July 27, 2006

Spaghetti Squash for Dinner

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Spaghetti Squash
Spaghettu Squash

The Washington Post food section today features spaghetti squash which I never tried before maybe because I never liked squash. The writer says it stays crunchy so I went out and bought one, cooked it exactly as she said, boil whole for 40 minutes. It really is crunchy and sweetish and I like the texture. This vegetable does not need elaborate sauces, just add less than half a teaspoon of sea salt, half a tablespoon of unsalted butter, and dried sage (the store did not have fresh) and you have an uncomplicated side dish. For the main dish I fried store bought frozen falafel patties. This is surprisingly good specially with buttered steamed milagrosa rice flavored with lemon and herb, sea salt, and sprinkled with sumac powder. Tzatziki is a must for this Lebanese(?) style dinner.

Vegetarian Dinner
a vegetarian meal of meatless falafel, spaghetti squash, and seasoned rice

White Peaches in Syrup
dessert: fresh white peaches in syrup with a splash of peach schnapps

In the article the writer mentioned that she would probably eat vegemeat (seitan, tvp, tofu) more often if they were not impersonating animals as in tofurkey, soyburger, or soyhotdogs. I completely agree with her. If you try to make veggies other than what they really are you will just get disappointed because it will NEVER taste like meat or fish. In my opinion the best way to enjoy it is to cook them as they are, without disguising its natural form. Add lots of seasoning and vary the preparations and I think more people will enjoy eating meatless meals regularly. This may also stop them from making fun of tofu.

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