Thursday, August 14, 2008

Egg-On-Top Black & White Fried Rice and Pesto Pasta with Baby Heirloom Tomatoes, Arugula, & Gorgonzola

When the wife's away, TCV eats his veggies. You see, she is not a fan of the vegetable. I know it sounds strange, but it is true. Since The Wife started back to work this week, TCV has been sneaking his vegetables in at lunch. Today I made a stir fry. I used to try to trick her into eating such things with me, but she is too smart, and she soon caught on to my game. 'Honey, we are, um, having sauteed vegetables, um, over rice with soy sauce.' 'Wait a minute! That sounds suspiciously like the dreaded stir fry.' Now I sneak it when she is off at work or at her mother's house (no doubt eating some secret fried chicken or a clandestine steak.) 

This version is made with jicama, broccoli, green peas, carrots, purple cabbage, celery, garlic, black Thai rice, & jasmine rice. I serve the fried egg on top because I think it looks really cool.

There was a time that I thought that if I ever saw another  plate of pesto pasta, it would be too soon. You see, the minute that someone hears that you're a vegetarian and realizes that they have to feed you at some point, they would bust out the pesto pasta recipe...if you're really lucky, they'll throw in a portobello mushroom cap. I have been a vegetarian for 20+ years; needless to say, I have had my fill of the pesto. Then I spied a vegan version of pesto pasta on Vegan Crunk, and my interest in the dish was suddenly rekindled. I decided that pesto doesn't have to be boring. It needn't be the same. So I left the parmesan out of the classic pesto recipe, and added some parsley. I tossed the pesto with the pasta noodles and topped it with chopped arugula and baby heirloom tomatoes  from the farmer's market. Finally, I finished it with crumbled gorgonzola (Gorgon Zola: King of Cheese). This was the perfect spicy lift after Kelly and I ran 4 miles in the heat of the day. The Wife even joined us for the last mile. 

6 comments:

VeganCowGirl said...

Hey!
Jicima warm? I have never tried that...I always used to use it raw - in salads and on its own. Sounds yummy.

And pesto equals BASIL, so I am in!!!

Happy veg sneaking.

Justin Fox Burks and The Wife said...

warm jicama is great. it stays crunchy and takes on a more floral flavor. i plan on doing a jicama curry soup once the weather settles down.

Michelle said...

your photos are just gorgeous. and 20+ years as a vegetarian, good for you. i am not a strict anything, but i do avoid cheese/dairy for the sake of digestive issues. however, my cat is named Gorgonzola!

thedalyn said...

I just discovered the wonders of stir fried jicama myself. it's remarkably water chestnut-y. And yours looks delicious.

Bianca said...

Yea! Thanks for the link, dude. Pesto is the best thing ever! As a vegan, I don't really get tired of it since most pesto at restaurants has the cheese in it. I do get tired of veggie burgers though....every time I go out with omnis, they're like, "I'm sure the place has a veggie burger." If I eat one more $10 Boca patty at a restaurant, I will scream (Huey's does not count, however. Those veg burgers are good).

And you're egg dish is so pretty. I kinda miss cooking with eggs. Not really eating them, just cooking with them.

Ciara said...

Here I just have to say: the walnuts, Justin, the walnuts. Whiz that up with the basil (sans parmesan, I'm with you there) and a little lemon juice to push it away from the jicama-y flavors and towards, say, a sauce for roasted eggplant. I also thought I'd scream if I had pesto pasta one more time, but on other veggies, pesto takes on a whole new dimension.