The first step involved making a roux from chickpea flour (besan). Recipe from Madhur Jaffrey’s World Vegetarian: More Than 650 Meatless Recipes from Around the World https://www.amazon.com/dp/0609809237/ref=cm_sw_r_sms_api_qGKsxb7PACSFP (May 2016)
Tag: vegetarian
Chinese yu choy stirfried with garlic-infused oil
This can be vegetarian if you use mushroom or other vegetable broth in lieu of chicken broth. We use one bunch of greens, 1 Tbsp oil, 4-5 garlic cloves, and ¼ cup chicken broth. Recipe (without measurements) here: http://steamykitchen.com/43-chinese-greens-spinach-yu-choy-stir-fry-recipe.html (May 2016) Note: You can substitute with one stalk western broccoli. We recommend peeling the stalk… Continue reading Chinese yu choy stirfried with garlic-infused oil
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Watermelon and blueberry salad
This is a simple and healthy recipe that uses spearmint-infused simple syrup. Details here: http://www.foodnetwork.com/recipes/food-network-kitchens/watermelon-salad-recipe.html (May 2016)
Oven-roasted grape tomatoes
We followed this recipe but increased the temperature to 450 and reduced cooking time to 20 mins. We also garnished with minced Italian parsley. Details here: http://www.foodnetwork.com/recipes/claire-robinson/roasted-grape-tomatoes-recipe.html (May 2016)
Oven-roasted mixed mushrooms
We followed this recipe from Real Simple: toss 1 lb roughly cut mixed mushrooms (such as oyster, shiitake, and cremini) and 1 lb halved or quartered button mushrooms with ½ cup olive oil, 6 sprigs thyme, and some salt and black pepper. Roast in a baking sheet (we used a baking dish) at 450 for… Continue reading Oven-roasted mixed mushrooms
Warm kale, coconut, and tomato salad
We tried this NYT recipe: http://cooking.nytimes.com/recipes/1018114-warm-kale-coconut-and-tomato-salad. The flavor was good, but we found the lime zest overpowering. The next time, we may reduce the lime zest dressing for the tomatoes to just 1 lime. Also, as the recipe advises, be judicious in the amount of ginger-tahini-white miso dressing you add to the roasted tomatoes and… Continue reading Warm kale, coconut, and tomato salad
Armenian-style roasted cauliflower with tahini sauce
Preheat oven to 425. Break one head cauliflower into bite-sized florets, toss in olive oil to lightly coat (about 1 Tbsp), and add a few sprigs each marjoram and thyme (leaves only). Season with salt and pepper, then roast for about 40 mins (turning once). Remove from oven.Separately, make the tahini sauce: combine ¼ cup… Continue reading Armenian-style roasted cauliflower with tahini sauce
Armenian bulgur and chickpea stew
Heat 2 Tbsp olive oil in a large Dutch oven on medium heat. Add 1 ¼ cups coarse-grain bulgur wheat (here, buckwheat kernels) and sauté until toasted. Add 1 medium onion (chopped) and sauté until fragrant, then add 3 cloves minced garlic. Sauté for a minute, then add 3 stalks celery (diced) and cook for… Continue reading Armenian bulgur and chickpea stew
Oven-roasted yellow squash
Preheat oven to 400. Trim top and ends of three medium yellow summer squash, halve vertically, then cut into 1 inch chunks. Toss with about 1 Tbsp olive oil, then season with a little salt, black pepper, and marash pepper. Spread in a single layer on a baking sheet, then roast in oven for 45-50… Continue reading Oven-roasted yellow squash
