The Bored Vegetarian

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

Savory Roasted Fig Jam2 1/2 cups fresh Figs, stems removed, figs quartered2 tbsp Extra Virgin Olive Oil1/8 cup Balsamic Vinegar1/8 cup Sugar1 clove Garlic, minced1 tbsp fresh ThymePreheat oven to 325.  In a bowl, whisk together the olive oil, balsamic vinegar, sugar and garlic.  Add figs and toss together.  Spread the figs in a baking pan, and roast for 20-25 minutes.  Check on the figs every ten minutes or so to toss in the pan.  The figs should be soft with a nice amount of liquid in the dish.  Add to a serving bowl.  Spread on crostini with goat cheese or use as a filling for a fancy grilled cheese sandwich.  View high resolution

Savory Roasted Fig Jam

2 1/2 cups fresh Figs, stems removed, figs quartered
2 tbsp Extra Virgin Olive Oil
1/8 cup Balsamic Vinegar
1/8 cup Sugar
1 clove Garlic, minced
1 tbsp fresh Thyme

Preheat oven to 325.  In a bowl, whisk together the olive oil, balsamic vinegar, sugar and garlic.  Add figs and toss together.  Spread the figs in a baking pan, and roast for 20-25 minutes.  Check on the figs every ten minutes or so to toss in the pan.  The figs should be soft with a nice amount of liquid in the dish.  Add to a serving bowl.  Spread on crostini with goat cheese or use as a filling for a fancy grilled cheese sandwich. 

Strawberries & Cream Pie with a Pistachio Meringue CrustMy mom used to make a similar pie growing up, but with walnuts in the crust.  You could also do a filling with peaches or other berries if you’d like.3 large Egg Whites1/4 tsp Cream of Tartar3/4 cup Sugar3/4 cup unsalted Pistachios, toasted and chopped smallCanola Oil2 tsp Vanilla 2 cups fresh Strawberries, chopped1 1/2 cup Whipping CreamI left out the sugar for the whipped cream since the meringue is already so sweet.Preheat oven to 325 degrees.  Use a small amount of oil to lightly coat the inside of a pie pan.  In a bowl, use a handmixer with a whisk attachment to whip together the eggs, vanilla and cream of tartar until frothy.  Slowly stream in sugar as you continue to beat on a high speed. The meringue is ready when it’s glossy and forms stiff peaks.  Add in 1/2 cup of the pistachios and gently fold them into the meringue.  Spread the meringue into the pan.  Bake in the oven for 25-30 minutes. Remove and allow to cool completely, about one hour.
For the strawberries and cream, whip the whipping cream and vanilla in a bowl until stick peaks form.  Fold in strawberries.  Spread over the cooled meringue crust.
It’s hard to believe that summer is almost over.  I love Fall and everything, but considering that I only made it to the beach here ONCE, it seems a little too soon for it to be over.  The good news is that the 2nd annual Gala Gala Hey! is coming up next month at The Drink.  Details coming soon!  
As always, you should like The Bored Vegetarian! View high resolution

Strawberries & Cream Pie with a Pistachio Meringue Crust

My mom used to make a similar pie growing up, but with walnuts in the crust.  You could also do a filling with peaches or other berries if you’d like.

3 large Egg Whites
1/4 tsp Cream of Tartar
3/4 cup Sugar
3/4 cup unsalted Pistachios, toasted and chopped small
Canola Oil
2 tsp Vanilla 
2 cups fresh Strawberries, chopped
1 1/2 cup Whipping Cream
I left out the sugar for the whipped cream since the meringue is already so sweet.

Preheat oven to 325 degrees.  Use a small amount of oil to lightly coat the inside of a pie pan.  In a bowl, use a handmixer with a whisk attachment to whip together the eggs, vanilla and cream of tartar until frothy.  Slowly stream in sugar as you continue to beat on a high speed. The meringue is ready when it’s glossy and forms stiff peaks.  Add in 1/2 cup of the pistachios and gently fold them into the meringue.  Spread the meringue into the pan.  Bake in the oven for 25-30 minutes. Remove and allow to cool completely, about one hour.

For the strawberries and cream, whip the whipping cream and vanilla in a bowl until stick peaks form.  Fold in strawberries.  Spread over the cooled meringue crust.

It’s hard to believe that summer is almost over.  I love Fall and everything, but considering that I only made it to the beach here ONCE, it seems a little too soon for it to be over.  The good news is that the 2nd annual Gala Gala Hey! is coming up next month at The Drink.  Details coming soon!  

As always, you should like The Bored Vegetarian!

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!

Couscous with Toasted Pistachios, Currants & ScallionsThis recipe is adapted from a recipe that Mardi from Sprout & Pea's mom gave to her.  It can be made vegan if you replace the butter with olive oil! 1 cup Cous Cous (I used Moroccan cous cous)1 1/2 cups Vegetable Broth2 Tbsp Butter (or 1 1/2 Tbsp Extra Virgin Olive Oil if vegan)1/3 cup Pistachios, shelled & toasted1/2 cup Scallions, chopped1/2 cup Dried Currants (soaked in hot water for 15 minutes)1/4 cup Parsley, chopped3 Tbsp fresh Lemon Juice2 Tbsp Extra Virgin Oil2 tsp Cinnamon Salt & PepperBring vegetable broth and butter (or olive oil) to a boil in a sauce pan.  Add in couscous, stir and remove from heat.  Let sit covered for 12-15 minutes.  Fluff with a fork.  Add scallions, currants and pistachios and toss together.  Season with salt and pepper.  In a bowl, whisk lemon juice, olive oil and cinnamon together.   Toss cous cous with dressing to coat.  Season again if needed.  
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Couscous with Toasted Pistachios, Currants & Scallions

This recipe is adapted from a recipe that Mardi from Sprout & Pea's mom gave to her.  It can be made vegan if you replace the butter with olive oil! 

1 cup Cous Cous (I used Moroccan cous cous)
1 1/2 cups Vegetable Broth
2 Tbsp Butter (or 1 1/2 Tbsp Extra Virgin Olive Oil if vegan)
1/3 cup Pistachios, shelled & toasted
1/2 cup Scallions, chopped
1/2 cup Dried Currants (soaked in hot water for 15 minutes)
1/4 cup Parsley, chopped
3 Tbsp fresh Lemon Juice
2 Tbsp Extra Virgin Oil
2 tsp Cinnamon
Salt & Pepper

Bring vegetable broth and butter (or olive oil) to a boil in a sauce pan.  Add in couscous, stir and remove from heat.  Let sit covered for 12-15 minutes.  Fluff with a fork.  Add scallions, currants and pistachios and toss together.  Season with salt and pepper.  In a bowl, whisk lemon juice, olive oil and cinnamon together.   Toss cous cous with dressing to coat.  Season again if needed.  

Hey! Like The Bored Vegetarian on Facebook!

Cucumber Mint Soup3 Cucumbers 1/2 cup Parsley, chopped1/3 cup Mint, chopped3 Scallions, chopped1 pint Buttermilk6 oz strained Greek YogurtJuice from 1 LemonSalt & Pepper to taste2-3 oz crumbled Feta Cheese (optional)Peel cucumbers.  Slice in half lengthwise and scoop out the seeds with a spoon.  Sprinkle with salt and let sit for about 30 minutes (this helps remove some of their water).  Coarsely chop.  In a food processor or blender, combine cucumber, mint, parsley, scallions, buttermilk and yogurt.  Blend until smooth, season with salt and pepper (I used a food processor, so there was still some texture to the soup, but you can always strain through a sieve if you’d like).  Chill in the fridge until… chilled.  Serve garnished with about an ounce of feta crumbled on top.  
I just returned from Chicago on Monday (pictures to come) and am entering the final month of the busy event season.  I have 6 more events that I’m planning/managing before the end of June (3 Bat Mitzvah celebrations, 3 weddings!), so the long weekend was a nice refresh before a lot of intense focus.  
I’ve said this before, but the adventures I take are almost necessary in inspiring me when I feel like I’m in a cooking slump.  New York is an incredible city for food, but sometimes it takes being out of your routine to realize that there are still worlds of ingredients to experiment with.  Thank you to everyone who gave me advice on where to eat in Chicago!  I didn’t make it to all of them, but I had some incredible food during my trip.  The best meal I had came from a restaurant I went to a few years back during my first trip there.  Anyone else as in love with Lula Cafe as I am?  We had a six course vegetarian tasting menu that was amazing… creative, beautiful and delicious!  We managed to snag seats at the chef’s counter, so we got a nice view into the kitchen where all the magic happens.  If you haven’t been there, I can’t recommend it enough!
Hey! Like The Bored Vegetarian on Facebook! View high resolution

Cucumber Mint Soup

3 Cucumbers 
1/2 cup Parsley, chopped
1/3 cup Mint, chopped
3 Scallions, chopped
1 pint Buttermilk
6 oz strained Greek Yogurt
Juice from 1 Lemon
Salt & Pepper to taste
2-3 oz crumbled Feta Cheese (optional)

Peel cucumbers.  Slice in half lengthwise and scoop out the seeds with a spoon.  Sprinkle with salt and let sit for about 30 minutes (this helps remove some of their water).  Coarsely chop.  In a food processor or blender, combine cucumber, mint, parsley, scallions, buttermilk and yogurt.  Blend until smooth, season with salt and pepper (I used a food processor, so there was still some texture to the soup, but you can always strain through a sieve if you’d like).  Chill in the fridge until… chilled.  Serve garnished with about an ounce of feta crumbled on top.  


I just returned from Chicago on Monday (pictures to come) and am entering the final month of the busy event season.  I have 6 more events that I’m planning/managing before the end of June (3 Bat Mitzvah celebrations, 3 weddings!), so the long weekend was a nice refresh before a lot of intense focus.  

I’ve said this before, but the adventures I take are almost necessary in inspiring me when I feel like I’m in a cooking slump.  New York is an incredible city for food, but sometimes it takes being out of your routine to realize that there are still worlds of ingredients to experiment with.  Thank you to everyone who gave me advice on where to eat in Chicago!  I didn’t make it to all of them, but I had some incredible food during my trip.  The best meal I had came from a restaurant I went to a few years back during my first trip there.  Anyone else as in love with Lula Cafe as I am?  We had a six course vegetarian tasting menu that was amazing… creative, beautiful and delicious!  We managed to snag seats at the chef’s counter, so we got a nice view into the kitchen where all the magic happens.  If you haven’t been there, I can’t recommend it enough!

Hey! Like The Bored Vegetarian on Facebook!

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