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 […]

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 […]

Turkish Ali Nazik Kebab

We were blesssed to get a private cooking lesson from Gülevren last night.  It was a unique treat watching superwoman.  She cook 5 dishes for a 10 person dinner, while teaching us and watching the kids.  Here’s her Ali Nazik Kebab dish, with its bold tangy meaty topping and cool, smooth eggplant base. Ingredients: Yogurt Eggplant base: 4 medium Italian eggplants 1 T salt 3 T olive […]

Turkish Lentil Balls (Mercimek Köfte)

While visiting Turkey this year, we had the great honor of learning to cook from Deniz’ mom, ane Fatma Turkmen. She taught us how to make her mercimek kofte, lentil balls. The balls pack so much flavor, and are surprisingly easy to make. They’re the perfect snack size.  I loved them so much, I ate them in dinner-sized quantities. Ingredients: 1 c red lentils 2 c water […]

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 […]

Quinoa Salad

Found this quinoa salad recipe on Food Network and made minor modifications to fit our taste.  Has a lovely mildly tangy taste and fresh crunch texture.  It’s super healthy, with the protein-heavy quinoa and nutrient dense vegetables.  Makes fora great light side or snack. Ingredients: 6 c water 2 c quinoa, rinsed 2 Japanese cucumbers, cut into 1/4-inch cubes 1 medium red onion, cut into 1/4-inch cubes […]

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 […]

Ethiopian Yellow Split Pea Stew (Kik Alicha)

Kik Alicha is perfect balance for every Ethiopian Vegetarian combo.  It’s slightly sweet and nuanced, unlike its bolder companions.  And it’s not hot… helps to relieve the heat from other stews in the combo.  Below is a slightly modified version of a recipe we got from the Toronto Star.  It was dynamite, better than I remember this dish every being.  And I’ve eaten Kik Alicha at a lot […]

Ethiopian Lentil Stew (Mesir Wat)

Ethiopian food is my favorite cuisine, and mesir wat with injera bread is my favorite Ethiopian dish.  I’ve tried multiple mesir wat recipes through the years, and finally found this recipe on Saveur that matches the delicious taste of my favorite Ethiopian dish.  I modified it slightly, including a bullion cube for additional depth of flavor.  I also reduced the cooking time and added water so […]

Hawaiian Musubi

Everytime I see musubi in a Hawaiian market or potluck, I get so jealous.  Looks so yummy with its sweet soy fatty topping wrapped in a cute nori package.  So I decided to make a vegetarian version!  Below is what Deniz and I created over the weekend, turned out tasting great!  Enjoy! Ingredients: 2 c sushi rice 5 sheets nori, cut in quarters lengthwise 1 recipe of Seitan […]