vegetarian – Page 10 – Cooking Adventures

Indian cauliflower curry with coconut milk

We had a craving for a cauliflower curry (as opposed to aloo gobi), so we tried this: https://www.indianhealthyrecipes.com/cauliflower-curry-recipe/ This was pretty tasty. We made minor modifications: first, we ran out of curry leaves, so we used about 5 bay leaves instead. For the chili powder, we used 1/2 tsp sweet paprika and 1/4 tsp cayenne.…… Continue reading Indian cauliflower curry with coconut milk

Back in 2016, we first tried this wonderful, easy recipe: http://howtocookgreatethiopian.com/ethiopian-potato-and-carrot-alicha/. The video was more helpful than the written recipe. Now it's January 2023, and we just discovered that the link no longer works (the website may have been taken down). Fortunately, we happened to print out that recipe 7 years ago, so we were… Continue reading Ethiopian potato and carrot stew (alicha), 2023 version

I had a sudden craving for this dish, so we decided to try this recipe: https://www.ncregister.com/blog/veronica-musie-kik-wot Perhaps because the author of the recipe is a restaurant owner who probably cooks by instinct, we found her instructions vague and incomplete. Here is how we made it: first, to cook the 1 cup of split peas, we… Continue reading Ethiopian split yellow pea stew (kik wot)

We had planned to make this recipe as written: https://www.recipetineats.com/lentil-roasted-eggplant-salad/ But when we discovered our eggplant had gone bad and was unusable, we quickly substituted with Korean sweet potatoes and string beans. We recommend not skipping the dressing; it ties together the components really well, creating a balanced dish. This turned out to be particularly… Continue reading Warm lentil salad with roasted Korean sweet potato

We recently stocked up on dried split mung beans (moong dal) and were intrigued by this recipe: https://indianambrosia.com/dry-moong-dal-recipe/ This was an easy, healthy, and satisfying meal. Our modifications: first, for the oil we used a combination of ghee (for flavor) and canola. Second, we used 1 medium red onion plus 1 regular shallot for 1.5… Continue reading Dry Indian mung bean stew recipe (moong dal)

I love the curly edges of lasagna sheets, so mafaldine pasta piqued my curiosity. We decided to try this recipe: https://www.acouplecooks.com/mafaldine-pasta-with-eggplant/ Our modifications: first, we halved the recipe, using 1/2 lb of mafaldine pasta. We used a low-walled Dutch oven to cook the pasta. Second, as a shortcut we used 15.5 oz Rao’s marinara sauce…… Continue reading Mafaldine pasta with roasted eggplant

This is a delicious and easy dish with Mediterranean flavors: https://cooking.nytimes.com/recipes/1023775-rosemary-white-beans-with-frizzled-onions-and-tomato?smid=ck-recipe-iOS-share Our modifications: first, we increased the onion to one medium and one small, which we sliced along the grain. We cooked the onions in 2 Tbsp olive oil until caramelized, and we set aside 1/3 of them for garnish. Second, we used no-salt canned… Continue reading White beans with rosemary, tomato, and olive oil

We wanted to try a new porridge. We tried this recipe, but it turned out not to be soupy at all: https://www.onegreenplanet.org/vegan-recipe/pongal-south-indian-rice-lentil-porridge-vegan/ Its texture is more like the mung bean filling of Korean sweet rice cake (dduk). The flavors are nice, and it is tasty as a drier rice and mung bean dish. This recipe… Continue reading South Indian legume and rice dry porridge (pongal)

After a few days of heavy, rich meals, we made this masala kichidi recipe to cleanse a bit: https://www.funfoodfrolic.com/masala-khichdi-recipe/ This is our favorite kichidi recipe to date. Our modifications: first, we used 1/2 cup white jasmine rice and 1/4 cup pink masoor dal (i.e., red lentil), soaked in water for 15 mins; and 1/4 cup… Continue reading Kichidi (Indian savory rice and legume porridge), version 2 and our favorite recipe

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)