Perfect Vegetarian Gravy

I love the holidays. LOVE them. I like the camaraderie, the pretty lights, the goody bags that suddenly appear on your desk while no one is looking, the chaos, the dysfunctional get-togethers - all of it. So it made sense to me that I would host a holiday dinner this year, a decision that took me on a teensy roller coaster of emotions as I simultaneously excited over cooking a great meal for the people I love, and agonized over how to make our non-vegetarian, and REALLY non-vegetarian guests, still like me afterward.

Pasta Malafemmina

Although fall is just around the corner, inspiring visions of the pumpkin pies, simmering soups, and steaming cups of hot chocolate to come, summer is still very much clinging on, outside as well as inside my kitchen. Usually I am ready for fall within the first couple of weeks of the sweltering Central Valley summer, but this time I'm holding on a bit - mainly because I'm still enjoying the myriad of produce the summer brings.

Indeed, I'm not quite ready to give up my favorites, such as the beautiful red, yellow, and orange tomatoes I used for this dish. But, luckily, I still have a few more weeks to get my fill before jumping headfirst into fall!

This recipe was inspired by a pasta dish I had while in Italy (Check it out here!). The original dish I had was literally one of the best things I've ever eaten in my life. I didn't know exactly what went into it, but I of course wanted to try it out as soon as I got home. I knew the original had a very light tomato sauce, which was probably more olive oil than tomato, so I started there. Then I added in a healthy helping of capers, some kalamata olives, and a few other ingredients I discerned from taste and picture. It turned out very yummy!

Roasted Herbed Vegetables with Red Wine Sauce and Toasted Garlic Bread

Last night I really wanted to have a date night at home. I love getting dressed up and going out to eat, but sometimes it’s nice to put the extra money into a nice home cooked meal, turn on some music, and relax instead. Needless to say, I wanted to make something a little more special than the average weeknight.

I immediately thought about our first trip together to New Orleans and recalled this amazing French bistro we tried on our first night in the vibrant city. I ordered coq au vin (obviously pre-vegetarian days), which I had never had before, and I simply cannot remember what Dustin ordered…probably because I was too busy focusing on my yummy meal! I wanted to make something reminiscent of that dish, only without the meat. It seemed a difficult challenge!

In the end I decided to brown some potatoes in a little oil and butter (you can’t have a French dish without butter!) and then threw them into a pot with loads of mushrooms, a couple of carrots, pearl onions, garlic, lots of herbs, and a beautiful wine sauce. I served it over toasted sourdough French bread, and it turned out perfect! I think I will definitely make this again, only next time I will use a full cup of wine, and will remember to put candles on the table – ooh la la! (Cheesy, I know!)

Breaded Eggplant Mini Pizzas with Homemade Sauce

What a wonderful few days this has been! It’s amazing what just a week’s time can do to change the seasons of our lives. Not only has the actual season turned from summer to fall (my favorite time of year!), but I also got a new job that I know I will love, after months of searching and hoping. As I write this blog post with a purring cat curled up on my lap, an oversized sweater keeping me cozy, and a bright outlook for the near future, I feel content (now someone knock on wood, so I don’t jinx it!).

And in honor of my contentment, I present to you: Eggplant Mini Pizzas! Because they are sure to make your bellies content…okay, not the best segue, I admit; but they are really tasty, and they did make my belly quite happy! 

Vegetarian Gyros

When my husband and I lived in our first apartment, we used to love going to the gyro place down the street. Their freshly made flatbread, overflowing with seasoned meat and cool tzatziki sauce, was practically irresistible! After moving away, and especially after becoming vegetarian, gyros became a thing of the past. Other yummy foods happily took their place, until my sister recently suggested I try making Tzatziki Sauce for the blog. This immediately reminded me of my gyro loving days, and suddenly I was wondering why I had never tried making a vegetarian version before. The idea seemed simple enough, so I began looking for recipes I could adapt. I found a meat version I liked on tammysrecipes.com, and thought mushrooms would be a great substitution, since they have a meaty texture and adapt to different flavors well. 

Let me tell you, I was not disappointed. It. Was. So. Good. And much healthier than the meat version I used to love. This recipe definitely makes the cut for my weekly rotation!

Tzatziki Sauce

A few weeks ago my sister made the suggestion that I try making homemade tzatziki sauce for the blog. For those unfamiliar, it’s a Greek appetizer made with yogurt and cucumber, and works great as a dip or spread. I wanted to make Vegetarian Gyros last night, which would not be complete without the cool and creamy taste of tzatziki, so I decided to finally take her advice and give it a try! I found a recipe that I liked on tammysrecipes.com, and the instructions seemed simple enough, so I got started.

How-To: Roasted Green Chile Enchilada Sauce

There is something wonderful about making things from scratch, especially sauces. The idea alone evokes a grand vision, one that will have your guests picturing you standing over your boiling creation, spoon in hand, steam curling your hair, and sauce splashed over your apron - working diligently just for them! Although not quite so dramatic in the real world (unless you're a scattered cook like me), making things from scratch makes people feel special; and what could be better than that?

Although there are many fantastic canned enchilada sauces out there, making your own is not as difficult as you might think. Doing so allows you to not only control the ingredients you put in, but also enables you to add your own personal and creative flair, which is really what cooking is all about in my opinion.