|From 2009-07-28 summer 2009|
Lately I've had food on the brain. Healthy, well prepared, yummy vegetarian food. What prompted these thoughts? I think they began with a trailer for the upcoming Julie/Julia movie based on the blog, which prompted me to think about a parallel vegetarian cookbook adventure. Could I find the energy and self-discipline to work my way through a vegetarian cookbook classic, say Moosewood? Or the ever yummy Rebar cookbook?
These thoughts were then furthered by 2 recent discussions with girl friends: one about being lazy cooks because we never know what foods to cook or combine, and the other about the lack of fine vegetarian fare in high end restaurants. The paucity of yummy choices in fancy schmancy restaurants only furthers my desire to create a broader vegetarian cooking repetoire to show that there are so many yummy options out there, but my struggles to figure out what to pair with what prevents me from knowing quite how to go about doing so. Hence the picture above.
Last night's meal consisted of:
lemon tofu "chicken" slices
rice pilaf (with whatever I found in my cupboard: veg bouillon, dried carrot/onion/parsley mix, green pepper, scallions, salt, pepper)
brocoli with butter, salt and pepper
and a new salad adapted from the latest VegNews:
1 cup chick peas, 2 tomatoes, 1 pepper (I used orange, the recipe called for red), 2 scallions, 1/2 tsp parsley, 2 small home grown cucumbers and for the dressing 3 tbsps of lemon juice, 1/4 cup olive oil, salt to taste. The salad was simple, filling and quite good. I added more salad ingredients vs chick peas than the recipe called for (it wanted 3 cups of chick peas), and squeezed in more lemon juice and added a bit more salt, but it was a nice combo of light flavours and richness because of the chick peas. The original recipe also called for mint, but since Paul doesn't like mint, I omitted it. Overall the salad was a bit like tabouleh, but with chick peas instead of couscous.
Anyways, Paul cooks tonight and I'm already thinking up ideas for Tuesday. Let's see what yummy creations I can add to my vegetarian cooking repetoire.