Vegetarian Posers

This past weekend BHE and I may have overindulged a wee bit too much in the food and drink (and mani-pedi) category. Saturday was spent hanging out in DC with another couple, drinking a LOT Yuengling and snacking on fried potatoes, sweet potatoes, and pickles.

Well, I'm the only one who ate the pickles, but still - you get the idea.

A good and late lasting time was had by all.

BHE likes pandas.

On Sunday BHE and I dragged ourselves out of bed and - determined not to spend the day indoors - made a trip to walk around Ft. McHenry here in Baltimore (where we soon realized that neither of us completely knows the lyrics to the national anthem) and then went out for brunch. More fattening food ensued, including the tots at Regi's, which are apparently the best appetizer in the city according to the Baltimore Magazine.

Why, yes! They ARE covered in Brie and apple-smoked bacon!

We rolled home and promptly fell asleep on the couch. Lesson learned: A weekend of fried stuffs and cheese/beer leads to a slow, painful recovery on the sofa.

My impression of a scrambled egg.

So in an attempt to recover both calories, nutrients and what's left of our entertainment budget, BHE and I are going vegetarian this week. Sunday night consisted of a veggie stir-fry and Grilled Romaine Salad (courtesy of Serious Eats). I forgot to take a photo. Mostly because my brain was still hurting.

Yesterday I took a page (literally) from Susie Middleton's book, Fresh, Fast & Green, and threw together a Double Lemon Ginger Carrot Salad and then tweaked her Simple Avacado and Herb Salad recipe so it had a bit more protein in it.

Cannellini beans - is there anything they can't do?

Tonight Ms. Middleton will be showing me how to make a New Potato Salad with Fresh Peas, Lime, and Yogurt. I'd post the recipes, but I'm pretty sure that be some serious copyright infringement. (And seriously, you need to go out and get a copy of this book for your personal library.)

However, if you ask nicely, I'll be happy to share.

Maybe.

In the meantime, go get some sunshine while you can. And Enjoy!

Snow down South: Veganized Eggplant Parmigiana

Happy holidays from sunny South Carolina, where 2 1/2 inches of snow managed to overtake my parents' neighborhood in a single night and throw off our travel plans by an entire day. Who says there's no such thing as climate change?

Anyway, our holiday traveling has finally, FINALLY come to an end, and now Tony (aka Best Husband Ever, aka BHE) and I can chill out at home for a bit and play with our respective Christmas presents. (Him: new power tools; Me: a Nook)

Prior to taking off for locations up and down the East Coast, BHE and I managed to visit M&M of ex-boyfriend collection fame for some good eats. Well, the Lady M and I had some good eats; the boys had a man date to go and see Tron Legacy. (They both liked it.)

Lady M is a whiz at veganizing recipes, so we took the time this evening to prepare some Panzanella (already a vegan recipe) and a tweaked version of Mario Batali's Eggplant Parmigiana.

The eggplant was SIGNIFICANTLY less involved than the panzanella, the steps to which included roasting tomatoes and reducing the rendered juices with wine for the dressing. It was amazing, as ever - and the eggplant dish pretty much puts itself together. (Daiya makes an tasty vegan mozzarella cheese you can use in the recipe.) BHE thought the slices were too thick to really enjoy, but I thought their size gave them more of a steak-like texture that added to the dish.

Monster Cat kept an eye on things while we were in the kitchen. He later went on to eat a whole mouse, proving veganism is not in fact for everybody.

Check out Mario's recipe and try it for yourself. While I'm afraid I don't have the exact recipe the panzanella we used, I've had good luck in the past with Ina Garten's take on the dish.

We're nearly a week into the new year already. Break any of those resolutions yet? :)

Toasted Mushroom Pasta: The First Signs of Spring and Setting Goals for 2010

Despite a crippling winter this year, it seems that Spring is taking its first steps into the sunlight.

Of course, this could be the beginning of an equally crippling summer, but I can enjoy the more temperate mid-season for the time being. I was (finally) able to start training for the Baltimore 10-Miler with my buddy, Indira - outdoors no less - running along the pathways through Patterson Park. It was all very scenic.

So Spring, in short, is a good motivator. The warmer temperatures and natural sunlight inspire me to get off the couch, clean off the cobwebs and seasonal affect disorder, and get to work on some of my other goals for the year, such as...

Realistic Goal for 2010 #1: Finish and return copy of "The Girl with the Dragon Tattoo" that I borrowed from my mother-in-law about, oh, 16 months ago.

Not-so-realistic Goal for 2010 #1: Learn to surf. Preferably without significant physical damage to self, others, or the local fauna in the process.

Realistic Goal for 2010 #2: Finish crochet projects for numerous, numerous number of children recently and soon-to-be born to various friends and loved ones.

Not-so-realistic Goal for 2010 #2: Convince NZ government that they should pay for me to live in Wellington.

See? There's loads to do!

The sunlight also inspired me to try something on the lighter side of home cooking, so last night I borrowed from Ali at Give Me Some Oven and made some Toasted Mushroom Pasta.

As I've mentioned before, I'm generally not a big fan of mushrooms. But, I've learned that statement is generally limited to button mushrooms. And olives, which suck mightily, but that's another post entirely. Anywho, substitute baby bellas (left over from last week's pot roast) and you've got yourself a meal! A friggin' tasty one at that, too...

(Admittedly not the best photos, but trust me - it's deceptively delicious.)

Happily, this recipe is pretty easy to convert into a vegetarian dish. It's also easy on your budget and personal time, which is all kinds of good in my book. Make it while listening to Paolo Nutini's new album as you finish the bottle of white wine partially used in the recipe.

You'll be toasting the new Spring all evening.

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Toasted Mushroom Pasta

(From Give Me Some Oven and adapted from No Tea After 12)

Ingredients:

3 Tbsp. extra virgin olive oil

1 Tbsp. butter

8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced

2 cloves garlic, minced

¼ cup flat-leaf parsley, chopped

1 tsp. dried oregano

½ cup dry white wine

8 oz macaroni or other pasta

2 cups chicken or vegetable stock

¼ cup cream

¼ cup freshly grated parmesan cheese

¼ tsp. freshly ground black pepper

salt to taste

Method:

Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Sautee the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.

In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown (this should take about 5 minutes). Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!

Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender. (This should take approximately 10 minutes.)

Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the parmesan and pepper. Taste for seasoning, add salt if needed, but the Parmesan is usually just salty enough. Sprinkle with a bit of fresh parsley, and more Parmesan if you’d like.