Category Archives: vegan

Ma Po Tofu

This is adapted from Land of Plenty. Ma Po Tofu (4 servings): 1 lb firm tofu 2 leeks, thinly sliced, white and light green parts only 1/4 cup oil 1/2 cup TVP, rehydrated 2 1/2 tbsp chile bean paste 1 … Continue reading

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Chile Relleno Chaat

This is a Pakistani-Mexican creation of our own. The amounts for different components are approximate, but all of them are easily reused in other recipes. Chile Relleno Chaat (serves 2-3): 6 chiles poblano 1/2 recipe┬áPotato and Pea Samosa Filling Pudeena … Continue reading

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Cauliflower and Olive Salad

Make this the day before or in the morning if you can. Cauliflower and Olive Salad (serves 4-6): 1 head of cauliflower, steamed or roasted until tender but not mushy 1/2 red onion, thinly sliced 1/4 cup oil-cured olives, pitted … Continue reading

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Pickled Ramps

I followed this┬árecipe for pickling ramp bulbs. It was absolutely delicious. I used them as salad toppings, sandwich toppings, minced and mixed into deviled eggs. I liked it so much that I saved the pickling liquid for cooking, mixing it … Continue reading

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Egg Sambal and Coconut Green Beans

This egg sambal recipe is great. The sambal was extremely spicy, and went well with the relatively mild green beans. The green beans are from “Cradle of Flavor”. Green Beans in Coconut Milk (serves 4): 2 tbsp peanut oil 4 … Continue reading

Posted in eggs, southeast asian, vegan, vegetables, vegetarian | 1 Comment

Preserved Lemons

So far, I’ve used these in an asparagus dish, and stuffed peppers with tuna and bulgur. They are very versatile and easy to make. Whenever using, scoop out and discard the flesh before chopping the peel. Preserved Lemons: 4 lemons … Continue reading

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Tabbouleh and Eggplant Pies

More from “The New Book of Middle Eastern Food”. Tabbouleh (serves 6): 1/2 cup bulgur juice of 2 lemons 4 tomatoes, diced 1/2 cucumber, diced 4 green onions, sliced 2 cups parsley, chopped 2/3 cup mint, chopped 1/2 cup olive … Continue reading

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