BS: vegetarian T'giving feedback

Subject: BS: vegetarian T'giving feedback
From: GUEST,leeneia
Date: 01 Dec 04 - 09:59 PM

People were so kind when giving me good veg'n recipes for this past Thanksgiving, that I decided I should report on what actually transpired.

I admit that as a hostess for some pretty big parties, I often find veg'ns a pain. They usually look at me haughtily and say, "I'm a vegetarian..." leaving unsaid "So meet my needs, because I'm not going to lift a finger!" But this time, one of my friends called and said she realized that she knew lots of good recipes, so why didn't she bring one?

So she brought a pan of grilled tofu with mesquite powder on top and a vat of spinach-bean-maize mixture with southwestern seasoning. I liked the spinach combo and had two helpings. The tofu, no.

Since we had a southwestern idea going, I made turkey mole. My husband made devilled eggs, a specialty of his. When the company arrived, there were 18 devilled eggs halves out, and 15 minutes later there were two.

Another friend brought guacamole and blue corn chips. We speculated about why "mole" appears in guacamole and turkey mole.

In addition to the turkey I served olives, steamed green beans, (not a hit) marinated broccoli and pumpkin pie.   I got the recipe for the broccoli from the newspaper one New Year's. It was very popular, two serving-bowls full being devoured by a group of 10. Here is the recipe.

In the meantime, I have saved the recipes and ideas y'all suggested earlier and have them ready for the feast.

One bunch broccoli, cut into small pieces. (I used my mini-processor to slice the stems very thinly.)
5 tablespoons salad oil (I used corn oil.)
3 tablespoons lime juice
1 teaspoon dill seed
grindings of black pepper, to taste

Whisk the dressing ingredients until they seem homogenized. Put the broccoli in a bowl (not metal) or a plastic bag, pour the dressing on it, and seal it, closing the bag or putting plastic wrap over the bowl. Let it sit in the fridge for a long time. Turn it over every once in a while to distribute the dressing evenly.

How long is a long time? I made this on the Monday evening before Thanksgiving, and we ate it Thursday afternoon. It was perfect.

I am happy to report that given an abundance of nourishing veg'n food, my friend's nebbishy nephew ate up and cheered up. It was good to see.   Now if he would just start to cook...

Subject: RE: BS: vegetarian T'giving feedback
From: mack/misophist
Date: 01 Dec 04 - 11:23 PM

1920, from Amer.Sp. guacamole, from Nahuatl ahuaca-molli, from ahuacatl "avocado" + molli "sauce."

The word 'Molé' is also derived from molli. - A spicey meat sauce, usually made with chilies and chocolate.

Subject: RE: BS: vegetarian T'giving feedback
From: Helen
Date: 02 Dec 04 - 02:01 AM

Uhh! Is this a silly question - but what are blue corn chips.

The mind boggles - or the bind moggles!

Helen

Subject: RE: BS: vegetarian T'giving feedback
From: Peace
Date: 02 Dec 04 - 02:08 AM

Blue corn chips are buffalo droppings that tell bad jokes and listen to singers who have been influenced by the African-American songs that devolved/evolved from field hollers and gospel songs. They often wear sunglasses.

Subject: RE: BS: vegetarian T'giving feedback
From: open mike
Date: 02 Dec 04 - 04:48 AM

no--actually, don't let him scare ya! they are corn chips made from corn meal that is blue...http://www.taquitos.net/snacks.php?snack_code=2005
yum, your making me hungry...

Subject: RE: BS: vegetarian T'giving feedback
From: mack/misophist
Date: 02 Dec 04 - 11:11 AM

What blue corn chips really are is an acquired taste.

Subject: RE: BS: vegetarian T'giving feedback
From: MMario
Date: 02 Dec 04 - 11:17 AM

corn chips are an acquired taste. I don't find that most commercially available "blue corn" chips taste much different than regular corn chips. Except they tend to be staler as quite a few people are turned off by their colour.

Subject: RE: BS: vegetarian T'giving feedback
From: Pogo
Date: 02 Dec 04 - 11:43 AM

I lived with a roomate who was a vegetarian and we got along pretty well. I fixed what I liked and she fixed what she liked. I also learned to appreciate veggie recipes...not to mention she worked at the greatest vegetarian cafe ever and brought back all sorts of yummy leftovers {O) I loved it especially when she made hummus

Subject: RE: BS: vegetarian T'giving feedback
From: open mike
Date: 02 Dec 04 - 07:38 PM

hummus...the OTHER bean dip

Subject: RE: BS: vegetarian T'giving feedback
From: GUEST,leeneia
Date: 03 Dec 04 - 10:36 AM

I have the good fortune to live one block from a Mid-east cafe that makes great hummus, among other things.

Overnight I have been thinking about the blue corn chip. Since they don't taste any different from yellow ones, I've decided that we buy them because of regional pride. They are a reflection of the achievements and uniqueness of the native people who were here before us, and we like that.

Isn't anybody going to try the broccoli dish? It would be good at Christmas dinner.

Subject: RE: BS: vegetarian T'giving feedback
From: GUEST,SueB
Date: 03 Dec 04 - 01:33 PM

Yes, leeneia! I'm definitely going to try it, and I'm not going to wait until Christmas. I love broccoli, but my children hate it, unless it's drownded in cheese sauce, which to me sort of defeats the purpose of a fresh green veggie - maybe they'll like it the marinated way - I'm so hoping.

Subject: RE: BS: vegetarian T'giving feedback
From: Helen
Date: 03 Dec 04 - 03:00 PM

I made a really nice warm potato salad the other day. I did have little bits of ham in it but you could leave it out.

Cut up some onion and garlic and gently steam/fry it - I did it in the microwave with a little olive oil in the bowl I wanted the salad in, with a lid on it to seal in steam
Boiled or steamed small new potatoes, whole
Some strips of roasted capsicum/bell pepper
Some nice canned beans I have recently discovered called Flageolet beans - they are like the little green beans in string beans, tender, nice flavour.

Dressing:

Olive oil
Lemon juice
You could add some seed mustard too
Balsamic vinegar (added just before serving)

Cut up the potatoes into big chunks while still hot and put everything in the bowl and let the dressing soak in a bit.
Just before serving add a splash of good balsamic vinegar.
I also indulged myself a bit and put a dollop of sour cream on the plate to go with it. I served it with salad but it would go equally well with veges.

Yummo! One of my better inventions, if I do say so myself.

Butter beans are another recent discovery of ours. We get them in a can too, and they can be added to all sorts of dishes - hot, cold, cooked, uncooked. Add them near the end of cooking to just heat through because they are so tender they would melt away.

One of my favourite and most olive oil & lemon juice splashed (i.e. well-used) cookbooks is a vegetarian one by Anna Thomas.

I particularly like the fresh tomato/onion/garlic/fresh basil/olive oil/lemon juice salad you can make a few hours ahead and leave to infuse in the frig. Simple but also yummo!

The other favourite is Claudia Roden's Middle Eastern cookbook - although not just vegetarian. If I was told I could only ever eat Middle Eastern & Greek food for the rest of my life I would think I was in heaven. E.g. dolmades/sarma/stuffed vine leaves, hummus, baba ganouj, shish kebab, baklava, etc etc. Dammit, now I'm making myself hungry and it's only 7am.

Helen