Clay Oven Restaurant, 1170 W. Patrick St. Frederick, MD 21703 (301) 631-2004. Visit their website: www.clayovenmaryland.com

When you make the transition to a plant-based diet, you soon discover that ethnic restaurants offer the most vegetarian and vegan options. I have tried many different cuisines over the years and have discovered some new favorite dishes I had never been exposed to as a carnivore. If you are just toying with the idea of switching to a healthier lifestyle, then Indian food is a great place to start. It is a favorite of mine. There are so many plant-based dishes on The Clay Oven’s menu, and most can easily be tweaked to accommodate your dietary preferences if you consult your server.

The Clay Oven, an unassuming establishment in a small strip mall along The Golden Mile, is one restaurant we have found that checks all the boxes. The restaurant offers the finest Indian-Nepalese Cuisine in a casual atmosphere, and the food is always delicious. One thing that surprised me when we began to venture into Indian cuisine is the variety of spices used in their recipes. The spicy flavors are something that differs quite a bit from what the typical American is used to, but be brave. I find the unique flavors delightful.

Indian food is notoriously hot. The one thing you should inquire about is how hot (spicy hot) some recipes are. I like to taste just a little bit of hotness, and my primary rule about any meal is “food should not hurt.” I do not enjoy food that burns your mouth and throat so much that you cannot carry on a conversation at the table because you are coughing, eyes watering, and blowing your nose so much that speech is impossible. At the Clay Oven this is not an issue, If you inform your server, they will tell the chef how you would like it prepared. This restaurant listens (some don’t). On a hotness meter, from 1 to 10, I always say I am a 2 (not very spicy) and I’m never disappointed. My husband, who loves spicy food, never gives them any instruction and has several favorite entrees he usually orders so he can compare with other restaurants. This time he ordered Aloo Mattar. Don’t forget to order some Naan. I have recently fallen in love with the Kashmiri Naan. My husband prefers the Garlic Naan. . . also a favorite of mine. The Clay Oven checks all our boxes.

At The Clay Oven the food is always delicious, service is attentive, the simple diningroom is always clean, and prices are reasonable. Take out and catering are also available. We saw several orders being picked up while we were eating. I always leave with enough leftovers for another meal, and I must confess that because of my absentmindedness, this photo shows my full plate of leftovers the next day. This is Mattar Paneer with Kashmiri Naan (sweet Indian bread stuffed with raisins, nuts and coconut).

For dessert I ordered Gaajar Halwa, a carrot pudding. Yummy!

I highly recommend this unassuming little restaurant for lunch or dinner. You won’t be disappointed.

Aloo Mattar with Garlic Naan

Vegan Deli Sandwich “Meat” Recipe

There are several vegan sandwich meat recipes online, and I have been trying a few of them. I was so happy to find a more affordable option than the expensive commercial varieties available at our supermarket. In addition to price, I like to know what ingredients are in everything I serve, and I can say that this recipe passes my fussy standards.

Ingredients:

Note: Make the marinade first to allow flavors to blend while you slice the tofu.

A 1Ib block of super-firm tofu (squeeze out the excess water before you begin. There won’t be much with this variety of tofu, but any excess water will dull the flavor of the marinade).

1 cup warm water

2 tsp. “Better Than Bouillon” vegetable seasoning

1 tsp dried thyme

1 Tbsp nutritional yeast

1/4 tsp. garlic powder

1/8 tsp ground pepper

2 tsp Bragg’s Liquid Aminos

Set marinade aside and slice the drained tofu very thin. I used a cheese slicer to do this, but you could use a thin sharp knife instead.

In a large skillet, spoon in enough marinade to cover the bottom of the pan. Layer the slices and spoon a portion of the marinade over each layer. Top with any leftover marinade.

Turn heat on LOW and allow tofu to simmer gently for about 30 minutes. Do not let it boil, and do not stir. Tofu is very delicate and will easily break apart. I used a turkey baster to occasionally drip marinade over the top layer and a silicone spatula to lift slices to get some extra marinade between the layers of tofu as it cooked.

When done, remove from heat, but allow the tofu to cool in the pan to absorb as much flavor as possible. Tofu will suck up that marinade like a sponge. When ready, create your sandwich. Pile the deli “meat” on as thick as you desire. Makes a hearty, savory vegan sandwich, toasted with a slice of your favorite vegan cheese (we like smoked provolone). Add toppings: tomato, lettuce, onion, pickles, and your favorite condiments. Tofu deli meat will keep in the frig for several days. Enjoy!

For more recipes and plant-based tips visit https://www.vegtutor.com

Zip-zap Crockpot Stew for Those Extra-busy Days

Some days are just so jam-packed that if you don’t make dinner in the morning it’s not going to happen at all. I hate the four o’clock feeling of not having an answer when people start asking “What’s for dinner?”. . . especially when I still have two more hours of work ahead before I can even think about dinner. When you are facing one of those busy days, then your crockpot (slow-cooker) can be your best friend.

I confess that this recipe, at the start of one of those hectic days, was also the result of discovering that I had mistakenly bought a big bag of potatoes when I already had one at home. . . oops! So right after breakfast (If I had been planning ahead I could have cleaned and chopped all the vegetable the night before) I began scrubbing potatoes and peeling carrots and onions (because those are the primary ingredients in any good stew). Then I chopped a wedge of raw leftover cabbage, 1 cup of chopped celery, and put everything in the crockpot with 6 cups of water and a packet of onion soup mix, 3 cloves of minced garlic, and some extra seasonings (You can be creative here).

For protein I added a can of seasoned black beans and about 8 ounces of frozen peas. To thicken, add 1/4 cup pearl barley. All these ingredients and the amounts are flexible as are the seasonings; I was flying by the seat of my pants and in a hurry, but it worked, so feel free use what you have on hand and experiment if you are adventurous.

INGREDIENTS:

4 – 5 medium potatoes, scrubbed and quartered

4 large carrots, peeled and sliced 1-inch

I large onion, peeled and chopped 1-inch

1 cup of fresh cabbage, chopped 1-inch

1 cup celery, chopped

3 cloves minced garlic

6 cups water

1 packet onion soup mix

1/4 cup barley

1- 15 ounce can seasoned black beans

8 ounces frozen peas

(I would have added some dry red lentils also, if I had thought of it. They would have added more protein and creaminess to to stew)

Seasonings I used, but you can vary these if you prefer:

1 1/2 Tbsp. dry parsley, 1 tsp. ground thyme, 1 bay leaf

METHOD:

I did not pre-steam any of the ingredients because this recipe will slow cook for hours. Simply throw all ingredients into the crockpot, stir, cover, and set on low for 6 – 8 hours. Then dash off to your next project.

At the end of the day, you will be welcomed by the savory aroma of a healthy dinner already made (and an answer to everyone’s questions), and that is a satisfying feeling. You are on top of things — you can do this!

Sample the stew about 15 minutes before serving. Add salt or Braggs Amino Acids and pepper to your liking. (If you have any bits of leftover cooked vegetables in the frig, the perfect time to use them up is now. Add them, stir, and allow them to heat up and flavors to mingle for about 15 minutes).

Serve with a simple side salad and some rolls or breadsticks. It’s a no stress, no mess dinner and only one pot to wash!

Traditional Ukrainian Kutya (wheat berry porridge)

Have you read “Peeling Potatoes: Katie’s Story”? It is Book 1 in the Rocked in the Cradle of Coal series of historical fiction books for middle-grade children. The Rocked in the Cradle of Coal series follows the children of a poor Ukrainian immigrant family in the early 1900’s. Chapter 13 of the Book 1 tells of the simple yet meaningful ways this family celebrated Christmas in Pennsylvania coal country as Mama explains the spiritual significance of each tradition from the tablecloth to the 12 meatless dishes served for their Orthodox Christmas Eve dinner. Kutya, a sweet chewy wheat porridge, is one of the holiday dishes they would have enjoyed after sighting the first star in the winter sky. Oral tradition was the only way these illiterate immigrants could pass their beliefs and traditions on to their children, so they found spiritual significance in many everyday things and explained their faith in object lesson style.

Wheat berries are the main ingredient in kutya, and hearty wheat is an ancient symbol in the Ukrainian culture for life, prosperity, and health. One ritual observed by some families was tossing a spoonful of kutya up to the ceiling. If the grains stuck then the coming year would be prosperous, but if not bad luck was in their future. (I wonder who got to scrub the ceiling?)

Kutya is simple to make, but like most old made-from-scratch recipes, it is time-consuming. I adapted this recipe from one found in a very unique book titled “Beyond the North WInd” by Darra Goldstein (You can find it on Amazon). “Beyond the North Wind” is a delightful combination of Russian recipes and lore. It’s a great coffee table book to read for pleasure or as a reference when searching for delicious ethic recipes. Maybe you would like to make kutya for your holiday dinner, or serve it as a breakfast porridge on the big day.

See Notes*

Ingredients:

1 cup wheat berries

1/2 cup chopped blanched almonds

2 cups almond milk

Organic butter or substitute for greasing the casserole dish

1/2 tsp. salt

3 Tbsp. poppy seeds

3 – 4 Tbsp honey

Sour cherry preserves

How to:

Soak the wheat berriies overnight in cold water to cover.

The next day, preheat the oven to 325F and toast the chopped blanched almonds until golden (6 – 8 minutes). Set aside.

Raise the oven temperature to 350F. Grease a lidded 1 1/2 quart casserole. Drain the wheat berries, place them in the casserole, and add salt.

Bring the almond milk to a boil and pour it over the wheat berries. Cover and bake for 1 1/2 hours until most of the almond milk is absorbed and wheat berries are tender, but chewy.

Meanwhile soak the poppy seeds in warm water for 30 minutes to soften, drain, then finely grind in a mini food processor.

When tthe wheat berries are done, stir in the poppy seeds, add honey to taste, and transfer to a serving bowl.

Serve warm or room temperature, sprinkle with toasted almonds and sour cherry preserves, if desired.

*Notes:

Use fresh poppy seeds. Stale seeds can taste bitter and slightly rancid after grinding.

You can find the book “Beyond the North Wind” by Darra Goldstein on Amazon.

For the sour cherry preserves you could substitute raisins, dried cranberries, or apricots.

I’m sure that even picky-eater, Katie, didn’t complain about sweet nutty kutya on Christmas Eve. You can have it as part of the main meal, as a dessert, or for breakfast.

“Peeling Potatoes: Katie’s Story” would also be a sweet book to read with the children in your life this holiday season. To learn more about Katie, her big sisters, brother, and mother please follow this link:

https://amazon.com/author/jayne-m-booth

Review: Tuscarora Mill Restaurant, 203 Harrison St. SE, Leesburg, VA 20175

We have visited Tuskie’s before, but this is the first time we had the pleasure of sampling their Town Famous Buffet. This historic grain mill, dating from 1899, is famous for their delicious food and unique ambience. Even so, we were pleasantly surprised by their Sunday Buffet. As vegetarians, we understand that most buffets expect us to be satisfied with a cold salad bar. Well, that’s okay if you are a rabbit, but when we go out for a meal we’d like something more special… a little more substantial than a salad. I entered thinking, “Please, please surprise us.” And they did!

Of course there were many meat and fish dishes offered, and an omlette station in addition to salads of all kinds. BUT, these were not your typical salad bar fare. No canned 3-bean salad or applesauce at this buffet… nothing smothered in mayonaise. Everything on this salad bar had a garden fresh and uniquely ethnic flavor: Italian, Greek, Mediteranean, etc. Real live healthy, deliciously seasoned, upscale flavor that had us going back for seconds and thirds.

The service was excellent. Our waiter was attentive and eager to answer any questions we had. Our drinks were promptly refilled without our having to search for him, and our used dishes were removed without our notice. He was just that good at his job! I must also mention the iced tea, because it’s the little things like this make a restaurant stand out in a crowd.

As a tea drinker, I have only one requirement for iced tea — it has to taste like tea, not like tan tasteless water. This tea was perfect. Our waiter also delivered a couple of small lemonade carafs to our table for my husband to use in his Arnold Palmer. That’s service!

Other people have noticed the quality of this award-winning restaurant that goes out of it’s way to meet the personal and dietary needs of ALL of its patrons. And one last word, the desserts… you won’t be disappointed!

For more information and to see the full menu, please visit their website: http://www.tuskies.com

Call ahead for reservations: 703-771-9300

“A children’s story that is only enjoyed by children is a bad children’s story.”

C.S. Lewis

You never know whom you’ll meet at a book signing. This man rushed his granddaughter straight

from hockey practice so she could get one of her favorite books signed by the author. That makes my heart sing!

Book 2 in the Rocked in the Cradle of Coal series will be available on Amazon on February 7, 2023.

“Tell Me About My Father: Wasyl’s Story” will continue the saga of one family’s will to survive in the coal region

of North America in the early 1900s.

Adults love it, too! A #1 New Release in Children’s American History of the 1900s!

The eBook is available on Amazon now for only 2.99 and free with Kindle Unlimited! (www.amazon.com/dp/B0BT8BD34M)

It’s not too late to order that last-minute gift!

Still, need a gift for a special someone? Are you concerned that it might not arrive in time? An eBook delivered directly to their own electronic device is a great gift idea, especially for children who have an entire winter break ahead of them to fill. Why not give “Peeling Potatoes: Katie’s Story,” an Amazon Best Seller, to the young reader on your gift list?

Summary: In this historical fiction novel for middle-grade readers, it is 1914. Katie lives with her widowed mother and four siblings on the edge of a coal mine near the river. Her young life is about to change. She must start school one year early so Mama can work full-time. Katie doesn’t speak English, she’s shy, and she’s a year younger than everyone else in the class. She wants to be brave and help her family. Can she do it?

This view of early 20th Century immigrant life as seen through the eyes of a child is loved by young and old alike. Readers of all ages can identify with Katie’s adventures and mishaps while learning historical facts woven throughout the story. It will spark curiosity and conversation between the generations, allowing you to share stories about your own family’s history with the child in your life.

To learn more about this book, take a look inside, and to order please go to: http://www.amazon.com/dp/B0B4KTJL3F

Easy Vegan Polenta Pie

This recipe was inspired by one I saw on plantbasedonabudget.com (Easy Spinach Pie). I did a little substituting and greatly shortened the description (I believe it shouldn’t take longer to read a recipe than to prepare it), so you can get right to making this delicious pie. It would be the perfect savory vegan addition to any brunch or a covered-dish dinner. It’s so colorful, easy to prepare, requires only simple ingredients, and needs no baking! I topped each serving of my pie with deli-bought bruschetta which provided added color and flavor. Perfect!

Ingredients:

2 Tbsps. olive oil

2/3 cup diced onion

1 cup diced orange, red, and yellow sweet peppers (any combination)

8 oz. sliced mushrooms

2 packed cups chopped kale (ribs removed)

6 grape tomatoes, halved (optional)

1/4 tsp crushed red pepper

6 cloves pressed garlic

3 cups water

2 1/4 tsp. sea salt

1 tsp. tarragon or Italian seasoning

1/4 tsp. mustard powder

3/4 tsp. black pepper

2 cups cornmeal

To Prepare:

Grease a 9-inch pie dish

Heat olive oil in a frying pan over medium heat.

Add onion, mushrooms, and peppers. Cook stirring frequently for about 5 minutes. Add garlic, kale, tomatoes, and crushed red pepper, then cook for another 2 – 3 minutes until kale wilts. Remove from heat.

In a medium saucepan add the water and spices. Boil and slowly stir in the cornmeal. Stir constantly with a wooden spoon until the mixture boils and bubbles. Remove from heat. Pour the vegetable mixture into the cornmeal and stir with a wooden spoon until well blended.

Pour the entire mixture into the prepared pie pan and press down firmly and evenly. Allow the pie to cool and set for at least 10 minutes. Then slice and serve. Top each serving with deli-bought (or make your own) bruschetta.

One pie serves 8.

Dates Are Sweet and Good For You!

We just returned from a vacation in Palm Springs, CA. The weather and climate were such a contrast to what we are used to, with only two seasons (hot and dry summer and even hotter and drier summer, with rare downpours that can even cause flooding), compared to our four distinct seasons that span every weather possibility from freezing cold to hot and humid (but never as hot and dry as Palm Springs). The climate and terrain were so very different that sometimes we felt as though we were on another planet. We saw cacti growing as ornamental landscape foliage. Grapefruit, orange, lemon, and lime trees are grown in yards and along tree lanes, and acres and acres of palm trees are a common site.

Did you know that there are over 119 varieties of dates, and you can find them all in Palm Springs, the Date Capital of the World? While there, we visited Shields Date Garden to learn more and to sample the many varieties that grow on their over 17 acres of date palm cultivation. We ate lunch in the cafe which features delicious breakfast and lunch dishes (I can highly recommend their Portobella Burger). Many dishes feature dates grown on the plantation, and don’t skip their gift shop for anything and everything date-related. They ship all over the world, in case you would like to send a sweet healthy treat as a gift.

Did you know that dates grow in clusters almost like grapes? I didn’t. Individual clusters must be protected from moisture or they will spoil. So, each cluster is grown in a waterproof cover that shelters the dates as they mature on palm trees. It looks kind of odd to see all those bags hanging off the trees, but it is the only way to insure a good crop, and I can testify… these dates are delicious!

Shield’s Date Garden also boasts a walk-through botanical garden featuring 23 handcrafted larger-than-life statues that depict scenes from the life of Christ. The paved path offers a contemplative journey that meanders through each scene from birth to crucifixion. At Christmas lights and music add to the effect.

Some facts about dates: Dates are high in fiber and help to improve digestion. They can be used in smoothies and other recipes as a natural sweetener. Dates are rich in minerals and vitamins A, B1, B2, B3, and C. And, as a bonus, dates don’t contain cholesterol or any other forms of fat. Nature’s candy, guilt-free!

Dates are a healthy snack. Enjoy! — Photo by Anna Tarazevich on Pexels.com

If you would like to learn more about dates here is a link to the film, “The Romance & Sex Life of the Date,” which describes the painstaking process of date cultivation: https://shieldsdategarden.com/theater. This film is shown in the on-site theater (reservations not required) at Shields Date Garden, 80225 CA-111, Indio, CA 92201, Phone: (760) 347-0996.

Ukrainian Halushki (Halusky)

This is a favorite dish of the early Polish, Ukrainian, and Slovak immigrants to North America that is still enjoyed today. You will probably find it on the menu if you attend a block party, church bazaar, or county fair in northeastern Pennsylvania coal country. This is authentic Russian comfort food that is so simple to make with everyday ingredients. I rarely go a month without making halushki, because if I do they will start asking for it. Even today, halushki evokes warm memories of our grandmother, my mother, and her sisters cooking, laughing, and feeding the hoards together. If my mother had a head of cabbage, she could feed an army!

Halushki served with vegan sausage and applesauce

Today we try to eat healthier than the original recipes that were handed down to me, but I still want the flavor and the memories. Originally butter was a big part of any Russian meal, but I swapped that out for grapeseed oil and steamed the cabbage and onion instead of frying for lower fat and calories. This recipe is not complicated at all.

Ingredients:

1 head of fresh green cabbage (chopped, not shredded). Discard the bitter core.

1 large onion, chopped

salt and pepper to taste

2 Tbsp. grapeseed oil

Place the grapeseed oil in the bottom of a very large pot. Add the chopped cabbage and onion, seasoning each layer with salt and pepper as you add more. You don’t need to add any water, because the cabbage and onion contain enough water to steam the vegetables. Steam and stir occasionally until the mixture cooks down to about half the original volume. (HINT: if you add a couple teaspoons of vinegar you will greatly reduce the cabbage smell that will surely fill your house if you don’t).

Ingredients for Drop Noodles:

2 cups flour

1 tsp. salt (I used Himalayan pink salt)

2 large eggs

warm water: 1/2 – 3/4 cup

Bring a large pot of water to a boil.

Mix the flour and salt together in a large bowl

Make a well in the center and add the eggs. In the same bowl whip up the eggs with a fork, gradually incorporating the flour/salt mixture a little at a time until it looks crumbly. Add just enough warm water to make a soft sticky dough (approximately 1/2 – 3/4 cups water).

Slide the mixture by spoonfuls into the boiling water. (This is the easiest and simplest way to do it. Some people insist that you need a “spaetzel maker,” but that is totally unnecessary. I use two large soup spoons — one holds a portion of dough and the other scrapes bits of dough off the spoon and into the boiling water). Work fast and repeat the process until the noodles are all in the water.

Cook noodles for 10 minutes and drain in a colander. Add the drained noodles to the cabbage/onion mixture and serve.