basil | Cadry's Kitchen

It generally doesn’t take long in one’s life as a vegetarian to get that eventual question… “But what if you were on a deserted island? What then? Would you eat animals then?” Surprisingly, as often as this question comes up, I’ve never known a vegan who accidentally ended up on a deserted island, but the threat must be imminent! Otherwise, why would people be so concerned about our livelihoods? While one might assume that a deserted island would have plants, herbs, tropical fruits, and other vegetation, we can’t be too safe! Sure, at least some of the wild animals who live on the island are probably herbivores, and I could just eat what they’re eating… But since I have time to prepare, I figured I’d make a packing list just in case. That way the next time that someone asks me that eventual question I can say, “No worries. I’ve got it handled. I’ve already made a packing list.”

So this week, that’s what I’m doing. I figure I don’t have that much room in my suitcase, and so I should probably limit myself. Today I’m focusing on the five herbs and spices that I’ll bring. (Hey, other vegans, in case you end up there too, could someone bring those cute little umbrellas for drinks? That will make the whole experience a lot more festive.)

A spicy tofu scramble

1. If I only had room for one spice, I would bring cumin. (So if any of you plan on coming to the deserted island too, no need to bring that one. I’ve got it covered.) Cumin is used in the cuisines of India, the Middle East, Mexico, Portugal, and Spain. Romans and Greeks used it medicinally, and in Egypt cumin seeds have been found in the Old Kingdom Pyramids. Cumin is so incredibly useful. It’s a spice I use every day. It goes in hummus, chili, and chickpea tacos. A dash is added to salsa and guacamole. It’s imperative in Indian fried rice and my weekend tofu scramble. It has an earthy, warm taste that translates well in a lot of dishes.

Cilantro makes a splash in chana masala.

2. The first herb I would bring is the controversial cilantro, the love-it or hate-it herb. Some say it tastes like soap. I wish that my soap tasted like this. Not that I’d eat soap. But I’m getting distracted… Cilantro has an appearance similar to parsley. When purchasing a batch, always give it a sniff first to make sure you have the right herb. It adds such an interesting finish to a variety of dishes. I adore Indian samosas or Ethiopian sambussas dipped in cilantro chutney. Cilantro adds another dimension to spicy Thai noodles. Of course, stuffed into tacos and burritos, it’s the perfect fit, and added to any salsa from tomato to peach to mango those other flavors are brought to life. Pesto made with a half and half combination of cilantro and basil or tabbouleh with cilantro instead of parsley makes for a dynamic twist on a typical taste.

Roasted rosemary potatoes with sauteed kale and tangy orange mojo tofu from Viva Vegan.

3. Next on the list is the very fragrant rosemary, which reminds me of so many hikes in the mountains of Southern California. Rosemary grows wild there, and as I’d hike, the smell of it would waft in the air. Fresh or dried, rosemary adds a deep, savory quality to a dish. Add it to tiny red skinned potatoes with a drizzle of oil and a hearty helping of garlic and the side dish becomes the best part of the meal. It brings out the flavor in roasted squash, it’s great on baked tofu, and starting the morning with a fresh-out-of-the-oven olive oil and rosemary bagel with a schmear of hummus is a beautiful thing. (What? There are no bagels on this island? Who organized this trip anyway?)

Pistachio pesto rice from Spork-Fed

4. Basil, preferably fresh, is featured prominently in Italian dishes but is also used in the cuisines of Southeast Asia. Its robust taste, full of bite, adds a punch to a dish. Added to polenta, pasta, or Tuscan White Beans, it takes something simple and gives it more interest. What would pesto or pizza be without basil? Best of all, basil takes the simplicity of garlic, tomatoes, balsamic vinegar, olive oil, and crusty bread, and makes it bruschetta.

5. I’m finishing out the list with paprika. Paprika, which was first produced in Spain, is a spice that is made from grinding dried mild peppers. Its beautiful color and flavor doesn’t overwhelm and is a go-to when making rice, soup, stew, fajitas, potato salad, hummus, or a tofu scramble. Smoked paprika takes cashew sour cream from the fatty, slightly sweet deliciousness that it already is and makes it sing. And to think that there was a time before I was vegan when I thought the only use of paprika was to garnish once-a-year deviled eggs!

(I’d like to give an honorable mention to sage, thyme, parsley, and turmeric. If for any reason paprika is unwilling or unable to fulfill its duties as the Island’s #5 spice, I’ll call you…)

For a warm and filling dinner with minimal fuss, consider this mainstay pasta dish at my home, Garlicky Lentil Marinara. This recipe has no specific amounts and can be made to fit your preferences and what’s available in the refrigerator and cupboard.

First things first, pick the lentils of your choice (French Lentils du Puy or brown lentils work especially well). Sort through them for any stones or debris, and then give them a good rinse. Put them in a pot to boil, following the directions on the package for time and amounts. Have difficulty digesting lentils? Add an inch of kombu seaweed to the water while the lentils cook. Discard the seaweed after cooking.

While they cook, chop your favorite vegetables and mince fresh garlic. Consider red bell pepper, red onion, tomatoes, and kale. Saute the garlic and veggies in a small amount of extra virgin olive oil (or a tablespoon of water if you’re watching added oils). If you’re including a dark leafy green, put a lid on top but with a slight gap to let the greens steam.

Start a pot of water to boil for the pasta. Once the water is at a rolling boil, I like to add just a small handful of dry whole wheat pasta. I don’t have anything against whole wheat pasta. It adds satiety and texture. However, too much pasta can displace the nutritional powerhouses that are fruits and vegetables. Think three parts veggies, one part noodles. Finally, put some of your favorite organic and vegan marinara on the veggies, drain remaining water from the lentils and pasta and add them to the sauce.

For a delicious finish with heart-healthy omega 3’s, grind walnuts and sprinkle them on top of the hot pasta along with a smattering of freshly chopped basil.

Round out the dinner with a salad of cucumbers, tomatoes, and red onion on a bed of spinach. Top the salad with jarred artichoke hearts that have been squeezed of excess liquid, lightly coated in olive oil, and roasted for twenty minutes in a 400 degree oven until the tips are crispy. Dress with my Tahini Pesto Dressing and sprinkle any remaining ground walnuts on top. I like to make only the amount of dressing that I immediately need, because the color can become dingy over time. The taste is still good, but it begins to look a bit gray. Also if you’re saving dressing for later, you may have to add an additional tablespoon or two of water, as it thickens over time.