The Bored Vegetarian

Made some homemade soft pretzels in preparation of today’s Food Book Fair Brew Pub session at the Wythe Hotel. View high resolution

Made some homemade soft pretzels in preparation of today’s Food Book Fair Brew Pub session at the Wythe Hotel.

Squash Manti from Uma’s in the Rockaways. Best meal I’ve had in a while and first time eating the food of Uzbekistan‎‎! View high resolution

Squash Manti from Uma’s in the Rockaways. Best meal I’ve had in a while and first time eating the food of Uzbekistan‎‎!

Vegan Tofu Scramble with Vegetables and Breakfast Sausage
I’m halfway through vegan January. Are you guys excited about more vegan recipes? Should I continue to do more vegan-focused recipes after this month? Follow The Bored Vegetarian on…PinterestTwitterInstagramFacebook

Thanks for reading!! xo Bethany View high resolution

Vegan Tofu Scramble with Vegetables and Breakfast Sausage

I’m halfway through vegan January. Are you guys excited about more vegan recipes? Should I continue to do more vegan-focused recipes after this month? 

Follow The Bored Vegetarian on…
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Thanks for reading!! xo Bethany

The Drink and The Bored Vegetarian Present…
2nd Annual Gala Gala Hey! An Apple Festival Featuring Kate Lebo of Pie Stand and author of A Commonplace Book of Pie
3:00pm - 10:00pm Sunday, September 15, 2013 at The Drink FREE
Check out the FB invite We had such a blast last year, so Gala Gala Hey! is back for more! Kate Lebo will be slinging her delicious fresh baked pies by the slice, as well as reading from her book A Commonplace Book of Pie. We’ll be celebrating the almighty apple all day long with fresh pie from Pie Stand, bobbing for apples, old timey music, cider on tap, apple pairings, corn hole and the return of the creepy masks! Kate Lebo of Pie Stand will be baking up five varieties to be sold by the slice for Gala Gala Hey!  Cheddar-Crusted Apple Pie Whiskey Crumble Apple Pie Honey-Ginger Apple Pie Brandied Apple Cardamom Pie Apple Pear Pie Gala Gala Hey! is free and open to the public.About Kate Lebo  Kate Lebo is an award-winning baker and poet from Seattle, Washington. Lebo’s first book A Commonplace Book of Pie is a quirky collage of fact and fiction that combines humor, art, recipes, pop culture, and poetry to redefine America’s favorite dessert. Pie is a medium for conversation in this debut book from Chin Music Press, balancing Lebo’s technical baker know-how with lyrical ruminations on the real and imagined relationships between pie and those who love it. Kate’s writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest among other journals, and she’s currently at work on a pie cookbook for Sasquatch Books, forthcoming in 2014. She teaches creative writing at Richard Hugo House and pie making at Pie School, her cliche-busting pastry academy. She also hosts Pie Stand, a social that uses pie to create conversations across communities. For more tasty treats, visit katelebo.com.

The Drink and The Bored Vegetarian Present…

2nd Annual Gala Gala Hey!
An Apple Festival Featuring Kate Lebo of Pie Stand and author of A Commonplace Book of Pie

3:00pm - 10:00pm Sunday, September 15, 2013 at The Drink
FREE

Check out the FB invite

We had such a blast last year, so Gala Gala Hey! is back for more! Kate Lebo will be slinging her delicious fresh baked pies by the slice, as well as reading from her book A Commonplace Book of Pie. We’ll be celebrating the almighty apple all day long with fresh pie from Pie Stand, bobbing for apples, old timey music, cider on tap, apple pairings, corn hole and the return of the creepy masks!

Kate Lebo of Pie Stand will be baking up five varieties to be sold by the slice for Gala Gala Hey!

Cheddar-Crusted Apple Pie
Whiskey Crumble Apple Pie
Honey-Ginger Apple Pie
Brandied Apple Cardamom Pie
Apple Pear Pie

Gala Gala Hey! is free and open to the public.


About Kate Lebo

Kate Lebo is an award-winning baker and poet from Seattle, Washington. Lebo’s first book A Commonplace Book of Pie is a quirky collage of fact and fiction that combines humor, art, recipes, pop culture, and poetry to redefine America’s favorite dessert. Pie is a medium for conversation in this debut book from Chin Music Press, balancing Lebo’s technical baker know-how with lyrical ruminations on the real and imagined relationships between pie and those who love it.

Kate’s writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest among other journals, and she’s currently at work on a pie cookbook for Sasquatch Books, forthcoming in 2014. She teaches creative writing at Richard Hugo House and pie making at Pie School, her cliche-busting pastry academy. She also hosts Pie Stand, a social that uses pie to create conversations across communities. For more tasty treats, visit katelebo.com.

Do you keep running to-do lists?  I have ones for karaoke, restaurants, NYC, books, wine, art & photography.  Any time I check something off a list, I feel a bit more productive.  My Things to Learn to Make list is growing slowly and I thought I’d cross one off tonight.  At my work I’m constantly asking the chefs how they’re cooking something, why they’re doing something a certain way etc. and it blows my mind that they can remember so many different techniques without constantly messing up like I do.  There are so many basics and classics I feel like I should know.. so I hope to explore some here.  It’s like classical music - ones you have the melody down, you can create all sorts of variations on the theme, right? 
Carbonara with Peas & Parsley1 lb Pasta (I used Bucatini)2 Tbsp Extra Virgin Olive Oil1 small Onion, chopped1 clove Garlic, minced2/3 cup dry White Wine2 Eggs3/4 cup finely grated Parmesan Cheese (brands like BelGioioso have rennet/enzyme free versions)3/4 cup Peas, cooked 1/4 fresh Parsley, choppedSalt to tasteFresh Cracked PepperIn a sauce pan, heat up olive oil.  Add chopped onion and minced garlic.  Season with salt and saute until soft.  Add white wine and simmer until it thickens slightly.  Set aside.  In a bowl, whisk together egg and cheese.  Set aside. In a large pot, bring salted water to boil.  Add pasta and cook until al dente (about 7-9 minutes).  Reserve about 1/4 cup of pasta liquid and then drain pasta.  Add pasta to a clean bowl and toss with onion and garlic mixture.  While the pasta is still hot, add egg mixture slowly, stirring into the pasta constantly.  The heat from the pasta will cook the egg mixture.  Add in peas and parsley and toss together until incorporated. Salt to taste and add a generous amount of fresh cracked pepper.  Serve immediately with more grated cheese on top. I must admit this didn’t go as smoothly for me as I hoped.  When I’m researching a dish like this, I’ll usually read a bunch of different versions and then pull ideas for each one. I should have picked one and stuck with it!  I will need to give this another run in the future.  In the words of Aaliyah, if at first you don’t succeed, then dust yourself off and try again. 
I’m headed to WA next week (with Chris!) to see my family and meet my new nephew Killian.  After these last uhhh 5 months of crazy amounts of work (btw check out these INCREDIBLE pics that Seattle-based photographer shot for a wedding I planned last month), I’m excited to have a long break and regroup.  A redesign is coming soon as are hopefully more things.. Special shout out to Joan Y for your patience - sorry it’s taken so long for a new post! View high resolution

Do you keep running to-do lists?  I have ones for karaoke, restaurants, NYC, books, wine, art & photography.  Any time I check something off a list, I feel a bit more productive.  My Things to Learn to Make list is growing slowly and I thought I’d cross one off tonight.  At my work I’m constantly asking the chefs how they’re cooking something, why they’re doing something a certain way etc. and it blows my mind that they can remember so many different techniques without constantly messing up like I do.  There are so many basics and classics I feel like I should know.. so I hope to explore some here.  It’s like classical music - ones you have the melody down, you can create all sorts of variations on the theme, right? 

Carbonara with Peas & Parsley

1 lb Pasta (I used Bucatini)
2 Tbsp Extra Virgin Olive Oil
1 small Onion, chopped
1 clove Garlic, minced
2/3 cup dry White Wine
2 Eggs
3/4 cup finely grated Parmesan Cheese (brands like BelGioioso have rennet/enzyme free versions)
3/4 cup Peas, cooked 
1/4 fresh Parsley, chopped
Salt to taste
Fresh Cracked Pepper

In a sauce pan, heat up olive oil.  Add chopped onion and minced garlic.  Season with salt and saute until soft.  Add white wine and simmer until it thickens slightly.  Set aside.  In a bowl, whisk together egg and cheese.  Set aside. In a large pot, bring salted water to boil.  Add pasta and cook until al dente (about 7-9 minutes).  Reserve about 1/4 cup of pasta liquid and then drain pasta.  Add pasta to a clean bowl and toss with onion and garlic mixture.  While the pasta is still hot, add egg mixture slowly, stirring into the pasta constantly.  The heat from the pasta will cook the egg mixture.  Add in peas and parsley and toss together until incorporated. Salt to taste and add a generous amount of fresh cracked pepper.  Serve immediately with more grated cheese on top. 

I must admit this didn’t go as smoothly for me as I hoped.  When I’m researching a dish like this, I’ll usually read a bunch of different versions and then pull ideas for each one. I should have picked one and stuck with it!  I will need to give this another run in the future.  In the words of Aaliyah, if at first you don’t succeed, then dust yourself off and try again. 

I’m headed to WA next week (with Chris!) to see my family and meet my new nephew Killian.  After these last uhhh 5 months of crazy amounts of work (btw check out these INCREDIBLE pics that Seattle-based photographer shot for a wedding I planned last month), I’m excited to have a long break and regroup.  A redesign is coming soon as are hopefully more things.. Special shout out to Joan Y for your patience - sorry it’s taken so long for a new post!

Roasted Cauliflower & Steamed Kale Salad1 small head of Cauliflower, broken into florets3 cups raw Kale, large stems removes, leaves chopped small2 tbsp Extra Virgin Olive OilJuice from half of a LemonSalt & Pepper to taste Toasted Sesame Seeds (optional) 
Preheat oven to 350.  On a baking sheet, toss florets in olive oil and season with salt and pepper.  Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides).  Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat.  Place a vegetable steamer in the pot and add the kale.  Steam the kale until tender.  Remove cauliflower from oven and let cool until you can handle it.  Chop up cauliflower into very small pieces.  In a bowl, toss with steamed kale and season with salt and pepper.  Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.  
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Roasted Cauliflower & Steamed Kale Salad

1 small head of Cauliflower, broken into florets
3 cups raw Kale, large stems removes, leaves chopped small
2 tbsp Extra Virgin Olive Oil
Juice from half of a Lemon
Salt & Pepper to taste 
Toasted Sesame Seeds (optional) 

Preheat oven to 350.  On a baking sheet, toss florets in olive oil and season with salt and pepper.  Roast in the oven for 15-20 minutes until cauliflower is soft and begins to brown (toss about halfway through to brown on different sides).  Fill a soup pot or large sauce pan with an inch or two of water and place over medium/high heat.  Place a vegetable steamer in the pot and add the kale.  Steam the kale until tender.  Remove cauliflower from oven and let cool until you can handle it.  Chop up cauliflower into very small pieces.  In a bowl, toss with steamed kale and season with salt and pepper.  Add to a serving bowl and squeeze fresh lemon juice over the top. Sprinkle with sesame seeds. Can be served warm or room temperature.  


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Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  Serves 4
For the “bread”1/3 cup + 1 Tbsp Almond Flour1/3 cup + 1 Tbsp All-Purpose Flour3/4 cup Powdered Sugar2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.) 1/2 tsp Salt4 large Egg Whites, lightly beaten Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.Tomato Filling: 2 pounds ripe Tomatoes1 cup Sundried Tomatoes in oil, drained and finely chopped1/4 Tbsp Shallots, finely chopped1/2 Balsamic VinegarCut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  Goat Cheese Filling:2/3 Goat Cheese, room temperature6 Tbsp Mascarpone Cheese, room temperature 2 Tbsp chopped Chivespinch of saltStir together all of the ingredients and set aside.Egg:4 Eggs2 TbspSalt & Pepper to tasteFresh basilMelt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.To assemble:Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  Hey! You should like The Bored Vegetarian on fb! View high resolution

Open-Faced Egg Sandwich inspired by the “Tomato Burger” from Blue Hill (via NYT’s Recipe)

As some of you may know, my day/night/weekend job is as an event planner for a catering company here in Brooklyn.  Part of what I do is discussing menu ideas with couples/clients and discussing how to bring their backgrounds, family recipes and inspiration from their favorite restaurants into their menu.  Recently a couple had mentioned how much they love Blue Hill Farm’s “tomato burger,” so I had our chefs do a take on it for their tasting.  I got to sample it myself and was so obsessed with the balance of sweetness from the “bun,” the savory tomato and the creamy goat cheese, I made a mental note to try it at home.  As someone who loves savory and sweet breakfast foods together (“don’t judge me!” I exclaimed as I dumped syrup all over my eggs and potatoes the other morning), I thought this would be perfect with a delicious sunny side up egg on top.  

Serves 4

For the “bread”

1/3 cup + 1 Tbsp Almond Flour
1/3 cup + 1 Tbsp All-Purpose Flour
3/4 cup Powdered Sugar
2/3 cup Extra Virgin Olive Oil (honestly, I would recommend using less than their recommendation - it turned out a lot heavier and greasier than I would have liked.  Might reduce as much as half next time.
1/2 tsp Salt
4 large Egg Whites, lightly beaten 

Preheat oven to 325.  Coat a 9x9 baking pan with cooking spray.  In a bowl, whisk together dry ingredients.  Pour in egg whites and whisk with dry ingredients until combined.  Continue to whisk and slowly add olive oil in a stream.  Pour into baking pan and bake on middle rack for 20-25 minutes or until golden yellow.  Remove from oven and allow to cool.

Tomato Filling:

2 pounds ripe Tomatoes
1 cup Sundried Tomatoes in oil, drained and finely chopped
1/4 Tbsp Shallots, finely chopped
1/2 Balsamic Vinegar

Cut a shallow x in the bottom of the tomatoes.  Blanch in boiling water for 30 seconds.  Remove from heat and run under cold water.  Skins should easily slip off.  Remove seeds and chop into a small dice.  In a bowl, toss together diced tomato, sundried tomato, shallots, balsamic vinegar and season with salt and pepper.  

Goat Cheese Filling:

2/3 Goat Cheese, room temperature
6 Tbsp Mascarpone Cheese, room temperature 
2 Tbsp chopped Chives
pinch of salt

Stir together all of the ingredients and set aside.

Egg:

4 Eggs
2 Tbsp
Salt & Pepper to taste

Fresh basil

Melt butter in a pan.  Crack eggs into pan and cook on low/medium heat until whites begin to firm up.  Cover with lid until whites are about done.  Season with salt and pepper.

To assemble:

Cut a four rounds out of the “bread.”  Layer each with some of the goat cheese, a generous amount of the tomato filling, fresh basil and top with an egg.  Serve hot.  

Hey! You should like The Bored Vegetarian on fb!

Sunny Side Up Egg with Quinoa, Sauteed Kale, Tomato and Basil & Scallion PureeIt’s a slow rainy Saturday in New York.1 egg1/2 cup dry Quinoa1 cup Low Sodium Vegetable Stock1 cup chopped Kale, large stems removed1/4 cup Baby Heirloom Tomatoes2 generous handfuls of fresh Basil1/2 cup chopped Scallions1 clove Garlic4-5 Tbsp Olive Oil1/4 cup White Wine Vinegar1 Tbsp ButterSalt & Pepper to tasteIn a saucepan 1/2 cup of water and 1 cup Vegetable Broth to a boil.  Add quinoa and season with a bit of salt.  Cover and bring down to a simmer until the liquid cooks off (about 15 minutes).  In a saute pan, saute minced garlic in a bit of olive oil until soft.  Add the cooked quinoa and toss.  Cook on low heat, continuing to cook off any remaining liquid in the quinoa.  In a blender, liquify basil, scallion and a 2-3 tablespoons of olive oil.  With the blender going, slowly stream in the white wine vinegar, which will thicken the puree.  In a saute pan, saute the kale and tomato in a bit of olive oil until soft.  Add to quinoa and toss.  Season with salt & pepper.  In a saute pan, melt butter over low-medium heat.  Crack the egg into the pan and season with salt and pepper.  Cover with a lid until the whites have firmed up.  Serve quinoa in a bowl, top with the sunny side up egg and spoon some of the basil & scallion puree over the top.  Serve immediately.   View high resolution

Sunny Side Up Egg with Quinoa, Sauteed Kale, Tomato and Basil & Scallion Puree

It’s a slow rainy Saturday in New York.

1 egg
1/2 cup dry Quinoa
1 cup Low Sodium Vegetable Stock
1 cup chopped Kale, large stems removed
1/4 cup Baby Heirloom Tomatoes
2 generous handfuls of fresh Basil
1/2 cup chopped Scallions
1 clove Garlic
4-5 Tbsp Olive Oil
1/4 cup White Wine Vinegar
1 Tbsp Butter
Salt & Pepper to taste

In a saucepan 1/2 cup of water and 1 cup Vegetable Broth to a boil.  Add quinoa and season with a bit of salt.  Cover and bring down to a simmer until the liquid cooks off (about 15 minutes).  In a saute pan, saute minced garlic in a bit of olive oil until soft.  Add the cooked quinoa and toss.  Cook on low heat, continuing to cook off any remaining liquid in the quinoa.  In a blender, liquify basil, scallion and a 2-3 tablespoons of olive oil.  With the blender going, slowly stream in the white wine vinegar, which will thicken the puree.  In a saute pan, saute the kale and tomato in a bit of olive oil until soft.  Add to quinoa and toss.  Season with salt & pepper.  In a saute pan, melt butter over low-medium heat.  Crack the egg into the pan and season with salt and pepper.  Cover with a lid until the whites have firmed up.  Serve quinoa in a bowl, top with the sunny side up egg and spoon some of the basil & scallion puree over the top.  Serve immediately.  

Roasted Cauliflower Steak with Whipped Feta and Scallions1 large Cauliflower head, trimmed1/4 pound Feta Cheese2 ounces Cream Cheese2 Tbsp Heavy Cream1 Tbsp fresh Lemon Juice2 Tbsp Extra Virgin Olive OilScallions for garnishSalt & Pepper to tastePreheat oven to 375.  Place flat side of cauliflower on cutting board and cut 3/4 inch “steaks” from the middle of the head.  In a pan, heat olive oil and sear each side of the cauliflower, flipping to brown each side.  Season with salt and pepper.  Remove from heat and roast on a cookie sheet on the lowest rack of the oven until tender.  In a food processor, blend feta, cream cheese, cream cheese and lemon juice until smooth.  Spoon whipped feta onto plate with a cauliflower steak.  Garnish with scallion.    
Last week’s Valentine’s Market was a great time, even with the blizzard.  Thank you to everyone who stopped by our table and sampled or bought a jar of nutella.  Markets of New York did a nice post about our wares.  Check it out! View high resolution

Roasted Cauliflower Steak with Whipped Feta and Scallions

1 large Cauliflower head, trimmed
1/4 pound Feta Cheese
2 ounces Cream Cheese
2 Tbsp Heavy Cream
1 Tbsp fresh Lemon Juice
2 Tbsp Extra Virgin Olive Oil
Scallions for garnish
Salt & Pepper to taste

Preheat oven to 375.  Place flat side of cauliflower on cutting board and cut 3/4 inch “steaks” from the middle of the head.  In a pan, heat olive oil and sear each side of the cauliflower, flipping to brown each side.  Season with salt and pepper.  Remove from heat and roast on a cookie sheet on the lowest rack of the oven until tender.  In a food processor, blend feta, cream cheese, cream cheese and lemon juice until smooth.  Spoon whipped feta onto plate with a cauliflower steak.  Garnish with scallion.    

Last week’s Valentine’s Market was a great time, even with the blizzard.  Thank you to everyone who stopped by our table and sampled or bought a jar of nutella.  Markets of New York did a nice post about our wares.  Check it out!

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