I still have more to post from this weekend and since we ate leftovers, I figure I'll take this opportunity to share some more.
Since Ryan had tons of studying to do this weekend, I was able to make a lot of things in the kitchen. I tried a Sangiovese Vinaigrette recipe from my new cookbook, The Spirited Vegetarian. It was made with Sangiovese that was reduced to about half, balsamic vinegar (which we now realize is not TRUE balsamic –argh!), brown sugar, garlic, parsley, dried mustard and olive oil.
Oh yeah, the recipe calls for 1 teaspoon of brown sugar, but for some reason I read it as 1 tablespoon and didn’t realize until after I took the picture.
We then drizzled this over tomatoes, basil and mozzarella and served it with a foccicia bread for a post-workout meal.
On Sunday, I wanted to try out some appetizers for the Vikings game. I made Stuffed and Marinated Portobello Mushrooms from Gourmet Magazine and Phyllo Triangles with Artichoke Dip from The Everyday Vegan.
The mushrooms were awesome. We served them on some of our salad mix tossed with the vinaigrette marinade. I think this would be an awesome starter dish if we had company over. I used a little bacon for the stuffing, but could have used Smart Bacon or even omitted it altogether as it wasn’t the main highlight.
The Phyllo Triangles with Artichoke Dip were a bit messy to fold, but I managed it. I think the key is to use less filling. I like mine crispier, so now I know for next time. Also, I cheated a bit – since I didn’t have vegan parmesan, I used regular dairy parmesan. These were a great appetizer for a football game. No need for hand-eye coordination while dipping since the dip is wrapped up in a neat little package.
Since the oven was still on, I popped in a few frozen chocolate chip cookies.
I did use vegan chocolate chips, but not a vegan cookie recipe, so it kinda defeats the purpose – BUT, those chocolate chips do rock!