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Don't pity the poor vegetarianOnce upon a time, friends came to visit bringing their two young daughters. They were on their first trip to East Coast and would spend one meal with us. We spent a lot of time trying to think of what to do about that one meal as we were both working, had limited space, etc. We finally decided to take them to a beautiful restaurant that would perhaps expand their food experiences beyond what was readily available in the area where they were living. In our extreme ignorance we booked a huge, very expensive "Chinese Banquet" at a wonderful restaurant that served very authentic Chinese dishes (no chop suey). The children rejected 17 of the 20 courses because they would not eat anything that swam, had a shell, feathers or fur. The parents were mortified; so were we. The girls were vegetarian! I'm not certain whether they are still vegetarians; one is a dietitian, so I presume she has broadened out a bit. It really doesn't matter. There are so many wonderful foods to be eaten and so many ways of preparing them that anyone can enjoy a varied, delicious and nutritious diet eating nothing but foods from plant sources. We learned an embarrassing lesson. Always ask guests if they are vegetarian or have any foods they prefer not to eat, before you plan a meal for them. It is true that only animal sources have complete protein, the entire range of amino acids necessary to maintain health. But if you mix and match legumes, rice and/or grains (breads, pastas, baked goods) together you will create a complete protein. Here are some vegetarian dishes that you would be proud to serve to any group at any time. They're delicious, attractive and relatively inexpensive. Potato, Spinach and Onion Gratin The recipe comes from a very popular restaurant in Paris.
Cook potatoes in large saucepan of boiling, salted water until just tender, about 30 minutes. Drain and cool. Cut potatoes into 1/3-inch thick slices, removing any loose peel. Set aside. Combine onions and 1/4 cup water in large skillet. Cover and simmer over medium heat until onions are tender, stirring occasionally; add more water by tablespoonfuls if mixture is dry. Increase heat to medium-high and add 2 tablespoons oil, then mushrooms; sauté uncovered until onions are deep golden, about 10 minutes. Add spinach, garlic, thyme and nutmeg; stir 3 minutes. Remove from heat. Stir in sour cream and milk. Season with salt and pepper. Preheat oven to 350 F. Lightly oil an 11- by 7-inch glass baking dish. Layer half of the potato slices in prepared dish, overlapping slightly. Sprinkle with salt and pepper. Spread half of onion mixture over. Repeat layering with remaining potatoes, then onion mixture. Top with cheese. Bake until hot, about 30 minutes. Let stand 5 minutes to serve. Makes 8 servings as a side dish; 6 as a main course. Baba Ghanouji (Ganoos) This familiar Middle Eastern dish is a favorite around the world. Serve it with warm triangles of pita bread or toasted flour tortillas (similar to Middle Eastern flat bread, if you can't find that). Actually it is delicious with any kind of cracker. It is also delicious as a dip for raw vegetables. 2 1 1/4-pound eggplants, each cut lengthwise in half
Preheat oven to 400 F. Cut four 1-inch deep slits in cut side of each eggplant half. Insert 1 garlic piece in each slit. Brush cut sides of eggplant halves with 1 tablespoon oil. Place cut side down on foil lined, rimmed baking sheet. Bake until cut sides are deep golden and eggplant is very soft, about 1 hour. Cool completely. Scoop out pulp from eggplants; place in processor. Discard peel. Stir cumin in dry skillet over medium-low heat until fragrant, about 1 minute. Add cumin and 1 tablespoon oil to food processor. Using on/off turns, puree eggplant to slightly chunky stage; season with salt and pepper. Serve drizzled with olive oil and scattered with pine nuts or pomegranate seeds, when available. Can be made 1 day ahead. Cover; chill. Makes about 2 cups. Stir-Fried Fresh Mushrooms Shiitake Mushrooms are delicious prepared this quick and easy way, but so are other varieties. The dish can be served as a first course or as part of a meal. They are excellent served on buttered toast. As they cook very fast, it is best to make this at the last moment. 12 fresh shitake mushrooms, or 20 large buttons or 2 large Portobello
Cut off mushroom stems and wipe caps with damp cloth, larger mushrooms may need to be cut into 1/4-inch wide strips. Place oil in large frying pan and set over medium-high heat. When oil is very hot, put in mustard seeds. As soon as they begin to pop, put in the leaves. Stir for a few seconds and add the garlic. Stir until garlic turns golden and then add the mushrooms. Stir the mushrooms around until they soften and are just cooked through. Add salt, pepper, cayenne and lemon juice, according to taste. Toss to mix. Remove the garlic before serving, if desired. Makes 2 to 3 servings. Being a carnivore is easier--tastes good, too! 6/9/08 Date: 6/2/08
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