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wednesday, april 24, 2013
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a very veggie voice
you say tomato, i say gazpacho
bollywood bbq
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a very veggie voice http://www.meatlovesveggie.com/2013/04/a-very-veggie-voice.html
wheat protein http://dinersjournal.blogs.nytimes.com/2013/04/11/the-language-of-meat-in-a-vegetarian-butcher-shop/?ref=dining
quorn http://www.quorn.com/welcome/
delicious pasta dish +/-pork http://www.meatlovesveggie.com/2013/02/id-poach-that.html
meat loves veggie https://www.blogger.com/profile/10756844949457065698
11:16 am http://www.meatlovesveggie.com/2013/04/a-very-veggie-voice.html
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you say tomato, i say gazpacho http://www.meatlovesveggie.com/2013/04/you-say-tomato-i-say-gazpacho.html
cocktail party http://www.meatlovesveggie.com/2013/03/the-philosophy-of-cocktail-pary.html
balsamic reduction http://www.yumsugar.com/how-make-balsamic-reduction-22636318
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meat loves veggie https://www.blogger.com/profile/10756844949457065698
12:42 pm http://www.meatlovesveggie.com/2013/04/you-say-tomato-i-say-gazpacho.html
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bollywood bbq http://www.meatlovesveggie.com/2013/04/bollywood-bbq.html
pani puri http://www.sailusfood.com/2010/03/01/indian-street-food-pani-puri-gol-gappa/
cocktail party http://www.meatlovesveggie.com/2013/03/the-philosophy-of-cocktail-pary.html
tandoor http://en.wikipedia.org/wiki/tandoor
party-prep advice http://www.meatlovesveggie.com/2013/03/the-philosophy-of-cocktail-pary.html
neera’s tandoori paste http://www.amazon.com/tandoori-indian-grilling-paste-classic/dp/b0000tgtgu
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12:00 pm http://www.meatlovesveggie.com/2013/04/bollywood-bbq.html
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the philosophy of a cocktail party http://www.meatlovesveggie.com/2013/03/the-philosophy-of-cocktail-pary.html
favorite sushi spot in sf http://www.tatakisushibar.com/
favorite cheeses http://www.cowgirlcreamery.com/
vegetarian/non-vegetarian meatballs http://www.meatlovesveggie.com/2013/02/great-balls-of-fire.html
tandoori tofu/tandoori chicken bites http://www.meatlovesveggie.com/2013/04/bollywood-bbq.html
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12:39 pm http://www.meatlovesveggie.com/2013/03/the-philosophy-of-cocktail-pary.html
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a very veggie voice http://www.meatlovesveggie.com/2013/04/a-very-veggie-voice.html
you say tomato, i say gazpacho http://www.meatlovesveggie.com/2013/04/you-say-tomato-i-say-gazpacho.html
bollywood bbq http://www.meatlovesveggie.com/2013/04/bollywood-bbq.html
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meat loves veggie years ago, a spicy, carnivorous girl met a savory, vegetarian boy. love and marriage followed, all the while trying to navigate this complex eating relationship. this blog is written through the lens (fork?) of the steak knife holder, and looks to share some of the tricks we’ve mastered over the years. whether it’s healthy meatless recipes, or ideas for creating complimentary food experiences with protein variations, this blog aims to share a unique perspective on a not-so-unique situation. wednesday, april 24, 2013 a very veggie voice meat has done a lot of talking through this blog. well, all the talking, to be exact. in the interest of providing a thorough representation of both the meat and veggie sides of the coin, i thought it would be useful to invite a vegetarian to guest post some tricks of the trade. who better than to fill this role? my partner in crime - the illustrious k: normal 0 false false false en-us x-none x-none when i divulge my identity as the veggie in meatlovesveggie, people often ask: “i read meatlovesveggie all the time, and it’s obvious that meat really does love veggie, but i don’t see a lot about veggie loving meat. is this an unrequited love?” to this i say, thanks for asking, hypothetical person with great taste in blogs! i do indeed love my meat-eating companion. i just don’t love meat. clear? another common question is: “as a vegetarian, where do you get your protein?” while i’d like to ask, “where do you get your protein?” - i was raised better than that. there are tons of ways for vegetarians to get protein, but the issue is the perceived lack of interesting, varied, and tasty veggie proteins. depending on where you live, you can buy non-tofu soy products including tempeh, wheat protein, mycoprotein (a protein derived from fungi and found in delicious products like quorn), and others to mimic the piece of protein on your carnivorous counterpart’s dinner plate. however, i don’t think vegetarians always need to have a corresponding protein piece for their meal to be satisfying and healthy. while this is slightly controversial (and we do not shy away from controversy here at mlv), a lot of people say that modern western diets are over-packed with protein, so why go out of my way to get that protein i don’t even need? if the food is overall high in quality and taste, i’m often happy to take a little extra helping of the accouterments, which usually pack some protein on their own, and forgo the meat substitute. a perfect example of this is meatloveveggie’s inaugural post detailing a delicious pasta dish +/-pork: i doubled down on the mushrooms (surprisingly decent amount of protein) and fennel, got the bigger egg (that’s veggie 1, meat 0 if you’re keeping score at home), and had some more pasta. plenty of protein, no hassle. finally, i used to think that fine dining and meatlessness had this whole oil/water relationship; most fancy restaurants don’t have any veggie-friendly fare on their menu, and i personally don’t enjoy vegetarian-with-a-capital-v-restaurants – not to mention that those places don’t really do it for meat either. sadly, i’ve probably missed out on some amazing meals by passing up restaurants based on their meaty menus, because recently i’ve found that if you call up most medium to high-end restaurants ahead of time, they’ll whip up off-menu vegetarian dishes that are more than just a $27 plate of leaves. bonus pretentiousness points: you get to tell everyone that you’re ordering off-menu (pro tip: don’t do this). the very best places will even tailor their vegetarian dish to have similar flavors to their standard menu; especially if you’re used to being the lone diner chomping away at some sad dish of rice and vegetables while the rest of your table is gushing over their meals, that shared experience is priceless. posted by meat loves veggie at 11:16 am 31 comments: links to this post email thisblogthis!share to twittershare to facebookshare to pinterest thursday, april 11, 2013 you say tomato, i say gazpacho normal 0 false false false en-us x-none x-none microsoftinternetexplorer4 for those of you who are sick of me blabbering on and on about my cocktail party, you’ll be happy to know that this will be my final post about that infamous little bash that you were not invited to (sorry – next time, i promise)! i decided to include two different recipes for this post because they both feature tomatoes, and are both effortless to make. in fact, i wouldn’t even call the caprese on a stick a recipe; it’s more or less something you assemble – think julia child meets macgyver. the first time i tasted the gazpacho was in college – when my roommate/bestie’s mom made it for our suite. back then, it was a welcome 5+ steps up from our standard canned tuna and saltine dinners – but even when i tasted it more recently, as a (sorta) adult with a more discerning palate, i was impressed by the complex but crisp flavors in this refreshing gazpacho (thanks, shelly!). caprese on a stick ingredients: two 8 oz packages fresh mini mozzarella balls in water (20 mozzarella balls) one pint grape tomatoes (20 grape tomatoes) one 8 oz package fresh basil leaves (20 fresh basil leaves) 20 toothpicks balsamic vinegar steps: 1. slide one mozzarella ball onto a toothpick. fold basil leaf in half and slide it onto the toothpick. finally, slide one tomato on top of the basil. 2. after you’re done with all 20, set them aside. 3. i served these with a balsamic reduction – reduction is a fancy way for explaining the simple process of thickening the balsamic vinegar. place the balsamic reduction in an airtight container and cool in the refrigerator. once cool, pour reduction into a serving dish. add the caprese on a stick to serving dish so they are resting on the balsamic reduction! gazpacho ingredients: 1 small onion, chopped 2 large cucumbers, peeled, seeded (spoon out the seeds), and diced 3 tomatoes, peeled and diced 3 eggs (or 6 egg whites) 1/3 cup olive oil 1/4 cup vinegar 1 cup tomato juice 2 cloves garlic, finely diced 2 tbsp lemon juice 2 tbsp brown sugar 1/4 tsp cayenne pepper salt (to taste) 1 tbsp dill steps: 1. puree onions, cucumbers, tomatoes, eggs, oil, vinegar, tomato juice and garlic in a food processor (or blender). 2. transfer mixture to a large pot. add lemon juice, brown sugar, cayenne, and dill to this mixture and heat on low. stir mixture constantly with a wire whisk. simmer the mixture for 2-3 minutes (no longer than that), constantly mixing with a whisk. 3. take mixture off heat and intermittently stir with whisk as it cools to about room temperature. add salt to taste. 4. pour into a tureen or bowl, and chill in refrigerator. gazpacho garnish - parmesan crisps ingredients: 1/2 cup grated parmesan cheese steps: 1. preheat oven to 400 degrees 2. line baking sheet with tin-foil. coat with olive oil spray (or just olive oil). pour heaping spoonful of cheese; spread so it creates a thick, connected line. repeat with the remaining cheese. 3. bake for 5-6 minutes or until golden and crisp. cool. 4. plate the cooled gazpacho in small bowls, and garnish with the a parmesan crisp! posted by meat loves veggie at 12:42 pm 20 comments: links to this post email thisblogthis!share to twittershare to facebookshare to pinterest thursday, april 4, 2013 bollywood bbq who doesn’t love a bbq? when i was growing up in new england, our neighbors’ bbq’s were replete with oscar mayer’s, cole slaw, and condiments out the wazoo – whereas my own south asian family’s bbq favored tandoori chicken, pani puri, and a few chutneys variations. when thinking about what hors d’oeuvres to serve for my cocktail party, i decided that bite-sized tandoori chicken and tandoori tofu would be a perfectly pungent homage to my roots. while our apartment-style living doesn’t allow for a grill, i find that baking the chicken in the oven and pan-frying the tofu is a suitable alternative. i must admit that this method does not result in the same smokiness attained by the grill – or tandoor for that matter, but don’t fret my fellow city mice, it still tastes delicious! my original plan had been to make the tandoori “rub” from scratch – using my family recipe - but eventually decide to follow my own party-prep advice, and used a great brand of per-packaged tandoori paste (i used neera’s tandoori paste, which i found at whole foods - delicious but quite spicy). while making the paste myself would have been feasible – and something i may even attempt in the near future (okay fine, mom, i will attempt!), sometimes a girl’s gotta focus on what’s equally important – looking fabulously fierce at your own party! tandoori tofu bites ingredients: 14 oz block of extra firm tofu 5 tbsp of tandoori paste (add more or less depending on your spice tolerance) 1 tbsp vegetable oil steps: 1. drain the tofu and cut in half. wrap halves in paper towels and place something heavy (we used a pan) atop the paper towels for 20 minutes, to dry the tofu out. this will allow your tofu to soak up the paste. 2. cut the tofu into 1.5-inch cubes. 3. combine the tandoori paste and oil in a small bowl. lightly coat the tofu pieces with this mixture and place in a bowl, cover with tin foil, and let marinate overnight. 4. heat a non-stick skillet on medium/high heat. place tofu pieces on the skillet and cook them on each side for about 2 minutes. tandoori chicken bites ingredients: 2 large skinless chicken breasts 5 tbsp of tandoori paste (add more or less depending on your spice tolerance) 1 tbsp vegetable oil ½ cup non-fat greek yogurt steps: 1. cut chicken pieces into small 1.5-inch pieces. 2. combine the tandoori paste and yogurt in a small bowl. add the chicken to the bowl and mix; ensure that all the chicken is generously coated. cover bowl with tin-foil, and let marinate for 3 hours or overnight. 3. preheat oven to 350 °f. 4. place chicken pieces on a foil-lined baking sheet and place the sheet on the top rack of the oven. bake for 32 minutes, turning halfway. when the chicken looks just about done, switch the oven to a high broil and crisp the edges for a charred look (about 3 minutes). to serve! normal 0 false false false en-us x-none x-none microsoftinternetexplorer4 i wanted to serve these bites with some crunch and some color, so i cut wedges of green bell peppers and red onions and quickly seared them on a pan over high heat – just until i got a little char on them. i then skewered a tandoori protein, a red onion, and a bell pepper. i used different color skewers so guests could decipher the meat from the veggie. maybe i went a bit far with that one, since they looked totally different from one another, but i always take precautions when cocktails are involved! tandoori tofu bites tandoori chicken bites normal 0 false false false en-us x-none x-none microsoftinternetexplorer4 normal 0 false false false en-us x-none x-none microsoftinternetexplorer4 *because the spice level was too intense for some (uh…me) i whipped up a simple raita – non-fat greek yogurt with diced-up pieces of cucumber.* posted by meat loves veggie at 12:00 pm 18 comments: links to this post email thisblogthis!share to twittershare to facebookshare to pinterest thursday, march 28, 2013 the philosophy of a cocktail party i love hosting parties. dinner parties, costume parties, dance parties - you name it. i like the intimacy of hosting a small group in our home, and i love that guests feel obligated to tell me how tasty my food is. i recently hosted a cocktail party for a few of my closest friends, as a way to try out some new recipes and to thank them for being truly extraordinary. in the past, my dinner parties consisted of me standing over the stove top, haphazardly trying to follow along with conversation while frantically making sure things were “perfect.” i’d be fixated on timers, double- and triple-checking on items in the oven, all the while forgetting to…umm, have fun and be engaging. this time, however, i was determined to be in the mix, not over-stress, and hardest of all, be at peace with things being imperfectly perfect! since taking off on this blogging adventure, i’ve known that i wanted this blog to hold more than just recipes – so although there will be no recipes in this and some future posts – i hope that sharing our slew of experiences over the years will be a bit of help, or at the very least a bit of humor. so, without further ado, here’s how we tried, and i think succeeded, in making this cocktail party (including two vegetarians, three carnivores, and one confused carnivore cutie who often bats for the other team) full of laughter and lightness, and absent of stress and strain! oh and don't worry, the cocktail party recipes will be coming to you shortly. 1. make your fiesta a “cocktail party,” as opposed to a dinner party. this makes it clear that you are totally okay with guest lushing it up, and gives you free rein to stagger items. when you host a dinner party, all items sorta have to be ready in a specific order, which forces the chef to be wedded to the kitchen. we had dishes coming, going, and staying, which also made the party a more casual affair. 2. serve a combination of cold and warm dishes. we served sushi rolls, a cheese plate, caprese on a stick, and a gazpacho –items that do not require the oven or stove (well that’s a lie – the gazpacho does require the stove when it’s being made but see #4). when i was ready to serve those items, i just plated them and they were ready to go! 3. choose recipes you can make ahead of time! i made the gazpacho a few days before the event and stored it in the fridge. the day of the cocktail party, i merely mixed it and ladled it into small bowls – simple as, well soup. 4. don’t feel pressure to make everything yourself. when i mentioned sushi above, did you really picture me rolling out sushi? i’ve tried that once, and the finished product looked less than appetizing and made me feel self conscious about my fine motor skills. we purchased three sushi rolls from our favorite sushi spot in sf - two vegetarian rolls and one tuna roll - which were a tasty addition to the dishes we had made. our favorite cheeses and prosciutto were waiting when guest shuffled in, so guest had something to nibble on immediately. we actually only made a few dishes – vegetarian/non-vegetarian meatballs, tandoori tofu/tandoori chicken bites, and the gazpacho. this gave me time to focus on the details – plating the dishes whimsically and making name cards for the cheeses – small elements that guest will surely remember. posted by meat loves veggie at 12:39 pm 19 comments: links to this post email thisblogthis!share to twittershare to facebookshare to pinterest older posts home subscribe to: posts (atom) follow by email blog archive ▼  2013 (9) ▼  april (3) a very veggie voice you say tomato, i say gazpacho bollywood bbq ►  march (3) ►  february (3) about me meat loves veggie view my complete profile simple template. powered by blogger.


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