All Things in Moderation

About 15 years ago I started trying to incorporate vegetarian meals into my week on a somewhat regular basis, partly for health reasons, partly for ecological reasons, and partly just to learn a new way to eat–when you’re a Midwestern farm girl any meal which isn’t built around a proteinaceous entree just isn’t a meal!  One of the best things I did at that time was to buy a cookbook titled “The Occasional Vegetarian” by Karen Lee (it has since gone out of print, but copies are still available); in this particular cookbook not only does she have great recipes, but she lays out entire menus so that those of us without a clue can figure out how to put together a balanced meal without meat.  Another thing that I like about this cookbook is that many of her recipes can be multi-purposed, in these instances, hors d’oeuvres turn into entrees a couple of days later.

So, for lms and her vegetarian dinner party I offer up these ideas from Karen Lee, with modifications by Michigoose:

Basic Toast Rounds

1 French baguette, cut into 1/4-inch slices

Olive oil

1. Preheat the oven to 250 degrees
2. Brush the bread slices lightly with the oil and lay them on a cookie sheet; bake until light brown and crisp through, 20 – 30 minutes.

These can be used immediately or stored for up to about five days. . . although mine never last that long.

Chino Caponata

Chinese eggplant ratatouille with Italian overtones. . . use as an appetizer on the toast rounds, or make even more (double the recipe), save it for a couple of days for the flavors to meld, and use it to top pasta.  Yummy!

2 lb eggplant (2 or 3 medium eggplants)

1 cup tomato sauce

4 tablespoons soy sauce

2 tablespoons sherry vinegar + 5 tablespoons dry sherry

4 teaspoons sugar

2 teaspoons Chinese hot chili oil

3 tablespoons peanut oil

2 cups chopped Spanish (or other mild) onion

4 tablespoons minced garlic

2 red bell peppers, roasted and chopped

3 tablespoons chopped fresh oregano (or 1 1/2 dried)

3 tablespoons small capers, drained

1. Cut the eggplant into 1/2-inch cubes, toss with some salt and place in a colander.  Set aside for an hour, then rinse and allow to drain for about 10 minutes.  Dry thoroughly between paper towels.
2. Combine the tomato sauce, soy sauce, vinegar, sugar, sherry, and chili oil; set aside.
3. Heat a wok or iron skillet over high heat until it is (literally) smoking hot.  Pour in some of the peanut oil and toss in some eggplant cubes (don’t over-crowd the pan).  Press down on the eggplant to aid in scorching, and cook, stirring and pressing down occasionally, for about 5 minutes until the eggplant is soft and well-charred.  Remove the eggplant from the pan and repeat until all of the eggplant is cooked.
4. Add more oil to the pan and add the onion and fry, stirring frequently, until it begins to brown (about 2 minutes).  Add the garlic and stir-fry for 1 minute more.  Add the eggplant back into the pan along with the tomato sauce mixture and stir until the sauce is absorbed, about 1 minute.  Add the pepper, oregano and capers and stir for a few seconds.  Season to taste, and serve warm or at room temperature.

Curried Roasted Garlic Spread

Not only is this spread fantastic on those toast rounds, but it can be used as a dip, or a great low-fat topping on potatoes.

1 head garlic

1/2 teaspoon olive oil

2 tablespoons sour cream

1 cup plain nonfat yogurt

1 tablespoon cumin powder (roasted, if possible)

1 tablespoon curry powder

1. Preheat the oven to 375 degrees.
2. Cut through the garlic head near the top, drizzle the oil over the top, place the garlic in some aluminum foil, seal, and roast for 40 minutes.  Unwrap and let cool.
3. Combine the sour cream, yogurt, cumin, curry powder, and salt and pepper to taste.
4. Pinch the cloves out of the garlic head and mash them into the yogurt mixture.
5. Let the spread sit at room temperature for at least an hour before serving so that the flavors can meld.

Pasta Caponata

What to do with that leftover Chino Caponata. . .

1 tablespoon olive oil

1 garlic clove, minced

2 cups tomato sauce

1 cup Chino Caponata

1 tablespoon mascarpone or heavy cream

2 teaspoons salt

1/2 pound short pasta (I like to use bowties for this)

1/2 cup freshly grated Parmesan cheese

1. Heat the olive oil in a medium skillet.  Add the garlic and saute until golden.
2. Add the tomato sauce and bring to a simmer.  Stir in the Chino Caponata and bring to a simmer again.  Add the mascarpone or cream and stir.  Remove from the heat and toss with pasta.  Top with the cheese and serve immediately.

Happy weekend, all!

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