Vegging Out with Vegan Queen Terry Hope Romero

It’s summer, which means it’s time for fresh, raw vegetables. But sorting the good from the bad isn’t always easy, and what are you supposed to cook with them? Fortunately, we have Terry Hope Romero in our corner. The Vegan Latina has authored or co-authored several best-selling cookbooks (she’s working on her seventh right now), and she definitely knows what she’s talking about when it comes to meat-free summer cooking. TLK caught up with Terry one sweltering afternoon to talk about how to make the most of the season. First things first? Appreciate the bounty.

“My number one tip is buy whatever you can local,” Romero says. “It’s always going to be way fresher. Now is the prime growing season. Now is the time to get things locally. The flavor you’ll experience you’re not going to experience in the winter months.”

If you aren’t already buying local, find where you have a farmer’s market. Once you get there, scope it out, but be willing to take advice from the experts.

“Talk to your farmers,” Romero says. “Ask them, what do they recommend right now? What do they anticipate having a couple of weeks or months from now?”

Romero is excited about tomato season, along with greens like arugula, kale, and collard greens. Strawberries and stone fruit are both on her radar as well. Unlike in grocery stores, where you may have to settle for fruit that’s been picked a long time ago, Romero says that farmer’s markets are known for their freshness.

“If you’re at a farmer’s market, you’re pretty much in luck,” Romero says. “Look good—[you want] firm, shiny, bright. In the case of something like let’s say corn or cabbage, go for something heavy. Pick up that garlic and try to get the heaviest head. You’ll know those are the freshest because they’ve maintained the most water.”

How do you preserve fruits and veggies once you get them home? There are several options.

“I’m a big fan of green bags,” Romero says. “They’re made out of a special material that allows the produce to breathe a little bit. It actually works fairly well.”

But go easy with that soap and water. While you might think you’re saving time by washing everything at once, you’re really running down the clock.

“I tend to avoid washing a lot of stuff until I’m absolutely going to use it,” Romero says. “By washing them, unless you dry them really really well, they’re probably going to distinegrate faster.”

Making a simple freezer jam or a sauce can be another great way to preserve fruits and vegetables. But why, when there’s so much you can cook? Here, Romero lays out three of her favorite veggie-laden recipes. Her Sancocho, a big vegetable stew, is very flexible, and a good meal if you’ve got a crowd to feed. Peruvian Seitan and Potato Skewers can be made to taste, and if you don’t like seitan, you can always substitute tempeh, mushrooms or even (don’t tell Terry!) meat. And Sangria, of course, provides a lot of room to maneuver with summer produce. Romero recommends it with peaches or melons—truly a cool treat on a hot day!

Next, Romero makes her picks for the best summer vegetables…

Summer is the perfect time to try a new vegetable. Here are Romero’s picks for 2013.

Collard Greens

“They’re super healthy. If you like slightly bitter greens I think you’ll like those. They’re loaded with nutrients: calcium, fiber, iron, vitamin A, vitamin C. They definitely should be on your regular rotation.”

Thai Basil

“If you’re a fan of basil—which, I mean, who isn’t?—if you can find Thai basil that’s a wonderful thing. It adds a nice authentic touch to your Asian cuisine. It has kind of a spicy flavor. There’s something different going on there.”

Purslane

“Purslane is really interesting. Probably most people know it as a weed but it’s starting to also show up at a lot of farmer’s markets. It’s actually very tasty. It has a lot of texture and a mellow flavor, more substantial than arugula. It’s loaded with omega-3s. It’s great in salads. It’s great stirred with maybe heartier foods like potatoes.”

Want more? Help Romero fund her vegan cookshow and you can watch her dole out tips and whip up delicious recipes in real time! Donate here!

Here, three recipes to help you start vegging out….

Sancocho 

• 2  tablespoons olive oil or peanut oil
• 2  tablespoons Annatto-Infused Oil
• 1  hot chile or habanero pepper (optional)
• 1  large leek, well washed, trimmed, and sliced into thin rings
• 4  shallots, sliced into thin rings
• 1  large red onion, sliced in half and cut into 1/4-inch semicircles
• 6  green onions, white part separated from green, both parts chopped into 1⁄4 -inch slices
• 2  teaspoons dried oregano
• 1  teaspoon ground cumin

Get the full recipe. 

Sangria 

• 1  orange (preferably a Valencia or “juice” orange)
• 1  lemon
• 1/2  cup simple syrup
• 2/3  cup brandy
• 1/2  cup freshly squeezed orange juice
• 2  tablespoons freshly squeezed
• lemon juice
• 3  cups mixed fresh fruit, such as apple, papaya, pineapple, mango, any melon, strawberries, or raspberries, chopped into bite-size pieces
• 1 (750 ml) bottle dry red wine, chilled
• ice cubes (optional)

Get the full recipe. 

Skewers 

• 3/4 pound seitan
• 5 cloves garlic
• 3 tablespoons ají panca paste, or
• 3 teaspoons mild ground red chile powder, such as ancho
• 1/4 cup red wine vinegar
• 3 tablespoons peanut oil or vegetable oil
• 1 tablespoon agave syrup or brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika

Get the full recipe.