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Monthly Archives: December 2018

Bonus post: What I Eat (Vegetarian Lunch)

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I recently bought an Indian tiffin box to carry my lunch to the office, because I wanted to get away from plastic containers. One problem is that you can’t choose to only bring part of the box, you have to bring it all. This is what I had for lunch one day in mid-October:

Aside from the salad, all of those things were leftovers. I overpacked a bit, but I just couldn’t leave the apples because they were too delicious.

Spinach Legume Stew

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I worked off of this recipe, but substituted frozen fenugreek leaf for half the spinach because I had it available and I’m very fond of fenugreek leaf.

What I enjoyed about this recipe was that it gave me the opportunity to use so many different varieties of legume.

Of course most of the colour didn’t survive the cooking. Still, even with the limitation that I choose small, quick-cooking legumes, I included 10 varieties.

I used (from left to right) shelled urid dal, chana dal, moth beans, mung beans, cow peas, horse gram, yellow split peas, green split peas, beluga lentils and red lentils.


Macedonian Stewed Apples

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I made this dish based on a lovely dessert I had. Firm apples are stewed over low heat in a bit of honey, water, vanilla and lemon juice until they are cooked and the liquid has mostly evaporated. Serve chilled, topped with chopped nuts (I used almond, the restaurant used walnut). It is very sweet and a little goes a long way. The apples and sauce are also delicious when served with thick Greek yoghurt.

This is what I was aiming for when I tried the Greek apple preserves.

Ginger Cranberry Kombucha Mocktail

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I used commercial kombucha for this as I did not make it in my own home. For the ice cubes I didn’t have rosemary or cranberries, so I decided to use Douglas fir needles and blueberries. The blueberries were grown locally over the summer and frozen, while the fir needles were harvested from a nearby grove. Douglas fir has edible needles which are often used to make tea; if you try something similar be sure of your tree identification and knowledge of needle toxicity as not all tree needles are safe to consume. Here’s the original recipe.

These looked great but the taste was ordinary.

Greek Apple Preserves

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I was trying to replicate a dish I tasted in Macedonia, but this wasn’t it. I cut my apples into chunks instead of using whole apples because they were large apples, and I didn’t bother to include almonds.

When I made this dish in October, I had my window open to keep it from steaming up and a leaf floated in. I thought it deserved to be included in the picture, as this is a very autumnal dish.

Oven Roasted Garlic Green Beans

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I made this recipe with Romano beans and didn’t use any Parmesan in order to keep it vegan. The result was still rather tasty.

Chickpea Carrot Pancakes

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Here’s the recipe. Although they call it crêpes, I couldn’t get a thin enough batter with that proportion of carrots, so they ended up closer to latkes. I used oat milk as suggested in the recipe, along with carom seeds, and served it with berbere lentils.