Friday. Walk. Mass. Rollos.
B: bagel, cream cheese, and tomatoes with coffee (cream cheese makes that not-vegan, but vegetarian)
L:Kashi with soy milk and a banana
D:Coucous Pine Nut and Veggie Salad, Water with Pomegranate Syrup
For the Catholic Church, Orthodox Church and some other Christian denominations, Lent is the main time of year for fasting. This blog has some of my favorite vegetarian/vegan recipe, which are good for Lent or other times of the year when you want to avoid meat.
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Friday, March 12, 2004
Monday, March 01, 2004
Sunday February 29, 2004: We Celebrate the Resurrection
Christians do not fast on Sundays, even in Lent, because every Sunday is a celebration of the Resurrection
I went out after 8:30 Mass at Holy Cross with the 70+ group that I like. I ordered steak, hashbrowns with veggies, toast, coffee.
Dispatched the huge plate of food post haste. Sigh.
For some reason people started talking about their favorite ways to eat eggplant. Most of them are Italian, so eggplant is a favored
vegetable (unlike in the Irish neighborhoods where I grew up). One man, Al (?), said he grills slices of the eggplant from his garden, then
he puts a slice of provolone on top of one slice of eggplant, and tops it with another slice of eggplant, and serves them as hors d'oevres.
Sounds good. Another woman described grilling eggplant, then rolling it up with proscuito, and serving it with a nice tomato sauce.
Everyone is looking for ways to cook it without frying, since it soaks up so much oil. One of the several Roses said she boils it. That
doesn't sound bad either.
I'd talked with my foodie friend marshafromSF about eggplant when we were out to eat at Liverpool Lil's in the City last Sunday. I told her
that every recipe I had ever seen said to salt eggplant to get the bitterness out. When a smooth talking guy at Sun who prided himself on
his gourmet proclivities told me he made ratatouille at the San Francisco Culinary Institute, I asked him if they salted the eggplant ahead of
time, and when he said "No" my opinion of the culinary institute dropped precipitously. Marcia said she never salts eggplant either, but she
uses Chinese or Japanese, and they are small and probably don't get bitter. She cooks the sliced eggplant on a griddle with raised ribs that
have been ever so slightly coated with olive oil. The eggplant slices don't stick that way, and she gives them another brush of olive oil to
flavor them before serving. I told Al at breakfast how Marcia had said that the eggplant gets nice black grill marks from the griddle, and
then I realized, that's the same effect you get when you grill them. That's right! he said.
The gang from Holy Cross also debated the topic of salting ahead of time. Everyone has heard of it, but nobody said they did it. "I've never
had a problem with bitterness," seems to be the consensus.
The SF foodies don't have anything over the gourmandizing of these Italians. Probably could take a few lessons from them
I went out after 8:30 Mass at Holy Cross with the 70+ group that I like. I ordered steak, hashbrowns with veggies, toast, coffee.
Dispatched the huge plate of food post haste. Sigh.
For some reason people started talking about their favorite ways to eat eggplant. Most of them are Italian, so eggplant is a favored
vegetable (unlike in the Irish neighborhoods where I grew up). One man, Al (?), said he grills slices of the eggplant from his garden, then
he puts a slice of provolone on top of one slice of eggplant, and tops it with another slice of eggplant, and serves them as hors d'oevres.
Sounds good. Another woman described grilling eggplant, then rolling it up with proscuito, and serving it with a nice tomato sauce.
Everyone is looking for ways to cook it without frying, since it soaks up so much oil. One of the several Roses said she boils it. That
doesn't sound bad either.
I'd talked with my foodie friend marshafromSF about eggplant when we were out to eat at Liverpool Lil's in the City last Sunday. I told her
that every recipe I had ever seen said to salt eggplant to get the bitterness out. When a smooth talking guy at Sun who prided himself on
his gourmet proclivities told me he made ratatouille at the San Francisco Culinary Institute, I asked him if they salted the eggplant ahead of
time, and when he said "No" my opinion of the culinary institute dropped precipitously. Marcia said she never salts eggplant either, but she
uses Chinese or Japanese, and they are small and probably don't get bitter. She cooks the sliced eggplant on a griddle with raised ribs that
have been ever so slightly coated with olive oil. The eggplant slices don't stick that way, and she gives them another brush of olive oil to
flavor them before serving. I told Al at breakfast how Marcia had said that the eggplant gets nice black grill marks from the griddle, and
then I realized, that's the same effect you get when you grill them. That's right! he said.
The gang from Holy Cross also debated the topic of salting ahead of time. Everyone has heard of it, but nobody said they did it. "I've never
had a problem with bitterness," seems to be the consensus.
The SF foodies don't have anything over the gourmandizing of these Italians. Probably could take a few lessons from them
Monday March 1: Vegan Meals for Day 6
B: Kashi, soy milk, and banana
L: Hummus and rice cakes, orange, pumpkin seeds, trail mix w/chocolate chips.
Snack: Banana.
D: I forget.
L: Hummus and rice cakes, orange, pumpkin seeds, trail mix w/chocolate chips.
Snack: Banana.
D: I forget.
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