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November 26, 2009

The last vegetarian meal for awhile

Oven-crispedEggplant.jpgFor the last vegetarian meal before Thanksgiving, we had carrot souffle, actually a sort of carrot pudding, because it's what my family has in place of sweet potatoes for Thanksgiving, and it's what I'm missing most by not creating my own dinner today.

With it I made oven-crisped eggplant and green beans with brown butter sauce.

The recipe for the vegetable stew Jack Ziegler requested is from Melissa's. It's super easy. I cheat and used canned black-eyed peas because it's meant to be a fast supper: ...

Blackeyed Pea Vegetable Stew

1 large onion, chopped

3 celery sticks, sliced fine

3 carrots, sliced lengthwise, then sliced

1 15-ounce can plum tomatoes

1 heaped tablespoon tomato puree

2 cloves garlic, crushed

1 green pepper, chopped

1 Melissa's Blackeyed Peas (11 ounces) rinsed, drained and cooked

3 tablespoons red wine or wine vinegar (I think it needs the vinegar)

In a large nonstick saucepan place the onion, garlic, celery, pepper and carrot and a little water. Cover and steam until almost tender. Add tomatoes, puree, wine or vinegar. Add black-eyed peas and simmer until heated through. 


Posted by Elizabeth Large at 3:09 PM | | Comments (1)


Um, EL, care to share the oven-crisped eggplant recipe? That's gorgeous!

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About this blog
Richard Gorelick was appointed The Baltimore Sun's restaurant critic in September 2010. Before joining the paper staff fulltime, he contributed freelance criticism and features articles about food to area and regional publications. Along the way, he dispatched for short-distance trucking companies, shilled for cultural non-profits, and assisted in cognitive neurology research – never the subject, always the control.

He takes restaurants seriously but not himself, and his favorite restaurant is the one you love, too.

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