Category Archives: vegetarian

Couscous with chile guajillo and orange

This is based on a recipe from “Fresh Mexico”, by Marcela Valladolid. Couscous with Chile Guajillo and Orange (serves 4): 1 1/2 cups vegetable or chicken broth 1 chile guajillo or other dried Mexican chile 3 inches cinnamon stick 1 … Continue reading

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Pollo en Naranja, Calabacitas Guisadas

These recipes are all more or less from “The Essential Cuisines of Mexico”. I served these dishes with a side of frijoles de olla. Calabacitas Guisadas (serves 4): 2 tbsp oil 2 lb zucchini, diced 1/2 cup onion, finely chopped … Continue reading

Posted in budget cooking, chicken, mexican, Uncategorized, vegetarian | Leave a comment

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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Lentils and Rice with Soujuk and Caramelized Onion

I adapted this recipe from “How to Cook Everything” to give it more punch. Lentils and Rice with Soujuk and Caramelized Onion (serves 4-6): 3 tbsp olive oil 1 medium onion, chopped 2 medium onions, thinly sliced 1 tbsp minced … Continue reading

Posted in beef and lamb, budget cooking, legumes, middle eastern, vegetarian | Leave a comment

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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