So, you've all been blowing me away with both the frequency with which you cook, and the obvious expertise. To join the conversation, I thought I'd post a picture of the (unadorned) yam I had for lunch, or the chopped-up raw cauliflower + plain noodles I had for dinner last night. I suppose it's people like me who give vegetarians a bad name (though I'm perfectly capable of butchering a meat meal as well).
Last Friday I went to the grocery store with a new friend (who, incidentally, I spent valentine's day with, but no cooking or dining), so for the first time in months had ample free time with which to collect my produce. Usually my two roommates are in a hurry, and I scurry around collecting any vegetable in sight before my time is up. This time, I picked up far too many items, bringing my bill to an alarming 160$, more than twice the usual (I go about once every 2.5 weeks). As a result, I now have copious amounts of perishables to consume before I can make a trip for the more exotic ingredients Veganomicon calls for.
But, I figured I'd try to make a dent in the fridge today, while still trying out some things from the book.
I already had all the ingredients for the poached pears, so started with that. I forgot that when doubling a recipe you don't double the liquid, so am now gently boiling my chocolate sauce in an effort to thicken it. I'm not even sure I'd recommend the chocolate sauce; the sweet black-tea pear marinade is delicious on its own. Also, I followed Jocelyn's inspired suggestion of using an icecream scooper! This recipe is totally worthwhile.
I had one of those clubs of brussels sprouts, mostly because I can't resist the urge to pick them up and shake them at my shopping companions. I looked through Veganomicon, and lo-- a recipe for which I already had all the ingredients! Yay for finally getting to use my garbanzo flour, and proving to my roommates that it was not, in fact, another of my cute, but ultimately useless, purchases. At some point through the recipe I realized this was a dish my dad used to make with cauliflower, which I had loved as a kid. He'd use falafel mix instead, and fry it rather than roast it, but the result is pretty much the same. And, just as highly recommended, even if you're turning a fine healthy vegetable into pub food.
Finally, I made the roasted portobello mushroom from Veganomicon, because I'd bought two on a whim, and have never known what to do with them. These taste really nice, and are very little work. However, I don't understand how people (the authors included) can think of them as a meal or reasonable substitute for a burger. Where's the calories??
So, that's my food for tonight. Plus, a pop quiz. Without glancing up, spell the missing words: _____ sprout and ______ mushroom. Did you get them right? Both took my by surprise. I never realized the former didn't end with l, or that the latter didn't have a fairer share of a's.