Garlic Mushroom Souffle

Maybe it's the elegance of the word "souffle," but I had thought these would be very difficult to make. I didn't trust the simplicity of the recipe. But you know what? They took about five minutes to prepare and ten minutes to cook--and tasted so good! (And, yes, after realizing how easy souffle is to prepare, I now want to try several different variations!)

Allow me to apologize for not having a picture. I made two souffles, one for me and one for Ty, and laid them out on the table for a picture. Ty was at school all afternoon, though, so I decided not to wait on him and dug into mine. Then I liked it so much that I ate his as well and decided I'd just make more later if his feelings seemed hurt that I didn't share my new recipe. :) But here is a photo from Food.com of a souffle which looks very similar to what I made. The recipe featured on this site is almost exactly the same as what I used--except it lacks the two tablespoons of ground marjoram that made my dish so yummy!

This recipe comes from the Bible of vegetarianism, The Cook's Library Vegetarian--which, if you don't have, you must get now! It is great for advanced chefs to use, but there are also recipes like this which are quite simple, for newer cooks. And it's dirt cheap. You will never get tired of this cookbook.

I had wanted to try this recipe for awhile, but lacked souffle dishes. I searched websites and bakeware aisles of various stores, never finding a great deal of souffle dishes. Then one day, wandering in the clearance section of T.J. Maxx, I found a set of two white souffle dishes for $1.50, and a set of four very cute, modern orange souffle dishes for $4! Be weary if you purchase online, particularly if your souffle dishes are also being referred to as "ramekins." Anything holding less than 10 oz. is not going to hold even a mildly substantial appetizer.

The recipe I used said it made four servings in 5/8 cup dishes. I did not have enough to fill two of my souffle dishes. (Neither of my dish sets' packages indicated how much they hold, but I'm guessing they are 10 oz. cups.) So if you are cooking for a lot of people, definitely multiply your ingredients. I thought 3/4 cup of chopped mushroom caps (I used fresh baby bella caps) seemed rather scarce, but it was definitely the right amount. The only alteration I did was increasing the amount of flour, because after I added the eggs, I knew the mixture was just too damp to bake well. (And that turned out to be a wise decision.) I also added a pinch of black pepper, but next time, I would probably embellish it with some parsley and oregano.

It's a very warm, hearty appetizer, and would be perfect paired with a warm soup or a fresh salad before a meal. And think of how impressed your dinner guests will be if you serve it some attractive dishes. Souffle's on!

Vegetable Couscous

What is it Seth Rogen says in Pineapple Express..."couscous, the food's so nice they named it twice," right? Couscous and its complementary spices and ingredients are very commonly found in Indian food aisles of grocery stores, but, fun fact: it actual origins are North Africa. Wherever it comes from, or whatever style of food you decide to cook with couscous, one thing is for sure, it's a welcome deviation from usual rice dishes. Couscous even has a different texture than rice; it's "fluffy" and soft. Additionally, some health-oriented websites posit that couscous dishes are usually lower in calories than rice dishes.

The recipe I used is from The Cook's Library Vegetarian, also known as my own personal Bible. Seriously, this cookbook, given to me by my mother, is the only reason I know my you-know-what from a whole in the ground in the kitchen. Not to say that it's elementary, because there are some extremely challenging recipes in there, and a multitude of ingredients that I had never even heard of before reading about them in this book.

With the exception of not including turmeric or turnips, I stayed very true to the recipe. Usually, I take the time to make my own fresh vegetable bullion, as the book suggests, but, admittedly, I cheated and used a pre-made vegetable broth from the store. This was actually my first experience cooking couscous. The book rates this recipe as "moderately difficult," but I think anyone but a complete novice would be able to handle this. My boyfriend, who at first turned his nose up to the idea of another vegetarian dinner, saw me helping myself to seconds and gave in. He loved it. I used slightly more of each ingredient than the recipe asked for so I had leftovers to take with me to work the next day--a welcomed change from my usual packed lunches of crackers and apples.

The casual cook may not find this recipe to be something you can just make yourself for lunch. The book indicates that it takes twenty minutes to prepare and forty minutes to cook, but keep in mind that even if you decide not to make fresh bullion, you still must finely chop many vegetables (a time-consuming process) and continuously monitor and stir the ingredients in stovetop pans to prevent overcooking or burning. This recipe, which has zucchini, carrots, onion, green beans, and red bell peppers, would be a perfect dinner for two, or, increase the portions and make enough for a family dinner or dinner party with friends. I guarantee you that you'll want to share this zesty little spice-filled meal--vegetable couscous is, in a nutshell, scrumptious.

Vegetarian Reuben

Having never tasted an actual reuben, I had long wondered what was the appeal of this sandwich. At a restaurant where I used to bartend, the reuben was among the most requested dishes, and at my current pub job, people always ask why we don't serve reubens. So when I saw this recipe on AllRecipes, I decided to give it a shot.

A few warning signs should indicate that I wouldn't like this recipe. One? I don't like rye bread. Two? Thousand Island is probably my least favorite dressing. Three? I'm not the biggest sauerkraut fan. But this was more an experiment in taste. And no, it wasn't awful, but it did confirm why I veer away from sauerkraut.

For those of you who crave a creamy, tangy, this recipe is one of the easiest and quickest I've ever shared in this blog. Any meat-eaters trying to cross into vegetarianism will appreciate this, too, as it may be a good substitute to a meat-packed reuben. I'd really like some feedback on this recipe from readers, particularly those who have had actual meat-containing reubens before. What do you all think about this recipe?

Veggie Meatloaf

As has been discussed in previous entries, the transition from omnivore to herbivore can be difficult for some vegetarian hopefuls. Some people truly miss the taste of meat, and others, like myself, are just constantly on the prowl for better recipes and vegetarian options.

I haven't had real meatloaf since probably very early in elementary school, and I remember disliking it. I honestly can't remember the taste, but I like to make "faux meat" dishes for my boyfriend to enjoy with me. Even for meat-eaters, supplementing fatty animal carcasses with vegan food can often quite nutritional and surprisingly yummy.

I found a recipe online for a vegetarian meatloaf and had to give it a shot, mainly out of morbid curiosity. Some of the ingredients--for example, an entire 12 oz. bottle of BBQ sauce--are nearly foreign to vegans and vegetarians; I had to try this out and find out what "meatloaf" was all about. I was anticipating a meal as unsavory as I remembered real meatloaf being.

To my shock, I loved it. As always, I overdid the spices, which certainly made it appetizing to my seasoning-loving taste buds, but it was actually the soft texture of the soy beef crumbles, baked in warm BBQ sauce, that was most delectable. We vegetarians are used to casseroles, salads, pasta dishes--not a completely "imitation meat" dish. I immediately asked my boyfriend to try it. He said, "Vegetarian meatloaf?" and crinkled his nose. I insisted, and as soon as he tried it, his facial expression softened. "Mmmm." He nodded approvingly. "That is good." He said it wasn't an exact match to the taste of meatloaf, but was still pretty tasty.

So that old expression, "Don't knock it til you try it," certainly goes for this surprisingly tasty and extremely healthy dish. Having not enjoyed meatloaf as a kid, I was stunned how much I liked eating the veggie meatloaf. Pair it with some dinner roles and mac'n'cheese for some cooking that will remind you of all those meat-based meals you were forced to eat as a kid. Or is that just me who remembers childhood that way...?

Manicotti in Eggplant Sauce

I don't know about you, but a three-day weekend to me means two things: catching up on homework, and finally being able to cook an amazing dinner this week!

Graduate school has resumed for me, and with it, of course, my graduate assistantship duties, in addition to my bartending job. In short? I'm busy. Too busy too cook a huge meal every night, or even eat one, for that matter. But as tomorrow is Martin Luther King Jr. Day, and university offices are closed, and today is Sunday, and the bar is closed, I can finally take a breath and enjoy some home cooking!

A dish that has been on my mind a lot lately is eggplant manicotti; unfortunately, I haven't had the time, until tonight, to make it again. I first made eggplant manicotti several months ago and thought it was so scrumptious, as did my boyfriend. It's very filling and hearty. Prefaced with a crisp salad, this is a perfect romantic dinner for a cold night in! I used this recipe from AllRecipes, with only a few minor adjustments. My meat-eating boyfriend thought the original recipe was too "bland," so we upped the amount of thyme and added garlic powder, black pepper, basil, and parsley. I also found that 10 ounces of spinach was quite a bit for just six manicotti shells, so we were able to make more servings out of this.

I think everybody remembers the first time they try an outstanding dish. I remember the first time I ever had manicotti; I was in high school, and my sister came to visit and made a vegetarian-friendly manicotti for dinner. Manicotti is one of those dishes, like vegetarian lasagna, that is just so yummy that you have a hard time believing it would be easy or uncomplicated to make yourself. Don't be fooled by the lengthy ingredient list; this recipe is extremely easy to make. The only thing tricky is trying not to tear the manicotti shells during the stuffing step, especially if you overcook them. Otherwise, all the preparation consists of are the same basic steps you follow in hundreds of other vegetarian recipes. Nothing fancy, just a remarkably delicious outcome.

Manicotti is loved by vegans and meat-eaters, and no "faux meats" are needed to spice this dish up. In fact, I actually think the addition of soy beef would unnecessarily, and unwantedly, distract from the overall "herb and cheese" taste of this eggplant- and spinach-based pasta meal. Warm, cheesy, healthy, and a mealtime favorite, eggplant manicotti is a flawless and easy culinary piece that should grace every vegetarian and meat-eater's dinner table.