You know we love to collaborate with our friends who dedicate themselves to feeding people well. So...this is a fun announcement!
Starting this Friday, December 8, you'll be able to order one of our favorite recipes from our second cookbook, The Chubby Vegetarian: 100 Inspired Vegetable Recipes for the Modern Table (Susan Schadt Press, 2016). Our Beet and Goat Cheese Ravioli with Parsley and Mint Pesto will be available (while supplies last) at the Libro at Laurelwood restaurant located inside of the new Novel. bookstore on Perkins south of Poplar in Memphis. It'll be served for only a week, so get to it by December 15, the last day it'll be highlighted on the menu there. It's one of the recipes from The Chubby Vegetarian cookbook that we still make quite often because of the shocking magenta and emerald green presentation on the plate, and, well, it's also pretty delicious. If you get a chance to try it, please let us know what you think about our dish.
For pairing with the ravioli, owner Sabine Bachmann looked over her wine list for us and recommends you try "Le Monde Pinot Grigio from Friuli or Fantini Sangiovese for the red wine lovers." Sounds like date night or girls' night or some other kind of super fun night to us. Hope to see you soon at Libro.
This is our time of year! Our experience with creating delicious recipes that are made from vegetables suddenly becomes extremely valuable when those little questions pop in your head like, "What am I going to feed my nephew at Thanksgiving who decided that he was a vegetarian last month?" or "What is something that I can make that's a little healthier than the usual traditional dishes, but still something everyone will love?" We've got you covered.
We say this is our time of year because we've been featured on the New York Times Well blog for a story titled 'Southern Flavors on a Vegetarian Table' and in the Washington Post, which chose to feature our 'Roast Beast,' a favorite recipe from our latest cookbook, The Chubby Vegetarian, as the centerpiece for their vegetarian Thanksgiving table last year. You can read our New York Times interview HERE and our Washington Post interview HERE. We're happy that our recipes resonate with people and have the power to bring everyone together at the table.
Our vegetarian Thanksgiving theory is this: Make good food that everyone will love--good food that just happens to be vegetarian. Both of our cookbooks are bursting with ideas for you and your family. It's not too late to order a copy via Amazon Prime, or as an eBook, or to locate a copy at your favorite local bookstore (here's ours) just in time for the big meal. We appreciate your support and are so thankful for you, our fellow home cooks. Without you, there would be no Chubby Vegetarian.
Hope y'all have a wonderful Thanksgiving!
It's time for dinner on a depressingly rainy, Daylight Saving Time night, and she sets out a can of tomatoes, sprouted wheat bread, and cheddar cheese and mixes up a box of Ghiardelli brownies. He takes one look at the plan and wants to make tacos instead. They're both strong-willed and come armed with plenty of ideas, but somewhat willing to come to an agreement. What's the mean distance between a taco and a grilled cheese? A Taco Grilled Cheese, of course! A delicious compromise.
This is so easy that there's no need for a recipe. Make a grilled cheese like you know how to do, and just add a sliced avocado, spread on some refried beans from a can, sprinkle lots of shredded cheddar, and some sliced green onion. For bonus points, add a minced chipotle pepper to your tomato soup and top it with some sour cream and cilantro. After dinner, eat the brownies right out of the pan you cooked them in.
Something chocolate-y and something cheesy instantly seem to make a rainy, subpar day so much better.
We think this is the perfect wine for Thanksgiving. We definitely have opinions and want to chime in during the next couple of weeks and share what we like to pair with our favorite meal of the year.
We first tried Beran at Restaurant Iris when it was paired with one of the vegetarian courses on the weeknight tasting menu we finally experienced on Halloween, and we sought the Zin out a couple of weeks later because it was the one that really stood out that night. It's got smoothness, complexity, and very low tannins. We tasted lots of blackberry and vanilla. After thirty minutes or so, the wine really opened up! Some of the sweetness dissipated to reveal an earthy complexity that we really appreciated. We suggest serving Beran Zinfendel with fried sage, roasted mushrooms, aged cheese, or a balsamic reduction. It also would pair well with our Beet and Goat Cheese Ravioli in The Chubby Vegetarian cookbook.
$20+ a bottle. We found it in Memphis at Doc's, and it's also available at Great Wines and Buster's.
We thought we'd make fried chickpeas for this post, the first one on the new, redesigned TCV. This fake-out vegetarian "chicken" chickpea sandwich may be even better than the original.
Chickpea-Filet Sandwiches (Vegan)
1/2 cup organic white all-purpose flour
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1/4 teaspoon garlic powder
1 can low-sodium chickpeas (drained, but liquid reserved)
1/2 cup olive oil
4 toasted hamburger buns
Pickles and grainy mustard (to garnish)
You will need 3 bowls for this! In a medium bowl, mix the flour, salt, pepper, paprika, and garlic powder until incorporated. In a separate, medium bowl, toss one tablespoon of the flour mixture with the drained chickpeas and toss to coat. In yet another bowl, whisk the liquid you reserved from the can of chickpeas until frothy (like beaten egg whites). Add the chickpeas to the liquid. Using your hands or a slotted spoon, fish the chickpeas out and add them to the bowl containing the flour mixture. Toss to coat. The result should be that the chickpeas are suspended in a paste-like dough.
In a 10-inch frying pan over medium-high heat, allow the vegetable oil to heat through. Spoon 1/4 of the mixture into the oil. Repeat until all of the mixture has been used. Allow each spoonful to cook for 4 minutes or until browned. Turn each spoonful and then gently flatten each one with the back of a spatula. Allow to cook for another 4 minutes or until brown and crispy. Drain on paper towels.
Serve on toasted buns with sweet breasd-and-butter pickles and grainy mustard. (Makes four servings.)