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The Essential Vegetarian

State of the Veggie

By Katie Jeffreys

Features Editor

Over Veteran’s Day weekend I had dinner at Sculler’s Grille, followed by a show at their adjoining Jazz Club. Both are located in the Doubletree Inn, 400 Soldiers Field Rd. in Boston. The restaurant was very accommodating to vegetarians, offering to whip up anything I wanted if the menu was not satisfying. I did not need to take them up on this offer because I found just what I was looking for on their decidedly fall menu. The selection was limited overall, so I was surprised to find a relatively large number of vegetarian options on a “Grille” menu.

I ended up choosing a stuffed acorn squash, served with cous cous and other grains. On the side were sweet potato “french fries” which were tasty sweet potato wedges, lightly fried. The squash was sweetened and tender, with a hearty stuffing that left me very full. It was one of the most satisfying meals I have had in a long time. For a seemingly gourmet meal, the price was surprisingly low.

The restaurant itself is small, but nicely decorated and within earshot of the jazz club. I found the service to be cordial but cool. The view of the Charles River was an interesting change, and helped distract me from the chattering people at the table next to me. I thoroughly enjoyed the meal and the following jazz show.

I have not yet addressed the grey-box-on-grey-box war which has been waged upon me by State of the Airwaves columnist Daniel Jason Katz ’03. I would like to tell you Danny-boy, that you are misguided advising your readers to consume meat. Musical vegetarians you have mentioned (with positive reviews) in your columns include Bob Dylan, Fiona Apple, Indigo Girls, Jack Dangers (a vegan from Chemical Brothers) and Moby. Not only that, but in the very same column in which you criticized me by encouraging carnivores, you mentioned the band Korn. Now if I am not mistaken Korn is a vegetable. Hmm... I challenge you to eat a vegetarian meal! I bet you can do it... just turn off that radio, leave your room (no, put that walkman back) and eat a meal on the town which contains no meat. I bet you’ll be surprised! I tried music after all...

On October 15, my good friend Dan said he was sad he didn’t get any recipes emailed to him (at after a previous request, so this one is for you, Dan! Thanksgiving is coming up, and as a vegetarian I always feel like my meal is not very hearty because I ingest only carbohydrates and steamed vegetables, with cranberry sauce of course. I have been trying to print filling fall vegetarian entrees in this column, so I hope you all don’t run into the same problem this year! This week I chose a side dish to complement any Thanksgiving dish. As always, e-mail me with questions, concerns, or support in my quest to win the grey-box wars at

Sweet potatoes, carrots & cranberries

3 cups peeled, coarsely chopped sweet potato

2 cups peeled baby carrots, coarsely chopped

1/4 cup maple syrup or honey

1/4 cup dried cranberries

1/4 teaspoon allspice powder

1/4 teaspoon salt

2 teaspoons arrowroot powder dissolved in 2 tablespoons cool water

2 tablespoon chopped fresh parsley

Steam or boil the sweet potatoes and carrots for about 10 minutes or until tender. In a saucepan combine the syrup, cranberries, allspice, and salt, and cook on medium heat for about five minutes. Add the arrowroot/water mixture and gently stir in half the parsley and vegetables. Cook another 1-2 minutes or until mixture is heated thoroughly. Transfer to a serving dish, top with the remaining parsley, and serve hot.