Wednesday, January 16, 2008

Poppy Paprikash

The Chef: Molly

The Menu: Holy moly Molly. For her first cooking day here at VN, Molly whipped up an excellent batch of Eggplant Paprikash with bright red and yellow bell peppers, perfectly firm eggplant, and a tofu sour cream fit for the most discerning Hungarian palate. The smoky flavor of paprika and subtle spiciness of a dash of red pepper really made this paprikash pop. Served over gluten-free brown rice rotini and next to a simple lettuce-and-tomato salad, Molly's first lunch main course was a decidedly delicious debut.

The Goods: So, as you probably already know, our method of cooking lunch here at the VNHQ is basically just to throw everything in the kitchen at a plate and hope for the best. For this reason, we generally don't have recipes, since we don't generally use them. However, Molly decided to break with tradition and actually use a recipe—with measurements and everything!—for today's lunch. So rejoice, all you recipe lovers out there, and bask in the ordered glow that is Eggplant Paprikash from Fat Free Vegan Kitchen. As many of you probably already know, Fat Free Vegan Kitchen was chosen as reader's Favorite Veg Blog in the 2007 Veggie Awards, and is a great go-to blog for healthy, creative recipes.

1 comment:

SusanV said...

Thanks so much for the mention! I didn't realize until now that you're not listed in my links or my Veg Blog Search Engine. I'm rectifying that now!