Yemisir wat (a.k.a., misir we’t, mesir wot, and so on, because I’m poorly transliterating it from another alphabet) is my go-to dish at any Ethiopian restaurant I visit. I’ve always wanted to make it at home, mainly to control the amount of fat that goes in, but most importantly, to consume it without having to [...]
Tag Archives: vegetarian
Lentil and kale soup
Monday, 7 March 2011
I love many mustard greens and other cruciferous vegetables, but have had a tricky time with kale. No matter how much we sautéed it, with lots of oil and garlic, it remained a bit too tough and a bit too bitter for me. The trick, I found, is to slowly cook it in a soup, [...]
Brussels sprouts & cauliflower gratin topped with panko+nuts
Tuesday, 21 December 2010
Hellllooo, Winter! Brussels sprouts and cauliflower star in this cheesy, creamy seasonal dish. Mine is a somewhat lighter version of the Epicurious recipe, taking copious hints from comments mentioning how heavy the original felt. Already crisp panko breadcrumbs gave me a head-start, so I didn’t need to fry the topping. I also added cornstarch to [...]
Lentil stew with eggplant & tomatoes
Tuesday, 17 August 2010
Unsurprisingly, I’ve been wanting to make more eggplant dishes, not to mention more lentil dishes. Elise Bauer’s Eggplant Lentil Stew with Pomegranate Molasses became a great inspiration for this rich (and vegetarian) stew. However, my rendition uses already cooked eggplants and onion, as well as additional Middle Eastern spices. Another bit of rationalizing: if I [...]
Atakilt wat: Ethiopian cabbage, carrot & potato stew
Wednesday, 30 June 2010
Atakilt wat (a.k.a., atakilt alicha, ye’atakilt wot, etc.) is another one of my favorite Ethiopian dishes, made of humble vegetables: cabbage, potatoes, carrots and onions. Even though it’s rather mild, it’s still quite tasty.
Tomato and eggplant curry
Tuesday, 15 December 2009
We might be without a kitchen right now, but we do have several containers in the freezer that provide some easily zappable meals. One of these is a tomato and eggplant curry, a sweet reminder of the past summer — especially nice during this recent bout of cold and wet.
When summer overwhelms you with zucchini, make pancakes!
Wednesday, 29 July 2009
Once again I’m reminded of what happens when I turn my back and not do anything with zucchini for about five days: I get nearly six pounds of summer squash, looking up at me, threatening to explode into space-aged proportions. A remedy: Perform the summer version of the tuberous pancakes! The recipe is basically the [...]
Zucchini & rice gratin
Tuesday, 7 July 2009
The annual zucchini inundation has been going on since last month. Usually we chop then dry-sautée three or four of them in olive oil, and serve as a side dish. But if we skip cooking zucchini for a week, we accumulate a bagful which sits forlornly in the fridge. So what do you do with [...]
Sautéed fava beans with shallots
Monday, 8 June 2009
Yesterday I harvested the last of the fava beans (a.k.a., broad beans). This task reminded me of something: that I haven’t posted a recipe where said legume is the main ingredient. I’ve long been inspired by an appetizer, foul moukala, that we had at a Lebanese restaurant, Al Waha — all the way in Bayswater, [...]
Two winter gratins: squash and leek, cauliflower and fennel
Sunday, 15 March 2009
[I nearly forgot about this article, so with winter is coming to a close here in California...] Gratins are an excellent merging of comfort food and decadence. I mean, what do you do with leftover winter squash or root vegetables? Add cheese! Add cream! Bake until bubbly! Members of the onion family, such as leeks [...]
