Inspired by this photo of me at the Chicago Art Institute:
…my awesome neighbor across the hall suggested a POLLOCK POTLUCK. We decided to skip the cigarettes and beer. And went with veggies instead. I know. I know. A vegan tribute to Action Jackson. The man is rolling in his grave. We spent more time talking about Peggy Guggenheim, Gertrude Stein, Frida Kahlo, Emily Dickinson, and Hatshepsut than Pollock. But we ate some really good spaghetti squash that kind of looked like his famous paint splatters. It was pretty much amazing.
Jenny made a delicious salad of cold steamed green beans, apples, oranges and walnuts over a bed of lettuce with citrusy vinaigrette.
I made Spaghetti Squash with Vegetable Ragout from a cookbook called The Gluten-Free Vegan Cookbook by Susan O’Brien.
- Preheat oven to 400 degrees F and place 1 spaghetti squash (about 2-3 pounds) directly on the oven rack and bake until soft, about 1 hour. Remove and set aside until cool enough to handle.
- While squash is cooking, place a large skillet over medium heat and pour in 1 tablespoon of olive oil. Add 1 large onion, medium zucchini, and 3 cups chard, all finely chopped, and saute for 8 to 10 minutes. Add 1/2 cup roasted red pepper, 4 ounces cremini mushrooms, and 4 cloves garlic, chopped. Cook for 5 more minutes. Add 1 (14.5-ounce) can chopped tomatoes, 1 tablespoon capers, and cook for another minute or 2. Add some fresh or dried basil and 1/8 cup red wine (or red wine vinegar) and cook for a couple more minutes.
- Cut the squash in half. Scoop out the seeds and discard. Then scoop out the noodly flesh and place it in a large bowl. *Note: I will probably drain the squash halves upside-down on some paper towels before scooping next time. Mine came out a bit soupy.* Toss with the vegetable mixture.
- 1 spaghetti squash: $3.98
- 1 tablespoon olive oil: $0.05
- 1 large onion: $0.33
- medium zucchini: $0.70
- 3 cups chard: $0.89
- 1/2 cup roasted red pepper: $0.76
- 4 ounces cremini mushrooms: $0.99
- 4 cloves garlic: $0.20
- 1 (14.5-ounce) can chopped tomatoes: $0.89
- 1 tablespoon capers: $0.50
- dried basil: $0.05
- 1/8 cup red wine vinegar: $0.10
=$9.44/6 servings = $1.57/serving!
I also made some vegan parmesan to sprinkle on top. This was inspired by my friend Kristin’s recipe. She had told me the ingredients but not the amounts, so I winged it. I just put the following in my food processor:
- 3/4 cup raw cashew pieces: $1.13
- 1/4 cup nutritional yeast: $0.60
- 1 teaspoon garlic powder: $0.05
- a pinch of dried crushed red pepper: $0.01
- 1 tablespoon lemon pepper (add some salt too if your lemon pepper is the salt-free kind): $0.15
Then pulsed it until it resembled the texture of parmesan. EASY!
=$1.94 for about 1 cup of faux parmesan
I would say that this meal qualified as a masterpiece.