Built Soul Tough

Built Soul Tough

The other day, I was mindlessly scrolling when a video stopped me cold—a baby bear and its momma climbing a dangerously steep, snow-covered mountainside.

Momma made it up easily. The baby… not so much. It would climb, slip, and tumble backward, over and over, sometimes so far down I gasped out loud. My heart broke for that little bear. Just when it seemed hopeless—when I thought I was about to witness tragedy—the baby flung out a paw and caught hold of a single, bare rock.

And then, something changed.

You could almost feel the grit rise up in its tiny body. With a fierce, unshakable will to live, the baby climbed again—this time with relentless focus—until it reached the top, where Momma waited. Off they went into the trees, together at last.

I cried. Not because it was cute (though it was) but because of what it meant: the pure essence of grit. Grit is the bridge between self-preservation and perseverance. Self-preservation is instinctual—it makes you grab the rock so you don’t fall to your death. Grit is what comes after, the soul’s voice that says, “I’m not done. Keep climbing.” Survival instinct might save your life in the moment, but grit is what carries you to safety, to growth, and ultimately, to the life you want.

Grit is courage and resolve. It’s the spiritual toughness that doesn’t live on the surface. It sits deep in your chest, somewhere near the heart, and only wakes when life demands more from you than you thought you had to give.

I think of it every time I trail run. My legs don’t get me to the finish line. My lungs don’t either. It’s my soul. My brain screams, “What the hell are you doing? Stop!” But my soul whispers, “Keep going. I have to do this.”

Life hands us moments like that baby bear’s climb—moments when quitting is easy, almost seductive. The rational mind offers every excuse: It’s too hard. You’ll never make it. Why bother? And quitting takes zero effort. But the price of quitting is steep: disappointment, discouragement, and the ache of an unmet desire.

To persevere is to take the road less traveled, paved with exhaustion, doubt, and fear. But on the other side of that road—whether it’s a race finish line, a diploma, a healed body, or a dream realized—you discover the real prize: the unshakable knowing that you can count on your own soul to get you there.

I watched my brother do this after a horrific motorcycle accident. A doctor told him he would never walk again. He could have believed that and surrendered to a wheelchair. Instead, he listened to the voice inside—the one that said, “Get up. ”And he did. Today, he walks with only a slight limp, living proof that the soul knows what the mind refuses to believe.

Fear keeps many of us from the hard road. We avoid risk. We stay safe. We confuse existing with living. But living—really living—requires that we reach for that extra, the hidden reserve inside us that shows up only when invited.

And like any muscle, grit grows with practice. We practice by doing hard things. By choosing the hill, the risk, the challenge that scares us. By saying yes when our brain says no.

Frost said it best:

Two roads diverged in a wood, and I—
I took the one less traveled by,
And that has made all the difference.

Take the hard road.
Catch the rock.
Keep climbing.

The view from the top
will stay with you forever. 🖤

Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

Lion’s Mane Steak with Truffle Peppercorn Tagliatelle

This recipe was destined to be written! The sun, the moon, and the stars truly aligned! I was fortunate to receive Seeductive Foods plant-based cheese samples, and I knew when I saw the Truffle Peppercorn cheese it was meant for a pasta dish! I found an artisan porcini tagliatelle pasta at our local farmer’s market a few days later. Once I had the pasta, I made my way over to my friend JT, grabbed some lion’s mane mushrooms, and the rest, they say it’s history!

The first thing to note about this recipe is how simple it is. The other is the importance of pressing the mushrooms! I tried making a marinade for the mushrooms, but it made them soggy because Lion’s Mane has a very high water content. So I decided to try a dry rub using my Montreal steak seasoning, which was perfection! Pressing the mushrooms helps remove the water and gives them a nice dense “steak-like” texture. 

Lion’s Mane

If you’re unfamiliar, a lion’s mane is a large, white mushroom that, as it grows, has a shaggy appearance resembling a lion’s mane. Aside from being super steamy delicious, studies have demonstrated that lion’s mane helps increase Nerve Growth Factor (NGF)levels, protecting us against degenerative brain diseases contributing to memory loss.

Lions mane also has immune-boosting benefits. When harmful pathogens enter the body through the mouth or nose as we breathe in, Lion’s mane can bolster our defenses by helping to stimulate gut bacteria to trigger the immune system!

I discovered the wondrous Lion’s Mane from vegan chef Derek Sarno, and this is a take on his recipe.  You can use any pasta or plant-based cream-style cheese, but this recipe is about the mighty lion!  

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Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas

Happy Cinco de Mayo! I wanted to share one of my favorite recipes and the one I’ll be making tonight, along with some cilantro rice and refried pinto beans!

Sweet Potato & Black Bean Enchiladas

There are hundreds of recipes for enchiladas, and over the years, I have taken bits from every recipe I’ve ever made and combined them in a straightforward recipe. 

I subbed vegan Violife feta for the queso fresco, which worked perfectly.  Both kinds of cheese are mild, crumbly, and soft.  Though feta is a little saltier, you won’t notice it in this recipe. 

The cashew crema is optional but highly recommended!  It takes the place of sour cream, and I like to drizzle it on top of the enchiladas when they come straight out of the oven! 

Fry, Dip, and Roll time!

The most important tip for avoiding soggy enchiladas is to briefly fry your tortillas in hot oil before you fill and roll. I used to wrap the tortillas in a wet paper towel and microwave, but they still broke apart, just not as severely. The pan-frying method is foolproof! 

The other thing to note is the amount of sauce you need. Sometimes as Americans, we tend to like our food swimming in sauce. But an authentic enchilada has just enough, but not too much sauce. 

Fry

Before frying your tortillas, spread about a cup of sauce lengthwise down the center of your baking sheet. You will also want to warm your enchilada sauce slightly in a large saucepan or a small skillet.  Each tortilla needs only about 10 seconds per side. 

Dip

After frying the tortillas, dip each side in warm enchilada sauce to coat the whole surface. This method will ensure even distribution. 

Roll

Then roll. Roll the seam side down. Be sure not to fill them too much, or the filling will fall out of the sides. 

Bake

The other consideration is “to cover, or not to cover?” The short answer is both. You will want to cover them for most of the cooking time to prevent them from drying out. But, about 5 minutes before they’re done, remove the foil and bake uncovered. 

When done, top with whatever your heart desires, fresh tomatoes, sliced radishes, crunchy pickled red onions or jalapenos, lime wedges, and fresh cilantro!

Enjoy

 

The Language of Animacy

The Language of Animacy

Language of Animacy

In her book Braiding Sweetgrass, Dr. Robin Wall Kimmerer talks about the use of pronouns in our culture. If you haven’t read Dr. Kimmerer’s book, you absolutely should. It is one of the best books I have ever read. You can find it here: https://milkweed.org/book/braiding-sweetgrass

To quote: “In the English language, we reserve the pronouns of personhood for humans—‘he,’ ‘she,’ ‘they’—and not for animals, plants, and landscapes.”

Animacy is the characteristic of a noun that depends on its living or sentient nature and affects grammatical features (it can modify verbs used with the noun, affect the noun’s declension, etc.). Simply put, animacy translates to “the state of being alive.”

In most Indigenous languages, such barriers between human animals and everything else do not exist. The belief is that we all come from the same Creator, and there is no hierarchy—only equality. Most life forms exist harmoniously, even intentionally, to sustain the whole.

Trees send nutrients to other ailing trees through an underground network called a “mycorrhizal network.” The wetlands created by beaver dams hold an astounding amount of carbon dioxide. Existing beaver ponds in America store an estimated 470,000 tons of carbon each year. Butterflies and other creatures help pollinate 80% of the world’s plants.

And to those who say that other animals are not intelligent, studies have shown that pigs possess cognitive abilities comparable to those of a three-year-old human child and often score higher than dogs on certain intelligence tests. We have simply given cats and dogs a special place in our hearts because they have been adopted as our companions. And don’t even get me started on dolphins or whales.

And sadly, in a meat-based culture, when we talk about a baby pig, cow, or chicken, we use the inanimate word “it,” rather than “he” or “she,” to describe the animal. Imagine calling another human being “it.” It reminds me of a book I read years ago, Dave Pelzer’s A Child Called “It.” Calling a living being “it” is dehumanizing and demoralizing, making it easier to destroy.

There is a reason most of our meat comes from hidden places. CAFOs—Concentrated Animal Feeding Operations—often operate far from public view. Companies like Tyson refuse to let the public see what goes on inside. Hidden cameras have captured thousands of chickens suffering from untreated injuries, illnesses, and crippling leg deformities at Tyson contract farms. The footage shows countless birds crammed into filthy, windowless sheds and forced to live for weeks in their own waste and toxic ammonia fumes.

And don’t even get me started on the environmental issues surrounding meat consumption. Tyson has been found guilty of criminal pollution on multiple occasions. For example, in Missouri in 2003, Tyson pled guilty to 20 felonies and paid $7.5 million for Clean Water Act violations. And this is only the tip of the iceberg.

Animal testing is also animal cruelty. You can make a difference when you buy products by ensuring they are cruelty-free. Money is power, and where we choose to spend our money is our power.

Just ask the rapidly declining dairy industry. According to the Good Food Institute (GFI), a nonprofit working to accelerate vegan alternatives to animal-based products, plant-based milk sales reached $1.9 billion in 2019. Dean Foods, the nation’s largest dairy producer, filed for Chapter 11 bankruptcy protection that same year after a years-long decline in consumption.

We can make a difference, but first we must recognize that there is no meaningful distinction between humans and other animals. The belief that humans exist above the rest of life is a flawed and selfish viewpoint that may well lead our planet into its sixth mass extinction.

What’s causing the sixth mass extinction?

Unlike previous extinction events caused by natural phenomena, the sixth mass extinction is driven by human activity, primarily (but not limited to) the unsustainable use of land, water, energy, and climate change. Currently, 40% of all land has been converted for food production. Agriculture is also responsible for 90% of global deforestation and accounts for 70% of the planet’s freshwater use, devastating the species that inhabit those places by significantly altering their habitats. It’s evident that where and how food is produced is one of the biggest human-caused threats to species extinction and our ecosystems. (1)

We must shift our way of thinking.  We must do it soon.  It’s only the first week of March here in Missouri, and the temperature was 81°F yesterday. My magnolia will bloom almost a full month early this year.  It’s been warm all winter, and we’ve broken several weather records while other parts of the nation have experienced relentless and drastic episodes of snow or rain.

Sometimes I fear it may already be too late—that we are like sheep heading toward a cliff. We consume but give back very little. We take because we believe there will always be more.

I am grateful to Robin for her beautiful book. To me, every day is Earth Day. And to Dr. Kimmerer, I will never look at a tree the same way again.

I promise to never take more than my share—never more than half, and never the first or the last of anything in nature. I will continue to plant trees and flowers to attract pollinators. I will pick up trash and reduce my use of plastic. I will continue to share the gift of veganism with the world.

And finally, I will plant sweetgrass and braid it like the hair of Mother Earth.

XOXO,

Steph 🌿

Pasta Con Broccoli

Pasta Con Broccoli

The other day, the sports page reported that Chip Caray, grandson of the famed baseball announcer Harry Caray, will join Jim Edmonds in the broadcast booth for the St. Louis Cardinals. Ben Hochman is a sports writer for The St. Louis Post Dispatch and my favorite newspaper writer because he is more than just a journalist covering sports. He’s a storyteller. And he did a great job introducing St. Louis to its newest television announcer.

Harry Christopher “Chip” Caray III is more than just a chip off the old block (sorry, I had to) he’s also a homegrown Cardinals fan. Chip was born in St. Louis and knew the Cardinals starting line-up before he knew his ABCs. Super excited to have him here and ready for the boys of summer to return! And, as it turns out, he also worked at one of my favorite St. Louis institutions, the legendary Rich & Charlie’s Italian Restaurant.

Started by Richard Ronzio and Charlie Mugavero, the pair opened the original Rich & Charlie’s in St. Louis in 1967. It is a local legend, and ask anyone who lives here, and they’ll tell you it’s not just their delicious food; the close-knit family-style atmosphere keeps them coming back!

The flavors of their fresh Rich & Charlie’s Famous House Salad with its rich and creamy Italian style dressing are forever imprinted in my brain. The salad is that good, too. But what sticks out most in my memory is their Pasta Con Broccoli.

The recipe is super simple, too!  The flavors combine to create a savory and deeply satisfying weeknight meal!  And nobody will believe that it took less than 30 minutes to make!  A couple of quick notes, you will blanch the broccoli with the pasta water.  This saves an extra step, water, and another dirty pan.

Finally, most recipes for this dish do not use wine to deglaze, but I think it adds a depth of flavor you don’t get otherwise.  That said, you can skip this step if you choose.  If you’d like to get this flavor but don’t want to use wine, feel free to use 1/8 cup water mixed with 1/8 cup white wine vinegar (no alcohol), and you will achieve nearly the same thing.

I dedicate this to my cousin Lauren Roller whose beauty is only matched by her kindness!  This is for you, sweet girl!  Love you.

XOXO,

Steph

  1. In a medium saucepan, cook pasta al dente (i.e., pull about 3 minutes before package directions)
  2. Warm a large skillet over medium-high heat. Add butter. Melt butter, and when the butter is almost done foaming* add shallot. Saute for 2-3 minutes. Add garlic and saute until garlic is fragrant—about 30 seconds. Reduce heat to medium.
  3. Add mushrooms. Saute mushrooms until golden brown.
  4. Add 1/2 white wine and deglaze pan.
  5. Saute ingredients over medium-low heat. Add seasonings to taste.
  6. When the wine has evaporated, add heavy whipping cream.
  7. Add tomato paste. Stir and mix well.
  8. Add parmesan cheese. Remove from heat. The mixture will thicken as it sits. 
  9. Taste for salt and pepper.
  10. When pasta is 4 minutes from being done, add broccoli and blanch for 1 minute. Remove 1/2 cup of pasta water and set aside. Drain pasta and broccoli. (I use a spider to remove mine from the water).  
  11. Add pasta and broccoli to the sauce, return to medium heat, and cook for 3 minutes. If the mixture is too thick, add 1/2 pasta water. If it’s okay, you do not need to use this water. 
  12. Add pasta to the bowl and garnish with additional parmesan cheese.
  13. Enjoy! 

Frijoles Charros

Frijoles Charros

If you’ve been with me for a while, you know that Mexican food is my most favorite food on earth.  I love the vibrant colors, authentic flavors, and bold spices of nearly every dish I’ve ever had.  In the Mexican culture, food is an important part of their identity, symbolizing the significance of family and tradition.

As a vegan, beans are a staple in my diet.  As a fan of Mexican cuisine, bean recipes are varied and plentiful!  Black beans, pinto beans, fried or refried, served in soups, stews, tostadas, burritos, enchiladas, tacos, dips, molletes (think bruschetta), tetelas (stuffed masa cakes), tamales, nachos the list honestly goes on and on.  There is no shortage of delicious, flavorful recipes.

So, when my friend Kathy asked me if I had a recipe for Charros (Mexican Cowboy beans), I jumped to it! The traditional dish comprises pinto beans stewed with onion, garlic, and bacon.  We will use vegan chorizo, and our bacon is smoky breadcrumbs. I love this recipe so much!

The key to making good beans is often a slow and gentle process.  Cooking beans too fast can mean they are not cooked evenly and can be a bit chewy instead of creamy.  Herbs and spices can be added at any cooking stage, and I like to give my beans a good salting while they are soaking.

Here are a few more tips:

  1. Buy fresh beans. I cannot stress this enough.  Old beans in the pantry or from a dusty old store shelf should be avoided at all costs.  Old, dried beans are less flavorful and become tougher.  It’s hard to get that soft creaminess you want.  Trust me on this. Beans that have been around for too long will be cracked, chipped, and can even be split open.
  2. Add herbs and spices at any time but be sure to add some at the end of cooking. Herbs/spices added too early can lose flavor during their long cook time.
  3. Adding acids (lemon/lime juice, vinegar) to your beans is fantastic! It brightens the flavors of your dish, but just be sure to add it at the end, as acids can prevent beans from becoming tender.
  4. Simmer your beans. With about 2-3” covering them, bring beans to a boil.  Reduce heat and over.  You want a slow, steady simmer and then cover them.   The gentler the cooking, the better the beans will cook evenly and hold their shape.  Cook them too fast, and they can burst out of their skins!  Patience is key.
  5. Add fat. I cannot stress this point enough.    Fat adds depth, compliments other dishes’ flavors, and makes your beans super creamy!

I always finish my beans with a drizzle of olive oil in the bowl before serving!  As always, let me know how you like them, and tag me!

Pasta alla Vodka

Pasta alla Vodka

It is said that Pasta Alla Vodka originated at Orsini Restaurant in New York, where it is believed that Chef Luigi Franzese invented the dish in the 1970s. Although there are often conflicting claims to the invention and history of the dish, one author claims that it was invented at Dante, a restaurant in Bologna, Italy.

Most recipes that call for alcohol—wine, beer, or a spirit—do so because of the respective flavor that gets added. Not so for vodka. Vodka sauce is a pink sauce with a splash of booze that exists somewhere between a tomato sauce and an Alfredo sauce. Denser milk products (such as cream) can separate, especially when an acid (like tomatoes) is introduced.

Vodka acts as an emulsifier, bonding water and fat together until they exist in smooth harmony preventing the cream from separating. This is the same principle at work when you add dijon mustard to a vinaigrette to keep your oil from separating from your vinegar. And because vodka is an excellent solvent (alcohol is the catalyst in bitters, tinctures, elixirs, and many herbal cure-alls), it extracts flavors and aromas from herbs and spices where water alone can’t.

“Vodka adds depth to a sauce both by pulling out the additional flavor and concentrating others without adding a flavor of its own,” says Bart Saracino, co-owner of Bartolino’s Restaurants in St. Louis.

So should you use a cheap or expensive vodka? Don’t skimp because you’ll likely be the one to drink the rest of the bottle.  I drove to Defiance, Missouri, to grab a bottle of Judgment Tree Vodka from my sweet friend Chris Lorch.  Chris is the co-founder of the Distillery of Defiance and the head winemaker for Sugar Creek Winery.  I have known Chris since college and am lucky to run into him every once in a while!  His place in Defiance is warm and inviting.  And his vodka, made from grapes, has a refined smoothness and distinct but subtle nuances and complexities.

Judgment Tree is a historical reference in these parts and is an homage to the great explorer and pioneer Daniel Boone.  When Boone moved to Missouri, he settled in the township of Defiance near the Missouri River and the Femme Osage District. In June of 1800, Daniel was appointed to the position of Spanish Commandant of the Femme Osage District. At that time, his district was a region running indefinitely west and north along the north side of the Missouri River.

In this role, Boone acted as the district’s civil administrator and military commander, as well as having the dual role of Spanish Syndic (Judge) of civil disputes. In his role, he held court under the large elm “Boone Judgment Tree.” (1)

As always, tag me if you make it, and let me know what you think!  And if you’re from St. Louis or ever in town visiting, be sure to head out to Defiance, stop by the Judgment Tree memorial, and stop in and see Chris. Tell him Stephanie sent you!

 

Charred Broccoli and Garlic Ricotta Toasts

Charred Broccoli and Garlic Ricotta Toasts

Have you ever had ricotta toast? It’s a simple recipe with lots of variations. It all starts with a slice of quality fresh bread, a delicious dollop of ricotta cheese, and a range of topping options. You can make sweet and savory ricotta toast, from burst tomatoes with basil to fig jam with pistachios and rosemary.

This recipe is one of my favorites, topped with charred broccoli and red pepper flakes! Simple, but delicous. I made mine in our pizza oven to give it a slightly smoky and sweet taste! If using the pizza oven, be sure to have the fire scorching and a stone warming in the oven. I slid my toasts off onto the hot stone using a pizza peel. I used oven-proof gloves and bbq tongs to remove each slice vs. trying to use the peel to remove them. Trust me; this is the easiest way!

The cheese was perfectly melted, the broccoli was lightly caramelized, and the toasts were crisp on the outside but still soft and chewy on the inside! I had to wrap them up so I wouldn’t eat them all!

If you make them tag me and let me know how you like them! You can also drizzle with some agave nectar to finish them off!

Tofu Ricotta

Tofu Ricotta

Before all of the wonderful plant-based products on the shelf these days, if I wanted ricotta cheese, I had to make it myself. It was one of the recipes that I learned how to make in culinary school.

Lately, the cost of my favorite ricotta has gone from reasonable to ridiculous.  I just cannot pay nearly $10.00 for an 8 oz container of ricotta when I can easily make it for half the price.  If you don’t have a food processor, do not fret!  You can easily make it the old-fashioned way in a bowl and mash the tofu with a fork.

I love it as a spread on toast with fresh or roasted veggies!  It’s terrific for breakfast, lunch, or dinner!  Frankly, the possibilities are endless!

This tofu ricotta is easy to assemble and tastes much like milk-based ricotta!  You can also add fresh herbs like basil or oregano.  Add 1/4 cup of canned pumpkin and some fresh nutmeg, and make my stuffed shells!

 

Tofu 5 Ways

Tofu 5 Ways

TOFU 5 WAYS

Thursday, January 26th, 6:00-8:30 PM

$55.00  

To purchase the class, click the Shop link on the main page to purchase and checkout. 

The Basics 

  • Basic Techniques
  • Types of Tofu
  • How to Press Tofu
  • Freezing Tofu for a Change in Texture
  • What to Choose

The Recipes 

  • Air Fried Tofu with Classic Marinara
  • Creamy Curried Carrot Soup with Tofu
  • Tofu Halloumi Salad
  • Crispy Chili Glazed Tofu with Cilantro Rice and Scallions
  • Blueberry Lime Cheese Cake with Ginger Oat Crust

Whether you are plant-based, plant-curious, or still a carnivore at heart, these classes are tailored for all levels of cooking experience.

That said, let’s go on with it! Our first class is Tofu 5 Ways. We will learn how to buy tofu for specific tastes, textures, and substitutions. A brief demonstration of tofu presses, no more stacked cast iron pans, and dish towels! I will explain how tofu is made and the secrets to cooking tofu perfectly, no matter the recipe! We will air-fry, blend, bake, grill, and puree!

Air Fried Tofu with Marinara

Creamy Curried Carrot Soup with Tofu  

 Tofu Halloumi Salad

Crispy Chili Glazed Tofu with Cilantro Rice and Scallions 

Blueberry Lime Cheese Cake with Ginger Oat Crust

The class is in person and is $55.00 per/person.  The class size is limited to 8 students.