Tuesday, November 11, 2008

Going Veg

My friend The Chubby Vegetarian has prepared countless delectable, meat-free meals in his kitchen. One of the many things I love about him is his love of butter. Sorry vegans but you are only depriving yourself of soul-enriching goodness by avoiding butter so just get over it. His tomato-leek confit is simply sublime. He has made his own vegetarian sausage, roasted hen of the woods (tasted like a fresh seared halibut...so GOOD!) stuffed morel mushrooms. I could go on but I'm suddenly STARVING. He has inspired me to explore more vegetarian focused cookery. Yesterday I prepared a baked pasta to serve for lunch or dinner, busy week. I mixed organic whole wheat shells with sauteed onions, garlic, wild mushrooms, Field Roast's Italian Sausage, Oregon brandy, cream & some cheddar. There's some veggie love for ya!


The Chubby Vegetarian said...

Thanks for all of the kind words. I will be posting your dish in the next few days so you can inspire others as well.The pasta sounds like a perfect cold weather dish. I was going to return your tupperware, now i just want to bring iot to your house, fill it up and take it home again.

-j aka TCV

Michael Hughes said...

Well you're too late because the pasta is all ate up!

Dave- Sorry but I had to! I needed brandy or cognac & I didn't want to leave the house. There is plenty left for drinking.