At least two dinners with no meat per week
Saturday, April 26, 2008 Ma Po Tofu is a very common item you see on most Chinese menus. This classic from the Szechuan cuisine of China is usually made with minced pork and some meat stock in addition to the tofu. It is flavored with chillies, zippy and numbing Szechuan peppercorns and hot bean paste […]
VDP: Ma Po Tofu with Eggplant 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 »
Tuesday, March 18, 2008 Red lentil soup (even though it looks more orange or yellow after it’s cooked) cannot be simpler to make. Sautee a bunch of onions, garlic and some chopped carrots in olive oil, add the red lentils and stir for a few minutes. I also had a half tomato, so I threw
VDP: Quick Red Lentil Soup Read More »
Friday, March 14, 2008 To make these Lebanese pancake-fritter hybrids (Ijja) first buy some zucchini, the ones with the pale green skin. Next, core them and reserve the pulp. What to do with the actual zucchini? Well, I don’t know. You can stuff them with rice and lamb and braise them in some tomato broth.
VDP: Zucchini Pulp Fritters (Ijja) Read More »
Monday, March 10, 2008 Tofu is good when cooked right. I just never attempt to substitute it for a meat preparation. Crap like tofu dogs or tofu chili sound ridiculous and do not treat this product with the respect it deserves. I usually buy the soft tofu for almost any preparation. I love its smooth
VDP: Tofu, Asparagus and Mushroom Stir Fry Read More »