Chipotle-braised pinto beans with delicata squash
I made this recipe for “braised pinto beans with delicata squash, red wine, and tomatoes” a few years ago when I was visiting Derek’s parents in New York. My mom joined us for dinner. Since Derek’s father can’t eat much salt, I cut the salt back substantially, and just let each person salt the dish to taste. At the time, my mom really liked the dish, but no one seemed to want to eat the leftovers, but maybe it was just because I cut out the salt. Adding salt at the table doesn’t get the salt into the center of the beans and squash, where it’s needed. I do remember being impressed that the delicata squash skin really wasn’t tough at all. But overall I just found the stew a bit boring. But I finally found delicata here in small-city Germany, and decided to give it another try. Read the rest of this entry »
Seitan and vegetables with mole sauce
Years ago I ordered the OLÉ MAN SEITAN at Angelica Kitchen in New York City, and loved it. It was a whole wheat tortilla stuffed with seitan and roasted vegetables and topped with mole sauce. It was huge, but so tasty I finished the whole thing. Afterwards, however, I regretted it, as I went into one of the worst salt comas of my life. Still, I have fond memories of that mole sauce. The recipe for the dish is in the Angelica Kitchen cookbook, and I tried making it once many years ago, without success. I no longer remember the details, but I remember it didn’t taste nearly as good as at the restaurant. But I had some homemade seitan to use up, and decided to give it another shot last night. Read the rest of this entry »
Mango quasi-lassi with cucumber, mint, and almond milk
It’s really too cold here for smoothies, but I bought some almond milk that I don’t care for in coffee, and was trying to figure out ways to use it up. I also had some mint that needed to get eaten (from the escarole, sweet pea, and mint dish) and some homemade yogurt that was becoming rather sour. I thought I’d try making a smoothie kind of reminiscent of the “Vitality” smoothie they serve here at Dean and David, which has cucumber, yogurt, basil, mango, honey, and fresh-squeezed orange juice. But the container of frozen orange juice that I pulled out of the freezer turned out not to be orange juice, but rather mango puree. So this quasi-lassi was born. Read the rest of this entry »
The captious vegetarian 