My Vegetarian Recipe of the Day

This recipe will make a pretty presentation. You can serve it as a main course, with an arugula salad on the side, or you can serve it as a side to a nut loaf, for example. The recipe includes several reported aphrodisiacs: raspberries, nutmeg and pine nuts. This recipe is an adaptation of a recipe by Julie Sahni, teacher, food historian and culinary author.

Raspberry pilaf with pine nuts

1/2 pint Red Raspberries
1/4 tsp Ground Cinnamon
1/4 tsp Grated Nutmeg
1/8 tsp Ground Cloves
2 cups cooked Basmati Rice
2 Tbs Toasted Pine Nuts

Set aside half the raspberries for garnish and mince the remaining half.
Combine minced raspberries, cinnamon, nutmeg, cloves and 1/4 C water in a nonstick saute pan over med-high heat and bring to a boil.
Add rice and mix until the fruit puree is well distributed.
Continue cooking until the rice is heated through.
Transfer the rice to a heated platter, scatter the reserved raspberries and pine nuts on top and serve.

Ancient lore holds that certain foods can improve your love life. Modern science isn’t convinced, but admits that certain foods may improve circulation or just make you feel better and that this may affect your libido.

So, what are these “love” foods? And are there foods that should be avoided when we’re planning a romantic evening?

This list of foods to include in your romantic meal include anise, basil, mustard greens, arugula, asparagus, almonds, avocado, bananas, chocolate, carrots, coffee, cilantro, figs, garlic, ginger, honey, licorice, mustard, nutmeg, pine nuts, pineapple, raspberries, strawberries, vanilla and wine. Obviously, if the love of your life has an aversion to bananas, that wouldn’t be your food of choice. And too many glasses of wine can ruin your evening. If you’re going to go heavy on the garlic, you might want to allow for time to practice some oral hygiene. But plan a meal that includes some of these foods and see what happens. If nothing else, you’ll have a delicious, romantic meal, and special time together is the best aphrodisiac.

Are there foods that you should avoid? The ancients had a list of these, as well. To avoid extinguishing the flame you’ve kindled, stay away from dill, lentil, lettuce and watercress.

Well, the Super Bowl is upon us, so my series on Super Bowl snacks must come to an end. But don’t worry. Starting Monday I’ll be running a new series of recipes. Romantic vegetarian recipes, suitable for a special dinner with your sweetie.

For something a little different than chili, try this Louisiana alternative— gumbo. This recipe is adapted from a recipe by Emeril Lagasse, although I’m sure he wouldn’t want to claim it, though, without its animal ingredients.

8 cups vegetable broth or stock
1 1/2 cups olive oil
1 1/2 cups bleached all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons cayenne pepper
2 bay leaves
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
one package, Boca Burger smoked sausage, half finely chopped, half cut crosswise into 1/4-inch thick slices (optional)
2 cans white beans
2 tablespoons chopped green onions or scallions
2 tablespoons chopped fresh parsley leaves
Cooked rice, for serving

In a large, heavy pot or a Dutch oven over medium heat, combine the oil and flour. Cook, stirring constantly, until the roux is a dark, chocolate brown color, about 20 to 25 minutes. Add the salt, cayenne pepper, bay leaves, chopped onions, bell peppers, celery, chopped sausage and beans. Cook, stirring, until the vegetables are very soft, about 8 to 10 minutes. Add the broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 hour. Add the sliced sausage and cook another 15 minutes. Remove the bay leaves.

Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls over hot, steamed rice.

What’s a Super Bowl without some nachos? This super easy recipe comes from Boca Burger’s site.

Boca Burger Nachos

1 pouch (1 cup) frozen BOCA Meatless Ground Burger
1/2 cup chunky salsa
16 tortilla chips
2 Tbsp. shredded Monterey Jack cheese (or vegan alternative)
1/4 cup chopped tomato
1 Tbsp. chopped jalapeño peppers
sliced green onions
sliced black olives

MIX ground burger and salsa in nonstick skillet; cook on medium heat 5 min. or until heated through, stirring occasionally.
ARRANGE tortilla chips on plate; top with ground burger mixture. Sprinkle with remaining ingredients.

My husband loves eggplant. So, this is a great idea for viewing the Super Bowl, or anytime that we’d like a lighter, portable meal. Eggplant parmesan might be a little messy for sitting on the couch, but maybe with a bib…

This recipe was inspired by a recipe on Epicurious.com. I simplified the recipe, but if you would like to attempt the original recipe, you can view it here.

Eggplant Parmesan Heros

2 jars marinara sauce
1 (1 1/4-lb) eggplant, cut crosswise into 1/4-inch-thick rounds
1 1/2 t. salt
1/2 t. pepper
1 cup all-purpose flour
1 3/4 cups fine fresh bread crumbs (from firm white sandwich bread), lightly toasted
1/2 cup finely grated Parmigiano-Reggiano (3 oz)
3 large eggs, lightly beaten
2 cups vegetable oil
4 (12-inch-long) loaves Italian bread, halved lengthwise
1 lb mozzarella, thinly sliced

Prepare eggplant:
Toss eggplant slices with 1 teaspoon salt in a colander set over a bowl, then let stand 30 minutes.

Stir together flour, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a shallow bowl, then stir together bread crumbs and Parmigiano-Reggiano in another shallow bowl.

Dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip off, and dredge in bread crumbs until evenly coated. Transfer eggplant to sheets of wax paper, arranging slices in 1 layer.

Preheat oven to 400°F.

Heat vegetable oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry eggplant 4 slices at a time, turning over once, until golden brown, 2 to 3 minutes per batch. Transfer with tongs to paper towels to drain.

Arrange bottom halves of bread loaves on a large baking sheet and tops on another large baking sheet, all with cut sides up. Spread 1/4 cup tomato sauce on each top and bottom. Divide eggplant between bottom halves, overlapping slices slightly. Top each (open-faced) sandwich with 1/4 cup tomato sauce and one fourth of mozzarella.

Bake open-faced sandwiches in lower third of oven until cheese melts, about 3 minutes. When cheese begins to melt, put tops of loaves in upper third of oven and bake until edges are golden, 3 to 4 minutes (watch tops closely; they burn easily). Put tops on bottoms to make sandwiches, then slice into serving pieces.