Category Archives: main dish
Split Pea Falafel v2
I originally started this thinking I’d add sweet potato or acorn squash to the mixture, but they didn’t cook fast enough so I left them out, but I leave you with that idea. 1 cup split peas 1/2 onion 1 … Continue reading
Cauliflower pizza tarts
I found a recipe for a pizza crust using cauliflower a few months ago and have been experimenting with it ever since. This is also part of my “hidden veggie” series. Here’s the latest recipe: 1 cauliflower 1 sweet onion … Continue reading
Pumpkin 2: Pumpkin Coconut soup
Aah yes, more things to do with pumpkin, right? This one came from a local farm. Pumpkin has 2 faces (this is the other side) This is a quick one, once you have a pumpkin or a butternut squash or … Continue reading
“Angry” veg chi’kn and “Angry” Brussels Sprouts
This is a two-fer. One marinade, two dishes. Why is it Angry? I don’t know, ask Food & Wine Magazine, where I got the recipe. Its roots are in a Korean recipe. I didn’t have the Korean chili paste or … Continue reading
Cauliflower “Mac” & Cheese
Ok so I blog in fits & starts….I’m back! 🙂 This month I’ve been experimenting and have come up with some new, pretty tasty options….the first…cauliflower “Mac” & cheese. It’s “mac” because there’s no macaroni. I started the recipe without the … Continue reading
Olan Kichidi (a hybrid dish)
Last night, after long night at work, I tried to think up a quick, easy dish. I remembered my cousin making kichidi for her kids in about 20 mins few months ago. But I also wanted to mix it up … Continue reading
Split pea falafel/meatless meatballs
This recipe is versatile. I made it intending to make felafal, but didn’t have pita at home. And I was making barbecue sauce for a marinade for kabobs we are making for tomorrow…so I decided to use that with these. … Continue reading
Crockpot squash and lentil stew
This started out as the moosewood recipe…but then it required some substitutions… Equipment: Crock pot Ingredients 1 butternut squash pre baked (ie: roast in the oven/toaster oven until semi-soft. 1/2 hour) 2 ears of corn 1/4 cup lentils 1 onion … Continue reading
Kale-jerk tofu enchilladas
Really, you ask? that sounds kind of random. And perhaps it is. But it’s what I had in the fridge! It was inspired by a fellow blogger’s recipe for a kale/sweet potato tortilla casserole. We still have a mega ton … Continue reading
Jerk tofu
This is probably one of the most flavorful tofu marinades I’ve discovered–the tofu really soaks up the flavor. I merged a few recipes…one here on Meatless Monday and a moosewood recipe Ingredients (I halved the original recipe the first few … Continue reading
The mattar paneer challenge
Yesterday, a friend gave a beautiful dance performance. To help out, friends from our class made the dinner that followed the performance. I volunteered–to make a dish for 80. Now I know lots of aunties do this all the time, … Continue reading
Cabbage Ginger Salad v2
Last year we went to a great Burmese restaurant (Mandalay) in Silver Spring. We loved the cabbage ginger salad and I came home wanting to figure out how to make it. The New York Times and this blog had a … Continue reading
Fatoosh Salad
Here’s an easy twist on a Mediterranean Fatoosh Salad. We didn’t have some of the ingredients that the recipe called for, but had some other things laying around….so I reinvented the recipe. Ingredients 1 Green Onion 1 yellow bell pepper … Continue reading
Polenta with Chard, sun dried tomatoes, and caremelized onions
This is the last of my cooking for tonight (I cook in bursts–I actually made one more dish too, daal makhni). I saw a vegetarian times recipe for grits with kale and caramelized onions. I took that and played with … Continue reading
Mushrooms and kale with faro
I bought some kale and chard yesterday and was looking for something to do. I’ve also never tried faro so I bought some yesterday. Faro and kale seem all the rage lately. I couldn’t understand why…but with this dish, it … Continue reading
Mushroom Lentil Burgers and Mango lentils
Mango lentils, you ask? It’s a wee bit sweet, but our verdict was that it was tasty. We then turned that into a veggie burger. (photo coming later when we make this again) Part 1: Mango lentils Ingredients 1/2 c … Continue reading
Thanksgiving Pizza (pre-thanksgiving experiment #2)
What does one do with a large cooked squash and a mound of veggies and stuffing? A pizza, duh! At this point, you might be thinking “huh?” but really, that’s what came to mind as I was on my way … Continue reading
butternut squash veggie tofurkeyducken (now with recipe)!
Remember the Turducken? Well obviously that’s not happening in my vegetarian kitchen or on my parent’s vegetarian table. But we do love to be creative and try new things–every year we have a little challenge (my sister, cousins, mom, and … Continue reading
Roasted Corn Benedict
I was inspired by huevos rancheros…or at least the flavors of that dish. I didn’t really know what I was making when I started out–we had corn, peppers, and onions in the fridge…as well as some eggies… out came this … Continue reading
Tomatillo Gazpacho
It’s been really hot, so…cold soup sounded good. We had some tomatoes and some tomatillos, several cucumbers and green peppers from our farm box…and voila…gazpacho! ♠ equipment: a food processor blender ♣ ingredients 4 tomatillos, peeled and quartered 1/4-1/2 cup … Continue reading
A Happy Veggie Foodie 