Vegetarian Sauce Provinçial

A few weeks ago I decided to treat myself to my own version of Mom Krasnow’s Sauce Provinçial – minus the meat. Instead, I added something that every vegetarian loves (provided you mix it with something that actually has a taste) Tofu. Also added a few side dishes and an apéritif.

According to Wikopedia an aperitif is an alcoholic drink usually used as an appetizer before a large meal. Though I usually eat light, I’m sure the folks at Wikopedia won’t mind me saying I had one before I went vegetarian hog-wild on my small course.

For my first culinary feat I sought out the cheapest bottle of white wine that I could find at Giant. So for $4.99 I picked up a bottle of Funky Llama chardonnay, which hails from Argentina, a country actually known for its wine. According to the company that makes the wine, its wines “are a clean expression of our land, lively, fresh, and flavorful.”

To see if Funky Llama is what the makers say, I poured about six ounces of the chardonnay in a wine glass then added a pinch of Cassis. The result is a drink with a sweat and tangy taste all rolled up in one. It was, well, it made me want to go back to Argentina to see La Boca, a neighborhood in Buenos Aires with multi-colored houses. Unfortunately I missed this attraction last time I visited.

Kir (aperitif)
white wine (a glass, i.e., 6-8 oz)
Cassis (less than half a tspn, the less the better)

Squash Con Nada
Squash (two)
Pam no-stick cooking spray

Pre-heat your oven to at least 350 degrees F. Cut the washed squash into half-inch rings. Cover a pan with tin foil and spray it with Pam. Put the squash rings in the pan. Let the squash heat for a half an hour or until it’s ready.

Naked String Beans
String beans (3/4 lb)

Remove the ends from the washed string beans. Place them in a steamer with boiling water. Let the string beans heat for 15 –20 minutes, or until they are ready. Drain the water.

Sauce Provinçial a-la Tofu
Olive oil (two tbsn)
Onion, big white (one, chopped)
Minced garlic (one tbsn)
Vermouth (1/2 cup)
Black olives (6-8 oz)
Tofu cubed (4-5 oz)

Add olive oil and chopped onions to frying pan. Allow the onions to sauté for an hour. Add garlic, vermouth, black olives, and tofu. Sauté the items until they are heated and blended. Don’t forget to put in the olives like I did. They’re the best part.

This post is by Guest Bogger Jay D. Krasnow from www.hyperactivestyle.com. Thanks Jay!