Vegetarian Journal - Issue 4 2010 - The Vegetarian Resource Group

Baby Boomer CookingBy Debra Daniels-ZellerINTHE 1950S, MOST AMERIcanpantries included processedand packaged foods,according to Laura Shapiro inSomething From the Oven: ReinventingDinner in 1950s America.Over the next decades, manypeople ate an array of processedfoods in various recipes—Jell-Osalads, green bean casseroles, andKellogg’s Rice Krispies treats arejust a few examples. Often recalledwith smiles, these classic recipesconjure memories of learning tocook, sock hops, and early rockand roll music.Packaged, processed ingredientsdefined foods like Sloppy Joes,Macaroni and Cheese, and TollHouse Chocolate Chip cookies.Canned soup enhanced casseroles,crushed potato or tortilla chipstopped them, and baking mixesrequiring eggs or oil made thepackaged product recipes seemhomemade. Shapiro says thateven gourmet chef James Beardhad acknowledged that some ofthe mixes on the market weregood by the mid-1950s.In the 1960s, I discoveredMom’s stash of food companyrecipe pamphlets tucked away inthe back of the pantry. Amongmy best finds were Aunt Jenny’sFavorite Recipes made with Spryvegetable shortening, a ‘Recipesfrom the El Molino Kitchens’booklet from a stone-groundflour company, and the annual‘Pillsbury Bake-Off’ recipes.For many budding chefs andbakers, these product pamphletsoffered a treasure trove of recipesand an invitation to cook.‘Quick’ and ‘easy’ became newbuzz words in cooking. Uncomplicatedrecipes meant aspiring chefswithout any kitchen skills couldlearn to cook from booklets. However,salt-laden processed ingredientscaused sodium levels to soar.Many of today’s cooks think twiceabout sodium, fat, and sugar levelsbefore recreating favorite nostalgicfoods, no matter how fondly theyremember the recipes.I’ve experimented with manyrecipes from the 1950s and ’60sover the years. I updated flavorsand took out dairy, meat, and salt.With some simple substitutions,many old-time favorites can bemade to fit today’s more healthconsciouskitchen.The following recipes offer tipsand techniques for turning classicrecipes into vegan delights.WILTED CABBAGE SALAD(Serves 4)This is a variation of a wilted greenssalad with bacon. Smoky tempehstrips lend flavor, and the carrotsor apples add a sweet dimension.2 cups boiling water3 cups thinly sliced cabbage1 Tablespoon olive oil5 strips smoky tempeh strips1 cup grated carrots or finely choppedapples1/4 cup wine vinegar or plain vinegar1/4 teaspoon freshly ground black orwhite pepperPour boiling water over cabbageand allow to sit for 10 minutes.Pour olive oil into a heavyskillet and heat. When hot, addtempeh and cook until crispy.Drain cabbage and place itin a bowl with carrots or apples;blend in vinegar and pepper.When tempeh strips are cooked,crumble over the cabbage andblend in. Serve this salad withSloppy Joes (below)or BarbecueNo-Meat Loaf (page 16).Total calories per serving: 98Carbohydrates: 10 gramsSodium: 224 milligramsSLOPPY JOES(Makes 4 sandwiches)Fat: 5 gramsProtein: 4 gramsFiber: 4 grams*Pictured on the cover. This is avegan version of a popular 1960shot sandwich. Tempeh providesthe perfect, beef-like texture forthe filling. Look for this soybeanproduct in the refrigerated sectionat natural foods stores.The chili-infused tomato sauce,molasses, and vegetables make thisdish so good, kids ask for more. Ifyou don’t have zucchini, use dicedcarrots, rutabaga, or celery instead.2 Tablespoons safflower oil1 cup finely chopped onions1 Tablespoon chili powder1 1 /2 cups sliced zucchini14 Vol. 29, Issue Four 2010 VEGETARIAN JOURNAL