VDP: Asiah’s Eggplant Curry

Tuesday, June 24, 2008 I’ve never had an eggplant dish that I did not at least like and I doubt I will. IF I do, it will probably be due to pure execution or pure conception. I am sure it will in no way shape or form be the fault of this divine purple fruit.Continue reading “VDP: Asiah’s Eggplant Curry”

VDP: Eggplant and Zucchini Pie

Thursday, May 1, 2008 Very few dishes are as satisfying to make and eat as a properly made pie, be it pizza, calzone, turnover or empanada. They are very versatile and take on almost any filling, with or without meat. The main rule is to make sure the filling is not too wet, so thatContinue reading “VDP: Eggplant and Zucchini Pie”

VDP: Cheese And Beer

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 haveContinue reading “VDP: Cheese And Beer”

VDP: Burgul Pilaf with Cauliflower and Zucchini

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.Continue reading “VDP: Burgul Pilaf with Cauliflower and Zucchini”

VDP: Braised Vegetables and Tofu, Thai Style

Thursday, February 7, 2008 This Thai-inspired dish is based on a “Quick Braised Vegetables, Thai Style” from Mark Bittman’s “How To Cook Everything Vegetarian“. It is not an exact replica because I did change a few things, some due to availability and some to make it more to my taste. The dish should include eggplant,Continue reading “VDP: Braised Vegetables and Tofu, Thai Style”

VDP: Mushroom Ragout with Burghul and Yogurt Sauce

Saturday, January 12, 2008 If you do not know what burghul is, click here where I explained it once before. It really is a delicious and quick-cooking grain that can be cooked in many interesting methods or not at all. It can even be soaked for an hour, drained, flavored and eaten as is. ThisContinue reading “VDP: Mushroom Ragout with Burghul and Yogurt Sauce”