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.

The 12 Best Vegetarian Restaurants In NYC

Gothamist’s list of the 12 Best Veg Spots in NYC (which I’ve only been to three of!)

The first snacks from last night’s tasting dinner at Luksus. View high resolution

The first snacks from last night’s tasting dinner at Luksus.

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…
Pinterest
Twitter
Instagram
Facebook

Thanks for reading!! xo Bethany

Last weekend, Chris and I drove up to the Hudson Valley for a few days of fresh air, castles and art.  

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!

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