Thursday, July 03, 2008

More VT - Back to May

After having moderate success with the June issue of VT, I decide to go back to the May issue and make a few things. First up was Pita Panzanella. I was surprised at how tasty this was. I did substitute edamame for the frozen peas (blah) and I think that was a better choice to add more protein. I always expect a meal to taste like mint gum whenever I read mint in the list of ingredients, but I’m always pleasantly surprised! The best part of the recipe was toasting pita triangles in a little olive oil – I must do that from now on!

Next, I made a Greek Lentil Salad. Good – even better a few days later.

I wasn’t too impressed with the Burst-of-Spring Salad (no photo). Yes, I did omit the radishes because I don’t like them and my avocado wasn’t healthy-looking enough to add, but I don’t think either of those two ingredients would have helped. The dressing was really watery and simply tasted like I poured orange juice on spinach. I’ll stick to my tried and true orange spinach salad with red onion vinaigrette.

The Italian Eggplant Ragout was pretty tasty – although allowing the eggplant to hang out with 2 tablespoons of salt not only removed it’s bitterness, it made the dish REALLY salty and the eggplant actually tasted pickled! And I did rinse the eggplant well!

Finally, on Friday, I made Edamame Rice Bowls. Very easy. Remarkably tasty. Even better with the necessary addition of something salty like tamari. I should mention that I used crumbled tofu instead of feta.


Kati said...

Everything looks delicious! Oddly enough, I'm most interested, not in the VT recipes, but in your recipe for orange spinach salad with red onion vinaigrette - that sounds amazing!

Lauren said...

I just ended my subscription to Vegetarian Times, after seeing your meals, I am regreting it!

Judy said...

I think a lot of people have the same mint-expectation as you, which is unfortunate since it imparts such a lovely flavour to foods. Try it with fresh watermelon and sea salt...mmmmmm. I love the look of that Greek lentil salad too.