Spinach sauce with garlic and ginger
I made this recipe when I visited my friend Sarah in Israel last summer, except that we made it with chard not spinach. I quite liked it, and was curious how it would be different with spinach. Finally, almost a year later, I got a chance to make it again. The recipe is from the cookbook The Indian Vegetarian by Neelam Batra. The head note says it complements all types of Indian menus and also works wonders on cooked pasta, vegetables, and tofu. Read the rest of this entry »
South Indian mixed-vegetable korma
I made this recipe with Spoons when I visited him in Brooklyn last fall, and liked it enough that I emailed myself the recipe. Finally last week I got around to making it myself. It’s from Madhur Jaffrey’s cookbook “From Curries to Kebabs: Recipes from the Indian Spice Trail.” Read the rest of this entry »
Southern blackened tempeh with tomato-apricot-ginger coulis
This recipe is also from Friendly Foods, but from the last chapter—recipes that won medals in the Culinary Olympics. I decided to make it because it called for soysage, which I was trying to figure out what to do with. Pickarski says that if you don’t have soysage on hand you can use Fantastic Foods instant black bean mix instead. I imagine homemade refried black beans would also work. Read the rest of this entry »
Seitan pepper steak
Derek chose this recipe from Ron Pickarski’s Friendly Foods. Pickarski says it’s a vegetarian version of the classic recipe for “beef pepper steak,” whatever that is. He recommends serving it over jerusalem artichoke pasta, flat spinach noodles, or quinoa noodles, but says that it’s also good over rice or mashed potatoes. Read the rest of this entry »
Bengalese kamut and coconut stuffing
This post was originally entitled Grilled bitter melon stuffed with kamut and coconut. The bitter melon was a disaster, but the Indian-flavored stuffing was quite tasty, and I finally got around to making it again, over five years later. Rebecca Wood says the flavorings are a mix of New Mexican and Bengalese, but I get more of an Indian vibe than a New Mexican one. I served this as a side dish with roasted cauliflower, but it would also be good as a stuffing for other veggies: cabbage leaves, small pumpkins, summer squash…
The captious vegetarian 