Feed The Resistance: National Vegetarian Month!

The month of October is National Vegetarian month.  My wife and I were vegetarians for about 5 years, several years ago – we fell off the wagon during a trip to New Orleans (you can’t go to New Orleans without trying the crawfish!).  Since that time, we never went completely back to a vegetarian lifestyle, but we have always enjoyed cooking and eating vegetarian meals.  You might say that we are failed vegetarians.  To celebrate National Vegetarian month, I did a little digging through the many veggie recipes that we have collected over the years, and grabbed one of my favorites…Saucy White Beans & Greens on Toast!  The recipe comes together very quickly – cooking down some shallots, garlic, cumin seeds and peppers in a little butter and oil, then adding a little white wine, veggie stock, beans and the greens (I used collards instead of spinach this time).  That all simmers for a bit and then it’s served over toast, with a little parmesan.  YUMMY!

To pair with the Beans and Greens – Dee grabbed an Oktillion Oktoberfest from Ale Asylum, which is now being brewed by Karben4.  As usual, Dee’s pairing worked perfectly!

Feed The Resistance is thanks to Brennan’s Market…Make your gatherings memorable with Brennan’s!