Month – January 2015

Vietnamese Lemongrass Tofu (Đậu Hũ Xả Ớt)

Lemongrass tofu is Deniz’ favorite Vietnamese dish.  We both love it, with rice or in a ban mi.  This is our vegetarian adaptation to the Chicken Stir-Fried with Lemongrass and Chile recipe in Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea Nguyen. Ingredients: 2 batches of Deep Fried Marinated Tofu Cubes 2 red bell peppers, seeded and cut into ½ inch squares 1 c coconut milk […]

Stuffed Baby Bell Peppers with Chipolte VegPork and Cheesy Rice

Deniz and I were doing Mexican taco/burrito this week and saw beautiful baby sweet bell peppers on sale in the grocery store.  We decided on a whim to also make stuffed peppers.  The turned out so delicious, we had to add a post so we remember the recipe.  We gobbled up 6 peppers in the span of 5 minutes.  Guilty, and yet healthy pleasure. Ingredients: 12 sweet baby […]

Ethiopian Injera

Deniz and I love Ethiopian food.  Something about it, we just can’t help ourselves, we keep going back for more.  Ethiopian food cannot be eaten without injera, so learning to make injera became a small goal of ours.  It’s not easy to get the taste and texture right.  And teff flour isn’t easy to find.  And then it takes 3 days for the yeast to ferment, […]

Garlic Eggplant Hummus

This is a simpler variation on Marcus Samuelson’s Chickpea-Eggplant Dip in Soul of a New Cuisine.  It’s by far the best hummus I’ve ever had, so smooth, almost silky with that deep eggplant taste.  Love love love it. Ingredients: 3 cans chickpeas, drained 1 carrot, sliced 1 large Spanish onion, chopped 2 t garlic, chopped ½ c olive oil 2 large eggplants, cut lengthwise in half 2 […]

Deep-fried Marinated Tofu Cubes

Tofu cubes make a fantastic meat substitute when marinated, coated with seasoning, and fried or deep-fried.  Below is a recipe that we modified from The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table.  It’s a great base most any chicken-based stir fry or wrap.  It’s also tasty enough to eat on its own.  Soon after cooking, there are always several that seem to mysteriously disappear […]

French Mushroom and Lentil Bourguignon over Smashed Potatoes

We found a recipe for this vegetarian dish in The Southern Vegetarian Cookbook: 100 Down-Home Recipes for the Modern Table, and it tasted great.  Unfortunately it took several hours to make.  So we decided to make a simplified version, below. Same deep red wine and mushroom taste and texture, but taking a lot less effort. Ingredients: 5 large Portobello caps, cut into large chunks 1/2 c French lentils 12 […]