French Onion Soup – Vegetarian style

January 29, 2014

French Onion Soup

Cold, gray, snow-filled days call for warm fires and belly-warming soup. While French onion soup always takes a while to make, what else are you going to do when you’re snowed in? So make quick work of the onions in this recipe in a food processor, and get to caramelizing! Soon enough you’ll have warm, sweet-but-mostly-savory soup topped with stringy, gooey Gruyere that is certain to warm your family up from head to toe. (more…)

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Perfect pumpkin: Pumpkin and green lentil tagine

November 6, 2013

Pumpkin Tagine

A couple of weeks ago when I walked by a huge pile of sugar pumpkins at the grocery, I couldn’t help myself. I picked one up. In the back of my mind I had this tagine on my mind – green lentils, chunks of pumpkin, spicy harissa paste. Luckily these little pumpkins keep for a while, so it was my sole Halloween decoration for a week or so, before I gutted it and made it dinner.

Sugar pumpkins have a similar texture to butternut squash, which would work just as well for this recipe. I expected the recipe to turn out super spicy due to the harissa, but when I started cooking I realized only a minuscule amount was called for. Of course, I fixed that! (more…)

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Indian delights: Sweet and sour toor dal

November 3, 2013

Sweet and Sour Toor Dal

Rounding out our Indian meal, we definitely cannot forget to include a dal, or lentil dish, on our plate. Dal is a staple at the South Indian table, bringing a good dose of digestible protein to the vegetarian cuisine. While I’m sure there are millions upon millions of recipes and variations for dal – just the types of lentils alone: toor dal, urid dal, moong dal, masoor dal, and I could go on and on and on, not to mention that every cook has their own unique spice blend – I decided to share this recipe for a sweet and sour toor dal because I found it to be rather unique. When I say sweet and sour, I don’t mean like your local Chinese joint’s chicken; it’s a much more subtle flavor. While I made a special trip to the Indian grocery to pick up kokum, an acidic, dried fruit, upon opening the package it immediately reminded me of pomegranate, which makes a nice substitute in this recipe if you don’t have a local Indian grocer to frequent.

And that’s how this South Indian meal becomes complete. A couple of vegetarian dishes like poriyal, bhindi masala, green bean bhaji, or some masala potatoes, basmati rice, a bit of dal, a little Indian pickle (which you can buy, or I might post my favorite mango pickle here soon) and maybe some raita or yogurt to cool things down, and you have a veritable feast! (more…)

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An adapted Madd Hatter recipe: Orecchiette with Portobellos and Arugula

October 17, 2013

Portobello and Arugula Pasta

One of my favorite quick go-to pastas has been a beef and arugula pasta with a dijon vinaigrette dressing that I posted a few years back. The first time I made this pasta, I remember my husband saying, “This would be really good with portobellos!”. I was so sure it would that, at the time, I wrote the recipe up with that suggestion for vegetarian-izing (and, incidentally, veganizing) the recipe. A week ago, I had some leftover arugula, so I decided to give this version a go, and what do you know, it was a hit! Still as quick and easy as the original, and still as flavorful. (more…)

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Cheery cherry chai smoothie

September 10, 2013

Cherry Chai Smoothie

I’ve decided to dedicate the month of September to getting some of the yummy posts I’ve made on the daily nosh into recipe form over here in the kitchen. And I think I shall kick off with a smoothie that I’ve become addicted to!

I have to admit, I cannot take credit for coming up with the flavor profile for this smoothie. I stumbled upon it at a local juice bar, and I decided to give it a go at home. Mine comes out a bit more cherry, and every bit as cheery as the original, only now I can have it any time I want it. Well, so long as I keep those cheery cherries in my freezer. (more…)

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