Tag: vegetarian

Mexican vegetable soup with chipotle (caldo tlalpeño)

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We were in search of a plant-forward soup with Mexican flavors, so we tried this recipe: https://www.karenskitchenstories.com/2023/01/mexican-vegetable-soup-with-chipotles.html We found the blogger's recipe frustratingly incomplete (for example, she called for "some chicken broth" but did not specify the amount). Regardless, this soup was very tasty. Note: this recipe easily could be vegetarian if you use vegetable… Continue reading Mexican vegetable soup with chipotle (caldo tlalpeño)

Small batch mixed berry and grape jam

We buy fresh fruit every week, mainly for breakfast and afternoon snacks. We ended up having 1 lb strawberries, 1/2 cup blueberries, and 1 cup black seedless grapes leftover, so we decided to try this recipe: https://kickassbaker.com/mixed-berry-jam/ Our modifications: first, we reduced sugar to 1/4 cup. Second, we found the jam was ready in about…… Continue reading Small batch mixed berry and grape jam

Indian black-eyed pea curry, Instant Pot style

As very late converts, we recently purchased an Instant Pot. For our first attempt with this new device, we tried one of our favorite stovetop recipes, Shubhra Ramineni’s black-eyed pea curry. We followed the Instant Pot instructions here: https://pipingpotcurry.com/instant-pot-black-eyed-peas-curry-lobhia/ but we used the ingredients from Shubhra’s recipe. Our only prinary modifications were to use uncooked…… Continue reading Indian black-eyed pea curry, Instant Pot style

Pakistani chick peas and rice (chana pulao)

I am a big fan of beans and rice in many forms, and I love trying new recipes exploring this combination. We made this recipe: https://fatimacooks.net/chana-pilau-pulao-pakistani-chickpeas-rice/ We followed it very closely, and it yielded a delicately seasoned dish that we inhaled. Our modifications: first, we sliced a medium red onion along the grain. Second, we…… Continue reading Pakistani chick peas and rice (chana pulao)

Tuscan pasta and bean soup (pasta e fagioli)

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We had the most delicious pasta e fagioli at our favorite local Italian restaurant. But unlike other pasta e fagioli recipes, the restaurant's version was heavy on the beans (tender, nearly disintegrated, velvety), light brown, and had virtually no other vegetables. We suspected the soup's foundation was homemade bean broth (as opposed to stock plus… Continue reading Tuscan pasta and bean soup (pasta e fagioli)

Indian mung bean dal (moong dal)

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We made this recipe as a side dish: https://www.indianhealthyrecipes.com/moong-dal-recipe/ We used a pressure cooker, and we followed the blogger's tip about adding a bit (1/2 tsp) of red lentil to the 1/2 cup of moong dal to reduce stickiness. We found the instructions confusing and imprecise (for ex, it is vague about the amount and… Continue reading Indian mung bean dal (moong dal)