shain

Dakos. Tomatoes, sirene cheese, capers, olives, olive oil, onion, oregano, vinegar, garlic. Makes for a great easy side dish or even light supper.

Sure

It's a bit involved, but I think it's worth it. You also end up with a lot of sauce that can be frozen. I don't think that it tastes like meaty Bolognaise sauce - but it hits the same spot. Sauce for 800-900g pasta (dry weight). I really suggest a hearty pasta shape, preferably fresh. 2-3 tbsp butter, or oil if vegan 120 g (lightly) toasted walnuts soaked and washed, then chopped quite finely 2 medium carrots, very finely chopped (250g) 1 medium onion, finely diced (150g) 5 celery stalks, finely diced (100g sans leaves) 50g tomato passata 700g mushrooms, finely chopped (portabella, button, champignon - all are the same) 2/3 cup dry wine, not acidic 6 tomatoes, crushed (fresh or canned, I don't bother with peeling) apx 1.5 cups milk (or a vegan milk sub of your choice) 5 garlic cloves, minced 7 bay leaves apx 10 sage leaves, finely chopped 1 tsp oregano chili to taste 5 tsp nutritional yeast (it's a must here, IMO it's a really useful ingredient, even in non-vegan/vegetarian cooking) Salt to taste A handful of chopped basil (25g) A handful of chopped parsley (25g) Plenty of pepper A generous grating of nutmeg Parmesan for serving --- - Soak the walnuts in water and wash well. - Cook the carrot in the butter and a bit of water until starting to soften. - Add the onion and cook for 7 minutes or so. - Add the celery and cook until the vegetables are all quite soft, but not yet browned. - Add the tomato passata and cook until slightly dried out. - Add the mushrooms and cook until their liquid is evaporated and they are getting some color. - Add wine and cook until all of the alcohol is evaporated. - Add milk, crushed tomatoes, garlic, bay leaves, sage, oregano, chili, yeast, salt. - Cover and cook for 30 minutes or so. - Taste and adjust. - Remove from heat. - Add herbs, pepper and nutmeg. - Cook pasta, mix well with an appropriate amount of sauce. - Serve with Parmesan cheese.

Phyllo cups (easy to make, really), the phyllo itself brushed with butter, some sugar and cinnamon. Filling of ricotta, candied orange, cinnamon, vanilla and orange blossom water. The other filling is the same, but with home made cherry syrup and chopped almond instead.

Saj bread with roasted eggplant and zucchini, tomatoes, egg, labneh, zaatar, chili, lemon. Rolled and lightly grilled.

Defrosted some pasta dough and some of my vegetarian bolognaise sauce. Some parm to finish. I love this sauce. It's made with mushroom's, tomatoes, celery, carrots, onion, walnuts, wine, bay, sage, oregano, pepper, nutmeg, milk.

Romanian peppers and two beans stew (navy and kidney) with celeriac, carrot, onion, bay, lots of herbs (parsley, oregano, dill, tarragon). Cheat spätzle/dumplings and sour cream. Bulgarian spiced wine.

Nachos for dinner Lot's of beans, mature cheddar, tomatoes, onion, some spices, home made pickled chilies. Russian made American style hoppy weiss beer.

I don't find hoisin to be a stand-slone product. I mix it into some stir fry sauces, steamed bun fillings, cold noodles, soup, dipping sauce with added vinegar and oyster sauce. I think it is quite flavorful, just not balanced as-is. Here are a few ideas, maybe you'll find some inspiration As for rice bowl sauces, I have some that I like, but I guess it has a lot to do with the ingredient on top of the rice. My favorite rice bowl is with century egg + ginger, scallion, chili, soy, black vinegar, sesame oil, sugar. Also works well with regular eggs, but then you need to add some MSG or more savory ingredients. Also rice with eggs - runny or scrambled, chili oil, scallions, garlic, black vinegar, peanuts, sugar, some MSG. And then there's dofu-ru. I'm fine just eating spoonful's of rice mixed with the stuff. Though some extra toppings don't hurt. You can go with a sesame paste based dressing. Or perhaps a sort of Thai/Indonesian sauce - e.g. gado gado sauce, a sort of Thai curry, or more of a Thai salad style of sauce (with fish sauce, sugar, lime, chili). Or maybe something Middle Eastern, with a spiced yogurt, some toasted nuts, a few herbs?

Any starch should do, cornstarch or potato should be fine. I think that 2-3 tsp should do here. I'd mix it first with a little of the cold syrup, so that it won't clump.

Focaccia. High hydration dough Spinach salad in yogurt and garlic dressing; with toasted walnuts and paprika-butter. Ricotta with spicy and sweet roasted peppers. Also various olives, Bryndza cheese, Tzfatit cheese with nigella, cherry tomatoes, pickles, olive oil, semi-dry muscat.

Oatmeal with orange and ginger preserves; cinnamon.

Hand cut pasta with mixed mushrooms, chestnuts, wine, butter, garlic, thyme, parm. Broccoli salad with onion, a very light mayo dressing with lemon juice and a whole lot of zest, mint, pepper, a bit of sugar.

Simple buttermilk fritters. Some with honey and rose water. Some with homemade strawberry coulis.

Mulligatawny. Rx below.

Is citrus zest a (somewhat) common addition? Or is it more likely that the one I tasted a while ago just used plenty of citrusy peppercorn?

Bread pudding with poppy seeds, vanilla and cherry syrup.

Over-cooked yet runny actually makes sense. Eggs have a limited ability to bind water and once over cooked it actually reduces. Adding more starch will prevent the eggs from curdling and will help hold the water.

Dakos with briefly cooked tomatoes and zucchini, plenty of garlic, olives, dill, feta, olive oil, chili, oregano.

Chickpeas, smoked paprika, celery tomatoes, onion, garlic - some blended to thicken. Roasted eggplant, spinach. Yogurt, cumin, crisp bread.

Mushrooms and eggplant with ginger, gallic ,scallions, mushroom sauce (aka vegan oyster sauce), soy sauce, chili, rice vinegar, sugar.

Ramen. Based on the old Kenji's vegan ramen recipe, but much simplified. TL;DR it's a stock of charred vegetables, dark fried garlic, sesame pate, miso, soy. Added some frozen tofu, stir fried cabbage, (overly) runny eggs, mushrooms.

Okonomiyaki. I really love this dish, could eat it every week. I make mine on the healthy side, full of stir fried vegetables, bean sprouts, eggs, etc., and a bit of smoked paprika works well to highlight the grilled flavor.

Linguine alla puttanesca with shrimps.

I'd suggest you look into a crème patisserie kind of preparation. It's intended to withstand heat. Make it as one would, sans sugar, and mix in the blended mushrooms.