Oct 29, 2009

Boston Vegetarian Food Festival

I can't believe this has been going on for 14 years and I still haven't gone. I'm typically not too happy in big crowds, so have avoided the festival despite the temptation of free admission and vegetarian food. I've heard great things about it from my vegetarian friends and they've expanded to two days so maybe I'll venture over this year.

The Boston Vegetarian Society proudly presents

The 14th Annual Boston Vegetarian Food Festival

Now Expanded to Two Days!

Saturday, October 31, 2009, 10 AM - 6 PM
Sunday, November 1, 2009, 10 AM - 4 PM

Reggie Lewis Athletic Center
1350 Tremont Street, Boston, Massachusetts
Subway stop across the street

More Info: http://bostonveg.org/foodfest/index.html

Oct 24, 2009

My Vegetarian Version of Colcannon

Jim loves potatoes. I love making home fries for breakfast, but hardly ever cook potatoes for dinner. Last night was a cold and rainy fall night, and Jim and I were both craving some warm, filling comfort food. I decided to make use of all the potatoes piling up from our coop. What I really wanted was mashed potatoes, however, I had some kale and leeks that I really needed to cook soon. So, I decided to make my own version of the Irish dish, Colcannon. Here is the recipe for your enjoyment.

  • 6 large Potatoes, peeled (optional)
  • 1 head of Kale, remove stems and chop into bite-sized pieces
  • 1 Leek, finely chopped
  • 8 veggie breakfast links or sausage patties
  • butter
  • light cream or milk
  • salt and pepper

1. Boil large pot of water. I used a mixture of Red and Yukon potatoes which did not need to be peeled. If you prefer your mashed potatoes without skins, peel the potatoes first.Chop potatoes into equal size pieces and add to boiling water. Cook until soft.

2. Heat 2 tablespoons of butter in a saute pan or wok until it just starts to bubble (medium heat). Add leek and a little salt and cook until softened.

3. Add chopped kale and cook for a few minutes, just until kale starts to wilt. Don't overcook the kale, it really only needs to be heated for 2-3 minutes.

4. Cook veggie sausages or links according to package instructions. I cook my veggie links in a skillet until brown on all sides. Chop into bite-size pieces.

5. When potatoes are done, drain and mash with 2-3 tablespoons butter and about 1 cup of milk or cream. I like chunky mashed potatoes and just add a little milk as I go until I get the consistency I like.

6. Stir in Kale, Leek and Veggie Links. Add Salt and Pepper to taste. Serve.

This looks a little crazy, but tastes so yummy!

Oct 16, 2009

Scientists have discovered a "Vegetarian" Spider!

"Scientists have discovered the world’s first known vegetarian spider.

Bagheera kiplingi, a South American species, lives almost exclusively on leaf buds and is thought to be the only spider of about 40,000 species to have rejected a carnivorous diet."

Read more about this fascinating creature at TimesOnline.

photo credit: Robert L. Curry