This is a simple salad of various fruits cut into bite-sized pieces (here, 3 small guavas, a red delicious apple, a red pear, a plum, 1 cup red grapes, and 1 banana) tossed with the juice of one lime, ½ tsp salt, and ¼ tsp each cayenne and black pepper. The addition of savory spices… Continue reading Indian spiced fruit salad (fruit chaat)
Tag: vegetarian
Banana french toast
Using a blender, mix 2 eggs, ½ cup milk, ¾ tsp cinnamon, a dash of nutmeg, 1 tsp vanilla, and 1 ½ ripe bananas (reserve the remaining half-banana for garnish). Pour mixture into a shallow dish, then dip a slice of bread (here, thinly sliced ciabatta) into the mixture, coating each side (the recipe calls for 6 slices, but… Continue reading Banana french toast
Sri Lankan eggplant curry (vambotu curry)
Cut 1 lb eggplant (about 2 medium) into ½ inch rounds. Lightly spray a baking dish with olive oil, then place eggplant pieces on it, spray the pieces, and then broil for about 7 mins total (turning over the pieces midway) until each side is a browned. Cut each round into quarters. Toss the quartered… Continue reading Sri Lankan eggplant curry (vambotu curry)
Indian yellow squash curry
Wash 3 small yellow squash (1 lb), then cut into ¼ inch rounds. Separately, heat 3 Tbsp neutral oil in a Dutch oven on medium heat, then add ½ small onion (grated). Saute until onion is golden brown, then reduce heat to medium-low and add 1 small fully ripe tomato (halved and sliced). Cover the… Continue reading Indian yellow squash curry
Couscous with roasted cauliflower and dates
We followed this Food Network Kitchens recipe: http://www.foodnetwork.com/recipes/food-network-kitchen/cauliflower-couscous-recipe-2105437.html?soc=itksocialshareSMS%7Cios%7Cp However, we made substantial modifications: first, instead of sautéing the cauliflower and shallots (which we increased from 1 to 3 shallots), we seasoned them with olive oil, salt, and black pepper and oven-roasted them at 400 degrees for about 20 minutes (we increased heat to 450 for… Continue reading Couscous with roasted cauliflower and dates
Simply dressed tomatoes
Slice tomatoes (any type will do), drizzle with Marukan seasoned rice vinegar or balsamic vinegar (here, pomegranate and quince-infused white balsamic) and olive oil, then sprinkle with salt and black pepper. Garnish with sliced, seeded jalapeños, if desired. Recipe inspired by my friend Amy. (Nov. 2014)
Bell pepper egg-in-a-hole
Recipe here: http://simmerandboil.cookinglight.com/2015/03/07/bell-pepper-egg-in-a-hole/ (June 2015)
Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Trim the top and ends off of 2 Japanese eggplant and cut in half lengthwise (here, ½ large eggplant, cut into half lengthwise and then into ½ inch slices). Separately, combine 4 minced garlic cloves, 1 chopped scallion, 3-4 red chilies (I used 1, cut on a diagonal), and 2 Tbsp soy sauce, and set… Continue reading Taiwanese steamed eggplant with garlic and chilies (suan rong qie zi)
Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Rinse 1 Tbsp Chinese fermented black beans a few times, drain, and set aside. Heat 2 Tbsp neutral oil in a high walled skillet, then add 2 minced garlic cloves and 2 red chilies (sliced on a diagonal) until fragrant. Add ½ lb okra (cleaned and trimmed, but left whole) with a dash of salt… Continue reading Taiwanese okra with garlic, chilies, and fermented black beans (dou chi chao qui kui)
Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
Boil shelled edamame (fresh or frozen) until tender (about 3 mins), drain, and set aside. Separately, heat 2 Tbsp neutral oil in a large wok, then add 2 minced garlic cloves and 1 tsp microplaned ginger. When fragrant, add ½ lb dry tofu (tofu-gan) cut into ½ inch cubes. Sauté until lightly browned, then add… Continue reading Taiwanese dry tofu with edamame (dou gan chao mao dou ten)
