Tag Archives: vegetarian
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
Pumpkin 3: Pumpkin salad
Yup, still using the pumpkin up. This one has a few steps–all easy. dressing 1/2 block tofu (silken or firm–you’ll be blending it) 1 bunch scallions 1 c arugula (adds a spicy flavor) 1 t soy 1 t garlic 1 … 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
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
Pistachio crusted jerk tofu
Remember my jerk tofu recipe from few weeks ago? I improved upon it. How? I got an idea from a recipe for pistachio crusted tofu. That one seemed a little too plain jane (and seemed like it wouldn’t have enough … 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
Low Iodine challenge, year 2…menu plan
It’s time for my one-year/year and a half follow up scan…which means for the next 3 weeks I’ll be eating a low-iodine diet. Exciting? No, but like last year, I take it as a challenge to find things to eat … 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
Kale “ceasar” salad
This was an experiment on my husband and neighbors. Hubby bought a rather LARGE bag of kale. What to do with it? I made spinach with it (using the kale instead of spinach), I made baked kale, braised kale…and this. … 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
Sriracha and Wasabi Deviled Eggs
I saw this recipe, and wanted to try it but thought it was a little much…(soaking in soy?). Maybe next time. For this purpose, I simplified. We also went back and forth about whether people eat deviled eggs…they did. they … Continue reading
Butternut Squash & Ricotta Crostini
The third of the birthday boy recipes… Original recipe here. My modifications: Added a pesto, cut out the olive oil. 2 loves french bread 1 butternut squash sage, basil a handful of arugula 4 cloves garlic 2 oz walnuts or … Continue reading
Waffles that can keep a secret
We were visiting Tampa, where my sister in law and her family live and where we coincidentally had a wedding to attend. Bonus! This am I decided to entertain my cutie pettutie niece, Chipmunk, by having her be my sous … Continue reading
Roasted Butternut Squash and Carrots with tahini-sriracha sauce
This recipe is somewhat random…and yet it somehow works. I thought it was pretty tasty. More carrots were bought this week. Along with a butternuts squash and some golden beets….necessitating more roasting. The idea for this came from a recipe … Continue reading
Lentil Quinoa Veggie Burgers
Last week the Washington Post had some great veggie recipes…this is a modification of one of them the BGR veggie burger. BGR makes a pretty good veggie burger. I modified the recipe because I wanted to make it a tad … Continue reading
Roasted Brussels Sprouts with cashews and caramelized onions
I can’t say I am a brussels sprouts lover. But recently, I’ve tried braising and roasting them, mixing them with other ingredients…and I really do like them. The braised version caramelizes them (you do this by placing brussels sprouts halves … Continue reading
Spicy Sweet Carrots
No snow around here (booh), but a snow day…a good time to post a backlog of recipes! My husband brought a bunch of beautiful multicolored carrots home on Sunday…so it was time to find some good things to do with … Continue reading
A Happy Veggie Foodie 