Tuesday, March 2, 2010

Vegetarian Tapas

The word “tapas” is derived from the Spanish verb tapar, “to cover”.

According to legend the tapas tradition began when king Alfonso X of Castile or Alfonso the Wise, recovered from an illness by drinking wine mixed with small dishes between meals. After regaining his health, the king ordered that taverns were not allowed to serve wine to customers unless the beverage was accompanied by a small snack or tapa.

Serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them.

Now that I have given you some history on Tapas. I have to mention a special delimma
I face as a non-vegitarian. For us cooking for special occasions almost always involves a special Fish or Chicken dish.
Inviting Vegetarians for dinner poses a challenge for me. I have been stuck in a rut as far as vegetrian food is concerned.I have the same old dishes to prepare for
vegetarians. Its a shame because so many of my friends are vegetarians. So to shake things up a lil I tried (Indian Inspired) Vegetarian Tapas for a recent dinner party. It was soo much fun cooking and the dinner was pretty informal fun and
filling. I served some Sangria with the dishes

Peach Sangria

750ml bottle White Zinfandel
1/3 cup sugar
3/4 cup peach-flavored brandy
1/2 cup Sprite
8 oz sliced peaches
8 oz sliced pineapples
2 sticks of cinnamon
pinch of cinnamon powder

Mix together the wine, sugar, brandy and Sprite until well mixed. Add in the peaches,Pineapples,cinnamon sticks and pinch of cinnamon powder and refrigerate overnight

Vegetarian Kababs

medium sized boiled potato
1 tbsp Mint cutney
1 tsp ginger-green chilli paste
3-4 tsp gram flour (Besan)
1 tsp chaat masala
1 tsp chashew past

½ tsp red chilli powder
2 tsp coriander leaves
1 tsp lemon juice
Salt to taste

1. Mix potato, mint cutney,cashew paste in a mixing bowl.
2. Add ginger paste, chaat masala, salt, lemon juice, turmeric powder, chilli powder and salt.
3. Add gram flour(Besan) for binding and mix it properly.
4. Make small “Kebab” shapes.
5. Bake in 350 degrees for 15 -20 mins

Vegetable Cutlet

Mozzarella salad

Polenta Provencale

Trader Joes yummy gluten free polenta dish