Patrick will be in the UK on Sunday, March 8… so we won’t have a regular show.  Check in for some cool updates, though… we’ll see what we can come up with. .

Our NEXT regular show will be on March 15… at 7 p.m. East.

We’ll make Irish Potato and Leek Soup (it’s FAB)… soda bread… and, as always, a treat!

Make plans now – see you then!!

by Crescent Dragonwagon

Servings/Yield
4 servings

Eggplant Gratin with Ricotta Custard and Parmesan Ricotta Sorta-Salata: Ricotta Salata is a pleasing, mild cheese, firm enough to slice, pure white, amiable, with a bit more salty bite to it than creamy fresh ricotta. It’s not easy to find in some places, so you can fake it by
creaming together 1 cup part-skim ricotta, 2 ounces feta cheese, and 1 ounce neufchatel reduced fat cream cheesein the food processor. Not authentic, but it does the trick.

INGREDIENTS
Cooking Spray
2 Eggplants, Medium to Large
½ cup breadcrumbs, Stale, but not crisp-dry
2 cloves garlic
2 tbs. italian parsley, chopped
1 teaspoon olive oil
3 ounces Neufchatel reduced fat cream cheese,softened
1 large egg
2 teaspoons cornstarch, or arrowroot
½ cup evaporated skim milk
gratings fresh nutmeg
Salt and freshly ground pepper, to taste
¼ lb. ricotta salata, crumbled (can be substituted)
8-10 Basil Leaves, Fresh
1.5 cups Basic Wintertime Italian Tomato Sauce,
See Recipe
2 ounces Parmesan Cheese, Freshly Grated

Method
PRE: slice eggplant, soak in saltwater
1. Preheat oven to 375
2. Spray a jelly-roll pan and a medium gratin dish with cooking spray, set aside.
3. Rinse the salt water off the eggplant slices under cold running water. Pat dry. Lay the eggplant out on the prepared jelly-roll pan. Cover the pan tightly with foil and bake until softened, about 15 minutes. Remove from the bake until softened, about 15 minutes. Remove from the oven and set aside.
4. Combine the breadcrumbs with the garlic, parsley, and oil in a food processor. Buzz, pulsing as needed, until the garlic and parsley are finely minced. Transfer the crumb mixture to a small bowl and set aside.
5. Without washing the food processor, make the binding custard: combine the neufchatel, egg, cornstarch, and 2 tablespoons of the evaporated skim milk in the food processor. Pulse until the mixture is fairly smooth, pausing from time to time to scrape down the sides. With the motor running, pour in the remaining evaporated skim milk. Season to taste with nutmeg, salt, and pepper.
Add the crumbled ricotta salata and pulse to just combine. Do not puree, as you want chunks of ricotta salata remaining in the mixture.
6. Line the bottom of the prepared gratin dish with about half of the eggplant. Tear up the basil and scatter it over the eggplant. Top with the tomato sauce. Add another layer of eggplant, then pour the binding custard over it. Sprinkle the Parmesan over the custard, then cover with the breadcrumb mixture.
Bake until the crumbs are golden brown and crisp, about 30 minutes.
P 382-383
Passionate Vegetarian Cookbook

Okay… every kitchen needs great knives, a variety of bowls, a Blend-Tec, a KitchenAid Professional Mixer, and All-Clad Cookware.

But there’s something else. And it’s a LOT cheaper.

It looks like this (this one is from Williams Sonoma.. a FAVORITE store of mine):

It’s about 30 bucks.. and it turns DICING ANYTHING into the easiest thing ever. Get consistent, perfect sized diced whatever… even measures it for you!

You can see it on their site – by clicking here

Check it out… and pick one up. You’ll be glad you did.

If you don’t have one… BUY one! This chopper is used NEARLY every time I cook.

There are many brands out there… and they’re all pretty good. Look for one that’s easy to assemble – and DISHWASHER SAFE!

You can buy them at Target, at Publix and most grocery stores… and Pampered Chef has a great one.

But if you don’t have one – buy one. Today.

Here’s a link to one at Target
Here’s the one at Pampered Chef (this is the one I have – it’s fantastic)

Buy one today – you’ll use it every time you cook.

I’ve always loved to cook. I’ve been told I’m pretty good at it. And when you love something you’re good at, you should do it, right? And – you should share it.

I stopped eating beef and pork in 1996… for a number of reasons. Top on the list was animal cruelty and personal health choice. I thought I had to eat some protein – like chicken and fish. I carried that belief until 2007… when I decided to drop poultry and fish from my diet.

I gave it up for a week – as a test. And found that it was really easy for me to do. It’s a BIT tricky on the road… I’ve found myself ordering the kid’s grilled cheese more than once. But most of the time, I can find great food that works. Vegas is the toughest place I’ve found… especially if you’re on the strip without a car. There are some cool vegetarian restaurants… but they’re a hike.

I’ve not gone vegan yet, but it’s on my mind a lot.

In the meantime, I’m careful to buy vegetarian, free range eggs, use vegan cheese and “mayo” as often as possible, and switched to Soy Milk over a year ago. (I still haven’t “figured out” how to cook tofu just how I want – but I will, and we’ll feature it on the show.)

But last year… I made a major switch (even more major than dropping beef and pork, and then dropping poultry and fish). For years… many years… we went out to eat 6 nights a week and ate at home 1 night. We did it because it was social, it was fun, it was EASY, and it was fast.

I started training for the Disney World half Marathon in May of 2008… and decided that as part of my training, I would cook at home at least 5 nights a week.

Started out that way – and now it’s MORE than that. I cook at home 6 to 7 nights a week – and the family loves it. I’ve searched and searched for the very best recipes. I’ve bought dozens of books, spent countless weekends surfing the web looking for really great options for our meals.

I’ve found quite a few really great things… and constantly search for more.

A couple of months ago… I came up with the idea. Why not start a vegetarian cooking show and stream it live on the web? I’ve been in television production for a long time, having worked on camera and behind the scenes. And I’ve got one of the funniest co-hosts on the planet, Shana. If you tune in… you’ll see that she’s amazing. And funny. And irreverent. She’s my step-ex-wife.

Shana puts the POP in PopVegOnline. She’s a pop culture crazy… who knows more hollywood trivia – about people working (and not working) today… than anyone I know. You’ll love her.

Todd helps out behind the scenes… doing audience analysis and feedback. I might even get him to help out with production one day. Cameron helps, too… when he’s not crazy busy with homework (man he has a LOT!).

So here we are. We’ve got a couple of shows in the can, and the feedback (and viewership) has been great. We’re committed to doing a new show every Sunday at 7 east (new time based on viewer feedback) when we’re in town (which is most of the time) for at least 8 shows. From there – we’ll see where we go.

In the meantime, I’ve started this blog… and archive of shows, and recipes.

We’d love your feedback on the shows, the recipes, and anything else you’d like to contribute.

Oh – and tell your friends!

Okay… so it seems simple enough. And it’s corn, right? Why wouldn’t it be Vegan?

We haven’t made this on a show, but wanted to share. It’s great on the gill, over hot coals, or in the oven. Easy to make – and everyone loves it.

Start with 4 ears of corn… and Vegan butter, softened.
Peel the husks back from the corn, don’t detach.

Spread corn generously with Vegan butter and sprinkle with salt and pepper. Wrap Husks back over corn, then wrap in generous (but not crazy) aluminum foil, twisting foil around each end. If you just can’t get behind including the husks… you can do it without (but it’s not as good!)

Place on grill (coals, or gas grill, or low broiler in the oven) for 15-20 minutes or until tender.

Remove Aluminum foil, peel back the husks, and eat up! The husks serve as kind of a handle… so that’s a bonus! Be careful – can be REALLY hot.

Makes 4 servings.

Want 8? Start with 8 ears of corn!

LOL

Made on our FIRST Show!
Hearty, delicious, and VEGETARIAN! (Vegan if you use Vegan Butter)

“Chicken” and Dumplings
Ingredients
2 Cups Flour
1 Tablespoons Baking Powder
½ teaspoon salt
½ Stick Butter, (4 tbsp)
¾ cup soy milk
½ stick butter, (4 tbsp)
½ cup onion, chopped
½ cup celery , chopped
½ cup flour
¼ teaspoon celery salt
½ teaspoon pepper
8 cups vegetable broth
2 medium carrots, diced
1 pound faux chicken, torn into small pieces
1 Bay Leaf
Method
1 Combine the dry ingredients for the dumplings in a bowl.
2 Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
3 Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
4 Place the margarine, onion, and celery for the soup in a large saucepan and sauté until the vegetables are soft.
5 Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
6 Add the carrots, faux chicken, and bay leaf.
7 Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often. Serve hot.

Makes 6 to 8 servings

Serving Suggestion: Serve with a big, fresh salad.
Source: VegCookingOnline

PopVegOnline Difficulty Rating (1-5, 5 being difficult): 2
PopVegOnline Time Rating: 25 minutes preparation, 20 minutes attended cooking.
PopVegOnline Total Time: Under an Hour

Here’s the complete Recipe - 

Cottage Cheese (“meat”) Loaf

Ingredients

1 stick Butter

1 Cup Chopped Onions

⅔ Cup Chopped pecans

3 Cubes Vegetarian Boullion

4-5 Eggs, Beaten

1/2 Cup Milk (nonfat okay)

24 Ounces Cottage Cheese (2pct)

3 Cups Crushed Special K Cereal

Method

Saute the onions, nuts and G. W. Broth together in the butter until the onions are caramelized and browning. Can use any vegetarian bouillon. Combine with other ingredients in large mixing bowl adding cereal last with light stirring. Bake in a well greased casserole at 350 for one hour or until golden brown.

Source

http://www.bigoven.com/recipe168064