-Bob Marley & The Wailers
It has been brought to my attention that in my Dock-related gastronomical reportage I was ignoring an important demographic.
In fact, the argument had been made that I was prejudiced against pescatarians, hated herbivores and was vehemently anti- vegan.
To which, I respond, "Well, duh."
SWMBO and I are not vegetarians, so our menus tend to include ingredients that at one time had a pulse.
Besides, tofu really, really sucks.
But, upon reflection, I realized that there is some really yummy stuff out there that we eat and serve regularly, that could be filed under "Vegetarian."
With our vegetarian son and pescatarian daughter visiting for the March break, we had the perfect opportunity to field-test some twists on old favourites and try some new ideas.
Give 'em a try and let me know what you think.
Dock 6 Dirty Rice
4 cloves garlic, minced
1 chopped onion
1 chopped green or red bell pepper
1 stalk celery
1 tbsp or thereabouts Old Bay Seasoning, or a blend of chili powder, seasoned salt, black pepper.
1 tsp. Five Spice powder
1 1/3 cups uncooked white rice
2 3/4 cups water
1 teaspoon salt
1 diced tomato
1 can black beans
fresh lime juice
chopped fresh cilantro to taste
Bring the water to a boil, then everybody in the pool! Except the lime juice. Whne rice is cooked to desired firmness, remove from heat, squirt on lime juice (or garnish with lime wedges) and dress with sriracha sauce.
This recipe was inspired by a dish on the menu at my brother-in-law's restaurant, Rosie .
1 cup quinoa rinsed and drained
2.5 cups of water or vegetable broth
1 diced tomato
1 diced red pepper
1/2 english cucumber sliced and diced.
Handful chopped cilantro
3 tbsp olive oil
2 tbsp. cider or rice wine vinegar
2 cloves garlic
salt and pepper
Boil water or broth, add quinoa, coook for about 15 minutes or until liquid is absorbed. Let stand for 5 minutes. Add veggies. Combine dressing ingredients and rapidly whisk to fully blend. Pour over quinoa and stir. Serve at room temp or chilled.
Hummus and Pita Wedges
1 can chick peas, rinsed
2 tablespoons tahini (sesame seed paste)
1 lemon or juice equivalent
1/2 teaspoon salt
2 cloves mashed garlic (optional)
3 tablespoons olive oil
1 green onion
Dash of Old Bay seasoning
Mash chick peas. Blend in tahini and garlic, 2 tablespoons of olive oil and salt. Blend. Blend some more. Taste. Add lemon juice to taste. Taste again. When yummy, serve in bowl garnished with tablespoon of olive oil, Old Bay and sliced green onions.
Drizzle olive oil on warm grill or skillet, then warm pitas on both sides until golden brown, then slice into eighths.
3 avocados - peeled, pitted.
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
Big handful of chopped fresh cilantro
2 roma (plum) tomatoes, diced
4 cloves minced garlic
A dash or two of cayenne or Old Bay Seasoning
1 bag tortilla chips
In a bowl, mash together the avocados, lime juice, and salt. Stir in onion, cilantro, tomatoes, and garlic and seasoning Taste. Adjust as necessary. Refrigerate 1 hour for best flavor, or serve immediately with tortilla chips
Note: Keep one avocado pit in the bowl to prevent discolouration
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