The Kitchen Nook

Recipes, sustainable kitchen practices, and more

Oct 05, 2024

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Hi, Welcome to the kitchen nook!

I’m excited to invite you into this cozy culinary corner, where we’ll explore cooking together. In the kitchen nook, we’ll dive into delicious recipes, discover must-have tools and gadgets, and more. I hope this nook becomes a vibrant community where we inspire one another. I encourage you to share your favorite recipes, gadgets, and tips in the comments section— your contributions make this community special, and I’d love to feature your ideas in future updates. The kitchen nook will be updated regularly, so be sure to come back.

The kitchen is one of my favorite places in my home. I enjoy experimenting with new recipes and delighting in the comfort of tried-and-true favorites. Food is fundamental to our wellbeing. I find joy in creating meals that nourish the mind, body, and soul.

With gratitude,

Whitney

Recipes

A collection of some of my favorite recipes right now.

Breakfast
- Vegan Breakfast Burritos. I don’t add salsa to the burritos, but do use salsa on the side as I’m eating the burrito. Adding cheese to this is also delicious.
- Baked Oatmeal. I made the following modifications:
  - Subbed 1/2 cup of oats for 1/4 cup of farro and 1/4 cup of quinoa
  - Used 1 tablespoon of syrup instead of 2 tablespoons
  - Used 1/2 teaspoon of salt instead of 1 teaspoon
  - I eyeballed the amount of blueberries. I would add more next time.
  - I sprinkled the brown sugar on top instead of mixing it in.
- Miso-butter Mushrooms with Eggs. I’m not a big fan of eggs, but I would make this recipe again. I scrambled the eggs.
Lunch
- Vegan Caesar Salad With Crisp Chickpeas. This is my favorite lunch salad this week. I didn’t use the nutritional yeast or nori in the dressing. I made the croutons with this bread, which I love!
- Simple Kale Salad. Top kale with olive oil, sliced red grapes, pistachios, parmesan cheese, and fresh cracked black better. Learn how to soften kale for salads in the “Cooking Insights” section below.
- My Go-To Salad. Place the following in a bowl:
  - 1/2 to 1 (depending on size) Romaine heart chopped
  - Cherry tomatoes, preferably locally grown
  - Sliced almonds
  - 1/4 to 1/2 avocado, cubed
  - 1 or 2 dates, pitted and chopped
  - Fresh corn kernels
  - Goat cheese
  - Fresh cracked black pepper
  - Sprinkle of flakey sea salt
  - Drizzle of good olive oil
  - Optional: serve with toasted pita. My favorite pita is whole wheat Turlock Pita.

Dinner Recipes
- Sheet-Pan Sesame Tofu and Red Onions. This may be my favorite tofu dish to date. I served it with steamed Brussels sprouts. I nearly doubled the sauce and used cilantro and lemon juice. Also, keep an eye on the tofu. I took the tofu out 10 minutes early.
- Mushroom-Farro Soup. I made this over the weekend and it’s absolutely divine! I doubled the recipe and used a medium yellow onion instead of shallot.
- Lemon-Pepper Tofu and Snap Peas. I made this as-is and it was yummy.
- Vegetarian Mushroom Shawarma Pitas. Pleasantly surprised by how good turmeric is in yogurt.
- Creamy Sun-Dried Tomato Pasta. I didn’t use heavy cream. Instead, add the al dente pasta, Parmesan, and 1 cup of the pasta water to the pan where you prepared the sauce. Cook for a few more minutes until the sauce clings to the pasta. I recommend using Parmigiano Reggiano.
- Za’atar Roasted Tofu With Chickpeas, Tomatoes and Lemony Tahini. I didn’t make any substitutions for this dish.
- Wild rice and mushroom casserole. It’s perfect for cooler weather. I didn’t make any substitutions.

Cooking Insights

A few randomly selected cooking insights.

Sour Cream Substitute
- Have you tried substituting yogurt for sour cream? It works for nearly everything. Try a dollop on your next taco or soup, and let me know what you think.
How to press and cook tofu. Currently, my favorite way to cook tofu is:
- Press the tofu. You can do this with a tofu press or with household items. I prefer the latter.
  - Remove the tofu from the packaging and drain it
  - Cut the tofu. I like to cut it thin (i.e., in thirds widthwise)
  - Place a clean kitchen towel down, put the tofu on top of the towel, place another clean kitchen towel on top of the tofu, and place a heavy book (my go-to) or pot on top. Let sit for at least 15 minutes.
- After the tofu is pressed, heat two tablespoons of coconut oil on medium heat in a saute pan. Once the oil is warmed, place the tofu in the pan. If you have one, I recommend a splatter screen. Let the tofu cook for about 5 minutes on each side. Check the tofu regularly. Cook to your preferred level of crispness.
How to soften kale: If you're using kale for a salad, it can be softened by massaging it with olive oil and salt. The rubbing motion breaks down the kale's fibrous membranes, making it easier to chew and digest. How to:
- Cut the stems off the kale (i.e., the thick, woody part that runs through the center of the leaf)
- Wash the kale
- Use a clean dish towel to dry the kale
- Tear or cut the kale into pieces
- In a bowl, drizzle the kale with about 2 teaspoons of olive oil
- Sprinkle with a little fine sea salt
- Massage the olive oil and salt into the kale
- Let the kale sit for 10 minutes

Kitchen Gadgets and Tools

Kitchen items I can’t live without:

Glass food storage containers
Bee’s Wrap
Small brass pot to boil water
Stainless steel scrubbing pad. Note: don’t use this on nonstick cookware.
A pile (15+) of cloth kitchen towels
Cloth hand napkins
A water filter pitcher. I like to store my pitcher on my counter top at room temperature
Two large glass water bottles that I store in the fridge and use as cold water pitchers
A blender primarily for protein shakes
Splatter screen

Inspire the community and share your favorite kitchen gadgets and tools in the comments section.

Cookbook Suggestions

I’m coming up on my 17th anniversary of being a vegetarian, so my cookbook suggestions are plant forward. At the moment, here are two of my favorites:

Six Seasons: A New Way with Vegetables by Joshua McFadden
- I've never been disappointed by a recipe in this book. If I'm making food for a dinner party, this is my go-to book.
Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma
- A wonderful cookbook with lots of technique advice.

Do you have a favorite cookbook (vegetarian or otherwise)? Share it in the comments section.

Kitchen-Related Spotlights:

NPR Life Kit: Learn more about hydration with this NPR Life Kit podcast on Spotify.

The Yuca App: Yuka is an independent app that allows you to scan food and cosmetic products to know their impact on your health. Yuka is free. Just download the app and scan barcodes. There's a paid feature that allows you to search items if you don't have access to an item's barcode. If you want a better understanding of the food you are consuming, I highly recommend it.

Sustainable Kitchen Practices

Here are ten sustainable kitchen practices to help reduce waste, save money, and promote eco-friendly practices:

Plan Meals: Create a weekly meal plan to minimize food waste and ensure you only buy what you need.
Use Seasonal and Local Ingredients: Shop at farmers' markets or local grocery stores to support local farmers and reduce the carbon footprint associated with transportation.
Embrace Plant-Based Meals: Incorporate more plant-based dishes into your diet, which generally have a lower environmental impact than meat-based meals.
Compost Food Scraps: Set up a compost bin for vegetable peels, coffee grounds, and other organic waste to enrich your garden soil. If you don’t have a garden, no problem. Contact your city's waste services department to see if it collects compost. Determine what can be composted and if composting at home or with the city is best for you. There are a lot of nonfood items that can be composted (e.g., facial tissue, cotton swabs, cotton balls, paper towels, and compostable to-go containers and cups).
Opt for Reusable Storage: Use glass or stainless steel containers instead of plastic containers or bags for storing leftovers.
Preserve Leftovers: Get creative with leftovers by making soups, stir-fries, or salads, and consider freezing surplus food to extend its shelf life. I always freeze my carbs (e.g., whole wheat English muffins, bread, pita).
Buy in Bulk and Plastic Free: Purchase grains, nuts, and spices in bulk to reduce packaging waste and save money. Opt into purchasing vegetables at retailers that don’t wrap vegetables in plastic (this is my biggest pet peeve about Trader Joe’s).
Grow Your Herbs: Start a small herb garden to reduce reliance on store-bought options packaged in plastic. Your local garden center will likely have a nice selection of fresh herb plants and seeds. Basil, mint, and bay leaves are fresh herbs I keep handy.
Avoid Single-Use Items: If challenged, could you go a month without using single-use items? Challenge yourself. Say no to disposable cups, utensils, plates, bags, and straws, and opt for reusable options to reduce waste. Some grocers (i.e., Whole Foods in my area) offer a five-cent per bag discount on your bill if you bring your bags.
Cook in Batches: Cooking in batches saves you time and saves on energy costs.

Implementing a few of these practices can make a big difference. Share your sustainable kitchen tips in the comments section.