Vegetarian Experiment: Comfort Food Conversion

Pizza

It is hard to believe I am about halfway through with my 30 day vegetarian experiment. This week I am making meatless versions of our family's traditional favorites. Pizza is a great easy way to make vegetables center stage. We have a very good local grocer, Central Market, that makes fresh pizza dough. I make a quick sauce and then load on the vegetables. These ready for the oven pizzas include baked eggplant slices, spinach and arugula, fresh cherry tomatoes, artichoke hearts, caramelized onions and fresh mozzarella. Sprinkle with a little olive oil and salt. Bake at 400 degrees. (Tip: Heat pizza stone prior to putting on pizza. This will insure a crispier bottom without over cooking the top).

Sauce

1 16 oz can of tomato sauce

2 cloves garlic

1 tablespoon onion salt

2 tablespoons fresh basil

1/2 tablespoon oregano

1 tablespoon sugar

Salt to taste. Pepper flakes optional.

Cook on low heat for 20 minutes.

Vegetarian Chili

This is controversial recipe especially in Texas. For those not familiar with the great Texas chili debate, many here believe beans do not belong in chili. That is problematic when making a vegetarian version. Fortunately for me, I was born in Virginia and we are ok with beans. The version I made has three different types of beans: black, dark red kidney and light red kidney. My husband looked a little doubtful when I told him what was for dinner, but after tasting this version, he was pleasantly surprised. It tasted like chili!

Ingredients

1 28 oz can whole or diced tomatoes. If using whole tomatoes, use emulsion blender to crush tomatoes. (Fire roasted tomatoes work well in this recipe as well).

1 15 oz can black beans (drain)

1 15 oz dark red kidney beans with juice

1 15 oz can light red kidney beans with juice

1 large onion chopped

1 can chopped hatch chilis (as hot as you like it)

2 cloves garlic chopped

2 tsp oregano

1 tbsp. cumin

2 tbsp. good quality chili powder

1 tbsp. paprika

3 tbsp. fresh chopped cilantro

2 tbsp. olive oil

2 tbsp. fine ground cornmeal (I use my mortar and pestle to grind cornmeal to a finer consistency) This is for thickening the chili.

Salt

Sauté onions, garlic and hatch chilis until onions are translucent. Add tomatoes, beans, chili powder, cumin, oregano, and paprika. Cook on medium heat for 15 minutes then switch to low heat. Add cornmeal. Add salt to taste.

Garnishes:

Chopped limes

Avocados

Chopped Cilantro

Sour Cream

Shredded Cheddar Cheese

Comments

30 Day Vegetarian Experiment: Done!!

Texas Caviar I made it through the 30 days with only one minor glitch (See S outhern Courtesy vs Scientific Method ). All in all it was not too bad. I believe it was harder on my family than me. When I announced I would resume eating meat on Valentine's Day there was a collective cry of "Thank God!" Now you can cook normally again. Keep in mind that I have been making delish vegetarian meals and that I made no attempt to stop them from eating meat. I live in a house of adults more than capable of making or ordering out their own meat. I am no psychiatrist but I play one as mom. Maybe what we eat as a family becomes a fundamental element of ritual that when eliminated creates a sense of loss. Gathering to eat is only one element of the ritual, sharing a common meal is another. When the family is eating once dish and I eat another, maybe there is a sense that I am rejecting some part of our family. ...

The 30 Day Vegetarian Experiment: Eggplant Parmesan

Although I just made my first post today, this is actually my fourth day as vegetarian. I started on a Friday, which is particularly problematic because that is our take-out night. I opted for a nice quinoa, beet and goat cheese chopped salad with olive oil and balsamic instead of my typical chicken, pineapple curry. Not a bad trade really. So far the biggest difference I have noticed is a lack of cravings. In only a few days, I do not seem to have the swings between craving sweet and salty foods. I also stay seem to stay full a little longer. Sunday is family meal night so I made Eggplant Parmesan. This recipe will feed four or two with leftovers. I do not fry my eggplant. I dredge it in a little olive oil and breadcrumbs and then bake the eggplant pieces until they are lightly browned on each side. I find that eggplant is like a sponge and will soak up way to much ...

www.houzz.com

If anyone is looking to remodel in the future, the first step is to create an idea folder. The second is to talk to a professional--Interior Designer. The web is filled with sites which are filled with pictures. One of the best I have found is www.houzz.com. It is very well organized. You can look by room or space and style. Say you want to find a modern kitchen. Just click modern and kitchen. Could not be easier. The site even allows you to create an idea folder by project. The second suggestion: "Talk to a professional." At the risk of being a cheerleader for my own profession, let me say we are trained to manipulate space and create spaces that reflect your vision. If this is not philosophy of your designer, find another. Oh, and someone with a "flair" but no training is not a designer. Believe me, you will save as much money as you pay us and come out with a better...

Tracy Lee : Food, Style and General Musings

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