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Tag Archives: vegetarian

Saag paneer: Indian greens curry with farmer’s cheese

One of my favorite desi dishes is saag paneer: Spicy greens with chunks of farmer’s cheese. It’s very similar to palak paneer which, if I understand the names properly, is made primarily with spinach as the leafy green. I enjoy a mix of several greens, including fenugreek leaves and mustard greens to add some oomph […]

Pickled red onions are even better

After posting the pickled radish recipe, I got a hankering for onions made in a similar fashion. You know what? I like them even better than the radishes. They ended up rather versatile, as we found many uses for quickly pickled onions: soups, sandwiches, falafel, pizza, sautés, eggs, rice bowls, pasta, etc. As an aside, […]

Quick radish pickle

Back in high school, when my taste in foods was just barely starting to broaden, my friend Kim N. fed me and our friends Vietnamese salad rolls (gỏi cuốn) and spring rolls (chả giò) after school. Ever since then I’ve loved that cuisine! I recently got back in touch with Kim, and during one of […]

Yemisir wat: Ethiopian lentil stew

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 […]

Lentil and kale soup

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

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

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

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

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!

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 […]