Later On

A blog written for those whose interests more or less match mine.

Change in mise en place

with 2 comments

As I note in the cooking section of this post, after bringing produce home from the supermarket, I like to prepare it for cooking — dice, chop, slice, mince, whatever — and put each veggie into a Glasslock storage container labeled with the veggie and date (using masking tape and an extra-fine Sharpie, “fine” being too coarse). Then when I want to cook something, I bring out the veggies I want to use and take out as much of each as I want, putting them all into a bowl. (I found that it’s better to have what I want to cook all in one bowl, ready to dump into the pan, so that when the pan’s hot, I can add a little olive oil and all the vegetables at once. If I wait until the pan’s hot and then take out some from each storage container, it takes too long to get them all into the skillet. FWIW, I like to use a cast-iron skillet, lately the Field Company No. 10.)

One change is that formerly I would go ahead and cook some of the vegetables that I was preparing: I would steam beets, roast carrots, roast winter squash (delicata, acorn, carnival). Now I find I prefer to dice them small and store them raw. They cook quickly enough, and they seem to keep better if raw. If they are not totally tender (still a little al dente), that’s fine.

Another, more recent change is that I mix veggies a bit. Examples: In the container labeled “Garlic,” I have minced garlic and minced ginger. (And the local garlic and ginger are really terrific.) The garlic-ginger mix is quite nice — I just scoop out as much as I need. “Tomatoes” contains both fresh cherry tomatoes — halved or quartered — and cut-up sun-dried tomatoes (dry pack, not oil pack — most easily cut using kitchen shears rather than a knife). “Jalapeños” contains a mix of jalapeños chopped small and ancho chiles cut into small pieces (again with shears).

I’ve stopped slicing mushrooms, and now I just chop them coarsely.

I use my Field Company No. 10 skillet — the workhorse size. Worth noting: the Duxor Cookware Glass Replacement Lid (11 Inches) fits the No. 10 perfectly — just an FYI. Heat the skillet on the burner (or in the oven), and when it is a good cooking temperature, add:

1.5 tablespoons extra-virgin olive oil

Then immediately add:

chopped scallions
minced garlic and ginger
small-diced beet
small-diced daikon radish
small-diced delicata squash
French green beans cut into 1″ lengths
jalapeños chopped small and cut-up ancho chile
celery chopped small
chopped tomatoes, mix of fresh and dried
about 1.5 Tbsp tomato paste (no salt added)
chopped domestic white mushrooms
chopped broccolini
chopped baby bok choy
diced tempeh (red kidney bean and kamut wheat)
about 1 Tbsp minced fresh turmeric
about 1 Tbsp dried marjoram
about 1 Tbsp dried mint
about 1.5 Tbsp freshly ground black pepper

If the amount is not shown, it means “some.” I just take out a small amount—generally around 1/4 cup, though at least 3/4 cup scallions. Use your own preferences to guide you. I use a smaller amount of minced garlic and jalapeños — around 2-3 Tbsp.

After sautéing that for a while, I added

about 1/2 cup low-sodium vegetable broth

When everything seemed cooked enough — vegetables don’t have to be cooked to complete doneness as does (say) pork — I put into a bowl:

about 1/3 cup cooked intact whole grain emmer wheat
1 Tbsp flax seed, ground
1 Tbsp nutritional yeast flakes
1 Tbsp hemp seed (without hulls: hemp hearts)
1/2 tsp ground tumeric

I topped that with about 3/4 cup of the cooked melange, stirred to mix, and had that with a glass of unsweetened almond milk. Nice warmth, very filling, good taste.

I think the next time I make this I’ll include a 10-ounce package of frozen chopped spinach as the leafy green.

This time, for lunch I’ll add a good handful of chopped bok choy (from a bag of bok choy I had already chopped) and cook that in the breakfast stew; and for dinner I’ll add a bag of shiritaki noodles (chopped) and heat it up again: cook once, get three meals.

Written by LeisureGuy

6 November 2019 at 11:11 am

2 Responses

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  1. I’m just now beginning to explore whether I want to go the whole food plant based diet route. There’s no doubt in my mind that it would be good for me. Do you take supplements to achieve complete daily nutritional needs?

    George P.

    7 November 2019 at 7:30 am

  2. A few, which I discuss in this post, which also explains in detail the approach I took and why and the lessons learned along the way. At the end of the post you’ll find the subheading “Supplement on supplements.” In that section I list the supplements I’m taking and why.

    It’s worth noting that, just as milk is fortified with vitamin D and table salt is fortified with iodine, some foods typically part of a whole-food plant-based diet are fortified with B12, calcium, thiamin, riboflavin, and so on. Red Star Nutritional Yeast is one of those foods. Soy/almond/oat milks are also fortified. Still, there are some supplements I take in addition to eating such foods (based on what I learned from using


    7 November 2019 at 8:21 am

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