Category Archives: vegetarian

Pumpkinfest 1: Squash Tart with cornmeal/almond crust

It’s October and pumpkins and squashes are everywhere, so pumpkin & family recipes are on the menu, too. (When did pumpkins go from cool things to carve to “the” thing you must display and cook with all fall/winter long? They … Continue reading

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Huevos rancheros with sweet potatoes and avocado

These aren’t your typical huevos rancheros. This is part of my is pantry/fridge challenge–use up ingredients you have. The ingredients: a sad looking avocado. A sweet potato needing to be used up. Some taco shells that happened to be out. … Continue reading

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Ricotta Coconut pancakes (pantry-fridge challenge #1)

I woke up last Saturday to a note from my husband requesting pancakes for breakfast (for a friend who was visiting). Um ok, I thought…what do we have to make that happen? (not any kind of “pancake mix” (we rarely … Continue reading

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Neyyappam Muffins (brown butter coconut & cardamom muffins)

The other day, when my aunt asked me if I was planning to make Neyyappam this weekend, she sparked a new recipe–reinventing tradition, as I like to call it.  Neyyappam is a dessert that Tamilian/Keralan families make for a festival … Continue reading

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Arugula Pesto Pizza

For the bday dinner, we talked about going out for pizza, but when I found out they weren’t going to be available until 9 or 9:30 pm, I decided to make pizzas instead. This one was the favorite. The Crust … Continue reading

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Cherry Almond Dutch Baby Pancakes

I’ve made “dutch baby” pancakes  (Pannenkoeken) before—something I had to try after trips to the Netherlands—but this time, I decided to try making them a little healthier. I used less butter than the original recipes called for, no sugar (just … Continue reading

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Birthday Breakfast Doughnuts

For Neefu’s birthday, I decided to make something a little special–birthday doughnuts. I didn’t really have much time, and not that much by way of ingredients, but I wanted her to wake up to something special, since she’s been helping … Continue reading

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4th of July Fruit Tartlets

We’ve had these 3 boxes of mini filo tart shells in our freezer since April (I bought them to make something for K’s bday but he wanted to use another shell for what I made, so these just sat around). … Continue reading

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Chik’n & Jungle Garden Veggie Saltimbocca

Our garden is going gangbusters. When I went the other day, the tomato plants were out of control, as was the basil and parsley. And there were 4 beautiful long eggplants. So I needed to make something with this stuff. … Continue reading

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4th of July Fried Chik’n (veggie)

One food kept coming up as I browsed for menu items for our Fourth of July picnic on Friday: Fried Chicken. So, how was I going to make it vegetarian? And would it be good? I made up a recipe…based … Continue reading

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Souffle (with caramelized onions, chard, and asparagus)

Ok it’s been a LONG time since I’ve posted a recipe…It’s been a busy few months and these have been stacking up. In particular, this one is long overdue. It’s got a fair amount of cheese and eggs in it, … Continue reading

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Superbowl Sunday Series

Unlike last year, this year’s superbowl foods edition (my first of 2014…whoops, January was a wee bit busy), isn’t actually superbowly/footbally food. As my husband said in his cute & adoring facebook page, “While I was at a bar watching … Continue reading

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4 lentil daal with star anise: A crock pot recipe

Garam masala with star anise is my new thing, and this ended up being a key flavoring in this daal. Why, not sure–it just adds a different and I think interesting flavor. And since I make garam masala every few … Continue reading

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Spinach cheese bites

I grew up with a version of this recipe. It works with kale & chard too. I just happened to have spinach 1 bunch of fresh spinach 1/2 bunch scallions 1/2 yellow or sweet onion bell pepper optional 1 pita … Continue reading

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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

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Squash noodles with tofu peanut sauce and veggies

Who needs pasta when you have a squash? 1/2 butternut squash 1/4 c peanut butter 1 T sesame seeds 1/2 block silken tofu 1 T soy sauce 1 T ginger 1 T rice wine vinegar peanuts to taste 2-3 scallions, … Continue reading

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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

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Curried Brussels Sprouts

In my ongoing quest to figure out new things to do with brussels sprouts, I ran with a random idea: semi-indianize them. It means curry powder, cashews, ginger, and turmeric, but not the whole South Indian tempering mustard seed route. … Continue reading

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“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

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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

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