Backstage Gourmet w/PJ Grimes – Vegetarian Recipes

We recently sat down with former terrestrial radio host, author and feature writer PJ Grimes to talk about some of our favorite vegan recipes. It was hard to pick our top 3 favorites to include, but it was fun writing them down and presenting them on PJ’s show, Backstage Gourmet. You can stream the interview here or download an mp3 of the  the interview here.

Parents With Angst Popcorn Style Brussels Sprout

Story

Harold loves the prepared Brussels Sprout at Whole Foods. They have a hint of freshly popped popcorn, with a mild nutty flavor. He tracked down the chef and discovered the preparation is quite simple.

Ingredients

  • 1 pound Brussels Sprouts
  • 1 tablespoon butter
  • ½ teaspoon sea salt
  • Fresh ground black pepper to taste

Directions

  1. Rinse the Brussels Sprout under cold water using a colander
  2. Place a medium sized frying pan over high heat
  3. Melt the butter, being careful not to let it burn
  4. Place the Brussels Sprout in the pan
  5. Sprinkle on the sea salt
  6. Saute the Brussels Sprout allowing all sides to brown
  7. Be careful not to let the Brussels Sprout burn!
  8. Turn down the heat to low and allow the Brussels Sprout to cook for 20-30 minutes
  9. Add fresh ground pepper to taste. Enjoy!
Parents With Angst Granola

Story

One Christmas, many years ago, Harold’s older brother Klaus surprised him with a cookbook by the Moosewood Collective. It was a vegetarian cookbook and Harold didn’t quite know what to make of it. One day he tried the granola and was instantly hooked. This is one of the first things Harold made Amelia when they first met back in late 1992.

Ingredients

  • 6 cups rolled oats
  • 1 cup sunflower seeds
  • 1 cup chopped almonds
  • ½  cup sesame seeds
  • ¾  cup canola oil
  • ½  cup maple syrup
  • ¼ cup (packed) brown sugar
  • 1 tablespoon vanilla extract
  • 1 teaspoon cinnamon
  • ½  teaspoon sea salt

Directions

  1. Preheat oven to 325ºF. Spray a 13 X 18” baking tray or a big roasting pan with nonstick spray.
  2. Place the oats, sunflower seeds, almonds and sesame seeds in a large bowl.
  3. Combine the oil, syrup, cinnamon, and vanilla extract, and pour this in. Mix thoroughly.
  4. Stir in the salt, and mix thoroughly with your hands.
  5. Bake for 40 or 50 minutes, stirring every ten minutes.
  6. Crumble in the brown sugar as soon as it comes out of the oven and place the mixture onto a tray. The granola will get crunchy as it cools.
  7. If you have children don’t forget to include them…this is a fun recipe to get young hands dirty with!
Parents With Angst Split Pea Soup

Story
This recipe is from the Fit for Life cookbook by Harvey and Marilyn Diamond. Harold unintentionally lost 25 pounds following the Fit for Life routine, and jokingly nicknamed the book by its opposite. (Apparently Harold didn’t know how to get enough protein into his diet practicing this vegetarian diet, since at the time he dreamed he was an old man and needed to eat some eggs…lol! :). He did, however, love most of the recipes in the book and the Split Pea Soup is one of our family favorites (Although Amelia’s all time favorite is Lentil)

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 cup carrots, coarsely chopped
  • 1 cup celery, coarsely chopped
  • 1 ½ onions, coarsely chopped
  • 1 large clove garlic, minced
  • 2 cups cabbage, finely shredded
  • 10 cups pure water
  • 2 cups green split peas
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • ½ teaspoon dried oregano
  • ½ teaspoon dried summer savory
  • ⅛ teaspoon dried sage
  • ⅛ teaspoon dried tarragon
  • ¼ teaspoon celery seed
  • ¼ teaspoon ground coriander
  • ½ teaspoon sea salt (optional)
  • ¼ teaspoon seasoned salt or salt-free seasoning
  • Fresh ground pepper to taste
  • 1 vegetable bouillon* (I use 2 for added flavor)
  • 4 tablespoon fresh parsley, minced (can use 2-3 t. of dried if necessary)

Directions:
Heat the butter and oil together in a large soup kettle. Add the carrots, celery, onion, garlic, and cabbage and sauté, stirring frequently, for several minutes. Add the water, the split peas, the seasonings, and the bouillon. Bring to a boil. Cover and simmer over medium heat for 1 hour and 30 minutes, stirring frequently. Stir in the parsley and adjust the seasonings. This soup freezes beautifully so freeze any left overs in an airtight container to be used for another meal. Serves 8. * Use good quality vegetable bouillon that generally come in one- inch or larger squares and can be found in health or natural food stores, or ordered online. The half-inch square bouillon cubes that grocery stores generally carry, will not produce as good of flavor.