Category Archives: vegetarian

Peoples’ Choice Cornbread

The blog hiatus is over…I now work normal hours again and have time to do things like cook and write! This week, my husband once again nudged me to enter a cooking contest–this time a really fun neighborhood event–and I … Continue reading

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Homemade Cultured Butter

About a year ago, I started buying “fancy” butter–by fancy I mean European cultured butter. It was creamier and tangier (that’s the “cultured” part–it is made with yogurt and the cultures are left to grow for a day or two). The … Continue reading

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The Award Winning Moussaka

Thanks to my publicist and sous-chef, aka my husband’s encouragement and assistance, I entered a cooking contest the other day, and I was crowned the best home cook in DC yesterday (thanks CookNook!). I’ll share the recipe here, but first … Continue reading

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Moroccan Lemon, Olive, and Cinnamon Chick’n 

This  recipe was inspired by a recipe on epicurious and is part of an effort to turn expand our palates and adapt meat recipes that my husband might like into vegetarian ones.     Ingredients: 1 onion 1/4 preserved lemon (original … Continue reading

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Edamame burgers

I received this recipe from Cooking.com in my inbox and thought “hey I have all of the ingredients!” It seems like a lot of stuff but you probably have a lot of it.  And then as I got to cooking, I did … Continue reading

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Coconut Faro

This is a versatile dish–change out veggies or flavoring to go with different meals. I served this version with the mango tofu. And subsequently made a version with more Indian flavors to go with the daal I posted the other … Continue reading

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Mango Tofu

A taste of summer and the islands, brought to you by that perennial question: what do I do with these overripe mangos?   Ingredients for sauce (for blender) 1 ripe mango 1/2 green mango 1 lime 1 jalapeno 2 T … Continue reading

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Squash Daal

Inspired by a recipe from my father-in-law with some modifications from me–like squash instead of carrots. serves 4 3 small yellow squash (zucchini, butternut, Accorn, or carrots  all would work) 1.5 cups Masoor Daal (red lentils)  5 cups water (it … Continue reading

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Zucchini Pad Thai

Pad thai minus the noodles. Zucchini in long strings forms the base of this version.   Ingredients  2 T tamarind concentrate  1/2 c water 2 T soy sauce 2 T brown sugar (if you have palm sugar, use it) dates would … Continue reading

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Vegetarian Moussaka

This is a modified version of the recipe found in Carla Hall’s book, “Carla’s Comfort Foods”, which itself is a modification of another recipe. My changes: Using soy (aka “groundless groundbeef”) and seitan (Field roast sausage-style links) instead of bulgar … Continue reading

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Portland, ME: Veggie options done right 

We’re loving Portland, Maine. It makes the list of places I’d like to live (summer home)–it has ocean (beautiful views from our house), is an interesting, eclectic small city, and has great food. Vinland a locavore, small plates restaurant–food is 100% … Continue reading

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Multigrain Seeded Bread experiment

I know it has been quite a while–a new shift schedule has wreaked havoc on my free time, making blogging hard. But stay tuned. I’m on vacation and I’ve got ideas. This post is inspired by our trip to Vermont, … Continue reading

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Flour-free biscuit experiment

I came home from work wanting a biscuit. Why? Who knows. But it’s what I wanted. But I didn’t really want a carby biscuit. Here’s what I came up with, an amalgam of a few different recipes. It was really, … Continue reading

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Pongal Arancini

Happy Pongal. This recipe is a cross between a traditional indian rice, lentil, and peppercorn risotto and the Italian aranccini Continue reading

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Kale salad with tahini balsamic dressing

The trick here is massaging the kale in olive oil in a ziploc baggie for about 5 minutes. Oh and this recipe is mostly about the dressing–the salad itself is pretty basic. Be creative. 1 bunch of kale 2 T … Continue reading

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Butternut squash and sweet potato tart

We had a little adventure at the beginning of our vacation. My sister in law was still on her vacation, but we were staying at her house. When it came time to make lunch upon our arrival, I realized I … Continue reading

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Maamiyaar’s Soup

This is my mother in law’s recipe (aka my maamiyaar in Tamil). She made it when we were down in Tampa last week and we loved it so we got the recipe and made it again today. Ingredients 1-2 cups … Continue reading

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Butternut Squash Thai Curry Soup

This recipe was on our mega Thanksgiving menu. My parents hosted 23 this year…and so I made a triple batch to serve everyone. I’ll just give you the recipe for a single batch though. My inspirations were these: http://cookieandkate.com/2014/thai-curried-butternut-squash-soup/ and http://www.foodandwine.com/recipes/thai-red-curry-squash-soup The … Continue reading

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Pumpkinfest 3: A healthier Pumpkin pie!

If you saw the previous recipe, you’ll know that we still had half of a kuri squash already roasted. What does one do with that? Well, if you’re and have a bevy of visitors traipsing through the house (aka campaign … Continue reading

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Pumpkinfest2: Pumpkin & Faro

Next up in line was the red kuri squash I bought, which was supposed to have a sweet flesh and taste kind of like a pie pumpkin. It was big enough to make 2 dishes–a pie (next up in the … Continue reading

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