Mediterranean Cooking, Revised Edition
Just like everything else I've tried from Kay, it was so good, I had to include it in my food page recipe collection. I made a triple recipe for the wake and was surprised at how little it was.] Broccoli rabe, dandelion leaves, mustard greens, ... [... more]
International Vegetarian Union |
Sweet Potato Curry
I saw this on a cooking show and modified it to suit me. It's very quick and easy to prepare and very tasty. Heat oil in frying pan and cook garlic and onions until onions are soft. Add curry paste, stir and cook for 2 or 3 minutes until ... [... more]
International Vegetarian Union |
Vegan Crêpes with Tofu Filling
Put everything in blender and mix well. Let sit for half an hour before cooking, as the batter will thicken a bit. Pour about 1/2 cup of batter evenly to form a thin layer over the surface of a heated skillet. The skillet temperature should be ... [... more]
International Vegetarian Union |
Kosta's Greek Ambrosia Green Beans
My husband developed this recipe himself, based on what he remembered of his mother's cooking. This is good immediately, but even better the second day, so it's a great make-ahead dish for company. In a large (12") skillet with high sides, bring ... [... more]
International Vegetarian Union |
Dwen Jang Gook
Slice up all the veggies and cube tofu to similar sizes to ensure even cooking. A traditional spicy Korean soup made with all veggies. Add all ingredients to pot and cover on high heat. Bring to a boil and reduce heat to a simmer. Let cook for ... [... more]
International Vegetarian Union |
Pasta with Szechwan Peanut Dressing
Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smooth. SZECHWAN PEANUT DRESSING Stir in remaining dressing ... [... more]
International Vegetarian Union |
Kunde (A Kenyan Stew)
A Kenyan Stew typically served over rice. I used dry roasted peanuts since the original recipe did not specify. Heat the oil & cook the onion until it turns golden & transparent. While the tomatoes and onions are cooking, roughly mash the peas ... [... more]
International Vegetarian Union |
Szechuan Ratatouille
Add onion, garlic and ginger and sauté over medium heat 5 minutes. Add zucchini, mushrooms and eggplant and sauté 8 to 10 minutes until vegetables soften. Reduce heat and continue cooking, uncovered, 15 to 20 minutes until vegetables are ... [... more]
International Vegetarian Union |
South Indian Potato Curry
Here is another recipe from my curry archives. It is a South Indian-style potato curry, adapted from Julie Sahni's "Classic Indian Vegetarian and Grain Cooking". To make curry powder (enough for 2-3 curries) grind the first 5 ingredients in the [... more]
International Vegetarian Union |
Pineapple Gojju
Self experiment, number served - 4, cooking time - 5 to 10 minutes Heat oil in a pan. Add mustard seeds to splutter. Add curry leaves. Add pineapple pieces, fry for a minute or two. Add tamarind pulp and Rasam powder and salt. Boil for a couple ... [... more]
International Vegetarian Union |
Skordalia - Garlic-Potato Sauce
A Greek meze to serve with roasted or marinated veggies, fried fish or even pita bread. From the cookbook, "The Best of Casual Mediterranean Cooking - Taverna" by Joyce Goldstein. If using the nuts, preheat the oven to 350°F Spread the nuts [... more]
International Vegetarian Union |
Potato & Pea Stew
Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking" Bring to a boil, reduce heat, cover and simmer for 15 minutes. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander and serve. .. [... more]
International Vegetarian Union |
