Category: vegetarian
-
Curried Butternut Squash Soup with Cilantro Yogurt
A couple of years ago we were looking for a good butternut squash soup recipe to take advantage of the beautiful squash we find at the farmers’ markets around fall and winter. Becky found an old Cook’s Illustrated recipe that somebody else had reposted online. It purported to extract the most flavor out the squash…
-
Black Bean Veggie Burgers
Back in Ann Arbor, Becky and I would grill all through the summer grilling season. And one of our favorite things to grill on short notice were the Morningstar Farms Spicy Black Bean Veggie Burgers. These are exceptional veggie burgers because they don’t try to taste like fake burgers. (Becky doesn’t eat meat, and I…
-
Mexican Rice
You can’t have cheese enchiladas without rice and beans! So here is our favorite Mexican rice recipe, which can be made in parallel with the enchiladas. (I must admit here that we usually use canned refried beans with the enchiladas, although I promise to post our refried bean recipe in the not-too-distant future). The recipe…
-
Cheese Enchiladas
Some time back in 2004 or 2005 Becky and I first tried to make cheese enchiladas. I’ve loved cheese enchiladas since I was a kid, and this is a fantastic and fun vegetarian meal. We first tried the recipe from the Sundays at Moosewood cookbook, and it was awful. Bland, unsatisfying, strange, and dry. So…
-
Mac & Cheese
At long last, here is my Mac & Cheese recipe. It’s not fancy, but it certainly gets the job done. Unless, of course, you are lactose intolerant. Sorry Becky! This can be made with any firm cheese. I usually use sharp cheddar, but I’ve found a mix of garden-variety cheddar and smoky English farmhouse cheddar…
-
Saag Paneer
We’ve made saag paneer (or palaak paneer, as they call it in Southern India) many times, using a combination of two recipes. Both recipes are from Madhur Jaffrey: one in World Vegetarian and the other in World of the East Vegetarian Cooking. We don’t like either one by itself, so now that we’ve finally adjusted…
-
Spicy Corn
As the summer grilling season begins (but in Santa Barbara it never ends!) corn on the cob starts to appear at the market. And there’s nothing we love more than Indian-style spicy grilled corn. I learned this recipe and technique from my neighbors on Tappan St. in Ann Arbor, some time in the last millennium.…
-
La-Zed Spaghetti
One of our favorite easy dishes is Marcella Hazan’s “Tomato Sauce with Onion and Butter”. It highlights the flavor of fresh tomatoes and is easy to boot. There’s no garlic, no oregano, no basil, no gimmicks. Just a simple, delicious tomato sauce. 2 pounds fresh, ripe tomatoes 1 medium onion, peeled and cut in half…