Purely Vegetables for Supper

When treated properly, vegetables can provide an absolute riot of colors and flavors.  That was my experience with supper tonight.  It was purely vegetables, plus the wine.

I temporized while deciding what to prepare, which means I munched on some of the many olives in the refrigerator (these below are Castelvetrano and a black Ligurian, probably Taggiasche) and finished up the white Sicilian Pithos wine while I considered the options.

six olives


Nest step was a quick preparation and boiling of a handful of haricots verts and a piece of a large carrot, cut into batons.  When tender, these were cooled and lightly coated with a lemon olive oil from Santa Barbara and a little sea salt.  Simple, and delicious.

carrots and beans

Several leftovers caught my eye as I searched the refrigerator: sautéed small Yukon Gold potatoes, Roman artichoke hearts in a jar, and roasted red bell peppers I had prepared last week.  First, I cut the potatoes (already quartered) into smaller pieces (about 1/2″ dice) and fried them in olive oil in my heavy metal steel pan.  After they started to get crispy on multiple edges, I cut up an artichoke heart and stem, and added that to the pan. When that looked a bit crispy, too, I scooped up about half a roasted red pepper, adding that to the sauté.  The pepper was very tender (you would be too, if you were roasted, then sat in olive oil for a week), so it wrapped itself around some of the potato cubes, adding sweetness and texture.  The result was reminiscent of some of the best Spanish Patatas Bravas, but different in a pleasing way.

potato artichoke peppers sauté

I bought two Portobello Mushrooms on Monday.  One was curing with a Nama Shoyu marinade in the fridge, based on a delicious raw food sandwich I had on Cape Cod Sunday, so I marinated and roasted the other one, using Shoyu, olive oil, balsamic vinegar, garlic, and a tablespoon of a new ingredient for me — Mushroom Ketchup — an 18th century English/American recipe I made a few weeks ago.  It is much akin to Worcestershire Sauce, but more mellow.  The oven was set to 425° F., and it took about 20 minutes to be fully-cooked, though it could have gone longer.

roasted portobello-2

For the second half of the meal, I cut up some organic romaine, added the sliced Portobello, and tossed it all in a dressing with olive oil, red wine vinegar, and a little of the mushroom marinade that was leftover.  Pretty good, indeed.

veg dinner plate roasted portobello with romaine leaves

Wine with the meal was a reprise from the other night: Flavio Roddolo Nebbiolo d’Alba.  It was extremely well-matched with the mushroom flavors.

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