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Uh Oh, Company’s Coming …

CookbookSM460Here’s part 2 of Scott Anderson’s blog from earlier this week about Frank Cullen’s cookbook ‘Porridge Sisters’ Cookbook of Hearty Vegan Fare.’ Enjoy!

“Hi, it’s us! We’re driving across the country and just realized we’re only a few miles from your house. It would be so good to see you! Mind if we drop by?”

“Uh … OK. Sure. When?”

“Half hour or so. That OK?”

Gulp.

That was Doreen and Harry, whom you haven’t seen for … what, two or three years? And now, you have only 30 minutes to wash the breakfast dishes, vacuum up the cat and dog hair, and take a shower. Guess what else? It’s almost lunch time! They’ve always been good hosts to you, so you want to reciprocate. That means it’s time to get out the Porridge Sisters’ Cookbook of Hearty Vegan Fare. There are about 200 recipes to choose from—one of the easiest and quickest is the Chop Suey American (it’s really more like Italian-American), and it uses ingredients you probably already have in your kitchen.

No matter how limited your storage space may be, it’s always a good idea to keep a few items stocked and on hand—including fresh organic onions, dried organic pasta, a can of chopped organic stewed tomatoes, and a can of organic beans. (I prefer Trader Joe’s own organic brand of beans, which are firmer and less expensive than most.) With these ingredients, you can quickly whip up a meal and still have time to take a shower and clean up the house before company arrives.

Chop Suey American

Adapted from Porridge Sisters’ Cookbook of Hearty Vegan Fare

16 oz. pasta

5 Tbsp. high-quality olive oil

1 small green pepper, chopped

1 medium onion, chopped

1 16-oz. can organic beans (kidney, black, or garbanzo), drained

1 16-oz. can organic stewed tomatoes, drained and chopped

Pinch oregano, basil, or parsley

Salt and pepper, to taste

  • Fill a large pot two-thirds of the way with water. Cover and set on the stove to boil while you get yourself ready. Can you take a 10-minute shower? That’s about the time it will take to bring the water to a boil for the pasta. (Tube pasta works better in this dish than strands.) Done?
  • Put your apron on—you don’t want to get splashed with scalding water, and besides, you’ve already showered. Drop the pasta, a few pieces at a time, into the boiling water. (If you dump in the entire box or bag of pasta, it’ll erupt into a geyser all over your stove—I can’t explain it. Ask a chemistry major.) Cook according to the package directions.
  • Add 3 tablespoonfuls of the olive oil to a large frying pan and heat over low heat. (While you wait for the oil to get hot, you can set the table, brew tea, and stir and check the pasta until it’s cooked the way you like.) Add the green pepper and onion. Sautê until the onion is translucent, but make sure that the onion and pepper are still a bit crunchy. Add the beans and tomatoes and stir until well combined. Add the oregano, basil, or parsley and season with salt and pepper. Cover and let simmer over low heat for 7 to 10 minutes. (Be careful not to overcook, as the beans will turn to mush.)
  • Strain the pasta and stir in the remaining oil so that it won’t congeal into a mass that could pass as a sculpture for your art class.
  • Combine the tomato mixture and the pasta together in a big bowl. Add more oil, salt and pepper, or other herbs and spices as needed, then cover.

Makes 6 servings

Now, until you hear the doorbell ring, you can run around with a dust rag and mop, clean up the bathroom, close the bedroom door, and neatly stack your magazines on the coffee table. (Make sure that PETA or Physicians Committee for Responsible Medicine magazines are on the top of the pile.)

If your company hasn’t arrived by now, you have two choices: Put the pasta dish into an oven-safe pan and place in the oven at 200˚F or put in the fridge and let chill. If you choose serve this dish cold, stir in a half cup of vegan mayonnaise (I prefer Hampton Creek’s Just Mayo as well as Earth Balance and Vegenaise brands) when you’re ready to eat. I even add the vegan mayo to my hot dish sometimes. Hot or cold—you’re ready for company!

Written by long-time PETA member and show business historian and author Frank Cullen.