Vegetarian at Casa de Nake-id

Keep in mind as you read the following exchange that "eating more lightly on the Earth" was Mitch's idea.

After chopping, boiling, blending, sauteeing, wilting and searing eyeballs with jalapeno juice, Ms. Nake-id presents Mr. Nake-id with a heaping plate of vegetarian feijoada, brown rice, fresh salsa and wilted greens. (Recipe from Moosewood Restaurant Low-Fat Favorites)

Mitch: You're trying to starve me.

Me: You're the one who wanted to eat more vegetarian food.

Mitch: I'm so hungry I can't think.

Me: There's plenty of food. You'll even have leftovers for lunch.

Mitch: (Makes an unprintable reference to the likely gastro-intestinal consequences his wife will ultimately suffer.)

Me (Defensively): I took Beano.

Mitch: (Reaching for a third helping) The salsa's really good, but maybe we can have burgers tomorrow?

19 years people. As of this weekend we've been a couple for 19 years.

P.S. There's still time to submit a vegetarian recipe for some gorgeous Colorado-dyed vegetarian yarn!

Comments (2) -

May 22. 2009 20:50

Ann T

Congrats on your anniversary.  Try this recipe out:
Spinach Manicotti
8 oz manicotti noodles
1 medium purple onion
10 oz frozen package chopped spinach, thawed, drained.
1 container fat free ricotta cheese
2 cups low-fat mozzarella cheese (divided use)
1 1/2 tbsp Italian seasoning, divided use
1 tsp salt, 1 tsp petter
1 1/2 tbsp parsley flakes
1 jar spaghetti sauce
1 medium tomato, diced
2 tbsp Parmesan cheese

If you pick me - which I do hope, I am happy to email the directions.  It is really a yummy recipe that I got when I lived in Tulsa. Very filling - which should make Mitch quite content. Best wishes again.
Ann

Ann T |

May 23. 2009 14:43

mwknitter

This is something I make - not a recipe I found anywhere, just something I came up with myself that I love (it is not vegan):
slice or dice a bunch of summer squash (zucchini usually but yellow squash can be used too - frequently I use both) & eggplant,
Saute in a pan with any oil you like (not too much) - I usually also slice a few sweet peppers into strips(green, red, yellow, orange even purple altho it doesn't stay purple when cooked)& saute them along with the squash & eggplant.  when nicely sauted, I add a few spoons (2-3 TBSP) of Tamari (I suppose you could substitute soy sauce but the Tamari tastes so much better to me) & put the cover on the pan (over a low flame while I thinly slice up some mozzarella.  I then top the veggies in the pan with either small tomatoes or tomato wedges, cover with the sliced mozzarella & put the lid back on for a few minutes (just long enough to melt the cheese - the tomatoes shouldn't cook.)  Serve over a starch - you can use a good organic brown rice although my favorite is DeBoles shells or some other pasta.  This is one of my favorite meatless summer dishes because it doesn't take very long so you're not heating up your kitchen & you can get the fresh veggies then.

mwknitter |

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