Sooner or later the day will come when you have to feed a vegetarian. It may be a neighbor you're entertaining, or a colleague from the office. Maybe one of your children brought a vegetarian friend home from college. If you’re lucky, the vegetarians in your life are willing to eat dairy products or fish. Then it's no big deal. The real problem comes when you find yourself providing dinner for a true vegan. But don't worry, I've got you covered.
I recently found this crave-worthy recipe on a website called The Pretend Baker. I can’t comment on the legitimacy or lack thereof of her baking skills, but she certainly put together at least one yummy recipe that I am delighted to share. This baked acorn squash is stuffed with apple, mushroom and sausage, and it is truly delicious. We ate it as a main course, but it could also make a great side dish for Thanksgiving. I think it could be adapted easily to suit your own tastes, but here is the original recipe:
I understand. It's Friday evening and you've had a hard week. The cupboard is bare, but you can't face the idea of fighting the crowds at a restaurant and standing around for an hour until your little square gizmo starts jangling and lighting up. You finally get to a table, but it's a good twenty minutes before anyone shows up to take your order. You figure if you finally get something to eat by 9:00 you'll be lucky. So instead, you go home and pick up the phone and call for pizza delivery.
When I first found this recipe on-line (myrecipes.com), I knew immediately that I had to make it. It was too bizarre not to try! A pecan pie inside of a cheesecake? I thought of Turducken, the duck inside of a turkey. This concept seemed equally strange, yet had the potential to blow other Thanksgiving dessert options out of the water. Mind you, I had already decided to make my husband’s favorite Pumpkin Cheesecake, so charting a new course for Thanksgiving filled me with trepidation. The Pumpkin Cheesecake, from an ancient Bon Appetit magazine, had long been a Thanksgiving mainstay. However, I described the Pecan Pie Cheesecake to my husband and he was as intrigued as I was. I promised to make him a Pumpkin Cheesecake for Christmas if he was disappointed. Actually, I lied. I have already decided what I’m going to make for Christmas and it’s not Pumpkin Cheesecake. Pumpkin is something I prefer to leave behind once the Christmas festivities kick into full gear. That meant the stakes were high.
On a recent rainy Saturday, we decided to order in Thai food from a local restaurant rather than go out. I ordered a Thai beef salad off the menu hoping it would be similar to Nuer Nam Toc, a wonderful spicy sour creation that I had enjoyed at other restaurants. Sadly, when the food arrived it was quite different and my hopes were dashed. “No problem,” I decided. “I’ll just see if I can find a recipe and make it myself tomorrow.”
I recently gave a dinner party for a special group of people who had given the rehearsal dinner on our daughter’s recent wedding weekend. I wanted the menu to be excellent and commensurate with my gratitude for their generous contribution. Since Bastille Day was the following day, I decided on a vaguely French menu. Because of the torrid heat this summer, I wanted to make at least one course cool and refreshing. “I know! I’ll make vichyssoise,” I exclaimed. So what if I’d never made it before. So what if it actually is not really French. I decided some culinary license was in order and began to search for recipes.
(Vicki James) George Bernard Shaw once wrote, “There is no sincerer love than the love of food.” I agree! There is no better way to celebrate the day devoted to Love than preparing a delicious repast for your loved one. Preparing a meal is an act love in and of itself. It requires you to think about the preferences of the one you love. It requires you to spend time finding the perfect recipe and shopping for the ingredients. You have to part with your hard-earned cash at the grocery store since you are probably going to make something special. Last but not least, you make the food itself, with loving hands and a generous heart, the best seasoning of all.
The flavor of this simple dish is so crazy good, it could have been invented by the Wizard of Oz. After all, despite his shortcomings, he was able to convince seemingly ordinary folk that they contained the seeds of greatness they needed to make their fondest dreams come true. This easy combination of unlikely flavors is truly great, so I hope I can convince you to try it. It can make your dreams of a special and easy week night dinner come true. Prepare to fly over the rainbow.
Vicki James - Han Oak Galbijjim. Try saying that three times fast! I would if I knew how to pronounce it.
Few things are more comforting to the soul on a cold evening than a delicious steaming bowl of beef stew. Especially when it's packed with an assertive mix of fruits, olives, mushrooms and wine. As the poet John Keats wrote, “ O, for a beaker full of the warm south!” He was talking about wine as he shivered away in the cold damp climate of England. Maybe he was even talking about wine similar to the one I used in this wonderful stew. This stew tastes like a bowl of the warm shores of southern Spain and I guarantee its like nothing you have ever had before.
Vicki loves food, and she celebrates the art of food right here on recipeBlog. recipeBlog is a window into one woman’s kitchen, warts, and all.
“If you tell the truth, you don't have to remember anything.”
― Mark Twain