The Vegetarian Revolution

[Guest guest]

(Just got these links in my email and thought I'd pass them along.

The recipes can be found at the links below. If anyone tries them,

p-lease let us know. S.

 

The Vegetarian Revolution

 

Back in the vegetarian Dark Ages (i.e., the seventies), the standard

restaurant menu rarely had a meatless option. The most anyone could

hope for would be a rather dull plate of steamed vegetables. For

anything else, you had to go to a vegetarian restaurant.

 

Then came the eighties, when chefs all across the country ganged up to

create a trend toward vegetarian cooking. The impetus came from both

the health craze and the increasing interest in using only the best

and freshest produce of the season, rather than the same vegetables

year-round.

 

Now the trend has grown up to be a certified fact of life. Inventive

and enticing vegetarian specials have become the norm, not the

exception, at restaurants both large and small, which is good news for

occasional and dedicated vegetarians alike.

 

Meanwhile, the good news about vegetables just keeps on coming. It

seems as if every day there is more and more scientific research

pointing toward vegetable consumption as a way to fortify our immune

systems and fight off illnesses like cancer and heart disease.

 

Certainly it is a respect for the health benefits of vegetables that

has encouraged the four talented chefs featured in this column to

include a wide range of meatless dishes on their menus. But taste has

a lot to do with it, as well.

 

Each of the entrées below is a giant leap forward from that pallid

plate of vegetables once considered proper vegetarian fare. The

complex flavors and textures of these four dishes are a delicious

illustration of how a culinary trend managed to become a revolution

—

and yet another creative showcase for today's best American chefs.

 

RECIPES:

 

Portobello Mushrooms with Ratatouille and Spinach

 

Poblano Chilies with Black Beans and Cheese

 

Harvest Vegetable Fricassee

 

Vegetable Frittata with Asiago Cheese

 

— Adapted from an article by Marie Simmons,Bon Appétit,

September 1997

 

http://tinyurl.com/64pzn

 

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We're Not Vegetarians, But...

Everyone seems to be eating meatless main courses occasionally these

days. Here are four more delicious ways to veg out.

 

From restaurant menus to supermarket aisles, the range of meatless

dining options continues to grow. That's because Americans seem to be

hungry for vegetarian choices. According to one study, almost 30

percent of us eat four meatless meals each week.

 

And because we know that 100 percent of Bon Appétit readers try to

eat

delicious meals each week, the vegetarian entrées here have plenty

of

great flavor. Plus, these satisfying dishes have international appeal

— from Thai to Italian to Mexican — ensuring that there's

something to

please everyone's healthy cravings.

 

RECIPES:

 

Baked Penne with Broccoli and Three Cheeses

 

Coconut Curried Tofu with Green Jasmine Rice

 

Mushroom and Black Bean Burritos

 

Potato Pancakes with Chunky Vegetable Stew

 

— Adapted from an article by Marie Simmons, Bon Appétit,

January 2003

 

http://tinyurl.com/6m394