Tag Archives: Mushrooms

Breakfast Rissoto & Vegetable Soup

This weekend it was nice to start cooking non-Thanksgiving food! My house was practically wiped out of vegetables and staples but we managed to come up with enough to keep us happy and well fed.On Sunday I made Fennel Breakfast Risotto, a recipe from Vegan Brunch. I made a lot of little changes to pump up the flavors because it was a little lacking but with more seasoning, nooch, and vegeta it turned out wonderful, especially since I made the smokey mushrooms on top. I think the mushrooms were very important and should always be a part of the recipe not optional!

We also made crepes over the weekend, again from Vegan Brunch. I just adore this crepe recipe, they are the best one I have found since going vegan. We stuffed them for lunch with Kittie’s recipe for Atar Allecha

I was a little disappointed because the recipe said it would serve 6 to 8 but I should have realized that would only be true if you were making a traditional Ethiopian feast of many different dishes because it wouldn’t have served the two of us without the last minute addition of steamed broccoli. I am excited to try the other recipes she has for Ethiopian food now that we have the niter kebbeh made. Later that night I stuffed the crepes with bananas and white chocolate and the were amazing.

And speaking of Ethiopia, I won a cookbook called The New American Table by Marcus Samuelsson. The author was born in Ethiopia but grew up in Sweden and then moved to the US as a young man. He fell in love with all the different styles of food coming together here and became a chef. I love this book, it is really big, with tons of really interesting recipes and has the most beautiful pictures. Even though there is lots of meat and dairy he also has plenty of completely vegan recipes since he focuses on new twists of immigrant food. He even cooked a vegetarian feast for President Obama and the Prime Minister of India at the white house! I wonder what I would cook for Obama. Probably I would have a total panic attack trying to decide and then end up making something really stupid that was inspired by the White Sox. Like crepes that are shaped like socks stuffed with polish sauasges and sauerkraut.

Anyway, I have found the book very inspiring and am excited to try some of the ideas like tea-poached bok choi. Mr. Smurf made the vegetable soup last night and it was amazing, the flavors were kind of Asian but Italian too. I didn’t make it so I don’t remember everything that went in it though! It had amazing depth of flavor. We will make it again I am sure.

One of the reasons that I picked this recipe was because we had almost everything we needed on hand except for the avocado. On the way home from the gym I stopped by the store to pick one up and they gave it to me for free! So I didn’t spend one cent over the four day weekend. I am proud because I have to save up for Miami for New Years, Chicago for Serbian Christmas, and maybe London for a wedding in February! So expect a lot of cabbage, rice and potatoes in the weeks ahead.

Sanguine Moon Curry

So many things about cooking seem so obvious once you learn them. I think my grandparents knew that food that ripens together usually has complimentary flavors but I didn’t know that tidbit of knowledge until recently and it has made cooking so easy. I went to the store and I found persimmons which I have never cooked with before but they were on sale and they were ripe so I picked a couple up. I also had some local oyster mushrooms and the sweet potatoes and arugula that I picked at the farm. By the time I got home it was pretty late and I didn’t really feel look cooking so I did what I often do when I don’t want to spend a lot of time in the kitchen, I made Thai food.

Actually, I don’t even know if you can really call it Thai food since it is so inauthentic hence the name Sanguine Moon Curry. The Sanguine Moon is also known as the Hunter’s Moon which is what follows the autumnal equinox. With the fall colors and the autumn vegetables I thought it made perfect sense.  This was a very lazy dish where the sum of the whole was definitely more than the parts. The persimmon added tannins and a certain astringent quality that worked so well with the sweetness of the lemongrass and the sweet potatoes. The quinoa also added an interesting nutty note to the dish that made it seem perfect for this time of year.

For the Quinoa

Toast
1 Cup of Quinoa in
1 teaspoon of coconut oil
Add
2 Cups of broth or water,
Cover and steam for about 25 minutes

For the Curry

Saute until aromatic
1 Tablespoon of Massaman Curry Paste
Combine with
1/2 can of coconut milk
After a couple minutes Add
1/2 can of coconut milk
1 cup of broth
1 peeled & chopped persimmon
2 cups of chopped sweet potatoes
2 cups of chopped arugula
Cook until potatoes are soft about 20 minutes & Add
1 bunch of Oyster mushrooms
1/2 lime juice
1 tsp of sugar
Once the mushrooms are softened. Serve with a mound of Quinoa in the center and the curry around it topped with scallions. Enjoy!

Mushroom & Dried Cherry Tomato Fettuccini with Cuban Oregano

My favorite raw cookbook is without a doubt Raw Food Real World. I am very lucky that my friend Carrie bought it for me when she was staying here a few years ago because it is pretty pricey and I wouldn’t have gotten it myself and I am so glad I have it. The only problem I have with the book is the title. It only works if by “real world” they mean “well-off New Yorker”.  They use ingredients that I have never heard of which adds a whole challenge to the book but also makes it somewhat inaccessible especially when that is coupled with the huge amount of planning involved in making some of the dishes. Usually it starts with soaking something over night and then dehydrating for 8 to 24 hours. If you lived in a smaller city that doesn’t have a major Asian grocery store or a raw food community I think it would be pretty hard to come by some of the staples in the book like cases of young coconuts and date powder. But the weird thing is the recipes are almost always totally worth all the planning and searching. It should have been called “Raw Food Will Blow Your Mind” because that is how I feel about a lot of the things I have tried. None of my other raw books come close to the great taste, style, and photography of this book. And the authors do a very nice job of telling you what you could substitute for what. I like to seek out strange ingredients so the book is perfect for me and when I saw this recipe that called for Cuban Oregano I kind of kept my eye out for it. Years later, I saw some growing at the Natural Gardner and scooped it up and brought it home. Over the summer is has grown into an enormous and beautiful plant so I highly recommend picking some seeds up or take a cutting if you ever see it. It has great flavor. So with my Cuban oregano plant mature and the last of the summer tomatoes still to be eaten I decided finally the time was right.

So really this recipe is years in the making. It called for King Oyster mushrooms which I haven’t found but I saw a really similar looking kind at a Korean store so I picked some up.  It also called for goldbar squash but I don’t know what that is either  so I used an heirloom summer squash and I think it might be the same thing. Here is the recipe pretty much as it is in the book.

King Oyster Mushroom & Dried Cherry Tomato Fettuccine with Cuban Oregano

2 or 3 goldbar squash ends trimmed
Sea Salt
2 Cups heirloom cherry tomatoes, stemmed & sliced in half
2 to 4 Tablespoons extra-virgin olive oil
freshly ground black pepper
2 Cups king oyster mushrooms, stems removed and cut into bite-sized pieces
2 teaspoons of balsamic vinegar
2 teaspoons braggs liquid aminos
2 to 3 stalks rosemary, plus two teaspoons minced
1 shallot, minced
other herbs for garnish

toss the cherry tomatoes with half the olive oil & season with salt & pepper. Dehydrate cut-side down at 115 for 6 to 8 hours

separately toss the mushrooms with half the olive oil, balsamic, & Bragg’s. Add salt & pepper, rosemary stalks, oregano, and shallot. Toss well and place them on the dehydrator sheet at 115 for 3 to 4 hours until the mushrooms are soft. Get rid of the bigger oregano leaves & the rosemary stalks.

cut the squash into long ribbons using a vegetable peeler. Salt & put in a colander for 30 minutes to drain.

Toss everything together & season and serve with fresh herbs.

Overall for Raw Food Real World this was a really easy recipe, I only had to grow one ingredient and it was only 8 hours of prep time. And it was pretty good. Next time I would omit most if not all of the rosemary, it kind of overpowered the dish.  And I think I would add some olives because I love them. And twice as much squash, too. The recipe didn’t yield very much food but overall it is a great recipe and the whole house smelled like tomatoes and oregano. Now that I have the cuban oregano and tomatoes growing I will undoubtedly make it again.

Grilled Vegan Pizza

Memorial Day starts the official summer season for me even though it has been unofficially summer since I saw my the first firefly on the same day as I got my first red tomato. Memorial Day makes it official because when I was growing up that was the weekend that the water park opened up and I loved the water park. Wait, I still love the water park I just never get to go here in Texas because it is an hour away. This summer it is going to happen! In my summer enthusiasm I decided to grill some pizzas. Unfortunately I ran headlong into the project without doing any research and though my pizzas were good, I have a lot to learn! I made the dough recipe from Vegan Lunch Box and maybe I overworked the dough because it came out really hard. I decided to make mini pizzas so that I could experiment with the technique. The first one I tried was peaches and olives with some sage and some chives on top.It was a great combination but I should have grilled the crust on both sides before putting on the toppings because the bottom got over-grilled (I think another word for that is burned).

The next one I grilled on both sides first before topping but I should have done it for a shorter time or maybe the grill was too hot because this one got a little crispy as well. Plus, tomatoes, basil, pine nuts, and mushrooms was a great combo but would have been so much better with a tofu riccota base.The last one was maybe the best (I liked the peach a lot, but it was burned). The grill wasn’t as hot when I put it on so it didn’t get as hard. The topping were Zucchini, Tomato, Olives, Mushrooms, and Garlic. So here is what I have learned, oil the crust and grill it on both sides before you put the toppings on. Have all the toppings ready to go before you start otherwise you can’t keep on eye on the grill, use lots of toppings in general, and most importantly; add lots of olives and everything will be yummy regardless of what happens.

Oh, and have beagles around to eat any excess crust.

Pignoli & Portobello Pasta

This pasta is a beautiful combination of recipes that Mr. Smurf made for us. The spinach pasta had a simple dressing of toasted pignoli nuts, parsely, lemon, and garlic and is a recipe from Dreena Burton‘s Eat Drink and Be Vegan. The balsamic marinated mushrooms from the Veganomicon added a special note of sweetness to the dish. It was fabulous, I love big spinach noodles.

Southern Taco


This taco was a winner!

First I sauteed an onion and then added chopped garlic and chipotle powder. After everything was glistening I added some sliced mushrooms and cooked until they gave off their water and then added a can of black-eyed peas. In the meantime I baked some tater tots, toasted some pumpkin seeds, warmed up some tortillas, and chopped a tomato, cilantro, and some green onions. A nice quick taco that had everything I needed to be a happy smurf.

Kombucha – Mushroom Tea

When you think of mushrooms maybe you think of this

or this

but probably not I don’t know what you think about really, I sometimes think of my friend Sandra. She had two neighbors in Olympia named Bryan and Ryan. They were best friends and they had names that rhymed and those boys loved their mushrooms.

Like a lot of people that went to the Evergreen State College these young men studied the many endless variety of mushrooms that can be found in the rainy state of Washington. In retrospect, I wish that I too had gotten into mushroom hunting, but I was too busy doing important stuff like making movies and watching Twin Peaks to be bothered with survivalist life skills. These classes, also, always seemed to involve drum circles so I passed and am trying to get caught up now.

A long tangent to get to the matter at hand: Kombucha tea which is probably not even a mushroom as Sleepy Smurf and I have been debating this morning as we drank our Buddhas Brew here in Austin Texas. I recently went to a talk  with a mushroom expert and I was sure that he said Kombucha was a mushroom. Sleepy is sure that it is not since it is a yeast but I think that the mushroom expert said yeasts and mushrooms are the same. Bryan and Ryan would know for sure but it really doesn’t matter (Evergreen says it is not a mushroom). People in both Russia and China call it Mushroom tea and have been drinking it since ancient times for its healing properties.

It is a relatively new phenomenon in the US. I first tried it a few years ago when I was trying to do an all raw diet but I really didn’t like the flavor. It had a strong vinegary taste. Since then I have tried it off and on. I learned that Kombucha can be really good for your digestive tract, this is something that I have always struggled with and when I learned that Kombucha could grow good bacteria in my system I became intrigued. I later learned that people think it has all sorts of healing properties, from fighting cancer to warding off infections people think it is great for everything but I couldn’t get over my taste issues. Lucky for me, I gave it another shot the other day at the Live Oak Market and discovered what I friend I have in Blueberry Buddha’s Brew. It made my stomach feel immediately better and I am pretty sure that I grew a couple of inches. Really, I felt like my whole system was fortified with goodness. The effects were immediate and totally unexpected. Buddha’s Brew touts the tea as a “Daily Elixir of Health” so I have been trying to drink one every day. I recently discovered that I can buy a whole case of the blueberry and the grape (my favorite flavors) at the Farmer’s Market at a great price so hooray! And it is brewed right here in South Austin. I read on Addie’s blog that she had recently learned to brew her own and following these instructions I think I might try it soon. Until then I am stoked that I can get Buddha’s Brew at the Live Oak Market, the People’s Pharmacy, the Whip In, and Thom’s Market. I love when convenience stores are actually convenient!

Lazy Smurf goes to SXSW

For the past 5 years I have been a volunteer at the South By Southwest Music, Film, and Interactive Festival. This year my volunteer crew was dissolved (since no one shoots on film anymore) and I almost let the laziness take over. See, I am lucky enough to have a job where we get Spring Break off and it falls during the festival and with the beautiful weather it was hard, very hard, to not go with my true nature and spend the week, blissfully, in my hammock, doing yoga, and taking the dogs on epic hikes. But another part of my nature is taking advantage of things that are free, and watching movies, learning about technology, and enjoying music. In the end I decided to participate and it was so much fun. The first part of the week I spent seeing movies.

Some of my favorites were Moon, a low-budget but wonderfully acted  science fiction. I was really excited to see this because I love sci-fi but I am not into big-budget independence day-type movies that saturate the market. Indie Sci-fi is lot more interesting but a lot more difficult to make well without a budget. This one was great, the effects and set design were very believable and the premise was really interesting and original. The direction and the acting made it a really enjoyable and thought-provoking flick.I also enjoyed Sebastian Gutierrez’s Women in Trouble. It was one of those movies that makes you really happy independent film exists, or rather independent video in this case. You seldom see women characters in a mainstream movie and this one had at least 10 main characters that were women. Off the top of my head the only interesting female movie characters I can think of…. I can’t think of any, really. They mostly exist in TV (hello Buffy the Vampire Slayer and Battlestar Galactica) but they exist in real life as well (hello every lady I know) so it is disappointing that in movies women are only ever sex objects or family members. This was a movie where the women were either professional sex objects or mothers, daughters, and sisters and yet they managed to be dynamic multi-dimensional, entertaining characters as well.  And it was really funny! Women are never funny without being over the top emasculating bitches in movies so this was a real switch.It was sometimes confusing for me because it was shot on video with a lot of porn actress characters so I kept expecting the sex to start any second but it never did. Well, there was one very disturbing scene involving a story about sex but you will have to see the movie to learn about that. Instead, there was scene after scene of women in L.A. living their lives.

Speaking of women, if you are as terrified as I am by the idea of birth you might enjoy the movie Grace and the short animation Birth. Two very different but equally chilling takes on procreation.

I always enjoy the animated shorts but I especially liked the stop motion animation “Sweet Dreams“. It was original and fun and,  I think, even had a message although it starred a cupcake. I wonder if the filmmaker, Kirsten Lepore, is vegan?

Another film that I missed but really wanted to see and thought I should inform you all about is the movie Mine. It won the best documentary category but I was working my volunteer shift when it was on and missed it. It follows the story of dogs that got left behind in hurricane Katrina and then got adopted by new people. The hurricane survivors eventually found their dogs and a legal challenge ensued. What a nightmare. I hope it gets released and if it does I am going to see it. I love dogs.

One political doc that I did see and really enjoyed wasthe Yes Men Fix the World. If you haven’t heard about these guys, check out their first documentary, “The Yes Men” they are a couple of corporate pranksters who got their start making fake websites for places like Halliburton and then waiting to get invited to conferences and giving hillarious presentations. They are really funny and the movie even ends on a hopeful note.

I had one moment when I was a little bit star struck during the Q&A for Observe and Report. I really like Seth Rogen and everyone from Freaks and Geeks because it is the greatest tv comedy in the world but I probably would have passed if it he hadn’t been there along with one of my heroes, the funniest woman I know of, Anna Farris. I first fell in love with her in the creepy movie May but she completely won me over in the only girl stoner movie, Smiley Face. If you have ever enjoyed a stoner movie please check this one out, it is so hilarious and she plays a stoner better than anyone. I really enjoyed getting to see her!Finally, I learned a lot about mushrooms and mushroom culture in Know Your Mushrooms. First, I want to mention that I didn’t even know there was a such thing as mushroom culture, and for a while I lived in the heart of it in Olympia Washington. I wish I would have learned about foraging for wild mushrooms then! It looks like so much fun and tasty. It ended with a beautiful sequence of time lapse mushrooms growing and then we got a Q&A where I learned that it is supposedly really easy to grow your own mushrooms.

I didn’t attend the screening that had free mushroom pizza but I did try some new things in Austin, until I ran out of money.  Alin over at Pulling it Together raves about Lulu B’s little trailer and I have been wanting to go there since it opened, the hours just don’t mesh with my schedule but with a week off I finally got to go and I tried the tofu vermicelli bowl.It was really fresh testing with the cumber, greens, vegetables, and basil. The tofu was seasoned nicely and was the perfect texture, and perhaps best of all is that it was really a lot of food for a very low price so I will be coming back for sure! I want to try the avocado sandwich mmmm sandwich.

Halfway through the week my sister came to town which has been great. Dan has spent the week as her intern and is hoping to land a spot in the organization.

She is tough to keep up with! I don’t usually hang with people that consider going home at two am an early night. Her first day in town we saw some bands at Habana where they were offering free pancakes.

Did you know they have pancake batter in a spray bottle now? I don’t know if it is vegan but regardless I wasn’t about to try it. Instead, Sistah Smurf bought me lunch and I got the vegetarian platter. They have the best salsa in town and I am going to try and recreate the yucca fo’ sho’.While we were there I got to here the band Brothers and Sisters and they were really good.

I also got to see Erykah Badu at Auditorium shores which was followed by the always fantastic Explosions in the Sky which were followed by explosions in the sky.It was a good week.

Vegetable Love – You sexy mother dumpling

Is food sexy? Should food be sexy? If cooking for someone is love and love is sex does that mean that cooking for someone is seduction? Here is what prince has to say about it:
(you should listen to the song while you read this post, but I didn’t want to force you to)

We need to talk about things
Tell me what cha do, tell me what cha eat
I might cook for you
See it really don’t matter ’cause it’s all about me and you
Ain’t no one else around
I’m even with the blindfold, gagged and bound
I don’t mind
See this ain’t about sex
It’s all about love being in charge of this life
And the next
Why all the cosmic talk?
I just want you smarter than I’ll ever be
When we take that walk

Come here baby, yeah
You sexy motherfucker

These are the questions that were circling my mind last night as I made the sexiest food I could think of.  Susan over at Fat Free Vegan is having a Vegetable Love contest. The idea was to make a sexy dish for Valentine’s day and just the idea of it sent my head spinning. My first thought was asparagus and then quickly followed by mangoes. I thought about Oysters, I remember Dan Fielding was always seducing his conquests with oysters on Night Court but obviously they fall into the not vegan category. I knew I wanted to make some sort of dumpling as well so that the meal would be squishy and bursting with flavor but it also had to be spicy so I decided to stuff my dumplings with some sort of mango Thai fry. I thought about making a seitan sausage but I quickly decided that would be too much work and it would overpower the filling. I didn’t want to use tofu because that is such an easy way out! Then, inspiration hit me in such a way that if I were a cartoon a light bulb would have burst over my head: Oyster Mushrooms! It occurred to me to wrap the dumpling like a giant tortellini around an asparagus and finish them off on a bed of coconut rice. I went to the store thinking about how I was going to create something that could truly be called food porn. 

Making the meal was certainly a labor of love but once I tasted it and Dan said, “I can’t believe you came up with this whole dish” I knew it was all worth it. This was one of the best meals I have ever made.

Asparagus Mango Dumplings with Coconut Basil Rice

For the Dumpling Wrappers:
2 cups of whole wheat flour
1 cup all purpose flour
1 cup of boiling water

Add the water to a bowl with the flour and mix together with a wooden spoon. If it is too sticky you can add more flour a tablespoon at a time. If it is too dry you can add more water a tablespoon at a time. Knead for 10 minutes until a hole poked in the dough fills back in. Let it rest in a covered bowl for 30 minutes.

For the Filling:
*save your onion, garlic, scallion, and cilantro scraps for the steaming water
1 red onion, chopped
1/2 teaspoon of cumin seeds
1 teaspoon of coriander seeds
1/2 teaspoon of curry powder
5 garlic cloves, chopped
1 1/2 teaspoon of ginger, chopped
2 red chili peppers, chopped
1/2 lbs of oyster mushrooms, separated into smaller pieces
1/2 cup of mango pineapple juice (or one or the other)
1 mango, chopped
3 scallions, chopped
1/2 cup cilantro, chopped

Heat a bit of oil or broth in a large skillet or wok on high heat. Once hot, add the onion and sauté for about three minutes. Add the spices wait a minute, stir, and then add garlic, chilies, and ginger. Stir for another minute then add the mushrooms and stir fry for another 3 minutes. Deglaze the bottom of the pan with the juice and add the mango. Sauté for another minute or two then add the scallions and cilantro and remove from the heat.

For the Rice
1 teaspoon of coconut butter
4 cloves of garlic, chopped
1 scallion, chopped
1/2 teaspoon of red pepper flakes
1/4 cup of basil, reserve some for plating and chop the rest
1 cup of rice
2 cups of water
1 teaspoon of Vegeta or broth powder

Melt the coconut butter over medium heat making sure that it doesn’t burn. Add the garlic and scallion and sauté for about three minutes. Add the red pepper flakes, the rice, and the basil and cook another minute. Finally, add the water and the broth powder, mix well, reduce heat to low, cover and steam rice for about 30 minutes.

To Assemble
6 asparagus, end removed
red cabbage leaves to line the steamer
2 limes, quartered

Fill your steamer pot with water, the leftover trimmings, and the limes. Line your steamer tray with red cabbage leaves. I have a bamboo steamer that has two layers, you could use a steamer insert though and just do three at a time putting them upright and then keeping them warm in the oven. Roll out your dough into a rope and tear of fist sized portion. Roll the dough into a ball and then press it together between to parchment sheet. Roll it into a thin flat disc, about 7 inches in diameter. Scoop two tablespoons of filling into the middle of the disc and then seal into a half moon shape. Place the asparagus with the bottom in the middle of the dumpling and fold the two corners over it and seal the edges with water if necessary. Repeat until you have 6 for two people. I made extra dumplings with the leftover filling for later and just folded them into half moons without the asparagus. Bring the steamer water to a boil and place the dumpling in the tray. Alternate the trays after about 5 minutes of cooking. Remove the dumpling with tongs and if the rice isn’t ready put them in a warmed oven until you are ready. For plating I put the steamed red cabbage leaves and some basil leaves on the bottom of the bowl, I molded the rice into a smaller bowl and inverted it in the center of the dish. I topped arranged the dumplings on top, and sprinkled some sesame seeds and a mix of soy sauce, lime, and siracha. Enjoy!


This meal is brought to you by the planet Earth

Sunday morning was a race against time to get to Whole Foods before they stopped selling breakfast tacos. If you know me at all then you know that I love the Whole Foods taco. It takes vegan breakfast tacos to a whole new level with a wide range of choices and terrific tortillas. At my office it is common practice that if you are more than 15 minutes late you must stop at Whole Foods to get tacos. Anyway, on Sunday I was speeding there because although Dan and I have shared a multitude of breakfast tacos together he had never tried the Whole Foods version because we usually don’t venture downtown early enough on the weekend (and by early I mean before noon). At 11:35 I was just finishing up my yoga session when I looked at the clock and realized that I was going to have to book-it. Luckily, there was zero traffic on Sunday morning and I shot right up to 6th and Lamar only to be foiled by the seemingly thousands of people in the Whole Foods parking lot. It was total chaos! There was excited holiday shoppers mixed with large groups of tourists and organic moms with their organic babies in PVC-free strollers all slowly walking or rather ambling around seemingly with no particular goal. I finally made it to the counter and bought my tacos with seconds to spare and all was well with the world.

While I was at Whole Foods, I stopped in the bulk section to pick up some chocolate chips (damn you Isa and you fantastic cookies) and I checked to see if they had Puy Lentils which neither the co-op or the health food store by my house carry. Success! They did so I bought a bag and brought them home fueld with a desire to finally create one of the recipes that I had felt just out of grasp merely one day earlier. Of course, I didn’t have anything specific in mind so I started thumbing through the Voluptuous Vegan and came across a lentil recipe that claimed to be phenomenal. The technique is that you cook the lentils with a bouquet garni of fresh sage, thyme, and rosemary and when it is done you push half the lentils through a strainer to remove the hulls and fibrous materials. Then you saute that with some red pepper flakes and garlic and add it back to the other lentils. It was very flavorful but still missing an assertive component so I decided to roast some mushrooms in the oven with balsamic, soy sauce, and garlic. I made some pasta a covered it in the lentils and the mushrooms, a side of nice ass greens and a wonderful ridiculously healthy meal was created. I think the only other really earthy ingredient that I could have added would have been chestnuts… or truffle oil… or maybe some Bulgar instead of the pasta…