Tag: pandemic cooking

Sicilian-style pasta with roasted cauliflower and crispy capers

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We tried this recipe with Sicilian flavors, and it was delicious. https://www.foodandwine.com/recipes/pasta-roasted-cauliflower-and-crispy-capers Because its flavor base includes anchovy filets in addition to lemon zest, capers, and pecorino, this recipe is not vegetarian. (Dec. 2022) Note: Instead of 4 anchovy filets, you can use 2 tsp anchovy paste (1/2 tsp paste = 1 filet).

Vegetarian Korean spicy beef-style soup (yuk gae jang)

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I love traditional yuk gae jang, which relies heavily on beef, and searched for a plant-based version that would still taste authentic. We tried this recipe by Chef Seonkyoung Longest: https://seonkyounglongest.com/vegan-yukgaejang/ This soup tasted remarkably similar in flavor to genuine yuk gae jang. We followed the broth recipe instructions exactly, but we tweaked other parts… Continue reading Vegetarian Korean spicy beef-style soup (yuk gae jang)

Lentil mushroom shepherdess pie

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We love this recipe: https://cooking.nytimes.com/recipes/1019221-vegetarian-shepherds-pie?smid=ck-recipe-iOS-share Of the many plant-forward / vegetarian shepherdess pie recipes we have made, this version is our favorite. It is well-balanced and satisfying. Our modifications: first, for the lentils we used 2 cups Better Than Bouillon chicken broth (omitting additional salt) and later for the filling 1.5 cups chicken broth instead… Continue reading Lentil mushroom shepherdess pie

Vietnamese daikon, tofu, and chayote soup (canh bau)

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We had daikon, firm tofu, and chayote squash on hand, so we tried this plant-forward recipe: https://web.archive.org/web/20240521065002/https://viceatsworld.com/vietnamese-canh-bau-opo-squash-soup/. Its flavors are surprisingly complex and delicious, and the soup comes together very quickly. It makes a great weeknight meal. Our modifications: first, we often use chayote squash in lieu of opo squash (aka bottle gourd). They are… Continue reading Vietnamese daikon, tofu, and chayote soup (canh bau)

Simple broth for frozen dumplings

This post is more of a shortcut method than an actual recipe. We made a simple lunch from frozen dumplings (purchased from a local dumpling shop). For the broth, we combined 6 cups water, about 1 Tbsp Better Than Bouillon chicken flavor, 1 Tbsp yondu seasoning (Korean vegetarian liquid seasoning), and 1 Tbsp Korean soup…… Continue reading Simple broth for frozen dumplings

Roasted purple sweet potatoes with garlic and rosemary

We had roasted some purple sweet potatoes (recipe here: ) yesterday, and we cut them into 1.5″ penny slices. We had slices from 1 tuber leftover, so we tried this recipe: https://www.runningtothekitchen.com/roasted-purple-sweet-potatoes/ Our modifications: first, we used the roasted sweet potatoes instead of boiling them. Second, we halved the seasoning (melted ghee, rosemary, garlic), which…… Continue reading Roasted purple sweet potatoes with garlic and rosemary

Cucumber dill salad

We recently hosted a brunch featuring heavily seasoned dishes (kedgeree and Jamaican jerk chicken). We wanted a refreshing, minimally seasoned healthy side dish to complement these flavors, so we made this: https://www.simplyrecipes.com/recipes/cucumber_salad/. We used 6 Persian cucumbers (diced, skin on), 2 Tbsp chopped fresh dill, 3 Tbsp Marukan rice vinegar (green label), and a dash…… Continue reading Cucumber dill salad

Smitten Kitchen’s pumpkin muffins

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We were in search of a pumpkin bread recipe that utilizes a full can (15 oz) of pumpkin puree. We tried this recipe, but made it into 20 muffins: https://smittenkitchen.com/2016/10/pumpkin-bread/ Our modifications: first, we reduced the sugar in the batter to 1 and 1/3 cup (from 1 and 2/3 cup). Second, we doubled the cinnamon… Continue reading Smitten Kitchen’s pumpkin muffins