A Brain Teaser for Meatless Monday

I am under no great misconception that my little blog is being read by anyone besides my mom, hubs, and a couple of fabu friends. The whole point of the blog is more to learn about the fine art of blogging instead of becoming the next - oh - Julie & Julia (which I have heard about 10,000 times). The blog was an afterthought born from my challenge, and I'm just testing out different techniques to see what sticks.

SO, imagine my surprise when I rec'd a DM from one of my recipe resources today, asking me NOT to post specific ingredients or directions from their recipes. WTF? First of all, I don't think I'm doing anything unethical or illegal - I source/credit every single recipe, link to it, and have said from the very first post that I do not make up my own recipes, I just follow directions. I am NOT trying to claim a single recipe as my own.

That, dear readers, leads to today's brain teaser - am I doing something wrong? Don't scores of other bloggers with way more traffic than do the same exact thing on a daily basis? What would you do? I do not want to stop posting recipes, and I won't stop using that source, so I'm feeling a little stuck. Thoughts?

Vegetarian Bolognese with Whole-Wheat Penne
Source: Cooking Light, December 2009

Ingredients:

• 1/4 c. dried porcini mushrooms
• 1 tbsp olive oil
• 1.5 c finely chopped onion
• 1/2 c. finely chopped carrot
• 1/2 c. finely chopped celery
• 8-oz package cremini mushrooms, finely chopped
• 1/2 c. dry red wine
• 1/4 c. warm water
• 1/2 tsp salt (skip)
• 1/2 tsp pepper (skip)
• 1, 28oz can crushed tomatoes with basil, undrained
• 1 (2-inch) piece parmigiano-reggiano cheese rind (skip - wasn't sure what a cheese rind was)
• 12oz whole-wheat penne pasta
• 1/3 c. shaved parm-reggiano cheese (I used romano)

Directions:

• Place dried mushrooms in a spice or coffee grinder, process until finely ground.
• Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and mushrooms; saute 10 minutes. Add wine, simmer 2 minutes or until liquid almost evaporates. Add warm water and next 4 ingredients (through cheese rind) to onion mixture. Stir in ground porcini. Cover, reduce heat and simmer 40 minutes. Keep warm. Remove rind, discard.
• Cook pasta according to package directions, omitting salt and fat. Place 1 c. pasta in 6 bowls, top each portion with 3/4 c. sauce and about 1 tbsp cheese.

Yield: 6 servings
Per serving: Calories: 334; Fat: 7.2g (2.1 sat, 2.5 mono, 1.9 poly); Protein: 14.8g; Carb: 57.7g; Fiber: 9.7g; Chol: 9mg; Iron: 3.3g; Sodium: 542mg; Calc: 156mg

Reviews:
Despite the whole dried mushroom/grinder/pain-in-the-butt step, and all of the chopping this required, once it was prepped, this was fairly easy. The sauce turned out really well - and both boys (and I) gave this one a thumbs up.

Yes, this is really one serving!