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 […]

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 […]

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 […]

Fusion Bangladeshi Pancakes

I’ve always wondered why there aren’t many savory pancake offerings.  I love the texture of pancakes, but don’t much like sweet in the morning, especially cloying syrupy sweetness.  I’d always wished pancakes were salty instead of sweet.  So when I found Lail Hossain’s Bangladeshi Chapri recipe, I decided to try making it using pancake batter.  The results were so delicious, we’ve made it many times, and […]

Meatloaf

Deniz loves meatloaf.  There’s something so wholesome and American about it.  We’ve made it a couple of times using different recipes and have found this one to be the best (so far).  It’s modified from Michael Chiarello’s Italian Meatloaf recipe, and adapted for our vegetarian diet and taste.  We really like the combination of the Morningstar […]

Taiwanese Stir-fried VegPork with Pickled Cucumber (味全花瓜炒素肉絲)

There’s something so satisfying about soy-pickled cucumbers combined with meaty flavors and textures.  We were excited to find this Taiwanese dish in Wei-Chuan’s Chinese Cuisine cookbook, and adapted for our vegetarian diet.   It’s so simple to make.  Salty and perfect on rice. Ingredients: 12 Morningstar Original Vegetarian Sausage Patties 2 green onions, chopped in 1-inch […]

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. […]

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 […]