Saturday, February 25, 2012

The Case of Veggie Burger and Fries

Vegetarians make fast food. Every now and then. I go so far as to top my veggie burger with Big Mac fixin's. If I remember the old ditty, it goes like this. "(Hold the two whole-beef patties), special sauce (mayonnaise and relish), lettuce, (oh ya, hold the cheese too), pickles, onions, on a sesame seed bun." This patty is an Yves Veggie Cuisine Veggie Bistro Veggie Burger. It's totally gone now. 

Saturday, February 18, 2012

The Case of Waldorf Salad

Just like an apple, this salad should be super crisp and juicy.

Waldorf Salad

1/2 cup dried cranberries
3 stalks celery, chopped
1/2 cup pecan halves
1/2 cup feta, chopped
2 Empire apples, chopped
1 recipe Olive Oil and Lemon Vinaigrette


Combine all the ingredients. Makes 2 meal-size salads.

Wednesday, February 8, 2012

The Case of Cream of Cauliflower Soup

I bet it's the caraway seed that hints of cheese on my taste buds. And it must be the carrots that contribute the slight cheddar hue. 'Cause there's no cheese in this soup. What I'm lovin' is the garnish of fresh, chopped dill.

Cream of Cauliflower Soup

2 onions, chopped
1 clove garlic, minced
2 tbsps olive oil
3 potatoes, chopped
3 stalks celery, chopped
7-1/2 cups water
7-1/2 rounded tsps (for 7-1/2 cups) vegetable bouillon powder
2 carrots, chopped
1 cauliflower, chopped
1 tbsp chopped fresh dill plus more to garnish
1 tbsp lemon juice
1 tsp mustard seed
1/4 tsp caraway seed
1-1/4 cups evaporated 2% milk
salt
pepper

Sauté the onions and garlic in the olive oil until softened. Add the potatoes, celery, water and vegetable bouillon powder and simmer for 10 min. Add the carrots and simmer for 10 min. Add the cauliflower, fresh dill, lemon juice, mustard seed and caraway seed and simmer for 20 min. Blend. Return the purée to the pot and stir in the evaporated 2% milk. Season to taste with salt and pepper. Garnish with chopped, fresh dill. Serves 6.

Wednesday, February 1, 2012

The Case of Spaghetti in a Lemon Parsley Pesto Sauce

Here's a variation of pasta in a pesto sauce. There must be hundreds more. Change up the pasta. Change up the cheese. Substitute aromatics, herbs, nuts, oils. The more I work on Vegetarian Detective, the more experimental I get with my food.

That's not wrong, is it?

Mom pipes up, When you were little, I told you and Stephen not to mash up all the food on your plate together with ketchup.

"Not a fair comparison, Mom," I say.

You called it Good Food Energy.

"Yup. I remember." Grimace.

At least nowadays your recipes have appealing titles.

"Thanks, Mom. Appreciate it."

Spaghetti in a Lemon Parsley Pesto Sauce

enough whole-wheat spaghetti for two people
enough regular spaghetti for two
1/2 cup grated Parmesan
2 cloves garlic, minced
2 cups loosely packed fresh parsley, minced
1/4 cup lemon zest
1/4 cup olive oil
salt
pepper

I/4 tsp chilli pepper flakes

Cook the spaghetti (add the whole-wheat spaghetti to the pot first, bring back to a boil and cook for 1 min. before adding the regular spaghetti). In the meantime, stir together the Parmesan, garlic, fresh parsley, lemon zest and olive oil. Salt to taste. Drain the pasta and toss with the pesto. Twirl onto plates using tongs, and grind pepper on top to taste. Sprinkle with chilli pepper flakes. Serves 4.