With Janet Tubbs
Janet Tubbs is a leading authority on being a vegetarian and author of If You Can't Pronounce It, Don't Eat It - ABasic Guide to Veganism.
Q: I don’t have much time to cook and my husband loves desserts. Can you suggest something easy to make that also tastes good?
A: I sure can. I love this recipe because I can snack on it without any feelings of guilt. The measurements aren’t important and you can use fresh or frozen fruit.
In a small mixing bowl, mix blueberries and cut up peaches. If using fresh fruit, add about 1 T of honey and 1 tsp of cinnamon. Stir to mix and pour it into an 8” square pan or round casserole. To the same bowl, add about 1C of oatmeal, 2T of plain yogurt and a dash of sea salt. Mix. if it’s too thick, add more yogurt.
The topping doesn’t spread very easily so I just crumble it by hand over the top of the fruit and bake at 350 until the top is just beginning to brown. I like it served with plain yogurt but vanilla Rice Dream would be good and if calories or dairy aren’t a problem, whipped cream would be a great topping.
Q: I like your column because the recipes are easy for me to make. I’m a new wife with no experience but love good food. Do you have a recipe for a quick salad? I love salads but they take so long to make!
A: Here’s one of my favorites that I serve with pasta and it couldn’t be easier.
Lightly roast about 1T of chopped walnuts and set aside. In a bowl, place fresh baby spinach that’s found packaged in the produce section, some dried cranberries, the walnuts and a little feta cheese. Drizzle with Paul Newman’s Raspberry and Walnut dressing. It just doesn’t get much better (or easier) than this.
Q: I like acorn squash but it always comes out of the microwave tasting like shoe leather. What am I doing wrong?
A: Some people swear by the microwave for all of their cooking but I’ve never been a big fan of it for veggies. The only exception is corn on the cob. I know you didn’t ask about it but you might want to try it next summer when corn is so plentiful. Remove all of the husks and silk, rinse, put on a microwave plate with a paper towel over it and nuke for about 2 minutes. It’s wonderful!
Back to the squash. If time is a factor, you’ll have to experiment with the squash because over-nuking it makes it almost inedible. If you have a half-hour to bake it, here’s a simple way. Put about 1” of water in a baking pan, put the squash (any kind) cut side down and bake until soft enough to pierce with a knife or fork.
Now you can either stuff it with other veggies such as sautéed mushrooms, onions and diced red pepper or just add some olive oil and Bragg’s Liquid Aminos to the cavity and enjoy it with a spoon.
The supermarkets have an abundance of squash in the fall. I love exploring farmer’s markets and finding the different kinds. Some can be boiled whole, others cut in half and baked, sliced and sautéed in a little oil or done in the microwave. Try them all!
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