The Wild Vegetarian Cookbook by Steve Brill
The Wild Vegetarian Cookbook
A 50 pound mushroom: yikes, that would frighten the heck out of almost anyone, but not "Wildman" Steve Brill! The Wild Vegetarian Cookbook by Steve Brill and published by Harvard Common Press, Boston, 2002, contains a whopping 480+ pages of "Wild" forgeable vegetarian food, information, tips and most of all 500 recipes.
For those of us who aren't vegetarians, there is a misconception that meatless dishes aren't satisfying and/or are bland. That can be proven wrong with the recipe for Steve's Curry. Although a bit challenging ingredient-wise, it was tasty and quite satisfying stomach-wise. I did have to salt to taste, as opposed to using the recommended amount of salt which I found inadequate.
|Good Cooking found the recipes easy to follow, although creatively challenging. Ingredients like seasonings, soy milk, tofu cheese, etcetera can be purchased in natural food and gourmet markets. You might have a hard time finding many of the other ingredients out of the wild. Good Cooking wished the book had pictures, especially of the wild mushrooms!|
"Wildman" puts the bite on Japanese Knotweed
Visit Steve Brill's web site at http://www.wildmanstevebrill.com for more information and recipes.
STEVE'S CURRY page 432
I first made this multi-vegetable curry soup with commercial ingredients when I was teaching cooking classes in 1981, before I became the "Wildman." Here's an updated version that includes wild vegetables. Instead of using curry powder, this recipe follows the traditional Indian practice of using whole spices.
3 cups Vegetable Stock (page 40) or water
1 cup drained silken tofu
1 tablespoon peeled and chopped fresh ginger
1 tablespoon fresh lime juice
2 tablespoons chickpea flour or any whole-grain flour
2 tablespoons peanut oil
1/2 teaspoon black or yellow mustard seeds
1/4 teaspoon cumin seeds
1 1 1/2-inch cinnamon stick
1 1/2 teaspoons coriander seeds
2 teaspoons Vege-Sal or 1 teaspoon salt, or to taste
1 teaspoon turmeric
1 teaspoon cayenne pepper, or to taste
1 ripe plantain or large green banana, peeled and sliced
1 1/2 cups sliced common evening primrose roots
1/3 cup chopped carrot
3/4 cup field garlic leaves (page 57) or scallions, sliced
1/2 cup drained firm tofu, diced
1 celery stalk, sliced
1 small bell pepper (green, red, or yellow), seeded and chopped
1/4 cup cauliflower florets
l. In a blender, combine the stock, silken tofu, ginger, lime juice, and chickpea flour and process until smooth. Transfer the mixture to a medium-size saucepan and bring the pot to a boil over medium heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Meanwhile, heat the peanut oil over medium heat in a large saucepan. Add the mustard seeds, cumin seeds, cloves, cinnamon stick, and coriander seeds and cook, stirring constantly, until the mustard seeds pop. 3. Add the simmering stock mixture, Vege-Sal, turmeric, cayenne, and plantains and simmer for 5 minutes, stirring occasionally. Add the primrose roots, carrot, and field garlic and simmer for another 5 minutes. Add the firm tofu, celery, bell pepper, and cauliflower and simmer until all the vegetables are fairly soft, about another 10 minutes.
4. Serve hot With brown rice, other grains, or Indian bread.
|Photo of "Wildman" Steve Brill and Adam Brandt are from the "Wildman" web site as well as the text describing the Brandt photo.|