Sunday, June 01, 2008 I’d use any excuse to use my Andean clay baking dish (The one with the piggie face and ears), so when I found that I had some green beans on hand and some potatoes that needed using up, a light bulb went off. I’ll make an improvised baked casserole/gratin type thing […]
VDP: Baked Green Beans and Potatoes Read More »
Sunday, May 18 (and 19), 2008 When it comes to quick-cooking legumes, you cannot bet lentils. They are delicious plain and simple or dressed up. They need no soaking to cook in under 40 minutes like their cousins, the dried beans. Sure, you can cook beans without soaking but they will take a long time.
VDP: Lentils served two ways in two days Read More »
Wednesday, May 14, 2008 Crespelle is the Italian word for crepes. Almost everyone knows what crepes are but not their Italian cousins. They can of course be made sweet or savory, but more often than not I’ve seen them as savory preparations. They are considered a form of pasta and served as such, as the
VDP: Crespelle filled with Mushrooms and Ricotta Read More »
Wednesday, April 16, 2008 I have not posted much in this project recently, not because I have not been serving vegetarian items. I have been a bit busy and most of my vegetarian meals have been very simple and in all honesty, not very interesting. Stuff like bread and cheese or a simple salad have
VDP: Cheese And Beer Read More »
Monday, April 14, 2008 What is the first thing that comes to mind when you think of cheese soufflé? No, not that it’s tricky or tough to make or sensitive to vibrations in the kitchen. All of which are not true by the way. Cheese soufflé is very simple to make, requires little to no
VDP: Cheese Soufflé and a Mixed Lettuce Salad Read More »
Sunday, April 06, 2008 Kishik is an ancient Lebanese pantry item. It’s a process to preserve milk and grain to make nutritious tasty meals throughout the winter. The process to make it is time consuming and I’ve never attempted it myself. Some books have recipes for making it and Paula Wolfert has recipes to make
VDP: Lebanese Pies – Kishik Read More »
Sunday, March 30, 2008 I had quiet a few more roasted peppers than I needed for the dinner the other night. To use them up I cooked them with a touch of garlic and some onions in olive oil. I then cracked a couple of eggs and let those cook leaving the yolks runny. To
VDP: Eggs with Roasted Peppers Read More »
Friday, March 28, 2008 We had a friend visiting from out of town, and she is a vegetarian. What better excuse to make a multi course dinner with no meat? Here is the line up. White bean and spring onion Soup with Green herb oil. Sauteed a bunch of spring onions and added cooked white
VDP: Four-Course Dinner Read More »
Wednesday, March 19, 2008 Everyone loves pizza, and baked goods in general are one of the easiest foods to make vegetarian AND delicious. What I did here is make the dough the night before. I used a dough recipe that is fridge friendly, Peter Reinhart’s Pain a l ‘Ancienne dough from ‘The Bread Baker’s Apprentice‘.
VDP: Pizza – Dandelion and Margarita Read More »
Wednesday, Thursday March 6, 2008 Burghul with tomato is another traditional Lebanese dish that I ate on a regular basis as a child. The basic recipe is extremely simple, just burgul cooked with onions and tomatoes. That is all good, but to make it a bit more substantial I added some roasted cauliflower and zucchini.
VDP: Burgul Pilaf with Cauliflower and Zucchini Read More »