Month: September 2014

Spicy Buffalo Lentil Salad

Even though I have been a vegetarian for over 9 years, I have not experimented with buffalo sauce concoctions as much as I should have. You would think I would crave buffalo more. I love spicy things. But I don’t know. Cauliflower buffalo wings? Nope. Haven’t made them. (Even though I totally want to after being reunited with buffalo sauce!) That’s where this recipe comes in. I figured I should make a foray into buffalo sauce gems. Now, this isn’t any kind of revolutionary recipe, like those cauliflower wings I mentioned. It’s much more simple: cook up a pot of lentils. Add in buffalo sauce. Scoop out some and put on a bed of spring mix with crunchy carrots and smooth avocado. You can even add celery to really get at the traditional buffalo wing pairing. Lentils are one of my favorite legumes. I think they have an distinct umami taste- meaty and comforting. That’s why I thought they would be a particuarly good contender for this meat makeover recipe. They are packed with protein (9 …

Mango Pesto Mouth Party

Long ago in a land far away (*cough* Montreal *cough*), I enjoyed the best pasta dish I have ever had. Now, it’s gonna sound weird, but I promise you, it works. It works so well that I’m shocked that no other restaurants discovered this combo: mangoes, pesto, avocado, kalamata olives, sundried tomatoes, and a ton of parmesan. All tossed with a notched pasta perfect for soaking up all of the wonderfulness. This pasta was so mind-blowing, friends, that I remembered enjoying it years later, and went so far as to google the heck out of it, as I had completely forgotten where I had gobbled it down. Well, I finally found the restaurant. Thank you, Jardin Nelson, for inventing the best pasta dish known to mankind.(Refer to the “Cartier” on page 2.) As a side note, any of you going to Montreal should definitely go to Jardin Nelson. It has a beautiful dining area outside- in a giant garden- and they have live music. And this pasta dish, so enough said.But anyway, clearly I did not replicate …

Eggplant Capo-"nada"

Before making this recipe, I had (sadly) never enjoyed the flavor explosion that is caponata. The first time I heard of it was watching Ina make a variation on Barefoot Contessa. Raisins? Pinenuts? Eggplant? Olives? Balsamic vinegar? What the what? I am a fan of bold, sassy flavor combos, and bookmarked this Italian salad in my mind to make eventually. Well, I’m glad to say that I finally did, spurred by none other than the farmer’s market. A girl can’t say no to a basket of eggplant for $3. Caponata is an agrodolce, or sweet and sour, Sicilian salad, traditionally created using eggplant, tomatoes and capers (hence the name). However, in my usual laziness, I did not have capers on hand so I left them out (hence capo-“nada”, wink, wink), and subbed olives in their place.  Although this dish has many ingredients, it was super easy to make. Once you complete all of the chopping, all that’s left is dumping everything in stages into a giant pan. And that’s all, folks! You can enjoy this salad cozied up next to …