Main Course

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 […]

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 […]

Singaporean Five-Spice VegPork with Broken Bean Curd Noodles

This dish has rich five-spice savory flavors, creamy thin bean-curd noodles, with crispy water chestnuts for texture.  It’s low carb and packed full of protein.  We adapted from Wei-Chuan’s Singaporean, Malaysian & Indonesian Cuisine cookbook for our vegetarian diet and available ingredients.  The original recipe called for rolling the meat in the sheets to make rolls, but after tearing multiple sheets, we went the lazy route and […]

Australian-Italian Beetroot Arancini

During our Australia trip we had a chance to taste few unique vegetarian dishes and snacks. One memorable item was a big, red, deep-fried blob. When we ate it for the first time, we inquired more about it, and took note – because it was delicious! After fate took us to this unusual combination of deep-fried risotto and beets, we finally got to do it our version at […]

Turkish Inegol VegMeatballs with Veggies and Cheese (Sebzeli Kasarli Inegol Kofte)

One important aspect of visiting other countries is to buy different spices and food helpers that you cannot buy back at home. In our recent trip to Turkey we bought several different spice mixes one of which happened to be a helper for one of my favorite meatball dishes: Inegol Kofte. The original plan was to make the meatballs using this mix and the soy meat, but […]

Beijing VegPork Sandwich

We’ve been on a bit of a sandwich kick lately, and thought we’d try Peking VegPork in a sandwich instead of on top of rice.  The results were delicious.  Below is the recipe, adapted from Wei-Chuan’s Szechwan Style cookbook for our vegetarian diet and tastes.  The Peking VegPork goes over rice by itself well too. Ingredients: 35 oz VegeFarm Vege Bacon Ham bunch of cilantro bunch […]

Thai Panang VegBeef Curry

Panang curry is my favorite Thai curry.  It’s got that sweet creamy spiciness that I love.  Here’s our vegetarianized version of it, adapated from Wei-Chuan’s Thai Cookbook for our vegetarian diet.  We’ve tried and tweeked this recipe several times to get it just right.  We’re really happy with the final result. Ingredients: 4 Morningstar Vegetarian Sausage Patties ½ can of baby corn, each baby corn cut in half […]

Ethiopian VegChicken Stew (Doro Wat)

Doro Wat is the national dish of Ethiopia.  It’s impossible to get a vegetarian version of it, so naturally Deniz and I had to vegetarianize the dish.  We started with Marcus Samuelsson’s Doro Wett recipe, modified it for our vegetarian diet and taste, and simplified it for easier cooking.  Below is our adapted version.  It has a delicious earthy and savory flavor, perfect for pairing with Gardein’s mild Chick’n. Ingredients: […]

Ethiopian Cabbage, Carrot, and Potato Stir-Fry (Tikil Gomen)

Tikil Gomen is another must when ordering an Ethiopian Vegetarian Combo.  It’s slightly sweet, and provides a nice vegetable texture that pairs well with the smoother yellow pea and red lentil stews.  Below is a slightly modified version of a recipe we got from the Toronto Star to suit our tastes, including the addition the of bullion.  Also, the dish is usually served with the vegetables cut in very large chunks, but […]