Vegan

Different Dimension

Goulash gone Vegetarian

We survived the storm and more importantly the vegetable garden survived the storm.  In checking for damage Joe harvested an eggplant, which became part of a vegetable appitizer I brought to a girls night in party.  The only sign that anything had happened in our yard were some branches and flat mint, but I’m not too worried about it.  Luckily my neighborhood came out mostly unscathed with one house losing some shingles, another a drainpipe, and a few missing trees.  When I went out to the girls night party I got to survey the surrounding area and realized how luckily my street was compared to people just a block or two over where trees were on fences, cars, and houses.  Only a few minutes away some people are still without power and being told that it could be Friday before things are back to normal.  Can only hope and pray that the temperatures stay down so that the power crews can do their job as quickly and safely as possible, and so that the people and pets without power aren’t completly miserable.

While we were in Austria we did indulge in meat on a few occasions, something I will deny to my doctor if/when the time comes.  I have always been a fan of Goulash, the rich tomato goodness combined with tender beef tips and then served over Spaetzle, Knoedel, or some other starchy goodness.  Amazingly enough I had never made this before, vegetarian or otherwise, and once we got back from our trip I knew I had to correct that oversight.  I debated back and forth regarding the meat substitute before finally deciding on kielbasa style tofurkey sausages.  I searched around the internet for recipes before finally deciding to just go for it, since most of the recipes I found were fusion dishes and I really wanted to be as close as possible to what we had on our honeymoon.   This dish could also be easily adapted to the slow cooker,  just sear the meat first before adding everything and cook on low for 4-5hours or high for 2hrs.

[amd-zlrecipe-recipe:37]

Perfection!  This is something that will easily make the winter recipe rotation, especially once I figure out how to make spaetzle.   I have a feeling that once I find the right tool things will go smoother in that area, just have to figure out which one I want.

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