This weekend, my family was in town. This, of course, meant that I’d be cooking for them and that they’d be treated to a new vegetarian dish of some sort. Last week I made soy sloppy joes and though my sister initially turned her nose up at it, she decided to give it a shot (she was pretty hungry, I guess). Not one to easily admit defeat, she actually said, “This… is really pretty good!” That’s like a five-star review in Zagats, folks.
Saturday night I cooked up some Veat, sliced and served on spaghetti with a garlic sauce (a serving suggestion from the box itself). While the Veat smelled like chicken right out of the package, it wasn’t terribly appealing in appearance until after it was cooked and sliced. The taste was also good, enough to impress my very-not-vegetarian grandmother.
As a side dish, I made up a very tasty fennel, orange, and pomegranate salad recipe from The Voluptuous Vegan (thanks, Alex!). I had never had fennel in anything other than seed form before, and it was quite good, especially combined with the very sweet flavor of pomegranate seeds (take note: pomegranates are in season now). The book seems to have a bunch of tasty sounding recipes, including an eggless potato latke recipe and a chocolate-peanut butter cake that sounds interesting.