My 3rd monthly dinner date with my vegetable loving friend occurred last week. Just in case you forgot, previous vegetarian feasts were had at Angelika Kitchen and Dirt Candy…both delicious vegetarian meals. The spot of this dinner happened at Westville, in the East Village, not a vegetarian restaurant per se (they have lots of options for the meat lovers) but lots of vegetable focused and vegetarian friendly options. What appealed to us both was the market menu of about 20 different vegetable side dishes where you can pick 4 to create your own meal. With so many choices that all sounded superb, it was hard to choose. After much debate and input from our helpful server, we put in our order and were served enormous plates of perfectly cooked and seasoned vegetables. (excuse the photos…i forgot my camera at home so these are courtesy of my little old blackberry)
Pureed vegetable soup to start...we obviously couldn't get enough vegetables that night!
My plate of four: roasted butternut squash, brussel sprouts in dijon sauce, roasted asparagus with parm, soy marinated tofu with broccoli
There were so many other items on the menu that appealed to us…almond crusted trout, crispy chicken tacos…I could go on. Let’s just say, it’s good I don’t live walking distance from this restaurant…it could be dangerous! Suggestions for the location of our February vegetable dinner date are now being taken…let me know your favorite vegetable-focused places!
The last time we had salmon on shabbos, it was in the form of a roasted red pepper pesto crusted fillet. This time, it was a mustard and herb crusted fillet, courtesy of this recipe from Giada.
We definitely liked this “crusted salmon” recipe better. But I got a ahead of myself…what’s shabbos dinner without soup??? Smitten Kitchen’s miso carrot soup was such a success, I sought her blog for another vegetable focused soup recipe and decided to try this roasted eggplant and tomato soup.
Eggplant soup-pre blending
I changed it up a bit by taking her suggestion and subbed cumin and coriander for the thyme and left out the cream (I didn’t think it needed it). I also topped it with ricotta salata instead of the goat cheese. Highly recommend!
Post blending--creamy and delicious!
The next day, I heated up some leftover soup and mixed in a couple tablespoons of tahini paste…wowzers! Amazing! For some reason, I had a baking urge come over me (strange, I know… Maybe more dessert recipes/baked goods are in my future??) I wanted something light, but sweet, that used some ingredients I had on hand. I remembered seeing this recipe on one of my fave blogs and decided tonight was the night. I adapted it to suit my needs…I think this is a new favorite in our house! PLEASE TRY IT! Not your normal heavy cheesecake recipe with loads of…well…cheese. This is light and airy and also makes a great afternoon snack with a cup of tea.
Greek Yogurt Cheesecake
Crust
8 graham cracker squares
2 tbsp butter, melted
Filling
2 cups 0% greek yogurt
2 eggs
2/3 cup sugar
1 tsp vanilla
2 tbsp flour
pinch of salt
Preheat oven to 350 and spray an 8 x 8 square baking pan with cooking spray. Place graham crackers in food processor and pulse until broken down into crumbs. Mix in a bowl with melted butter and press into the bottom of the pan. Bake in oven for about 10 minutes.
Meanwhile, place yogurt, eggs, sugar, and vanilla in food processor and process until smooth. Add flour and a pinch of salt and process one more time. Pour filling into warm crust and bake in the oven for about 35 minutes, or until set and lightly browned on the outside. Place in the fridge for about 2-3 hours or until totally cool and set.
This is delicious plain, or with some of your favorite jam or trader joe’s fruit butter (my personal fave is pumpkin). And it honestly tastes like cheesecake, but not nearly as heavy. Baking success!
MMM…keep up the “light” baking posts.
Oooh, love the idea of greek yogurt cheesecake!!!
Its genious! greek yogurt instead of cheese!? Its perfect, its got the acidity, the thickness, the richness and its fat FREE….Melt down some frozen strawberries, or bluberries (bodek or eden brand) reduce them with a little bit of red wine…spoon them over when ready to serve….aah. amazing.
[...] next date we could be found at Westville. Not a strictly vegetarian restaurant but lots of veg options, including the ever popular plate of [...]