Vegetables

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 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, […]

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 […]

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 […]

Turkish Mung Bean Salad (Maş Salatasi)

This is a light and healthy Turkish Salad that Gülevren taught us.  In Taiwanese cuisine, green mung beans are always sweetened and used in dessert.  It was cool to discover a way to make them into a salad.  The diversity of vegetables in this refreshing dish makes it not only healthy, but also deep in flavor and textures. Ingredients: 1 c green mung beans 1 red pepper, chopped […]

Turkish Zuchinni Salad (Kabak Salatasi)

Gülevren also taught us to make this tart and creamy dill meze.  It’s refreshing to the pallet, especially with rich and/or hot dishes.  It’s full of flavorful and healthy veggies, a perfect Mediterranean dish. Ingredients: 1 potato 4 small carrots, shredded 2 zucchini, shredded 2 T olive oil 2 t salt, or to taste 1 c of thick yogurt 2 cloves of garlic, minced 1 T […]

Beijing Tangy Stir-fried Bean Sprouts

Deniz loves these bean sprouts, we’ve made them more than any other recipe on this blog.  I’ve never been a big fan of bean sprouts, and even I like them.  They’re simple to make, full of flavor, and very nutritious.  This recipe is taken from Wei-Chuan’s Chinese Cuisine cookbook, with the seasoning amplified for our tastes. Ingredients: 2 lbs bean sprouts ½ green pepper, thinly sliced 2 […]

Black Bean Corn Salsa

Got this recipe from a reddit VegRecipes post 3 years ago and have made it countless times since.  It’s addictive.  Makes about 6 cups of salsa that gets gobbled down in less than a day every time.  The beans give it a heartiness, the corn gives it a sweetness, and the apple cider vinegar gives it a fresh tangy taste.  With tortilla chips, it feels like […]

Toasted Orzo with Grilled Vegetables

This is one of our go-to recipes when get a hankering for grilling.  It’s adapted from Bobby Flay’s Toasted Israeli Couscous Salad with Grilled Summer Vegetables recipe.  Just the right balance of tart with charred veggies and savory toasted orzo.  It’s usually the first dish to go after we make it.  Can’t eat just one bowl! Ingredients: Veggies: 2 tomatoes, halved 1 red bell pepper, quartered and seeded 1 […]