Party of one: dining alone can be something to celebrate - includes recipes

Vegetarian Times, March, 1996 by Lauren Mukamal Camp

DINING ALONE can be a heady party for one or a lonesome chore. Whether you want to create an elegant extravaganza or a light, luscious meal, there are many suggestions to help you set the stage for a perfectly wonderful solo supper.

First, indulge yourself in tantalizing foods. There's no joy in eating if the foods you've chosen don't excite you. When you're at the market, pick out a luscious red pepper, authentic Spanish saffron or exotic fruits that will transform a simple grain dish into a mouthwatering masterpiece. And instead of shopping from a strict list, let your emotions guide your choices a little bit. Just because you're cooking for one, don't fall back on the same tried-and-true (read: dull) recipes. Try a new fruit, grain, bean or vegetable every week. Freeze one or two meal-size portions every time you cook. Instead of eating the same dish for several meals in a row, you'll be happier to see it again in a week or so.

Second, allow time to cook. If you rush home from work starving and wolf down the first thing you get your hands on, there's little likelihood that you'll appreciate it. Cooking is an art, an art that takes a bit of time. Have a small hors d'oeuvre, then give yourself at least a relaxed hour to create the food you want to eat.

The next thing to do is to explore the art of garnishing. Dressed foods look inviting. Invest in a few tools and a basic garnishing book. They won't set you back much financially and will make mealtime a joy. Carrot flowers look delightful floating in a simple broth and a sprinkling of lemon zest can make a serving of steamed vegetables seem elegant without a lot of work.

Finally, set the mood. Take time to make your dinner hour special. Dim the lights, and put on some mellow jazz or soothing classical music. Set a nice table with a cloth napkin and colorful candles. And most of all, be civilized; television is a gourmand's worst enemy. Then kick back and enjoy an elegant meal for one. After all, sometimes you're your own best company.

Soup Of the Gods

Light and lovely, this simple broth leaves room for interpretation. Whether you use the ingredients listed, or those in your refrigerator crisper, choose a nice array of colors and cut them into beautiful shapes.

3 1/2 cups vegetable broth 1 carrot, thinly sliced 1 stalk celery, thinly sliced on diagonal 1/2 cup tricolor pasta wheels, shells or corkscrews 1/2 cup peas 1/2 cup thinly sliced white button mushrooms 4 tsp. light miso, or to taste (see glossary) 1 tsp. minced fresh cilantro or parsley

BRING BROTH to a boil in medium saucepan. Add carrot, celery and pasta. Reduce heat to simmer; cook 5 minutes. Add peas and mushrooms; cook 2 to 3 minutes more. In a small bowl or cup, mix miso with a few tablespoons of heated broth. Stir into soup and serve garnished with a sprinkling of cilantro. Makes 4 cups. PER SERVING: 129 CAL.; 5G PROT.; 1G FAT; 26G CARB.; 0 CHOL.; 328MG SOD.; 4G FIBER.VEGAN

World Salad

Dandelion greens and endive, a Belgian delicacy, make a wonderful jumping-off point for an unusual wilted salad. Substitute other greens if you wish; sauteed sweet onions are also a nice addition.

1/2 cup water 1 head Belgian endive, cut into 1/4-inch rounds 1 bunch dandelion greens, washed and stemmed 1 tsp. walnut oil or sesame oil 2 tsp. brown rice vinegar Pinch salt, or to taste 1 firm sweet apple (such as Gala or Fuji), cored and cubed 2 tsp. chopped toasted walnuts

BOIL WATER in a medium saucepan. Reduce heat to simmer; add endive. Cook 2 minutes. Add dandelion leaves and cook, tossing gently until wilted, 3 to 5 minutes. Strain endive and dandelion into medium bowl. Refrigerate until cool, about 30 minutes.

Combine oil, vinegar and salt in a small jar; shake until mixed. Toss greens with dressing and apples. Garnish with walnuts. Makes 3 servings. PER SERVING 72 CAL.; 2G PROT.; 3G FAT; 11G CARB.; 0 CHOL.; 133MG SOD.; 3G FIBER. VEGAN

Polenta Timbales

Serve this polenta with the World Salad and a glass of red wine for a wonderful treat for a party of one.

1 cup polenta (see glossary) 3 cups water 1 tsp. salt 6 spinach leaves or other greens, rinsed and dried 1 1/2 cups prepared marinara sauce Fresh sage leaves or minced chives for garnish

COMBINE POLENTA and 1 cup water in a medium bowl; set aside. Bring remaining 2 cups water and salt to a boil in a medium saucepan. Stir in polenta and soaking liquid. Return to a boil, stirring to prevent sticking. Cook over high heat 1 to 2 minutes, or until slightly thickened; reduce heat to a simmer. Cook 10 minutes, or until a wooden spoon stands up in the pot.

Remove from heat. Spoon into lightly oiled custard cups or small bowls and let set until cool, about 20 minutes. Invert onto bed of spinach and ring with 1/2cup marinara sauce. Garnish polenta with sage. Makes 3 servings.

VARIATION: Add 1/2 cup chopped sauteed onion and 2 tablespoons fresh chopped sage to polenta mixture at end of cooking. Proceed with recipe. PER SERVING 205 CAL.; 6G PROT.; 1G FAT; 44G CARB.; 0 CHOL.; 1,251MG SOD.; 5G FIBER. VEGAN