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  1. Greens with Negi Sauce Serves 4. This cooked salad of broccoli or broccoli rabe, asparaguss and mixed Asian greens is simple to make, stands up to a night or two in the fridge, and the hearty flavor makes a nice contrast to rich New Year dishes. Feel free to use any kind of young, vivid or dark-green flowering or leafy Chinese greens with white or red/purple stems. 1/2 head broccoli, or small pack of broccoli rabe or nanohana 1 taa-sai 1 chingen-sai 1 bunch green asparagus 1/2 bunch red-stemmed spinach or koutai-sai * Break broccoli into florets, peel stem and cut into bite-sized pieces
  2. Ozoni New Year's Soup (Kansai style) Serves 4 as Soup. Ozoni is traditionally made from vegetables offered on the family Shinto shrine, and is the most basic and important New Year dish. Since the offering is made with the hope of good harvests for the next year, ozoni is made with local produce. It is primarily vegetarian, and many families still make it with kelp stock only. However these days fish stock and fish sausage – especially pink and white kamaboko or naruto-maki are also common, especially because they are not “raw”. It is not uncommon to add grilled, lightly salted fish to Kansai-
  3. Sweet Eggplant Pickle This is an Indian pickle, some would call a chutney, that I made up from several sources and my own tastes. It is based it on my favorite sweet brinjal (eggplant here in the US) pickle available commercially. It has onion and garlic, which are often omitted in some recipes due to dietary restrictions of some religious orders. It also has dates which I added on my own based on another pickle I love. I also used olive oil as mustard oil is not available and I like it's taste in these pickles. Use other oils if you like. This has more spices than the commercial type - and I
  4. Hot Corn Fritters Serves 5 as Sideor 2 as Main Dishor 16 as Hors d'oeuvre. These are great for breakfast topped with hot syrup or melted hot fruit preseres. For cocktail nibbles, stir 1/2 cup grated cheese into the batter. Recipe by eGullet Q&A Special Guest, Joyce White, adapted from the cookbook: Soul Food: Recipes and Reflections from African-American Churches - used with permission from the author. 1 large ear fresh corn 3 c Vegetable oil for deep frying 1 c all-purpose flour 1/2 tsp salt 1/4 tsp freshly ground black pepper 1 tsp baking powder 1/2 tsp ground cumin or coriander
  5. Pad Si Iew Serves 3 as Main Dishor 6 as Side. Pad Si Iew is probably my favorite Thai noodle stir fry. There is one basic recipe that is floating around online, so I don't know the originator of this recipe, but the recipe I've posted here is based on it. <a href="http://www.nikibone.com/recipe/thai/padsi-iew.html">Here</a> is one of these recipes. I have used basically the same ingredient quantities except that I added some regular soy sauce to the stir fry sauce to add a bit more saltiness and have included how to make the dish with dried rice noodles, since they are easier to ac
  6. Sourdough Waffles Serves 4 as Main Dish. My favorite waffle recipe is originally from King Arthur, and it's written for a fairly goopy starter (not a firm starter). I refresh mine with equal masses of water and flour, a little more than 4 oz. each per refreshment. This is one of my favorite things to do with the part of the starter that gets removed in the refreshing. I generally don't measure too carefully when I make these, which is atypical of me! Sometime, I'll try the method Cook's Illustrated recommends in an article from March 2004 or thereabouts: heating the buttermilk, mixing all the
  7. Pani Puri Serves 6 as Appetizer. One of the most popular examples of street food from India, pani puri offers an interesting contrast of textures and flavors that literally burst in your mouth in every bite! 1/2 c mung beans 1 Medium-Sized Potato 6 Dates 1/2 T tamarind 1/8 tsp black salt 1-1/2 bunch cilantro 4 Green Chillies 1 bunch mint leaves 1-1/2 T Pani Puri Masala Salt to Taste 1 l ice cold water 24 Crispy Puris for Pani Puri 1. Soak the moong beans overnight and steam till they are cooked but retain some crunch. Boil the potatoes whole and peel and dice. 2. Deseed the date
  8. Eggplant Gratin Serves 6 as Side. Adapted from Ina Garten's "Barefoot in Paris." 2 lb Eggplant 1 c homemade marinara sauce 1/4 c ricotta 1 c milk 2 eggs 1 c gruyere 1/2 c parmesean Preheat oven to 350. 1)Slice Eggplant in 1/8 crosswise and brown in hot olive oil. 2)Drain browned eggplant on paper towels. Season with salt and pepper. 3)Mix together ricotta, eggs, milk, and half of each cheese. 4)Layer eggplant on bottom of a casserole dish. Top with marinara, remaining gruyere, and then ricotta mixture. Top with remaining parmesean. 5) Bake for 25-30 minutes. Keywords: Side, Vegetar
  9. Celeriac, apple and blue cheese soup Serves 8 as Soup. Highlighting two fall flavors, celeriac and apples, brought together with blue cheese. 1 tsp butter 1 tsp olive oil 2 onions, diced 1 carrot, diced 3 celery ribs, diced 1 celeriac root (approximately 8 oz), 1/2" cubes 1 russet potato, 1” cubes sea salt pepper 6 c vegetable or chicken stock 1 apple (Granny Smith or something tart), diced 2 sprigs thyme 1/2 c whole milk blue cheese (such as Maytag, Danish or Stilton), crumbled fresh parsley Heat olive oil and butter in a large pan over medium heat. When butter is melted add
  10. Roasted Bell Pepper Puree Red peppers are ripest and sweetest, but yellow ones are also fine. Use only a little bit of green ones, which are young and often bitter. Roast the different color peppers together but process them separately and swirl them together for serving. Make a lot more than you think will be eaten, as it will disappear instantly once guests get a taste. It also freezes well. 2 lb red or yellow bell peppers (4 large) 1/2 tsp salt 1/2 c extra-virgin olive oil 1. Line a roasting pan with a double-size piece of aluminum foil. Put 4 large bell peppers (about 2 pounds) i
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