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  1. While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes... Chickpea saute with Greek yogurt (p. 211) This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors
  2. Hello friends and welcome back to a time-honored tradition--the popular eG Cook-Off Series. We're in the heat of summer right now and our gardens are literally blooming with all manner of peak of the season ripe fruits and succulent vegetables. And there's no better time of year to honor a vegetable that is often maligned as not being as colorful or trendy as the chi-chi breakfast radish or the multi-hued rainbow chard. In addition to not always being recognized for it's looks, every August and September it becomes the butt of jokes at State Fair competitions across the country. If you can ge
  3. As a new (Experimental) vegetarian (See here for more details) I have been going through quite a few cookbooks and online resources. A lot of them are fairly poor to say the least. Also seems to be a theory that if you are vegetarian you must want to eat 'Healthy' food all the time, or they are full of meat substitute recipes. The thing that really gets me is that in so many of the books - even some of the better ones (The Cranks one in particular) is that they seem to put soy sauce (Well usually tamari actually) in everything. Don't get me wrong, I love soy sauce - in moderation and in the ri
  4. Hi everyone, Been a while since i've posted much here, but I am again faced with an issue that's plagued me for a while and I'm hoping to get some ideas from you... I like making vegetarian dumplings (the asian potsticker/gyoza type) and can never get the fillings to play nice - they're usually too wet and don't hold together very well, making the construction process frustrating, and the eating process less satisfying than the meat counterpart, in my opinion. There's a certain toothsome-ness that I'd like to be able to achieve, but without the meat that usually brings it. I've improved my pro
  5. What are the traditional dishes of Mughlai cuisine? What ingredients are typical?
  6. Breakfast in India vs Breakfast in our homes outside India My breakfasts have varied from the time I started to cook for myself instead of just enjoying my Mother’s cooking. At first they were a mix-match of meal fixings, or just dinner leftovers. Or the good old breakfast cereal and milk. But as the years passed and I was more organized, the meals I enjoyed in my Mother’s home began to swim in my memories. And I began to prepare those for my family. However, I am no amazonian chef, so depending on the hectic nature of the days plans, I switched back and forth from convenience with taste
  7. I have a hankering for red beans and rice. I used to make a vegetarian version years ago, but now I want to try and make the real deal. What makes a great dish?
  8. https://www.youtube.com/watch?v=3Q8zTVlZ19c Mmmm. The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table. A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie. (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”). Americans can’t seem to get enough pumpkin pie during the Holidays. Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing execu
  9. Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand. The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico. It’s a member of the flowering plant family Lauraceae. The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado. Avocados grow in tropical and warm climates throughout the world. The season in California typically runs from February through September, but avocados from Mexico are now ava
  10. Thanks to @blue_dolphin, I was forced to buy this cookbook and it was delivered today. No matter how hard I try, I just don't super enjoy cookbooks on my Kindle. Anyway, I'll most likely be alone on this thread due to low okra likability lol, but I'm an only child and I'm used to being alone 😁 First on the list will be the Kimchi Okra from page 100--as suggested by @blue_dolphin. I'll be back on this thread soon
  11. Tiff

    Spelt

    Hi there, Kinda repeating myself from another topic forum, but I am looking for good spelt recipes. I am doing a lot of baking at my work as I am alone in the kithcen with no budget for a pastry chef, as is often the case these days, and I need some help in the low gluten, no gluten , wheat free area of baking which is so foriegn to my sensibilites. I like working in a healthy vegetarian enviroment but I miss the more passionate immediacy of cooking mains on a line. The things I make are packaged and have to last a week or so. My boss said she wanted someone classically trained who could l
  12. Okay, I've never made this but my SIL made something she called Spanakopita, and it inspired me to do better. She used frozen phyllo, and that was the best part of the dish. Her filling was missing the spinach, as far as I could tell, and the cheese tasted sweet. I believe I bit down on some nuts, too. So the filling was pretty awful (like out of some new age vegetarian health food book), but the dough was crispy and flaky right out of the oven, and not greasy. Not critical, but my first stumbling block upon googling recipes was spelling. Spanakopita wins, but spanikopita is popular. Is it ph
  13. I am a Baker and Cake Decorator in India. India has a huge Vegetarian Population that does not even eat eggs/gelatin. So I am constantly looking at finding vegetarian options. Issue at Hand: Regular Butter Cream - American Butter Cream ( Icing Sugar 10X + Butter + Milk/Lemon Juice / Cream) is an option ..and a lot of decorators use this as it sets hard, and they also add shortening into it ..and I am like , Nope I can't eat that , much less serve it. Its too Sweet /Gritty and Crusts and just tasteless. It has also made sure that people in my country to completely throw out any
  14. Years ago, when I visited Tokyo, I ate in a small but fascinating restaurant called 'It's Vegetable' which is now, unfortunately, closed. The chef was from Taiwan, and he made Buddhist vegetarian and vegan dishes that resembled meat. During my visit, several monks wearing robes stopped in to eat dinner. The dishes were pretty amazing. I understood some of them, like using seitan to mimic chicken in stir fry dishes, others used tofu products like yuba, but, others were complex and obviously difficult. One very notable dish we enjoyed was a large 'fish' fillet designed to serve several people. I
  15. Does anyone know of a source for a vegan confectioner's glaze suitable for sugar/chocolate panning (for sealing the candies from the Evils of the Outside World)? I have a couple of friends who are vegan or vegetarian, and I'd like to avoid being a total jerk if I can help it ("Look at these tasty treats I made THAT YOU CAN'T EAT!! MWAHAHA!!"). I need small quantities, as this is just for occasional home use.
  16. I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
  17. Aloha eGullet Members, Can anyone share some recipes or techniques for cooking tasty vegetables without oil? I am following Caldwell Esselstyn's diet for good health (Prevent and Reverse Heart Disease). He is part of a growing team of doctors who want to do more than fix up sick people, but want to prevent illness from starting. And they have compelling science that shows diet is the answer. Other doctors include: T. Colin Campbell, China Study; Dean Ornish, Eat More Weigh Less; John McDougall, The McDougall Plan; and Joel Fuhrman, Eat to Live. These are all very convincing books, if you
  18. I'm not vegan, but I'm a (dairy loving) vegetarian who doesn't eat eggs. I also have a craving for a good egg free brownie! Trawling the internet brings up plenty of vegan brownies, but some of the stuff that goes in them seems a little unnatural to me - I've got no desire to use hydrogenated vegetable oil spread when I could use butter. I'd really like some advice from the baking experts (that's you guys!) about making egg free brownies that taste like the real thing.
  19. 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 spi
  20. I am planning a send off dinner for one of my law school roommates and her boyfriend, who are moving to San Francisco. A few other law school friends will be joining. The boyfriend is a vegetarian and one of the other attendees "doesn't like cheese." I'm a bit at my wits end about what to serve. I was planning to make batali's fresh ricotta and asparagus ravioli as a starter and then do a main course of poussin with a quiche or something for the vegetarian. Since the issue of cheese was introduced, I'm not sure how to adjust the menu, but I'm beginning to think that family style dining mig
  21. I'm in Houston visiting my Mom--had to delay my flight back to NJ due to storms coming--and I'm getting antsy--have to bake something--the muffins seem like the simplest, least disruptive thing to make in my Mom's kitchen (immaculate & carefully organized--feel like a giant messy clod in it) I can't remember whether it's in 1 or 2--and I know the Hub could never find the recipe due to the mountain of disor ganized cookbooks in the bookshelves. email me if you don't want to post it here--I almost have it memorized, but not quite. thanks! Zoe (zoebleck@gmail.com
  22. Darienne

    Rice Salad

    OK. I searched under +rice +salad, posts, topics found 42 pages. Help! Does anyone have a rice salad that they like? With not too many esoteric ingredients and for vegetarians. DH made a huge pot of rice for lunch. He likes roasted Ratatouille on rice. I just love roasted Ratatouille. So now I have about 8 cups of cooked Jasmine rice and I could really use a delicious recipe. It will be added to the coming Dog Weekend's fare. (Sorry, I don't really like rice salads, but then I had never tasted a bean salad like Randi's bean salad, so perhaps somewhere out there there may be an equally
  23. Found this title today: Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love by Cathe Olson. It appears that I cannot get it through Inter Library Loan and I am loathe to buy cookbooks, sight unseen. Has anyone else tried any of the recipes from this book? Has anyone tried any vegan ice cream recipes with say, coconut cream or rice or nut milk or whatever. And what about using Agave syrup for the sweetener?
  24. Does anyone know where I can order some vegetarian sausage casings that are comparable to the natural, edible ones? Ones that have that snap when you bite into them.
  25. So a few friends and I were sitting around last night and we got to talking about how we all want to expand our cooking horizons. I suggested we take a map, point randomly to country, and then we would each cook a meal based on the local cusine of the country we picked. We pulled out two relatively easy counties, Russia and New Zealand. But we also got The Maldives, and Zambia. I happily got Zambia, as I was hoping for something unquie like that. After much searching, I really couldn't find much on Zambian cuisine. I will do Nshima, which is a really thick (basically dough) maize flour porridg
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