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The Week Without Meat: The last veg supper (at least for a minute)
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The Week Without Meat: The last veg supper (at least for a minute)
I abstained from meat for a week. Read why here.
The Week Without Meat is over. I am still alive. I even learned a few things. I ate meat for lunch today and I felt like a champion after (pics of what I scarfed are coming tomorrow).
My main revelation, however, has been that I should probably stop eating fatty meat with such unmitigated frequency. My self-prescribed fast solidified what I already knew — I love meat and I'm never going to stop eating it (sorry, Erik!) — but it's also helped me realize that there are plenty of meals I can occasionally make that are both healthy and easy to pull off.
As I mentioned yesterday, I decided to test out some recipes from Rich Landau and Kate Jacoby's Horizons: New Vegan Cuisine for dinner last night. I've have this tome in my cookbook pile awhile now, but never attempted to make anything out of it because I found it a little intimidating. But after a great meal there on Saturday, I built up the courage to flip through and pick out a few things. While some of their recipes are involved, the two I chose were extremely straightforward and produced some nice results. Learn how to make Seitan Beef, Barley & Ale Soup and Garlic Green Beans with Marcona Almonds & Vegan Tarragon Butter after the jump.
Seitan Beef, Barley & Ale Soup (from Horizons: New Vegan Cuisine)
Yields 6 to 10 servings as an appetizer or 4 to 6 servings as an entrée
Go Get This:
2 quarts vegetable stock
4 cups seitan, chopped
1 cup onion, diced
1 cup dark ale (I ended up using Flying Fish's Imperial Espresso Porter)
4 cloves garlic, crushed
2 teaspoons dried thyme
2 teaspoons dried sage
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons sugar
2 tablespoons margarine (I used butter)
1 cup dried wild mushroom blend
2 cups pre-cooked barley (prepare according to package)
Optional garnishes: Chopped chives for garnish (I used scallions); truffle oil; baguette slices
Then Do This:
1. In a large pot, simmer all ingredients, except the barley, for 15 minutes.
2. Stir in the barley and simmer for an additional 5 minutes.
3. Top bowls with any or all of the optional garnishes.
Garlic Green Beans with Marcona Almonds & Vegan Tarragon Butter (from Horizons: New Vegan Cuisine)
Yields 4 to 6 servings
Go Get This:
1 tablespoon olive oil
2 tablespoons garlic, chopped
1 pound French beans or green beans, ends trimmed
1 cup water
2 tablespoons margarine, softened (I used butter)
2 teaspoons fresh tarragon, chopped
Salt and pepper to taste
1/4 cup Spanish Marcona almonds, chopped or crushed
Then Do This:
1. In a large skillet, heat the oil on medium heat until it ripples.
2. Add the garlic and immediately put the string beans on top.
3. When the garlic starts to brown (after 1 to 2 minutes), add hte water and cover the skillet.
4. Steam the beams until the desired tenderness — some people like their green beans crunchy, while some prefer theirs a bit more tender.
5. When done to your liking, transfer the beans to a mixing bowl, and add the margarine (or butter), tarragon, salt and pepper.
6. Toss until the margarine (or butter) melts, and then garnish with the almonds.
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