The author of ‘The Adaptable Feast’ dishes
Usually, Thursday mornings at Culinate belong to Kim O’Donnel and her fun, informative, and chatty Table Talk. But on Thursday, September 10, Kim will be traveling — so, no Table Talk.
Ivy Manning
However, where one kitchen door slams, another opens. Please join us that day at 10 a.m. PT (1 p.m. ET) for a live chat with Ivy Manning, the author of The Farm to Table Cookbook.
Ivy’s new book, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans, and Omnivores at Your Table, will be out in November.
She’ll be on hand Thursday for a chat about local eating, seasonal recipes, and what it’s like to be an omnivore married to a vegetarian.
Join us right here!
| Chat with Ivy Manning - Sept 10, 2009 | (09/10/2009) |
| 09:33 | Kim C.: Hello all. We'll be here at the top o' the hour with Ivy Manning. Check back! |
| 09:55 | Mark Douglas: Things will get going in just a few minutes... but, if you have checked in early, please feel free to send a question or two before we start. We'll be back in 5 minutes. |
| 10:00 | Kim C.: Portland, Oregon-based Ivy Manning is author of two cookbooks published by Sasquatch Books: "The Farm to Table Cookbook," and — soon to be out — "The Adaptable Table." She's here today to talk about her books and to explain what an adaptable table is. Welcome, Ivy! |
| 10:02 | Ivy : Hi Kim, thanks for having me!
|
| 10:03 | Kim C.: Your first book was about seasonal eating. Fall is my favorite time to cook — everything tastes so darn good right now. What are you cooking up these days? |
| 10:03 | Ivy : I just pulled some kohlrabi from my garden. I will probably braise the leaves with a little bacon, and use the bulbs for my favorite recipe from my book, kohlrabi slaw
|
| 10:04 | Kim C.: OK, bacon. That brings us to the next book. I know your husband, aka Mr. Tofu, doesn't eat bacon. What to do? |
| 10:04 | Ivy : Yes, he's a vegetarian.
|
| 10:05 | Kim C.: Tell us about your idea for The Adaptable Table and how his vegetarian eating and your more omnivorous tastes led to that book. |
| 10:05 | Ivy : In this case, he's not into kohlrabi greens, so they're all mine.
But if he wanted some, I'd just make the whole batch vegetarian, they microwave the bacon and add it to my portion (with a little of the bacon fat, of course),
|
| 10:06 | Ivy : Well, they say you should write the book you need. And I was tired of doing double duty in the kitchen, making him a separate meal every night. I started to resent it, so I figured out ways fo making great meals that fed both of us.
|
| 10:07 | Kim C.: Have you come up with simple tricks — using the microwave more, say — for cooking to satisfy both of your tastes? |
| 10:08 | Ivy : Yes. Often it's as simple as making a vegetarian "base", then going from there. For example, I make a shepherd's pie stew vegetarian, then I add ground lamb to my portion, and soy crumbles to his, bake it in separate gratin dishes and voila! |
| 10:09 | Ivy : I also use quick cooking lentils, tofu and seitan a lot for his portions, so it's not much more work. I also love Tofurky sausages for him, they hold up in sauces and stuff, and I gotta admit, they're pretty tasty.
|
| 10:09 | Kim C.: I'm sure there are many people out there who are cooking for loved ones on special diets (or who are picky eaters). Do you have advice for them? |
| 10:09 | Ivy : Try to be patient! |
| 10:10 | Kim C.: Always good advice. |
| 10:10 | Kim C.: How is the new book set up? Are there dual recipes? |
| 10:10 | Ivy : And think about meals that are individual servings. Things like personal pizzas, calzones, or set up meals where you "build" your own. Like tacos.
|
| 10:11 | Ivy : Vegan is really pretty easy.
|
| 10:11 | Kim C.: How is the new book set up? Are there dual recipes? |
| 10:12 | Ivy : No! That was the whole idea. It's single recipes that feed everyone |
| 10:12 | Ivy : So, take the borscht... |
| 10:12 | Ivy : I make a vegetarian base soup with all the veggies, and mushroom broth as a base... |
| 10:13 | Ivy : Then I simmer beef seperately, and add it to the omni portion at the end. The veggie portion gets quick-cooking brown lentils. Both are equally good. |
| 10:14 | Kim C.: Yum. Do you address gluten-free eating or lactose intolerance — those kinds of challenges? |
| 10:14 | Ivy : It's sounds crazy at first, but once you read the recipes (the vegetarian instructions are in bold), it is just a new way of thinking about cooking for mixed-diet families. It's quite easy.
|
| 10:14 | Ivy : I don't. I myself am not GF. I do have recipes that are vegan marked with a V, and there's often variations at the end of the recipes. |
| 10:15 | Kim C.: Folks, do you have questions for Ivy about eating adaptably? Send them on! |
| 10:15 | [Comment From Cindy]
Are there any ethnic foods that are better suited to this method you're describing - a veggie base, adding meaty bits at end? |
| 10:17 | Ivy : Yes, Cindy. There's a chapter in the book called "Foods From Afar", and that was the easiest chapter to write because so many cultures don't use meat as an anchor. Chinese, Thai, etc. |
| 10:17 | [Comment From Denver Anne]
Do you have trouble finding vegetarian soup bouillion or making vegetarian soup bases that aren't all vegetably tasting? |
| 10:18 | Ivy : Hi Anne. I've done ALOT of research on that, good question. I like Imagine brand's "No-Chicken Broth" and for beef stock replacement, I use Pacific Brand Mushroom Broth. |
| 10:18 | Ivy : Or make my own, when I have time  |
| 10:18 | Kim C.: Also, I'd like to know about meal-planning. How far in advance are you thinking about dinner? |
| 10:19 | Ivy : Well, Kim, you know me, I'm always thinking about my next meal!
But we have go-to favorites that are made up of mostly pantry items. Plus I keep quick cooking meats like shrimp, chicken breast and ground beef in the freezer for me. |
| 10:20 | Ivy : We'll probably have Indian Dal tonight, but I will likely sear a few lamb chops and use the soup as more of a curry or sauce. |
| 10:20 | Kim C.: Ivy, I know you are trained as a chef, and you have lots of experience teaching cooking classes. What are some things home cooks can learn from professional kitchens? (Besides knife skills, which everyone can use!) |
| 10:21 | Ivy : Be organized. I think "thinking like a chef" is key so you don't go nuts. |
| 10:21 | Kim C.: Did cooking school teach you to be organized in the kitchen? |
| 10:22 | Ivy : Yes. And working in VERY busy restaurants where you only have a moment to prep for the night. One chef told me that if I wasn't doing 5 things at once, he couldn't afford to hire me! |
| 10:22 | [Comment From Denver Anne]
One more, in your book do you have recipies to feed a crowd? People tend to panic when told to bring a vegetarian entree to a party or school lunch. |
| 10:23 | Ivy : Hi Anne. Yes, recipes like cassoulet for the whole crowd, and the Cuban black bean soup feed as many people as you'd have over for a big game night. |
| 10:23 | Ivy : And most of the recipes could easily be doubled. |
| 10:24 | Kim C.: Ivy, how has your own eating changed since you started cooking for your husband, the vegetarian? |
| 10:24 | Ivy : I do eat less meat. And I'm more aware of the protein in both of our meals. I was recently diagnosed as anemic, so I have to be careful.
|
| 10:25 | Ivy : Oh, and I like seitan! I found out that I really like it. |
| 10:25 | Kim C.: You mentioned to me recently that you can afford better cuts of meat, now that you're eating less of it. That's a nice result. |
| 10:25 | Ivy : So I am much more open minded after tasting the same recipes with and without meat. |
| 10:26 | Kim C.: Can you tell those of us who don't know much about seitan what it is? |
| 10:26 | Ivy : Yes, and I'm buying excusively free range, antibiotic free and organic fed. So my diet has gotten better.
|
| 10:26 | Ivy : Sure Kim. It's a wheat-based protein-rich product. It was invented by the Chinese. You'll see it on Chinese restaurant menus as "mock duck". It's vital wheat gluten simmered in savory vegetable stock.
|
| 10:27 | Kim C.: Easy to find? |
| 10:27 | Ivy : Yes. Most grocery stores carry it now. You can easily make it at home, my book provides a recipe. It holds up in stir fries etc., unlike tofu. |
| 10:27 | [Comment From Tara Mataraza Desmond]
Hi, Ivy and Kim. Great discussion. Ivy, I'll note how relevant this book is to the way so many people are starting to eat anyway. With movements like Meatless Monday, eating less meat in general, and just celebrating the bounty of non-meat ingredients, meat eaters like me are becoming very enthused about vegetarian meals anyway. I think you have a great audience across the board, outside of mixed-eater families. |
| 10:28 | Ivy : Thanks, Tara! Your book, Almost Meatless, has become a favorite in our kitchen!
|
| 10:28 | [Comment From DiannePDX]
Have you ever tried making your own seitan? |
| 10:29 | Ivy : Yes. It looks scary, but it's quite easy. Bob's Red Mill sells Vital Wheat Gluten. Just add liquid, knead, and poach it in vegetable stock. That's it!
|
| 10:29 | Kim C.: Ivy — and Tara — do you eat much seafood? |
| 10:30 | [Comment From Tara Mataraza Desmond]
Thanks for the clarification on seitan, Ivy. I have a little bit of a phobia which comes out of just not understanding it! |
| 10:31 | Ivy : They have a great downloadable list of the fish that are environmentally friendly to eat. |
| 10:31 | Kim C.: One of our daughters doesn't eat red meat (including pork). She loves eggs, fortunately. We eat a lot of eggs — and I've taken to buying them from the farmers' market when I can. They're so good! |
| 10:32 | [Comment From Tara Mataraza Desmond]
I do love seafood, though my husband doesn't eat anything that emerges from the water (insert eye roll here). Recently though I've become really wary of what's ok to eat, given all the overfishing and pollution concerns. |
| 10:33 | Ivy : I am not a big "egg as meal" fan, but my husband loves eggs. You can add them to a soup, fried rice, they are very adaptable! |
| 10:33 | Kim C.: (Kim O. did a chat on seafood awhile back, where she discussed some of those concerns. Its worth checking out.) |
| 10:34 | [Comment From Cindy]
What is an example of an "I'm (almost) too busy" go-to dinner for a mixed-diet family? |
| 10:35 | Ivy : Glad you asked, Cindy! There's a whole chapter in the book called Quick Fixes. I love to make quesadillas, add Soyrizo (a soy based chorizo that tastes better than the real thing). Carbonara pasta, with veggies (and microwaved bacon for moi).... |
| 10:35 | [Comment From DiannePDX]
Can you comment on why some people just don't do well with meat (like Mr. Tofu I believe). Has this always been the case for him or did it develop? |
| 10:35 | Ivy : He's never had a taste for meat, even as a kid. All I can think is that it's a palate thing. Now he can't eat meat or he'll get ill. His body just doesn't know what to do with it. |
| 10:36 | Ivy : Tara, do you know, it's a biological lack of enzymes or something with people that don't do well with meat?
|
| 10:37 | Kim C.: Ivy, before we forget, I want to get your website up here. ChefIvy.com. |
| 10:38 | Ivy : I have a blog, too. It's mostly recipes for mixed-diet families. |
| 10:38 | Ivy : With photos by Mr. Tofu! |
| 10:38 | Kim C.: Ivy, do you have advice for wanna-be cookbook authors? How did you get started? |
| 10:39 | Ivy : Oh, you pay your dues, I guess. |
| 10:39 | [Comment From DiannePDX]
I appreciate that your new book (and your blog) will show others that providing non-meat meals doesn't need to be a lot of extra work or stress for them. Vegetarian eating isn't strange any more. Do you have a third cookbook in mind? |
| 10:39 | Ivy : I was approached about doing Farm to Table Cookbook by a publisher that I had done guidebook work for. He saw my website, and loved the pictures and the recipes. |
| 10:40 | Ivy : Miss Dianne, Yes I do. It's sorta on the down low for right now. Mainly because I'm so busy with other work! |
| 10:40 | [Comment From Becca]
I'm going to be doing a big holiday dinner this year --- do you have some "fancy" suggestions for my veggie family. I don't want them to just have to eat side dishes. |
| 10:41 | [Comment From Tara Mataraza Desmond]
Most people I know opt against it for palate and political reasons. Though I know that culturally/ethnically biological and genetic factors play out in food intollerances (i.e. Asians have a general intolerance for dairy and alcohol). Not sure about meat. Could be. |
| 10:41 | Ivy : Hi Becca
Aye, there's the rub, the holidays are already crazy, right?
I have a nice cornbread dressing recipe that I use for both veggies and omnis. I stuff it into a delicata squash for the veggies. And make mushroom gravy a few days ahead.
|
| 10:42 | Ivy : But there's tons of options. Just make it ahead so you don't have to THINK on the big day. |
| 10:42 | [Comment From DiannePDX]
Sorry, what is "guidebook work"? |
| 10:43 | Ivy : I wrote the Portland section of Northwest Best Places guidebook, and that led to more work with the same publisher. Good relationships are key with editors. |
| 10:44 | Kim C.: Let's talk more about what's in the market (or the garden) right now. What are you making with all the tomatoes everywhere? |
| 10:44 | [Comment From Denver Anne]
Thank you both. |
| 10:44 | Ivy : Becca, I will have a recipe for a simple do-ahead pumpkin cannoli in the Oregonian FoodDay closer to Thanksgiving. It's great, easy and festive. |
| 10:45 | Ivy : Oh boy, do we have tomatoes! I put up some tomato chutney (recipe is in my first book), pickles, tomato sauce. And I've been making my own mozzarella, so lots of caprese and grilled cheeses with tomatoes (and bacon for me, of course!) |
| 10:46 | Kim C.: And what about corn? Do you have a favorite corn salad? I've been making one with lime juice, tomatoes, black beans -- I know there are dozens of possibilities. |
| 10:46 | [Comment From Becca]
Thanks! I'll look for that cannoli recipe sounds yummy. I like the idea of stuffing different things! |
| 10:47 | Ivy : My favorite corn dishes are really simple, Mexican style...rubbed with mayo, chili powder and cotija cheese... |
| 10:47 | Ivy : or thick, creamy chowders. And cornbread with lots of fresh corn, it turns into more of a pudding, yum. |
| 10:48 | Ivy : The TV presenter isn't exactly the best at plating things, he just dumped it on the plate, but it's really supposed to be over the salmon, as a sort of sauce. |
| 10:49 | Kim C.: Ivy, I know your husband photographs your food; does he help cook, too? |
| 10:49 | Ivy : Uh, no. He leaves that to the pros. Lol. |
| 10:49 | [Comment From DiannePDX]
Do you grow/buy mainly organic vegetables? And, do you have a list of veggies that you would ONLY buy organically grown? |
| 10:50 | Ivy : I buy organic almost exclusively. If it looks just awful, I pass on it entirely. The only exception is when I buy stuff from ethnic markets. Usually it's not organic, but it's often local, so I don't worry too too much. |
| 10:51 | Kim C.: Dianne, here's a link to a Culinate post on pesticides. I haven't looked up the link it mentions in awhile though. |
| 10:52 | Ivy : There is a Dirty Dozen list. But I don't just do that, I only buy organic. |
| 10:52 | Ivy : Especially dairy products and oils. |
| 10:53 | Kim C.: Ivy, are you a baker? Are there many baked items in your books? |
| 10:53 | Ivy : In The Farm to Table Cookbook, yes, there's lots of desserts using seasonal fruit. There's only one dessert recipe in Adaptable Feast. You only need one when it is as good as it is!
|
| 10:54 | Kim C.: Only one? What's that? |
| 10:54 | Ivy : It's a vegan chocolate cake recipe from my friend Lisa Higgins of Sweat Pea Baking.
It is the best chocolate cake with dreamy white frosting I have ever had! |
| 10:55 | Kim C.: So when's this new book out? Any specifics on how to get our hands on it? |
| 10:55 | Ivy : It comes out November 1st. You can preorder from Amazon through my website. |
| 10:56 | Ivy : I will be doing a book signing at Powell's on November 15th, see their website for details! |
| 10:56 | Kim C.: Also, folks can find your work in the Oregonian's FoodDay on Tuesdays — anywhere else? |
| 10:57 | Ivy : I write for Cooking Light, Bon Appetit (newly!), Fine Cooking, Sunset and um, Culinate! |
| 10:57 | [Comment From DiannePDX]
Interesting comment about "especially dairy products and oils" and that you buy only organic. Does this include cheese? I admit to loving all cheese and I am sure most imported cheeses is not organic. Can you comment more on your dairy product and oils comment? |
| 10:58 | Ivy : There are some folks, including Marion Nestle, who discuss toxins being stored in fat. Dairy is largely fat, so...I am not a scientist, but what I have read has impressed upon me that it's best to do organic. Plus, I went to school at UW Madison, where they developed BGH, and I can attest that stuff is scary. |
| 10:59 | Ivy : As for cheese, I think most French and Italian cheeses are not labeled organic, but probably come closer to what we consider organic than say, Cracker Barrel. |
| 11:00 | Kim C.: Thanks for taking the time to chat with us, Ivy, and good luck with the new book. Here's to good food! |
| 11:00 | [Comment From DiannePDX]
This last bit has created more "food for thought." Thank you. |
| 11:01 | Ivy : Thanks so much, Kim and the whole Culinate staff! Time to walk the greyhound!
|
| 11:01 | Ivy : And thanks to all who chatted with me this morning! |
| 11:01 | [Comment From DiannePDX]
Just to clarify, I don't include Cracker Barrel on my list of cheeses I enjoy. I will check out the link. thanks. |
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1. by Kat Spellman on Sep 10, 2009 at 12:50 PM PDT
I’m off to try those two stocks myself- how terrific to have veg options for those soups and stews that benefit from the flavorrs of beef and chicken bases
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