Tag: vegetarian

North Indian-style yellow lentils (dal tadka)

I had a craving for yellow dal and stumbled upon this recipe: https://www.eitanbernath.com/2020/03/22/dal-tadka/ Our modifications: first, we made 1.5x of the recipe. Second, we didn’t have yellow lentils, so we used a combination of split yellow peas (1 cup) supplemented by toor dal (1/4 cup) and masoor dal (1/4 cup), which we soaked together for…… Continue reading North Indian-style yellow lentils (dal tadka)

Chinese-style sweet and sour sauteed eggplant

We had an extra eggplant and tried this recipe: https://cooking.nytimes.com/recipes/1020459-sweet-and-sour-eggplant-with-garlic-chips?smid=ck-recipe-iOS-share. Because we had only 1 small Italian eggplant, we halved the ingredients. Our only modifications were to use black vinegar (instead of rice wine vinegar) and add a dash of sugar at the end. This was a nice snack, although the next time we may…… Continue reading Chinese-style sweet and sour sauteed eggplant

Giada’s sheet pan eggplant parmesan

At the beach, we decided to try this simple sheet pan recipe by Giada de Laurentiis: https://giadzy.com/blogs/recipes/sheetpan-eggplant-parmesan This was an easy, delicious meal that needed only a handful of ingredients. The panko topping was particularly good, adding a light crispy texture to the tender eggplant. Our modifications: first, due to a very sensitive smoke alarm…… Continue reading Giada’s sheet pan eggplant parmesan

Mung bean kichidi

We had to follow a soft food diet this evening, so we tried this kichidi recipe: https://www.indianhealthyrecipes.com/dal-khichdi-recipe/ Our modifications: first, we used a medium shallot instead of a small onion. Second, for the optimal vegetables, we used 1 thin carrot and 5 green beans, each diced. We found that these, along with the diced, seeded…… Continue reading Mung bean kichidi

Korean soy-braised baby potatoes (algamja jorim)

We are heading to a friend’s Korean fried chicken potluck. We made this delicious recipe from Maangchi: https://www.maangchi.com/recipe/algamja-jorim Our modifications: first, we did not have rice syrup. To mimic its flavor, we used a combination of molasses, honey, and maple syrup (in equal parts). Second, we had 1.5 lb tricolored baby potatoes, so we adjusted…… Continue reading Korean soy-braised baby potatoes (algamja jorim)

Mexican-style black bean and vegetable enchiladas

After trying Amy’s cheese enchiladas (a frozen meal that is surprisingly tasty), we felt inspired to make a vegetarian enchilada recipe. We tried this recipe from Feasting at Home: https://www.feastingathome.com/vegetarian-enchiladas/ First, for the sauteed vegetable filling, we used: 1 medium red onion, 4 garlic cloves, 1 small Korean sweet potato (skin on), 2 small-medium poblano…… Continue reading Mexican-style black bean and vegetable enchiladas

Dominican onion, apple, and spice tea (el té de cebolla)

I am recovering from a weeks-long illness that has left me with a lingering cough. A friend shared her grandmother’s Southern home remedy, an onion simmered in water with a wide variety spices and aromatics. I felt inspired by this Dominican recipe: https://loisa.com/blogs/comida-real/dominicans-are-boosting-their-immune-systems-with-this-traditional-onion-tea, which I modified by adding the wide variety of spices and aromatics…… Continue reading Dominican onion, apple, and spice tea (el té de cebolla)