
1 can garbanzo beans (chickpeas), drained 
1/2 cup of light coconut milk 

Directions

1. Combine first six sauce ingredients (onion, tomato, ginger, water, garam masala, salt) in a small food processor or blender and puree until smooth. Set aside.
2. Heat large sauté pan then add 1 tablespoon of the oil. When oil is hot, add diced sweet potato and butternut squash. Cook until vegetables start to soften then move them to the edge of the pan.
3. Add another tablespoon of oil to the center of the pan, and when hot, add sliced red onion and sauté, combining vegetables when onion is soft. 
4. Remove vegetables to a plate.
5. Add 1/2 tablespoon of oil to pan; add sauce and cook until thickened, approximately 5 to 6 minutes.
6. Return vegetables to the pan and add 1 1/2 cups of water.
7. When mixture is simmering, stir in kale and chickpeas.
8. Cook until sauce is thickened then add cocunut milk and heat through.
9. Serve over brown rice.

Rosemary Focaccia with Red Onion and Olives

This is an easy recipe that is great as an appetizer or with soup or beans. Experiment with other toppings too. For more vegetarian recipes, check out Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers by Elyse May (aka Veggie Teen).

Rosemary Focaccia with Red Onion and Olives

Ingredients

1 tube of refrigerated pizza crust
1/2 tablespoon olive oil
1/2 cup green or black olives, sliced
1/2 red onion, thinly sliced
2 sprigs fresh rosemary, removed from stems and chopped (see How to Strip the Leaves from Fresh Rosemary below)
Pinch of kosher salt

Directions

1. Unroll pizza crust on baking sheet sprayed with nonstick spray.
2. Poke crust all over with your fingers to make shallow dimples.
3. Brush with olive oil.
4. Top with olives and red onion.
5. Sprinkle with chopped rosemary then salt to taste.
6. Bake according to packaged directions until crust is golden.

Culinary Technique:

How to Strip the Leaves from Fresh Rosemary

Pinch the top of the rosemary stem with one hand and run the fingers of your other hand from top to bottom, pulling the leaves off the woody stem. Use whole leaves or coarsely chop.

Culinary Techniques: How to Cut a Red Pepper

Post by Elyse May (aka Veggie Teen) from my book, Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers.

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens, each with three-step photos. Here is an easy way to cut and slice a red pepper.

Wash pepper then stand it upright on a cutting board.Slice off one flat side, rotate and repeat until you have four flat pieces.

Dispose of stem and seeds. Trim white pith from the slices with a knife or your fingers.

You can leave the flat piece whole to roast it or you can cut into thin strips or dice it for salad, pasta and stir fry.

Culinary Techniques: How to Dice an Onion

Post by Elyse May (aka Veggie Teen) from my book, Veggie Teens: A Cookbook and Guide for Vegetarian Teenagers. 

In addition to hundreds of recipes, there are 21 "Veggie Teens Culinary How To" instructions in Veggie Teens, each with three-step photos. Here is an easy way to dice an onion.

Slice off the top of the onion then peel off the papery skin. Set the onion upright on the root end and hold it firmly with your fingers. Make sure your fingers stay behind the knife blade. 

Make parallel slices in the onion without cutting all the way through (the closer the slices, the smaller the dice will be). Turn the onion ¼ turn and repeat so you end up with a criss-cross pattern in the onion.

Turn the onion on its side and cut thin slices which will fall apart, giving you diced onion.