RAVE - Schmave

Ok, so the Rave diet is a bit too extereme. Although we are continuing with the vegetarian lifestyle we have decided to add a few things back in to the pantry.

Oil - omg how are you supposed to cook without something to prevent your food from sticking to the pan? We have agreeded to add a bit of olive oil back into the diet.
Yogurt - plain yogurt only, the flavored yogurt has high fructose corn syrup and sugar or sugar substitute. Oh, the Greek yogurt you can get at the store is totally AWESOME!
Pamsean Cheese - Yes I understand, but it's the only cheese we're adding. (and it makes the polenta so much better)

I must say that I was pleseantly surpised today when Rick called me from work and said that

1. He was offered half a chocolate donut today and will power gave in and he accepted, to to have taken 2 bites and toss it out because he thought it was so sweet that it made him sick (wow, 2 weeks without refinded sugars and now it's just too sweet).

2. He told me they were having a fundraiser cookout at his work offering, burgers, hot dogs, brats with chips and a soda for $5 and corn on the cob for $1. He told them he was a vegetarian and asked to replace the burger for a corn, and had baked Lays and a water.

Way to go sweetie!

Grilled Garden Vegetables with Polenta

This was the first time Rick has ever had Polenta and the first time I have ever made it. I used instant Polenta (which I now know is a no-no). Yes I know, some of you are thinking, What? The first time? Well, like some may understand I had said something about making it in the past and Rick said eew. So that's where it ended.

I made the Polenta with vegetable stock and added a few cloves of crushed garlic, salt, pepper,and bay leaves. Then added fresh basil and parmesan after adding the polenta.


Ingredients
1 tablespoon minced garlic
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
salt to taste
freshly ground black pepper
1 eggplant, sliced 1/3-inch thick
1 medium zucchini, sliced 1/3-inch thick
1 medium summer squash, sliced 1/3-inch thick
1 large red onion, peeled and sliced 1/3-inch thick
1 red bell pepper, quartered, stemmed and seeded
4 large whole mushrooms, optional
1/4 cup freshly grated Parmesan cheese, optional
basil leaves, for garnish

Directions
1. Preheat the grill.
2. In a food processor, combine the garlic, mustard and vinegar and puree. With the motor running, add the olive oil and chicken stock. Season with salt and pepper. Brush the vegetables with the garlic vinaigrette.
3. Grill the vegetables on a hot grill for 2 minutes on each side. (To keep the onions together, slide a spatula completely underneath each slice to pick up all the rings and turn carefully to grill the other side.) Season to taste with salt and pepper.
4. Spoon the warm polenta onto serving plates and arrange the slices of grilled vegetables and mushrooms on top. Sprinkle with Parmesan cheese, garnish with basil leaves and serve.

Garnish this bright coleslaw with toasted sesame seeds or chopped roasted peanuts. Or, for you meat eaters, toss it with shredded roasted chicken and serve it as the main course.

Ingredients

1/3 cup white wine vinegar
1 to 2 tablespoons sugar (optional)
1 clove garlic, finely chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1/8 teaspoon dry mustard
4 cups finely shredded green and red cabbage
2 cups shredded carrots
1 cup thinly sliced green onions
Salt and pepper to taste

Directions

In a large bowl, whisk together vinegar, sugar, garlic, cumin, oregano and mustard just until sugar is dissolved. Add cabbage, carrots, green onions, salt and pepper and toss gently to combine. Cover and chill for at least 4 hours before serving.

The RAVE Diet -On the Road to Becoming Vegetarian

Rick and I have decided to eat very healthy and will try to go vegetarian. The dietary guide that Rick wants to try and follow is the RAVE diet. This means no animal products, which will be difficult because we do like dairy products such as cheese and yogurt. But after seeing a PBS special called "Eating" and seeing them take a section of an artery and pull out a long strand of the build up that comes from the typical American diet, we were both so horrified that we have decide to try our best to cut our consumption of all animal products. This RAVE diet also directs you to cut oils, processed foods and sugar from your diet. This will be difficult and I think it will be easier to start by cutting down at first.

So, my future posts until further notice should be titled, “On the Road to Becoming Vegetarian”. Wish me luck, especially since Rick doesn’t like mushrooms and they seem to be a major meat replacement.

Fusilli Pasta with Roasted Tomatoes and “Hidden” Zucchini

As you eat this unique recipe the juicy, roasted tomatoes break apart into the pasta to make the sauce right on your plate. People at the table might not even notice the extra serving of vegetables you “hid” by grating squash into the pasta, but the flavor will make it a winner

Ingredients
6 plum tomatoes, halved lengthwise
2 teaspoons Extra Virgin Olive Oil
Salt and ground black pepper to taste
1/2 cup 365 Everyday Value Grated Parmesan Cheese, divided
1/4 cup chopped basil
1/2 pound 365 Everyday Value Organic Whole Wheat Fusilli
2 zucchini or yellow squash, grated
2 tablespoons lemon juice

Directions

Preheat oven to 400°F. Arrange tomatoes on a large parchment-lined sheet tray, cut-sides up. Drizzle with oil; season with salt and pepper. Scatter 2 tablespoons Parmesan and 2 tablespoons basil evenly over top. Roast until juicy and bubbling, about 20 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add fusilli and cook until al dente, 10 to 12 minutes. Drain and transfer to a large bowl. Add zucchini, lemon juice, remaining 6 tablespoons Parmesan and 2 tablespoons basil. Toss to combine. Season to taste with salt and pepper. Divide pasta onto four plates, top with tomatoes and serve.