The Fantastic Mr. Feedbag

A website celebrating and enumerating Juneau, Alaska's food culture

Posts Tagged ‘vegetarian

Cilantro Nectarine Coleslaw

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Katie White is a coleslaw genius, and this is her recipe. Coleslaw is something that I normally think of as being kind of creamy, rasin-laden, delicious, and a little heavy. This is a new approach to coleslaw, and it makes a perfect side dish to any roasted hunk of meat or vegetarian concoction.

This coleslaw made February in Juneau feel a little more like July. The fresh crunch of the cabbage, sweetness of the nectarine, snap of the finely chopped red onion, cilantro-ness of the cilantro, and acidity of apple cider vinegar will have you eating seconds.


– 1 big old head of green cabbage, chopped up all coleslaw style
– 1 or two red or orange peppers, finely cut lengthwise
– 1 head of cilantro, washed, and finely chopped
– 1 or 2 nectarines, cut in half, pitted, and cut crosswise

– 3 Tbsp. good-quality olive oil
– 1 Tbsp. apple cider vinegar
– sea salt & fresh ground pepper to taste


Wild Yam Noodles with Coconut Milk and Vegetables

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Autumn is beginning the ever too quick fast forward in Juneau. The leaves are falling, if not fallen. The chill of winter lingers in the sharp morning air. It’s time to get the house ready for winter: fill the oil tank up, get the flannel duvet out, and cook comfort food.

After over five months, I’m still entirely gluten free. I’ve also miraculously stayed off the coffee. I haven’t fallen into the sweet embrace of cheese again. In fact, the only dairy in my diet is organic low-fat yogurt. What may be the biggest surprise is that I’ve started running. I started the Couch to 5K app on my smart phone a little over nine weeks ago. Yesterday, without being chased by bear, I ran 3.5 miles on my own accord. It’s a little weird to write in my food blog about how much I look forward to running now.

This meal was inspired by a hungry trip to the grocery store after my run yesterday. The trail I ran in the valley is close to a nice market with fresh-ish vegetables and “ethnic” food. In Juneau, Alaska “ethnic” food means in most grocery stores, a single aisle filled with a league of all nations hit list of foods. These ethnic foods may include: curry, Asian noodles, Latin American hot sauce, couscous, hummus, tea, and maybe the odd can of dolmas.


– 1 package of wild yam or rice noodles

– 1 Tablespoon of olive oil
– 1 shallot, finely diced
– 2 cloves of garlic, finely diced
– 1 bunch of green onions, white part finely chopped with green tops reserved for garnish
– 7 cremini mushrooms, thinly sliced
– 1 orange pepper, thinly sliced

– 1/2 block of extra firm tofu cubed, to garnish
– 1/2 can of coconut milk
– sea salt & fresh ground pepper to taste
– 1 Tablespoon of Madras (yellow) curry
– 1/4 teaspoon of turmeric
– sriracha sauce to taste, to finish


– heat a sauce pan of water to boil and cook wild yam or rice noodles for specified time
– in a sauté pan, heat olive oil
– add chopped white part of green onions, shallot, and garlic
– season with sea salt, fresh ground pepper, and turmeric and cook 3-5 minutes
– add chopped mushrooms, orange pepper, add yellow curry powder, cook another 3 minutes or so
– when noodles are finished cooking, drain (don’t rinse)
– slowly add noodles to large sauté pan with tongs
– add 1/2 can of coconut milk, add a bit more sea salt and fresh ground pepper
– toss noodles and veggies with tongs and cook for 2 to 3 minutes
– plate in a shallow bowl
– garnish with tofu and green part of onions
– add sriracha to your taste

Serving suggestion:

If you don’t have a nut allergy chopped peanuts might also serve as garnish. Fresh cilantro and lemon grass would also work well with this dish. Unfortunately, the market I went to was out of all herbs other than parsley.

Pair this dish with a Czech Pilsner or a Japanese Kirin brew in a tall cold glass for delicious beer fun time!

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Grilled Sweet Potatoes

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Grilling season may have come and gone for many of my fellow Alaskan friends. It’s pouring down rain today in Juneau and it doesn’t feel like it’s letting up any time soon. This post may be a little tardy in that regard. For folks living the dream down south, or brave enough to bust out the grill under the cover of driveway or porch, this post is for you.

Some time back, between beginning my Master’s program and working almost full time, our friend Amanda made these delicious foil packs of sweet potatoes and I’ve been meaning to blog about them. It’s a simple enough recipe that requires few ingredients and only 20 or so minutes of grilling time.


– 2 to 3 sweet potatoes (or yams if you prefer)
– 1 to 2 teaspoons of cumin
– sea salt and fresh ground pepper to taste
– 2 tablespoons of olive oil


– Make fun little foil packets for your sweet potatoes, folding the edges as shown in the photo above
– Peel & cube your sweet potatoes and group them in a large bowl
– Add olive oil, cumin, sea salt, & pepper and toss potatoes
– Add a reasonable amount of potatoes to each foil wrapper (you’ll probably have about 4 foil packets)
– Poke holes using a fork on the tops of the foil wrappers
– Throw the foil packets on top of the grill, turning a few times, for around 20 minutes

Serving Instructions:

These cumin grilled sweet potatoes are dreamy with grilled chicken, veggie burgers, or vegetable skewers. Happy Eating!

Written by Patrice Helmar

August 19, 2011 at 5:28 pm

Cate’s Fantastic Roasted Chickpeas

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Roasted Garbanzos

Cate is well-known in Juneau for her skill in the kitchen. I’d long heard about these roasted chickpeas and how delicious they are from more than one local. I’m so glad I ran into Cate and asked that she email me her highly revered recipe. Sure, I could google good old Mark Bittman, but I actually know Cate and have heard first-hand how awesome these bad boys are. I can say with true spring-cleanse conviction, that these roasted chickpeas are true perfection.

Roasted chickpeas are enjoyed all over the world as a snack or appetizer. In Spain, where tapas reign supreme, roasted chickpeas are a favorite. In Turkey, roasted chickpeas are often hulled and sugared for a sweet treat on the go.

I decided to mix up the spices a little bit adding 1/4 teaspoon of Aleppo pepper & 1/4 teaspoon of Greek oregano and omitting the cayenne. I sprinkled a little Aleppo pepper after the chickpeas were roasted. Each tiny bite is full of spice, heat, and flavor.

Cate’s Recipe ->

– 1 can garbanzo beans rinsed and dried (I use a bath towel)
– 2 tsp. olive oil

Then the fun begins — use whatever combination of spices you want.
I use:
– 1/4 tsp turmeric
– 1/4 tsp cumin
– 1/4 cayenne
– 1/4 salt
– 1/8 tsp pepper (actually I just grind some in to the mix until it feels right)

– I mix all the spices together and then mix into the beans so it’s more evenly distributed.
– Put on a cookie sheet and pop it into a 400 degree oven for 40 minutes.
– Shake the pan every 10 minutes or so.
– You want the chickpeas to be crunchy so, depending on the size of the beans, you may wind up leaving them in longer.

Enjoy this fabulous snack!

Serving Suggestion: Have a glass of spicy smooth Rioja wine and find a chunk of Sheep’s milk Gouda cheese for an elegant appetizer.

Mini Egg Muffin Bombs

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egg muffins

I recently saw a recipe online that was for a similar type of muffin. This recipe was a total experiment, and one that I will modify a bit if I made again. I’ve added an egg to the brown rice and quinoa mixture in the recipe below. My little muffin bombs were good as they are, but they didn’t completely hold together as I initially made them.

Dear Feedbaggers, I ask you to do some experimenting of your own and report back to me if this new untested but slightly modified recipe works a bit better. It’s a slightly unconventional food blogging request but one I’m going to make.

I feel comfortable enough with these muffin bombs to put them out into the world. They’re incredibly tasty, perfect for a healthy breakfast or snack. However, they may require a bit of cooling down before you remove them from the muffin pan. I found that they’re delicious after being refrigerated, almost like a tiny quiche with whole grain goodness.

– 3 eggs, 1 egg white
– 3/4 cup of plain yogurt or dairy free substitute
– 1 1/4 cup of coconut milk
– 1 1/2 cups of cooked quinoa
– 1/2 cup of cooked brown rice
– 1/2 cup of shredded zucchini
– 2 small diced green onions
– 1 stalk of broccoli, the stem peeled and diced as well as the florets
– Fresh mint, a sprig or two chiffonade cut
– Greek oregano
– sea salt & pepper to taste

– Pre-heat oven to 450 degrees
– Spray your muffin tins with cooking spray or coat with olive oil
– In a large mixing bowl mix brown rice, quinoa, yogurt, and coconut milk
– Add chopped vegetables, mint, and season with Greek oregano and sea salt & pepper to taste
– Whisk 1 egg and add to mixture
– With a mixing spoon or clean hands, mix the ingredients well
– In a separate bowl, whisk 2 eggs and 1 egg white with a bit of sea salt & pepper to top muffin bombs
– Using a 12 muffin tin, spoon about 1 tablespoon of mixture into each mould
– Spoon a tablespoon or 2 of egg mixture on top of muffin bombs, evenly distributing egg onto muffin tops
– Bake muffins in pre-heated oven for 15 – 18 minutes
– Allow to cool and set before serving

Serving Suggestion: Enjoy for breakfast or as savory lunch, perfect with a simple green salad.

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Matty’s Caramelized Onion Hummus

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Matty's Hummus

My buddy Liz Gifford let me have a copy of a cool magazine she subscribes to called Ready Made. I’d never heard of the magazine but it had so many ideas for making neat things. I’ve thumbed through the magazine for the past few months looking at soap recipes and different cool d.i.y. projects. I kept coming back to a recipe for caramelized onion hummus that sounded amazing.

Matt is the master hummus maker in our house. Matty modified the recipe from the magazine and made one of the best bowls of hummus I’ve ever sampled. Caramelized onion hummus is better than putting a bow-tie on a french bulldog -> It’s the best thing ever. If you don’t like caramelized onions, there’s probably something wrong with you.

Make this hummus! It’s sooooooooooo good.

– 1 large medium onion (we used yellow)
– 3 Tbsp. olive oil
– 1 tsp. honey
– 4 to 5 garlic cloves, halved
– 1 can of garbanzo beans (rinsed & drained) or around 2 1/2 cups soaked & cooked
– 2 Tbsp. Tahini
– 1 lemon, juiced
– 1/4 cup of olive oil
– 2 1/4 Tbsp. plain yogurt
– sea salt & pepper to taste
– 1 Tbsp. Aleppo pepper for topping

– Heat olive oil in a skillet over medium heat.
– Add chopped onions and honey stir and cook for 10 minutes.
– Add garlic and cook for another 10 minutes, stirring often.
– Remove onion, garlic, honey combo and let cool.
– While onion mixture is cooling use a food processor to combine the rest of the ingredients
– Add more olive oil or water for a creamier texture
– Add onion, garlic, honey mixture to bean mixture and process until smooth
– Let it hang in the fridge for a couple of hours to cool and get even more delicious.

Serving suggestion:
– Use this hummus as a creamy base for a salad dressing, eat it with carrots, rice cakes, or the traditional pita bread.

Red Kale Salad with lime & cilantro dressing

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kale salad

This is a great and filling salad. I love using kale in salads because of the fact that you can put your salad in the refrigerator and it seems to only get better. The leaves don’t wilt, they just kind of marinate and get better. I got an incredible jar of mint/cilantro/coconut milk/lime pesto from my friend, Yumi a week or so ago. I’ll have to ask her for her recipe, because honesty it’s delicious. I used it in the dressing for this salad and it was incredible.

– 1 head of red kale, washed and finely chopped
– 5-6 baby carrots, finely diced
– 2 stalks of celery, if you’ve got the hearts with some leaves even better, cut on the bias
– 1/4 of a head of red cabbage, finely chopped

– 2 Tablespoons of olive oil
– Yumi’s magical pesto mixture, or:
– 1 lime, juiced
– 3-4 sprigs of cilantro, finely chopped
– 3-4 sprigs of mint, finely chopped
– 1/3 cup of coconut milk
– sea salt & fresh ground pepper to taste

Serving suggestion:
This salad would perfectly accompany a nice halibut steak and a side of wild rice.

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Written by Patrice Helmar

April 24, 2011 at 9:51 pm