Ellie’s Must-Have Vegan Eats
If you’re like us, you might be starting to run low on cooking inspiration after all these days at home. We called in Ellie Pate, artistic coordinator and chef of some of the most delicious work lunches at the CPA office, to lend us some inspiration. Whether you’re vegan, looking to jazz up your meals with more veggies, or just want to learn how to make the most beautiful pizza we’ve ever seen, read on.
CPA: What are some good plant-based pantry staples to have on hand?
Ellie Pate: One of my favorite things about being vegan is that you can make so many different things out of the same food staples if you have basic spices. I always keep the following on hand, and use generously:
i. Garlic (I always use fresh and usually double the amount)
viii. Nutritional yeast !!!
ix. Black pepper
CPA: Favorite single ingredient?
EP: I find many people aren’t big fans of mushrooms, but I love them and eat them probably every other day. They are the only plant-based source of vitamin D (important when we’re stuck inside all day!) and are actually really versatile in the ways they can be used. My go-to way to prepare them is to dry-sauté them by adding them, sliced, directly onto a pan over medium heat without any oil. When they get a little tender, add your spices (I like cooking them in rosemary, basil, and oregano). This method allows them to release water as they heat up, so they won’t stick and they’ll absorb flavor better. Try it this way if you usually find mushrooms too slimy! Add to pasta, pizza, mix in with rice, bake with potatoes, stir fry it, do whatever you want. I like to eat them with steamed garlic greens.
CPA: What’s your advice for meal-prepping?
EP: Most of my meals are basically vegetables on some sort of “base”, like rice, pasta, or quinoa. Some of my favorite ways to avoid eating pasta three days a week are to make polenta, gnocchi, and pizza! (We all have the Italians to thank.)
For pizza, I usually just get pre-made dough from Trader Joe’s, but its pretty easy to make yourself too. Throw veggies on there–so easy. For the pictured pizza, first take dough out of fridge to rest for 20 mins. Meanwhile, cut up desired vegetables into bite sized pieces. Here, I used mushrooms, half one green pepper, half one large onion, (thinly sliced), broccoli (stems cut off, about 1 inch pieces), a handful of spinach, chopped grape tomatoes, and 3 minced cloves of garlic. Put them all in a bowl and drizzle 2 or more tablespoons of oil (I recommend grapeseed or olive), and then 1 tsp of each rosemary, oregano, and basil, and ½ tsp of crushed red pepper flakes. Salt and pepper to taste. I also added a good amount of nutritional yeast to get a cheesy flavor, but I put that on everything! Mix so everything looks evenly coated. Roll out dough to about 12 inches across and just thin enough not to tear. Add marinara/ pizza sauce and use the back of a spoon to cover the dough. Top with the veggies to desired thickness, and bake according to dough instructions.
Voila! (I had a lot of the veggie mix left over and ate it with pasta the next day for dinner)
CPA: Give us your best plant-based wisdom.
EP: Embrace the chickpea.
CPA: Best quick meal or snack?
EP: Omg, sweet potato and avocado sandwiches are GREAT. I bake my sweet potatoes in the microwave because its fast – just stab with a fork all over and put it in there for 4-8 mins depending on the size of the potato. Smear these things on toast and put a little salt and pepper – so good, and an easy lunch when you’re working from home.
CPA: What’s a good way to add a little pizzazz to a meal?
EP: Consider adding nuts to top things off and add flavor, texture, and protein! I found a whole bag of frozen walnuts in my freezer and have been experimenting with just toasting them in a pan and adding them to sautéed kale or pancakes.
CPA: What kind of bread should we be baking while social distancing?
EP: If you’re looking for a project, start making sourdough bread. It is a fun experiment and a way to eat bread that is kind of healthy (yay probiotics!)! There’s lots of resources online, but the way to start is to mix equal parts flour and water (leave a glass of tap water out for 8 hours first to evaporate off any chlorine, because it will kill the yeast) in a glass or steel bowl and cover with a kitchen towel. After 24 hours, pour off 2/3 of it, and add equal parts flour and water again. Do this every day for about 5 days – it should start smelling nice and yeasty. When its nice and bubbly (kinda foamy), drop a little of it into a glass of water. If it floats, it’s ready to use. If it sinks, feed and check on it again in about 4 hours, and then at 8 hours, then at 12.