MONDAY, 07 FEBRUARY 2011 18:43
When you are vegan, but your partner is
As a vegan you learn to live as somewhat of an outsider in mainstream society. You may try to surround yourself with vegan friends, but the fact is that many of your family members, friends and acquaintances eat meat, and will continue to do so, despite your best efforts to share your insights.
That’s a fact of life, and I think one that most vegans accept fairly openly. But what about your romantic relationship – your partner, the love of your life, your soulmate? What do you do when he/she is not vegan?
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Next Valentine Menu from Chef Mayra
A gift from Chef Mayra Kitchen ~
A Sexy Valentines Menu !
CM Organic Verion of Eggplant Caviar
Makes about 4-6 servings
- 2 medium globe eggplants (large eggplants tend to be bitter, hence the use of medium)
- 2 large cloves of garlic
- 1 medium onion, peeled, left whole with skin intact
- 2 tablespoons of extra-virgin olive oil
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of tomato paste
- 1 teaspoon of balsamic vinegar
- 1/8 teaspoon of cayenne or to taste
- Salt and freshly ground pepper, to taste
Assorted raw veggies, toasted baguette rounds, breadsticks to serve
Preheat the oven to 400F
- With the tip of your knife, pierce the eggplants all over. Cut a slit in the fattest part of the eggplant and insert one garlic clove in each.
- Rub the eggplants and the onion with one tablespoon of the olive oil. Roast the eggplants and onion on a baking sheet for about 40 minutes or until the eggplants are collapsed and the onion brown.
- Turn the veggies frequently while roasting. When done, cut the eggplants lengthwise and drain on several layers of paper towels, cut side down.
- When cool enough to handle, strip off the skin and cut the flesh into 4 quarters. Quarter the onion, then put the eggplant and onion into a food processor.
- Add the rest of the oil, the lemon juice, tomato paste, salt, pepper and cayenne.
- Process until very smooth. Taste and adjust seasonings to your liking.
- Refrigerate in a covered bowl.
You can make this the day before if you want.
Serve with veggies and/or bread.
Chef Mayra Organic Spinach Salad with Strawberries and Toasted Pecans
Wha’ Cha Need make it organic if possible
- 8 ounces of baby spinach or torn fresh spinach
- 1 ½-2 cups fresh strawberries, hulls removed and thinly sliced
- ½ cup lightly toasted pecan halves or pieces
- ¼ cup thinly sliced red onions
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons poppy seeds
- 2 teaspoons Dijon mustard.
Wha’ Cha Do:
- Combine spinach, strawberries, pecans and onions in a large serving bowl.
- Put the dressing ingredients in a jar with a lid and shake well.
- Pour the dressing over the salad to serve.
Chef mayra Sexy Pesto Polenta with Healthy Sautéed Portobello Slices
Makes about 4 servings
- 3 ½ cups of water
- 1 teaspoon salt, more for seasoning
- 1 cup medium-ground yellow cornmeal
- ¼ cup My vegan pesto (See the recipe BELOW)
- 3 tablespoons olive oil
- Freshly ground black pepper
- 2 garlic cloves, chopped
- 4 large Portobello mushrooms, stems removed and caps cut into ¼ thick slices
THE PESTO VERY SIMPLE First, make the pesto:
Tha’ Vegan Pesto
- 2 cloves garlic
- 1/3 cup toasted pine nuts
- ½ teaspoon sea salt
- 2 cups loosely-packed bail leaves
- ¼ cup extra virgin olive oil
Wha’ Cha do ~ For the PESTO
Peel the garlic and grind it, the nuts and the salt in a food processor. Add the basil leaves and grind them. Stream in the oil with machine running.
Cover and refrigerate until ready to use.
Polenta TIME !!!!
Next, make the polenta:
- Boil the water over high heat in a large saucepan.
- Reduce the heat to medium and add the salt. Slowly whisk in the cornmeal, stirring constantly.
- Reduce the heat to low and cook for about 30 minutes, stirring frequently until mixture thickens.
Near the end of cooking time, combine the pesto with 1 tablespoon of the oil. Stir it into the polenta. Season with salt and pepper to taste.
- Spread the polenta evenly over the bottom of a lightly oiled, shallow 10-inch square baking dish.
- Refrigerate until firm (at least 30 minutes).
Preheat the oven to 375F
- Cut the now-firm polenta into 4 squares.
- Put it on a lightly-oiled baking sheet.
- Brush with 1 tablespoon of the oil and bake for about 30 minutes, until it’s hot and golden brown.
Polenta is in the OVEN
TIME to MAKE the mushroom sauce:
- Over medium heat in a large skillet.]
- Heat the remaining 1 tablespoon of oil.
- Add garlic and cook for about 30 seconds.
- Add the mushrooms, season with salt and pepper to taste and cook for about 5 minutes more, until the mushroom slices are tender.
- Keep warm over low heat.
To serve, put a slice of the polenta on a plate and top with the mushrooms.
These ~ Chocolate Chip Cookies are NO BAKE recipe and YES DELISH!
Chef Mayra 411, Issue #83, February 8, 2011 <<<
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