I just wanted to take a minute to wish you a safe, happy, and abundant New Year!
It's been quite a year for The Veggie Guy - lots of happenings (both fortuitous and challenging), and to be honest, I'm still reeling a bit from the whirlwind of activity.
Still, I'm looking forward to the coming year, and all of the opportunities that are coming down the way.
For instance, I've recently joined a Toastmasters group. Through this, I plan to build my speaking skills (and confidence) so I can start doing vegan cooking demonstrations. I believe this will be a great opportunity to help even more people understand the benefits of a vegetarian/vegan lifestyle.
Also, my vegan cookbook is well underway - although I've published 3 books, I'm looking for a different publisher for the cookbook... I just need a publisher that understands the unique interests and needs of vegetarians and vegans.
So I'm wondering - what do you have planned for 2009? What accomplishments do you intend to achieve? What opportunities are you lining up for personal/professional/ethical/spiritual growth? I'd love to hear what's in store for you in the new year!
Wherever you are, whatever you have planned... I wish you the best of fortune and prosperity in the New Year!
Lee, The Veggie Guy
Wednesday, December 31, 2008
Tuesday, December 30, 2008
Blackened Garlic Asparagus
Here's the recipe for the side dish pictured with my Spicy Eggplant Rolls recipe I posted a few days ago.
I usually like my asparagus steamed, with just a bit of Earth Balance vegan butter. But every once in a while, I prefer a side dish that's a little more... well, bad. Not that this side dish is horrible for you... but breaking out the olive oil twice for the same meal was an unusual experience. Let's justify it by just saying it's comfort food.
Anyway, this is a pretty simple recipe, and can easily be completed in about 10 minutes.
Garlic Blackened Asparagus
1 lb fresh asparagus spears, trimmed
4 cloves garlic, minced
1/2 tbsp ground cumin
1/2 tbsp fresh basil, finely chopped
1/4 tbsp crushed red pepper
2 tbsp olive oil
Heat oil in a skillet over medium heat. Add minced garlic; saute for 1 minute.
Add asparagus spears; stir to coat with olive oil. Continue to stir fry for 7 minutes.
Add cumin, basil, and crushed red pepper; stir fry for an additional minute.
That's it... crunchy, garlick-y asparagus with an earthy, slightly spicy taste. It's a good accompaniment that stands up to Italian inspired main dishes, especially those using heavy sauces or lots of "cheese".
Oh, and my wife adds that it works great with a glass of chianti... but that it would probably suck with anything sweeter. I tend to stay away from red wines, so I'll defer to her expertise on the matter. After all, pretty much everything goes well with beer. :-)
Completely irrelevant tangent: I was buying some wine for the New Year's festivities.... you know how if you read the back of the label, it will usually say that the wine evokes notes of cherries, strawberries, or whatever? One particular cabernet - I won't divulge the label - stated that the wine "evokes notes of 'old leather'".
Wha~?
I'm thinking of all the times I've thought, "you know, I really wish I had an alcoholic drink that reminded me of an antique belt." Yeah, there aren't many.
Oh well, I guess I'll never be a good wine snob.
Anyway, that's it for today... may you have an enjoyable and safe New Year's Eve and ridiculous abundance and joy in the New Year!
The (No Life After Leather) Veggie Guy
I usually like my asparagus steamed, with just a bit of Earth Balance vegan butter. But every once in a while, I prefer a side dish that's a little more... well, bad. Not that this side dish is horrible for you... but breaking out the olive oil twice for the same meal was an unusual experience. Let's justify it by just saying it's comfort food.
Anyway, this is a pretty simple recipe, and can easily be completed in about 10 minutes.
Garlic Blackened Asparagus
1 lb fresh asparagus spears, trimmed
4 cloves garlic, minced
1/2 tbsp ground cumin
1/2 tbsp fresh basil, finely chopped
1/4 tbsp crushed red pepper
2 tbsp olive oil
Heat oil in a skillet over medium heat. Add minced garlic; saute for 1 minute.
Add asparagus spears; stir to coat with olive oil. Continue to stir fry for 7 minutes.
Add cumin, basil, and crushed red pepper; stir fry for an additional minute.
That's it... crunchy, garlick-y asparagus with an earthy, slightly spicy taste. It's a good accompaniment that stands up to Italian inspired main dishes, especially those using heavy sauces or lots of "cheese".
Oh, and my wife adds that it works great with a glass of chianti... but that it would probably suck with anything sweeter. I tend to stay away from red wines, so I'll defer to her expertise on the matter. After all, pretty much everything goes well with beer. :-)
Completely irrelevant tangent: I was buying some wine for the New Year's festivities.... you know how if you read the back of the label, it will usually say that the wine evokes notes of cherries, strawberries, or whatever? One particular cabernet - I won't divulge the label - stated that the wine "evokes notes of 'old leather'".
Wha~?
I'm thinking of all the times I've thought, "you know, I really wish I had an alcoholic drink that reminded me of an antique belt." Yeah, there aren't many.
Oh well, I guess I'll never be a good wine snob.
Anyway, that's it for today... may you have an enjoyable and safe New Year's Eve and ridiculous abundance and joy in the New Year!
The (No Life After Leather) Veggie Guy
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