AboutExpert Expertise My cooking style leans towards Mediterranean, with an emphasis on gourmet, party fare, and vegetarian cuisine. I am a food journalist, I’ve written and edited several cookbooks, and I develop and teach cooking classes.
Experience I have developed recipes for specialty food manufacturers, conducted many seminars on cooking and ethnic foods, and have taught customized cooking classes. I have also owned a gift shop, a floral design business, and a catering business.
I’m the author of Con Amore, a contemporary novel about food, love, and life – Italian style. It includes a brief history of Italy, the foods of each region, and a variety of recipes – many that are vegetarian or easily adaptable to the vegetarian diet. I am the author of Herbed-Wine Cuisine and several other books on a variety of topics.
I publish a quarterly e-newsletter, Simply Elegant, which provides information on food, decorating, and entertaining. I also publish a monthly e-newsletter, Tutto Italiano, about everything Italian. Visit my Web site, www.jtmancuso.com, to learn more.
Question I've recently gone vegetarian and was wondering if you have any good recipies/meal ideas. Thanks!
Answer One of my favorite recipes is for Roasted Vegetables. Once the vegetables are cooked, they can be used in so many dishes made with pasta, rice, beans, potatoes, and eggs; in sandwiches; and as a topping for pizza or focaccia. The recipe for Pasta Primavera, which can be made with the roasted vegetables or with various other vegetables follows. Both recipes are very easy and versatile.
Also, check the produce or health food section of your local supermarket. Soy products are available in a range of textures and flavors, many which can be substituted for meat. Also try the veggie burgers and soy products in the frozen food section. Some are quite delicious!!
Roasted Vegetables
2 to 3 large tomatoes, cut into wedges
1 to 2 onions, sliced 1/2-inch thick
3 to 4 zucchini, sliced thick
1 small eggplant, peeled and sliced 1/4-inch
2 to 3 heads garlic, whole cloves peeled
Olive oil
Place tomatoes, onions, zucchini, and eggplant in a single layer on two large oiled rimmed baking sheets. Tuck garlic under vegetables. Spray or brush vegetables with olive oil. Bake at 400 degrees for 15 minutes. Turn with spatula. Bake until browned. Transfer to plate. Serve. Can be stored, covered with plastic, in refrigerator. (To deglaze pan for sauce: add one or two cups of water or wine to pan and stir to remove bits and pieces of vegetables in pan. Heat over low flame, stirring frequently, until the volume of sauce is reduced by half. Spoon over vegetables.)
Pasta Primavera
1 lb. pasta, farfalle, ziti, shells, rigatoni, or whatever shape you prefer, cooked and drained
Assorted roasted, sautéed, or fresh vegetables
Optional: broccoli, sliced black olives, fresh spinach or other greens, grape or cherry tomatoes, peas
Grated cheese
Mix pasta with vegetables. Add cheese.
Hope you and your family enjoy. (Sorry my response took so long.)
