Thursday, April 12, 2012

VeggieDagThursday: Roasted vegetables; quick links

Easter lunch

For Easter lunch: Roasted vegetables, over quinoa and wilted spinach, with a Sierra Nevada Pale Ale. Sometimes, a simple meal can be the most satisfying.

A few quick links for VeggieDag Thursday:
  • Select & prepare mangoes via Washingtonian. And, a YouTube video.

  • How to make a veggie burger that doesn't fall apart. Via Joe Yonan of the Washington Post.

  • A George Mason University professor conducted a study (!) on how to find the best restaurants, as defined by food and value. Avoid 'happy' and 'hip' restaurants, and those downtown.

  • A recipe for vegan tzatziki sauce. Via Vegan Dad.

  • A vegetable butcher(!) discusses spring greens: how to clean, prep, cook, and store. Via Eating Well.

  • Shiitake mushrooms have magical powers —and not the kind you're thinking of. With recipes, via Washingtonian.

  • How to pair red wine and vegetarian entrees and tannic red wines. Look for vegetables with umami, low acidity, and fat. Via Madeline Puckette of Wine Folly.

  • Why do restaurants insist on including Parmesan cheese (made with animal rennet) in vegetarian recipes? Via The Guardian.

  • The difference between a vegan diet and a plant-based diet. Via Happy Herbivore.

VeggieDag Thursday
  • VeggieDag is an occasional Thursday post on vegetarian issues. Why the name? Here.
  • Prior VeggieDag Thursday posts: here. Follow on Twitter: #VeggieDag.
  • Suggestions and submissions from chefs and homecooks: welcomed!

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