Based on Shubhra Ramineni’s Healthy Indian Vegetarian Cooking, available at Amazon: https://www.amazon.com/dp/0804843112/ref=cm_sw_r_sms_awd_1ggbxbK87A26M. We added two small zucchini (cut into ½ inch thick wedges) but otherwise did not modify the recipe. (Apr. 2016)
Tag: vegetarian
Oven-baked sweet plantains
We used extremely ripe plantains for this preparation. This is our favorite baked plantain recipe. We seasoned lightly with salt before placing the baking sheet in the oven. We also followed the suggestion to broil the plantains towards the end for added caramelization. http://www.natashalh.com/oven-baked-sweet-plantains-healthier-platanos-maduros/ (Apr. 2016) We typically used canola oil to coat the plantain… Continue reading Oven-baked sweet plantains
Oven-roasted shishito peppers
When I spotted fresh shishito peppers at H-Mart, I couldn’t resist trying them at home. We tried Michael Symon’s recipe from The Chew: https://abc.go.com/shows/the-chew/recipes/roasted-shishito-peppers-michael-symon Preheat the oven to 500. Trim the pepper stems slightly (¼ inch) to reduce the risk of them getting burnt and puncture the bottom of each pepper with a needle to… Continue reading Oven-roasted shishito peppers
Italian-style lemon polenta cake
We tried this almond and corn meal recipe from Nigella Lawson: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-polenta-cake-recipe.html. The lemon glaze is a nice touch. Our cake was a little grainy due to the cornmeal texture; we recommend using a fine-grain meal. (Mar. 2016)
Strawberries with sugar
Trim 16 oz strawberries and cut into ½ inch slices. Toss with 1 ½ to 2 Tbsp vanilla-infused sugar. Let sit for a few minutes, then serve. We served this in two meringue cups that we purchased from a local bakery. (Mar. 2016)
Winter vegetable cassoulet
This French-style dish features roasted celeriac, butternut squash, and rutabaga simmered with cannelloni beans in a mushroom-infused broth. Recipe from Rich Landau and Kate Jacoby’s cookbook, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking https://www.amazon.com/dp/1615192832/ref=cm_sw_r_cp_awd_j4k8wbRXFX0SK (Mar. 2016)
Japanese-style kohlrabi greens
We recently purchased 6 kohlrabi with their stems attached. We followed this simple recipe to repurpose the greens rather than discarding them: http://www.culinate.com/recipes/collections/Contributors/Ivy+Manning/Kohlrabi+Greens+with+Toasted+Sesame+Oil+and+Soy+Sauce. This was simple and delicious, requiring only soy sauce, sesame oil, and shichimi. Kohlrabi greens taste like a cross between spinach and collard greens. (Mar. 2016)
Shaved kohlrabi with apple and toasted almonds
This recipe has citrus notes with fresh spearmint and toasted nuts (originally hazelnuts, but we used almonds). Recipe here: http://www.epicurious.com/recipes/food/views/shaved-kohlrabi-with-apple-and-hazelnuts-51214700 We drizzled ½ tsp olive oil over the chopped, toasted nuts and seasoned lightly with salt. (Mar. 2016)
Roasted cauliflower with dates and pine nuts
I stumbled upon this recipe, and it was delicious - sweet, savory, and a little salty. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-cauliflower-with-dates-and-pine-nuts-recipe.html (Mar. 2016)
Cumin-infused basmati rice with peas (rice cooker version)
We adapted a stove-top recipe from Shubhra Ramenini to the rice cooker. First, measure out 2 cups (rice cooker measuring cups) dry basmati rice, place in rice cooker inner pot, and rinse several times in water. Drain as much water as possible, then add 2 tsp cumin seeds (we sometimes reduce to 1 tsp), 2… Continue reading Cumin-infused basmati rice with peas (rice cooker version)
Cooking Adventures 