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Tag Archives: vegetable dishes

Ginger Tamarind Brussels Sprouts

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I used this recipe, except I substituted agave syrup for the honey to make it vegan, and I poured the sauce directly on the sprouts while they were still cooking, so that it was fully absorbed.

This was not a bad way to prepare sprouts. I think it would be nice tossed with buckwheat noodles and a bit of fried tofu, as a main dish.

Chard/Mangold with Berbere Spice

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This is a simple fusion dish where chard/mangold is mixed with Ethiopian berbere spice mix, garlic and onion, then fried. I really enjoyed lentils with berbere spice, so I thought I’d see how it goes with vegetables. I used oil rather than butter and instead of using two bunches of chard, I added the leaves to the stems near the end of the cooking.

Green Beans and Snow Peas with Hazelnut and Orange

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I couldn’t find French beans as instructed in the recipe, so I substituted flat green beans and cooked them a little longer. I also could only find hazelnuts which had already been roasted. This is surprisingly good, and the hazelnuts should not be left out. I used flax oil in place of hazelnut oil.

Blistered Shishito Peppers with Garlic and Ginger

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I used this recipe. The addition of ginger makes this different from many of the other charred peppers I have tasted. The leftovers were nice in a salad.

Paprika Carrots

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This recipe comes from Great Vegetarian Cooking Under Pressure by Lorna Sass. I used purple and white carrots to get these hues. It also contains sweet red pepper.

Chard/Mangold with Orange, Garlic and Caraway

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I think that this dish would have benefited from having the orange peel cut into smaller pieces so that some would be included with each bite, because the dish was balanced in the bites which included orange, but less nice in the bites which didn’t have it. I ended up also adding water to prevent it from burning.



Green Bean Casserole

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I guess this is based on some type of dish people routinely make with soup mix, but since I have never tasted the original I am evaluating it on its own merits. Of course I used completely different proportions of beans (and used flat beans) and mushrooms. I also made my own fried onions. Perhaps because I ignored proportions there was too much sauce, although the taste was fine. I think it would be nice with some potato added to make a full meal.

Cauliflower “Cheese”

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I really like how Romanesco cauliflower looks. Just look at the ombre and fractals! Unfortunately it tastes like cauliflower, which I don’t care for, so I’m always looking at ways to perk it up.

I decided to make cauliflower cheese, but using a nut-free cheese substitute. Unfortunately, it was horrible, with a strong taste of raw tofu. Unless you are keen on raw tofu – personally, I only like it fried or with lots of seasoning – I would skip this recipe.

Maple Roasted Parsnips

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To make this, parsnips are parboiled, then tossed with a maple syrup, butter and honey sauce before being roasted.

Snake Gourd with Chickpea Flour

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This recipe is quite simple and a tasty way to enjoy snake gourd.