This soup tastes creamy, but it actually is dairy-free. This recipe is courtesy of my friend Karen. Clean and trim 1 bunch asparagus, then cut into 2 inch pieces and set aside. Heat 2 Tbsp olive oil in a wide-bottomed pot (I like a 6 quart Dutch oven), then add 2 chopped leeks (whites only)… Continue reading Asparagus soup
Tag: vegetarian
Korean seasoned acorn jelly (dotorimuk muchim)
I simplified this recipe from Maangchi: http://www.maangchi.com/recipe/dotorimukmuchim. I used store-bought acorn jelly, cut it into bite sized pieces, and then tossed with 2 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ½ tsp sugar, a few minced garlic cloves, and 1 tsp sesame seeds. Garnished with 1 tsp chopped scallion greens. (June 2015)
Korean persimmon punch with cinnamon and ginger (sujeonggwa)
After having this dessert beverage at Korean restaurants for years, I finally tried making it at home. Recipe from Maangchi’s Real Korean Cooking cookbook. Similar recipe on her blog: http://www.maangchi.com/recipe/sujeonggwa. The directions were the same, with only slight differences in ingredient proportions. Her cookbook calls for 10 cups water, 5 cinnamon sticks, 3 oz ginger,… Continue reading Korean persimmon punch with cinnamon and ginger (sujeonggwa)
Navy bean and chickpea vegetable soup with peanut butter
The peanut butter provides surprising depth to this soup. Sauté 2 chopped onions, a few cloves minced garlic, and ¼ cup chopped parsley in oil until fragrant and lightly browned. Add 1 tsp each cumin and cumin seeds, 2 cups stewed tomatoes (here, I added 15 oz canned stewed tomatoes with juice and 1 ripe,… Continue reading Navy bean and chickpea vegetable soup with peanut butter
Middle eastern cashew nut kibbeh
Preheat oven to 350 and lightly oil a 2 quart baking dish (7x11 or 8x8). Soak 1 cup fine bulgar wheat in warm water for 10 mins, then drain in a fine-weave strainer, press out water, and set aside. Combine 1 cup raw cashews, 1 chopped onion, 2 Tbsp flour (which we forgot), 1 tsp… Continue reading Middle eastern cashew nut kibbeh
Oven-roasted broccoli
Amazingly, we made this from frozen broccoli. The recipe is here: http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1“>http://lifeonthefoodchain.blogspot.com/2013/05/yes-you-can-roast-frozen-vegetables-yes.html?m=1 (May 2015)
Indian cashew and green pea bhaji
Place 1 ½ cups whole raw cashews in a small pot. Add enough water to cover by 2 inches, bring to a boil, then cover and reduce to a simmer. Simmer for 15 mins, then drain, cool, and dry with a paper towel. Using a large high-rimmed saute pan, heat 3 Tbsp oil on medium-high… Continue reading Indian cashew and green pea bhaji
Artichoke dipping sauce
We made this sauce to go with a steamed artichoke dish, which is here: http://piglettedc.tumblr.com/post/119235552216/artichoke-steamed-in-flavored-broth-this-was-my Here is the sauce recipe, except that we omitted the 2 Tbsp of water and added about ¼ tsp sugar: http://www.drsinatra.com/healthy-heart-recipe-eating-artichokes This was enough sauce for 2 artichokes. (May 2015)
Artichoke steamed in flavored broth
This was my first time making artichokes at home, and we tried this recipe by Tyler Florence: http://www.foodnetwork.com/recipes/tyler-florence/steamed-whole-artichokes-recipe.html. This recipe calls for chicken broth, but you can make it vegetarian by using water or vegetable broth instead. We made a dipping sauce from a separate recipe, which I write about here: http://piglettedc.tumblr.com/post/119235761636/artichoke-dipping-sauce-we-made-this-sauce-to-go
Oven-baked plantains
I got inspiration for this lighter alternative to fried plaintains from http://healthyeating.sfgate.com/healthily-cook-plantains-3827.html, except I coated the baking pan with some canola oil spray. Preheat oven to 450, then lightly spray a cookie sheet with canola oil. Place two plantains, cut on a ½ inch diagonal, on the cookie sheet, then lightly spray with canola oil. … Continue reading Oven-baked plantains
