Tabouli

Deniz and I modified this recipe of tabouli from the Ziad bulgur package to meet our tastes.  It has a lot less lemon than typical tabouli, which we like a lot, because it brings out the taste of all of the other ingredients!  Yum! Ingredients: 1/2 c bulgur, medium fine #2 1 c tomatoes, finely chopped 1 c persian cucumbers, finely chopped 1 green onion, finely […]

Ethiopian Timatim Fit Fit

Living in Washington DC, we’re blessed with a plethora of Ethiopian grocery stores that we are happy to take full advantage of.  =)  There’s something so satisfying about being able to buy a fresh injera rather than havng to make it yourself.  We always buy a pack when we cook Ethiopian, but then end up with extra that we don’t want to waste.  We’ve found that […]

Turkish Semolina Halva

This semolina halva is one of my favorite Turkish desserts.  I have always thought of halva as a sticky and thick white block, and was delighted when Deniz introduced me to this very different type of halva.  It’s buttery and slightly sweet, light and fluffy, and eaten with a spoon.  Once I put one spoon in my mouth, I can’t stop eating until the bowl’s gone. […]

Turkish Leek and Carrots

One day we were searching for a vegetarian recipe as usual, and we came across this leek & carrot recipe in a Turkish cookbook. It looked simple enough, but we weren’t sure if it was going to taste good. Since we have done this twice, we can say that we have no more doubts. This recipe of veggies and rice in olive oil combines sweetness, saltines, […]

American VegSausage Cheese Swirls

This is a great snack and tea companion. Crunchy puff pastry filled with vegetarian sausage and cheese, baked for perfection. If you like borek, or spanakopita you will love this. Ingredients: 1 box of frozen Puff Pastry Sheets (includes 2 ready-to-bake sheets), thawed but still cool 1 t olive oil 6 oz crimini mushrooms, chopped 1 onion, diced 1/2 t salt 1/2 lb vegetarian sausage such […]

Creamy Cauliflower

Vegetables in a cream sauce, there’s something so satisfying about the combination.  The richness of the cream pairs so well with the crunch and healthiness of the vegetables.  Deniz and I love to modify cream soup recipes to make them into creamy vegetable dishes.  This creamy cauliflower recipe is one of our favorites, modified from Ree Drummond’s Cauliflower Soup recipe. Ingredients: 2 T + 2 T butter […]

Creamy Kabocha Squash

I modified Food Network’s Roast kabocha squash with lemongrass cream soup recipe on a whim to make this amazing squash side dish.  The flavors are so rich and decadent with the yummy squash taste still coming through.  It’s so good it’s addictive. Ingredients: 1 large kabocha squash, green skin shaved off, seeds removed, and chopped into bite-sized pieces 1 T thyme leaves 1/2 t salt 1/2 t pepper 6 T […]

Ethiopian Pumpkin Stew (Dubba Wat)

Modified a recipe from Cooking with Imaye:  Second Edition to make this delicious Ethiopian dish.  It’s such a boldly fragrant and tasting dish, I just love it.  It’s a great balance of sweet kabocha squash and bold ethnic spices.  Great even as a side dish to another meal. Ingredients: 1 fresh kabocha squash, peeled, deseeded, and cut into 1 inch cubes 1 large onion, minced 1½ T […]

VegFish

So I had been wanting to try to make a vegetarian fish for over a decade.  I kept procrastinating because of the level of effort and lack of necessary ingredients.  This weekend I had neither excuse and embarked upon a fun adventure.  We had just visited Chinatown the weekend before and stocked up, and Deniz was willing to help me with the labor.  And the results turned out […]

Chinese Stir-fried Veg Beef with Broccoli

One day, Deniz and I had some extra broccoli and decided to make the classic Chinese-American beef with broccoli dish.  We vegetarian-ized a recipe from Wei-Chuan’s Chinese Cooking cookbook and were happy with the results.  We’ve continued to modify it to further enhance it.  Here’s our latest and favorite version. Ingredients: 6 oz Morningstar vegetarian Grilers Original burgers 2 heads of broccoli, florrets only 1 red pepper, cut […]

Sichuan Stirfried VegPork with Veggies and Pickled Mustard Green

We decided to take a long overdue trip to Chinatown last weekend.  It was great to find some hard to find items, including pickled mustard green.  Here’s an incredibly addictive Sichuan recipe from Wei-Chuan’s Chinese Cooking cookbook, modified to be vegetarian.  The ginger and pickled mustard green are the stars in this recipe, and pair perfectly with the fake meat and vegetables. Ingredients: 6 oz Morningstar Vegetarian […]

Fusion Indian-Chinese Pani Palak Paneer / Pureed Ong Choi with Tofu

Deniz and I love indian food and palak paneer is one of those great flavorful and healthy dishes.  We had a lot of extra ong choi in the garden and figured, why not try it with water spinach instead?  We took Dassan’s Palak Paneer recipe and modified it slightly to make it our own.  Here is our fusion recipe, we couldn’t be more pleased with the […]

Country Fried VegChicken

After I became vegetarian, one of the two foods I missed the most was KFC fried chicken.  Something about those 11 herbs and spices… smelled and tasted so good.  Below is the best recipe I’ve found so far to replicate it, the seasonings adapted from the Spice Guru’s post on Food.com. Ingredients: 1 batch of Vegan/Vegetarian Chicken vegetable oil for deep frying Salt Wash: 6 c water […]

Russian VegBeef Stroganoff

This Russian dish is classic in America, commonly found in TV dinners, but is never available in a vegetarian version.  We’ve updated it for our vegetarian diet, and have replaced the traditional sour cream with yogurt for a healthier dish.  Enjoy! Ingredients: 1 pack egg noodles, cooked to package instructions fresh oregano for garnish (optional) VegBeef Slices: 12 Morningstar Original Sausage Patties 1 t garlic salt […]