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Found 657 results

  1. Roasted Pineapple and Avocado Salad Serves 4 as Salad. A really simple, but really flavourful salad. Big bursts of flavour in the chunked pineapple really make it a crowd-pleaser. 2 c peeled and cored fresh pineapple (3/4" chunks) 1/2 tsp light brown sugar Kosher salt 1-1/2 T extra-virgin olive oil 1-1/2 T balsamic vinegar 2 Hass avocados, cut into 3/4-inch chunks 4 oz cleaned baby spinach (4 cups) 12 mint leaves Freshly ground pepper Lime wedges, for serving 1. Preheat the oven to 400°. In a medium bowl, toss the pineapple with the brown sugar and 1/2 teaspoon of salt. Spread the pineapple on a baking sheet and roast in the upper third of the oven for about 10 minutes, or until softened and just beginning to brown. 2. In a medium bowl, whisk the olive oil with the vinegar. Add the avocados, spinach and mint, season with salt and pepper and toss. Transfer the salad to plates, top with the pineapple and serve with lime wedges. Keywords: Salad, Vegetarian, Easy, Snack ( RG390 )
  2. jupe

    Thanksgiving conundrum

    I'm planning a thanksgiving dinner, however because of the specifics guests I have a semi-broad range of dietary requirements. I'm not unusued to one or two at the same time, but this is what I'm working with: * 4 guests are omnivores * 1 guest is a strict vegetarian * 1 guest is a vegetarian but will eat fish and seafood * 1 guest is deathly allergic to eggs, but will eat veg/seafood/chicken * 1 guest will eat anything but seafood in addition: * 2 of the omnivores won't eat anything with olives * 1 of the omnivores won't eat anything with pickles * 1 of the omnivores won't eat anything with mushrooms * there is a 50/50 chance between two and four more omnivores may show up at any given time there aren't any other food allergies i'm aware of, and i've interrogated them all pretty well. my basic problem is this: i want to make the afternoon/evening a stress free, memorable, and most importantly tastey experience for all involved. that, in my mind, means as much mise as possible, as much prep as possible, and not just recycling stereotypes for the food groups as possible (for example, i do not accept baked salmon for the semi-vegs and a salad for the true-vegs as an option for the main course). however, i also want to do a multi-course meal (3-5ish), since i think they are more interesting, engage the guests more, and mostly cause you don't need to plan to have everything done at the exact same time. equipment-wise i have four electric burners, 1 microwave, 1 slow cooker, two refrigerators, and 1 chest freezer. pots and pans, plates, and silverware are not an issue. serving-ware may be stretched, but not overly. so, some of the ideas i've been floating around are: * cauliflower soup--always seems to be a pleaser, but i'm open to suggestions * vegetable samosas in puff pastry--love the home made crust, but could a continental take on this work? * charcuterie plate, cheese plate, pickle plate--i can get high quality soprasetta and others at a reasonable price, artisinal cheeses, and i have jars of home cured pickles (onion, carrot, bean, and cabbage) * deboned and stuff turkey--a slightly different take on the thanksgiving turkey. basically, butterfly, debone, add stuffing, tie and roast. gonna give it a trial run this weekend. however, i'm missing a few things: * pure vegetarian main--doesn't have to be big, but gotta have it, and doesn't have to be vegan * possible fish main--if the pure veg is robust enough then this may work for the second guest * other side dishes/courses--yes, we all love mashed potatoes/etc., and they will probably be there, but are there other special items that can be crowd pleaser's in this configuration? hope this doesn't sound too rambling, but trying to wrap my head around all these permutations has been a challenge. thanks!
  3. suzilightning

    Senegalese Chicken Soup

    Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut. Keywords: Soup, Vegetarian, Easy ( RG1181 )
  4. hijiki simmered with aburage and carrots Serves 4 as Side. This is a good example of a Japanese nimono or simmered dish. If I have them on hand I like to toss a handful of freshly boiled edamame at the end for a little color. You will often also see this dish with daizu, soy beans. 50 g dried hijiki, reconstituted 2 pieces aburage (tofu pockets) 1/2 carrot, julienned 1-1/2 c dashi 1 T sugar 4 T soy sauce 1 T sake 1. Place both the reconstituted hijiki and aburage in colanders and pour boiling water over them. 2. Squeeze out the water and slice the aburage into 1/4 inch threads. 3.Add the dashi, sugar, soy and sake to a saucepan and bring to a boil, add the hijiki and carrots and keep at a strong simmer for about 15 to 20 minutes or until there is just a little liquid left. 4. Season with more soy or sugar to taste and stir in the aburage ( and edamame if using) and remove from the heat. this is best served at room teperature, but is also good warm or cold. Keywords: Side, Vegetarian, Easy, Japanese ( RG1081 )
  5. Blanche Davidian

    Staring at a cube of tofu

    A vegetarian friend and I have agreed to get together to cook on a regular basis, and I was hoping to pick up some tips from folks who have had experience cooking with what I'll call "meat substitutes"--tofu, tempeh, tvp and the cornucopia of fake meat products like Soyrizo or I Can't Believe It's Not Bacon! I've had success with vegetarian cooking in the past, but also enough spectacular failures that I'm wary about trying anything new without some preliminary research.
  6. Roasted Asparagus with Balsamic Vinegar and Parmigiano-Reggiano Serves 4 as Side. When the asparagus is extremely fresh, I bring out my 40 year-old Balsamico Traditionale. Feel free to use any good quality balsamic. 1 lb asparagus, tough ends peeled 2 T extra virgin olive oil salt and freshly ground pepper, to taste your best balsamic vinegar, for drizzling 1 oz Parmigiano-Reggiano, shaved 1. Move rack to the center and preheat oven to 450°F. 2. Break the ends off the asparagus and peel any tough parts. 2. In a shallow baking pan toss the asparagus with the salt, pepper, and oil. Place the Parmigiano-Reggiano shavings over the asparagus. 3. Bake for 8 minutes or until crisp-tender and starting to brown in places. 5. Transfer to serving platter to avoid over cooking. Drizzle with the vinegar and serve. Variation: Lemon and garlic Omit the Parmigiano-Reggiano and vinegar. Mince 1 garlic clove. Zest the half of a lemon. Toss both on the asparagus with the evoo, salt, and pepper. Cut the lemon into wedges and place in pan. Bake 8 minutes. Move to serving platter and drizzle with pan juices. Keywords: Side, Vegetarian, Italian ( RG972 )
  7. Amy Rosen

    Vegan high/low

    Hi all, I'm doing a little sleuthing (not for an article) about where one can eat vegan in Vancouver. I'd like to get about a dozen ideas, both high-end (silver-domed service) and as low as they go (incense and hairy armpits), before I come for my next visit. Not to worry, I'm not turning vegan. Not in this lifetime, anyway. (Note: No offense to egullet vegans, although doubtful there are any. Seriously, what's life without cheese?!)
  8. Jaymes

    Vegetarian Chili

    Vegetarian Chili Chili recipe, anyone? I've used a couple recipes through the years for meat-bird-aversioned friends. I've had good success with one that contains tofu (not really sure where it is, but could probably find it). And this one, with bulghar: 2-1/2 c dried kidney beans 6 c water to cover 1 c V-8 Juice 1 C raw bulghar 3 T olive oil 4 cloves garlic, smashed, chopped 1 tsp ground cumin 1 tsp basil 1 T chile powder 1 dash cayenne (or hot sauce) to taste 1 c chopped celery 1 c chopped carrots 1-1/2 c chopped onion 1/2 c chopped bell peppers 1/2 c chopped mild green chiles 2 c chopped tomatoes juice of small lemon, or 1/2 large one 3 T dry red wine 3 T tomato paste salt & pepper to taste Wash beans and pick through, removing any that float, and other debris like rocks, etc. Put into stockpot or Dutch oven. Cover to about 3" with cold water (about 6 cups). Add 1 t salt. Bring to boil. Reduce heat, cover and simmer until beans are tender (about 1 hour). Heat V-8 to boiling. Pour over bulghar and set aside. Allow to stand at least 15-20 minutes. In olive oil saute garlic and spices until they begin to release their scent. Add celery, carrots and saute til veggies are almost tender. Add onions, chiles, tomatoes and cook until tender. Add vegetables, V-8/bulghar, lemon juice to beans. Cook to heat through and blend flavors (about 20-30 minutes). Remove from heat and add wine and tomato paste and stir well to thoroughly blend. Correct seasonings. Allow to set for a few minutes to allow flavors to come together. Ladle into bowls and pass condiments: grated mild cheddar cheese, chopped onions, pico de gallo, crackers, sour cream, etc. Really good served with cornbread alongside. Keywords: Vegetarian, Vegetables, American, Tex-Mex ( RG230 )
  9. debsdelectables

    Melinda's Favorite Guacamole

    Melinda's Favorite Guacamole Serves 4 as Appetizer. While I say 4 servings, these are the servings of true guacamole lovers. For Melinda and myself (amongst other guac aficionados) the rule of thumb is one avocado per person. Besides, the leftovers don't usually last longer than a day. Chip recommendations: Santitas (Frito-Lay), Red Hot Blues (Garden of Eatin')--these are spicy, while the Santitas are very nice, white corn, restaurant-style chips. They're both highly addictive. If you use Red Hot Blues, test with Santitas, too, because if you're making this for guests, not everyone likes it as spicy as we do. ;D 1/2 tsp fresh chopped cilantro (dried works too, but only if the finished guac rests in the fridge for an hour or so before eating) 4 ripe Haas avocados (make sure that they've been refridgerated for at least an hour before you make the recipe) 1 T freshly squeezed lemon juice 2 finely chopped cloves of garlic (the bigger, the better) 1/4 c green salsa (I prefer Trader Joe's) 1 tsp of hot sauce (the brand/flavor is up to you--Tabasco works just fine for me, but I like the green one to keep the color profile) salt and pepper 1. Skin and de-stone the avocados. 2. Add the lemon juice, the garlic, the cilantro, 1/2 the salsa, and 1/2 the hot sauce. 3. Use a potato masher to squish down the avocados a few times. 4. Mix it with a spoon until the ingredients are combined (shouldn't take long). 5. Taste test with your favorite chip (or whatever you will be serving with the guac). 6. If it's spicy enough don't add any more hot sauce, but add the rest of the salsa. 7. Salt and pepper to taste. If you use dried cilantro, refrigerate the dip for at least an hour before serving. If fresh, you can serve it immediately. Keywords: Hors d'oeuvre, Kosher, Dinner, Side, Easy, Dip, Vegan, Snack, Healthy Choices, Vegetarian, Lunch ( RG1076 )
  10. Chevre & Apple Chutney Roll Serves 8 as Appetizer. The chutney part of the recipe (adapted from a recipe in a November 1996 “Bon Appétit” magazine) makes approximately 3 cups of chutney which is more than is needed for the roll. However, the chutney is excellent as a condiment and we never have a difficult time using up the "extra". The chutney is best if made at least one day before using so the flavors can mellow. Use golden raisins for a light-colored chutney and dark raisins for a dark chutney. Also, other dried fruits (prunes, apricots, etc.) can be substituted for the raisins as variations to the basic recipe. Chutney 1-1/2 c apple cider vinegar 2 c sugar 1-1/2 lb tart apples, peeled, cored, chopped into 1/2-inch pieces 10 large garlic cloves, minced 2 oz fresh ginger, peeled, minced 1-1/2 tsp salt 1 tsp dried crushed red pepper 1-1/2 c (packed) raisins, coarsely chopped 2 T yellow or brown (or a mixture of the two) mustard seeds Roll 12 oz chevre, at room temperature 1/2 c apple chutney (from above), cooled or chilled Bring the vinegar and sugar to a boil in a saucepan, stirring until the sugar dissolves. Simmer for 10 minutes. Add the minced garlic and stir. Mix in the remaining chutney ingredients (but not the chevre!). Simmer until the apples are tender and the chutney thickens, stirring occasionally while it cooks. 45-60 minutes. Cool chutney and chill until used. Pat the softened chevre onto a sheet of plastic wrap in a rough rectangular shape. Cover with another sheet of plastic wrap and roll (or pat) into a 1/4"-thick rectangle. Peel off the top sheet of plastic and spread the chevre with a thin layer of chutney. Use the bottom sheet of plastic wrap to help roll the chutney covered chevre, along the long side of the rectangle, into a tight roll. Or, you can line a small loaf pan or other mold with plastic wrap and spread alternating layers of chevre and chutney inside the mold, packing each layer firmly,starting and ending with chevre. Unmold onto a serving plate and peel off the plastic. Chill if not serving immediately (roll can be made up to one day beforehand) and bring to room temperature before serving with crackers or bread. Keywords: Hors d'oeuvre, Vegetarian, Condiment, Appetizer, Easy, Cheese, Snack ( RG1046 )
  11. MiFi

    Veggie Curry

    Veggie Curry Serves 6 as Main Dish. I am by no means a vegetarian, but this is a nice rustic dish for a summer day or a chilly fall or winter. Brown rice rounds out its hearty-ness, cashewnut butter is the secret ingredient. 2 T ghee 2 onions, sliced crosswise 2 cloves garlic 1 T chopped ginger 1 T cumin 2 T cayenne (I like it hot) 1 tsp tumeric clove 3 c butternut squash 1 zuchinni (chopped) garbanzo beans (drained) 2 c chopped tomato coconut milk 2 T cashewnut butter 2 c potatoes, chopped ( I used Russian banana) 4 c culiflower 1. In an appropriate pot, melt ghee over medium heat. 2. Saute onion slowly unit brown. 3. Add garlic and ginger and saute for about 1 minute. 4. Add dry spices and cook for 1 minute. 5. Add squash, zuchinni, beans, tomato, coconut milk, cashewnut butter, potatoes, and culiflower. 6. Add water to cover ingredients. 7. Simmmer for two hours. 8. Serve with brown rice. Keywords: Main Dish, Vegetarian, Easy, Rice, Dinner, Indian ( RG1469 )
  12. Rosie

    Health Salad

    Health Salad Serves 10 as Salad. This salad is great for BBQ's and picnics. Marinade 8 tsp salt 1/2 c water 1-1/2 c white vinegar 1 c oil 1 c sugar Mix all together and pour over: 1 medium head green cabbage shredded 1 large onion sliced 2 carrots sliced 1 green peppers slivered 2 peeled cucumber sliced I like to make this 2 to 4 days before serving and turn the container over a few times a day so that the marinade is distributed throughout the vegetables. You can add or take away vegetables to your taste. For ex. if you like carrots put in more carrots. The recipe can be doubled. If you are serving alot of sides this recipe can easily feed 20 people. Keywords: Salad, Vegetarian, Easy, Vegetables ( RG604 )
  13. Cauliflower and broccoli with a walnut sauce Serves 4 as Side. This is a twist on goma-ae or sesame dressing using walnuts instead. Feel free to use either all broccoli or cauliflower. This uses a suribachi, if you don't have one you can try using a spice grinder. 1/2 small head of cauliflower 1 medium head of broccoli 100 g walnut pieces 2 T soy sauce 2 T sugar salt 1.Cut the cauliflower and broccoli into small florets and steam until done to your liking. Set aside to cool to room temperature. 2.Toast the walnuts in a small frypan, then add to a suribachi (Japanese mortar and pestle) while still hot, pounding well. It should not be smooth, there will be quite a few small pieces. 3. Add the soy sauce and sugar mixing well. Adding more sugar or soy to taste and a little salt. 4. Add the cauliflower and broccoli and stir to combine. Serve Keywords: Side, Japanese, Vegetarian, Easy, Vegetables ( RG337 )
  14. Green Beans and Carrots Creole for a Crowd Anothe one from my vacation blog, when I tried to please a bunch of people, and did. 2 lb fresh green beans, trimmed 1/2 lb carrots, trimmed, peeled, and cut into tiny wedges about 2" x 1/4" x 1/8" 1 onion, peeled and quartered 3 T extra-virgin olive oil 3 T unsalted butter 1 tsp kosher salt 3/4 c vegetable stock 1 T lemon juice 1 T Creole mustard 1. Heat the oil and two tablespoons of the butter in a really big skillet. If you're working with almost three pounds of vegetables, be prepared to do the first steps in batches, and combine for the final dressing. 2. When the butter starts to brown, add the vegetables. (It's best if you keep the volume of each batch down to an amount that fills the bottom of the pan, but not much more. You're going to brown the contents, and crowding will inhibit that.) Give it three or four minutes (a few more if space is tight) to brown a bit. 3. Toss and turn to expose the unbrowned sides to the heat. This will take two to four minutes. If you're working in batches, remove the vegetables and do the next batch. 4. When you're done with the batches, dump all the vegetables back into the pan, ad the vegetable stock, and cover. Simmer for a few minutes. If you're lucky, the stock will have evaporated down to a glaze. If you're like the rest of us, you'll still have a fair amount of liquid, and you'll need to adjust the lid to let some of the steam out. 5. When the liquid is almost gone, remove from the heat, and stir in the lemon juice, mustard and the rest of the butter. Toss well, and deglaze the pan as best you can. 6. Serve as soon as circumstances allow. Keywords: Vegetarian, Easy, Side, Vegetables ( RG1376 )
  15. Organic herb salad with simple lemon vinaigrette Serves 4 as Salad. Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads. Salad Herbs Italian parsley Basil, leaves torn Chive, snipped to ¾” long Chervil Cilantro Dill Tarragon Salad burnet Lemon balm Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc. 2 butter lettuce leaves for each salad for the base Dressing 1/8 c Lemon 2 c Olive Oil 2 tsp Sugar 2 tsp Kosher Salt 1 tsp White Pepper, ground finely make sure all of your herbs and flowers are organically grown. Pick and clean the herbs—you want the leaves to be whole (except for large basil leaves, they can be torn in half) – and pick the petals off of the flowers. Dress the herbs and butter lettuce lightly with the simple lemon vinaigrette (see above). Place the butter lettuce leaves on each plate so that it forms a cup. Fill the lettuce cup with the herbs and sprinkle with flower petals. Serve. Keywords: Appetizer, Easy, Salad, Vegetables, Vegetarian, Side ( RG1260 )
  16. Catherine Iino

    Squash, pepper, and Pozole

    Squash, pepper, and Pozole This could be a main course--would work for a vegetarian-but it's pretty rich, so I've listed it as a side. Note that it can be gluten-free, if you leave out the flour, which is no problem. dry pozole winter squash, cut in 1/2" dice oil medium onion, diced dried Greek oregano salt large clove garlic, finely chopped ground New Mexico chili flour* bell pepper, diced sour cream chopped cilantro Rinse pozole and soak overnight. Simmer until tender but not mushy. In a large skillet, saute onion and squash. Add the oregano and salt and cook over medium flame for about 3 minutes. Add the garlic, stir, and continue cooking for another couple of minutes. Add the ground chili and the flour; stir well. Add the cooked pozole and water to cover. Lower the heat and simmer for about 45 minutes. Add the bell pepper and cook for another 10-15 minutes. Stir in sour cream just before serving, and garnish with cilantro. Keywords: Side, Vegetarian, Tex-Mex ( RG1929 )
  17. Rachel Perlow

    Lime - Ginger - Mint Sorbet

    Lime - Ginger - Mint Sorbet Serves 10 as Dessert. Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal. 1 c Sugar 3 c water 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths) 2 oz finger of fresh Ginger, peeled and finely diced 1/4 tsp Salt 2 Limes (zest one) 1 tsp Lime Zest, finely grated 2 T White Rum Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is dissolved, reduce heat to low. Add 1/4 of mint and ginger. Allow to steep for about 10 minutes. Remove from heat and allow to cool for a few minutes. Place remaining 1 cup of water, and the rest of the mint and ginger in a blender or food processor. Puree for 1 minute. Pour into a large bowl through a wire mesh strainer. Press and squeeze to remove as much juice as possible. Discard pulp. Place steeped mint and ginger into blender or food processor along with about 1 cup of the sugar syrup. Puree and pour into the bowl through the strainer. Do the same with the remaining sugar syrup. Press and squeeze to remove as much liquid from the pulp as possible. Discard pulp. Add salt to mixture in bowl. Squeeze 2 limes through the strainer into the bowl. Taste to see it needs more lime or sugar. Add lime zest and rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving. Makes approximately 1.25 quarts. Keywords: Dessert, Ice Cream, Ice Cream Maker, Kosher, Vegan, Vegetarian, Fruit, Hot and Spicy, Blender, Food Processor ( RG568 )
  18. Gifted Gourmet

    GG's Sweet Coleslaw and Dressing

    GG's Sweet Coleslaw and Dressing 1 cabbage, finely shredded or a 16-ounce package of shredded coleslaw mix 1 medium red onion, quartered and thinly sliced 1 red bell pepper, cut in very thin slices Dressing: 1 c sugar 1 tsp salt 1 tsp dry mustard 1 tsp celery seed 1 c vinegar 2/3 c vegetable oil Combine shredded cabbage with sliced onion. Combine dressing ingredients and bring to boil. Pour over cabbage and toss. Cool, then refrigerate. Keywords: Salad, Vegetarian, Kosher, Easy ( RG1661 )
  19. anchita

    Vegetable stock

    I'd appreciate knowing more about 'vegetarian' stocks. (The "hot soups" thread in the Indian forum got me thinking about this.) I assume basic vegetable stock-making would involve simmering cut vegetables in water and then straining the mixture. But what about the specific combinations and proportions of vegetables, addition of herbs and spices, length of time for simmering, reduction etc. Beside its obvious use as the base in soups, what other uses could one put this to (assuming that it doesn't possess the thickening property of the meat-based stocks)? edit: I did try to see if this topic has been covered elsewhere, but didn't get a specific result. I'd appreciate any pointers to previous discussions, if any.
  20. Yes, I understand you don't want to go to Ashton to eat. And, yes, I understand particularly not for an Indian vegetarian caff. But, if you're in the area, you really must go and give it a try. Before I retired I worked in Ashton and used to do my south asian food shopping at the ASM supermarket on Oldham Road. Lily's is newish and occupies a corner of the supermarket. It was mentioned on a flyer for ASM so I went to have a look. A very good range of veggie dishes on the menu but I went with the thali for £6.99. I got an onion bhaji. Two curries - one potato and coriander, the other mainly spinach with a good blast of chili. There was a thick daal. And an indeterminate green liquid with bits of tomato and another blast of heat. Carbs came in the form of rice, a pappad and a couple of chappatis. A small dessert - gulab jamun. And a glass of salt lassi. Cracking value. It's mainly South Indian and Gujarati food - so bhel puri and the like amongst the starters and I saw dosas going past that looked like they would rival the offerings at Rusholme's Punjab Tandoori.
  21. SobaAddict70

    Homemade Panir and Chenna

    I'm interested in making panir and chenna, having never attempted either. Any tips and/or basic recipes would be appreciated (to supplement the one presented in my main source Indian cookbook at home, the name and author escapes me at the moment however -- its an Vedic vegetarian cookbook though if that helps). Thanks folks.
  22. currypuff

    Vegan baking books

    I'd like to cut back on dairy... but one of my big problems is cutting butter and milk/cream out of my diet, ESPECIALLY baked goods. Does anyone have suggestions for baking books that have reasonably tasty recipes using moderately easy to find and not overly expensive ingredients? I don't want to have to go out and buy a whole whack of fancy ingredients over and above what I stock in my regular pantry for baking. I've looked on amazon and there do seem to be a few good ones.... Also, does anyone have a coconut macaroon recipe that doesn't involve egg whites?
  23. fifi

    Oven Fried Eggplant

    Oven Fried Eggplant This is a recipe that my sister and I developed over the years. The original purpose was to get rid of all of those eggplants we grew. It has developed over time and this is the latest incarnation. The stuff is like potato chips and is guaranteed to dispose of excess eggplants. 1 Medium eggplant 1 Egg 1/4 c Cooking oil, olive or a neutral oil to your taste 2 c Or more, seasoned breadcrumbs Heat the oven to 375F. Peel and slice the eggplant in 1/4 inch or less slices. You can do full rounds or half rounds to your preference. Vigorously whisk together the egg and oil. You can multiply this as needed. Dip the eggplant slices in the egg/oil mixture and let drain. In a shallow bowl, bread the eggplant slices, pressing down to adhere as much breadcrumbs as possible. Lay out the eggplant slices on a sheet pan. (I have started using a sheet of the new non-stick foil on the sheet pan and we find that the crispness is enhanced.) Bake for 15 to 20 minutes, turn, bake for another 15 to 20 minutes. Serve hot. Notes: If the eggplant gets cold, it reheats beautifully, even the next day. I have used this same method with squash with good success. The breadcrumbs can be anything you wish. They should be well seasoned incuding salt. When I am lazy, I resort to Progresso. I am not sure what other vegetables this will translate to. I think the egg oil mixture is the key to success. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG1122 )
  24. I was wondering if the fine folks here would mind sharing a recipe for chung, or rice dumplings. The picture below is of one from a kind lady who runs a food cart near Yale New Haven Hospital and medical school. It is in a lotus leaf that she carefully removes before serving. It is filled with vegetarian meat and mushrooms. The rice appears to be glutinous brown rice and peanuts. Any advice would be appreciated. The rest of the food here is a basil tofu, pak choy, cabbage, and some vegetable pickles. Dan
  25. Simon Majumdar

    Where's the Heart

    As vegetarian food in India is so wonderful, the place of meat often gets forgotten. In fact people assume you are a vegatarian unless you say that you are "non-veg" This often covers up the wonderful meat dishes that you can find in so many regions. One thing i have not been able to track down with any great success is a use of offal I love offal in all its forms. I think it is disengenuous to kill an animal and not try and eat all of it. I love the kidneys, the spleen, the hearts etc but my own cuisine seems lacking. Am I missing something? I have had a wonderful brain curry in Delhi, but that was it. Where in india do they specialise in offal and how do they prepare it. Any clues? S