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
Tag: vegetarian
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
Boiled chestnuts
I grew up eating chestnuts, but it’s been years since I have made them at home. We tried this recipe: https://foolproofliving.com/boiled-chestnuts/ (Dec. 2022)
Smitten Kitchen’s pumpkin muffins
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
Beet greens and rice casserole
To make use of a bounty of fresh beet greens, we made this NYT recipe: https://cooking.nytimes.com/recipes/1014672-beet-greens-and-rice-gratin?smid=ck-recipe-iOS-share We used about 4 cups of beet stems (diced) and leaves (julienned), which we had thoroughly cleaned (several rinses of water) and dried. Our modifications: first, we did not blanch the beet greens separately. Second, we substituted 2 small… Continue reading Beet greens and rice casserole
Indian dal with beet greens
We had a few bunches of fresh beet greens leftover from making a beet (root) recipe for Thanksgiving. We decided to try this recipe: https://www.spiceupthecurry.com/beet-greens-dal/ For the moong dal, we used 1/2 cup split yellow peas. We found this recipe decent, but not outstanding. The beet greens involved multiple rinses of water to flush out… Continue reading Indian dal with beet greens
Swiss chard and chickpea minestrone soup
We had a craving for a plant-forward soup with Swiss chard, and we tried this recipe: https://cooking.nytimes.com/recipes/1013539-swiss-chard-and-chickpea-minestrone?smid=ck-recipe-iOS-share The parmesan rind is essential. For the 1/2 cup of soup pasta, we used ditalini. Our minor modifications: first, we did not de-stem the chard; we love its crunchy texture and tartness. Instead, we used slightly more than… Continue reading Swiss chard and chickpea minestrone soup
Samosa-stuffed poblanos
We received three homegrown poblanos and loosely followed this creative recipe: https://www.acouplecooks.com/samosa-stuffed-poblano-peppers/ We halved the recipe amounts but still had ample filling for three petite poblanos and 1 small bell pepper. We made significant modifications for our 1/2 recipe: first, for the potato, we used 5 small-medium yukons (about 3/4 lb), peeled, quartered, and boiled… Continue reading Samosa-stuffed poblanos
Persian eggplant and split yellow pea stew (khoresh bademjan)
We were searching for a plant-forward version of one of our favorite Persian stews, khoresh gheymeh (beef and split yellow pea stew), and we tried this vegetarian dish: https://persianmama.com/vegetarian-khoresh-bademjan/. First, we couldn't find Italian or Japanese eggplant, so we used two medium globe eggplants. We followed the author's instructions on baking eggplant: https://persianmama.com/baked-eggplant/ We peeled… Continue reading Persian eggplant and split yellow pea stew (khoresh bademjan)
Cooking Adventures 