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FOOD REVIEW

The Essential Vegetarian

By Katie Jeffreys
STAFF REPORTER

Another wonderful Meat-Out week is drawing to a close. But vegetarianism can extend far beyond these few days of commitment to the cause. I hope you all saw the Vegetarian Student Group members handing out baby carrots, orange juice, bagels, and of course informative literature. I would like to hear from any of you who signed the Meat-Out pledge to eschew meat on Thursday, or who have taken a long-term vow of vegetarianism/veganism.

This week I tried fast food for a change. Sicilia’s Pizza, which delivers from its 840 Commonwealth Avenue location offers some of the most authentic Chicago-style deep dish pizza I have seen. Pizzeria Uno may have created the deep dish, but their version is the ground beef of the pizza world (for lack of a better analogy). Chicago style pizza should have the toppings in the reverse order: on the crust should be cheese, veggies, and then sauce. A final sprinkling of seasonings or parmigiana is a nice touch.

This is the form taken by Sicilia’s pizza, but not your average Domino’s or Uno’s dish. Perhaps I was overcome with nostalgia, (the pizza was a little soggy) but I was generally pleased with what was a filling and tasty product. The menu offers many vegetarian specials, including spinach and zucchini (Sicilia’s Original) and mushrooms, green peppers, and onions (Vegi’Sicilia’s). They also offer eggplant parmigiana and grilled vegetable sandwiches, as well as wraps, appetizers, and of course, regular and thin crust pizzas. The cost is a little higher per pizza than some pizzerias, but I could only eat one slice before feeling full, so I would say it is a very good deal.

The recipe this week is a healthy spinach and cheese pie which is simple to make. As always, please e-mail me with any comments at veggie@the-tech.mit.edu.

Spinach and Feta Pie

1 pound spinach

1 cup egg substitute

1/2 cup nonfat yogurt

2 tbsp crumbled feta cheese

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp ground cinnamon

1/3 cup dry bread crumbs

1 tbsp ground pecans

Wash the spinach in cold water to remove any grit. Cook in a large pot with just the water left clinging to the leaves until wilted. Let cool and squeeze all liquid from the leaves. Transfer to a food processor. Chop with on/off turn.

Add the egg substitute, yogurt, cheese, garlic, oregano and cinnamon.

In a cup, combine the bread crumbs and pecans.

Coat a 9-inch pie plate with nonstick spray. Add the bread crumb mixture and distribute evenly in the bottom and up the sides.

Pour the spinach mixture into the pan. Bake at 400°F for 30 to 40 minutes, or until a knife inserted in the center comes out clean. Serves four.