Category Archives: Vegetarian
1 pack extra firm tofu, drained of excess liquid
¼ cup hoisin sauce
2 tablespoons soy sauce
1 teaspoon honey
1 teaspoon fresh grated ginger
3 garlic cloves, grated
1 teaspoon sesame oil
½ teaspoon red pepper flakes
4 tablespoons peanut oil
1 teaspoon black sesame seeds
1 teaspoon white sesame seeds
¼ cup green onions, chopped
Place the drained tofu on a plate lined with several paper towels. Cover tofu with several more paper towels and top with a heavy pan or something heavy. Let sit for 30 minutes to drain excess liquid.
Mix the hoisin sauce, soy sauce, honey, ginger, garlic, oil, 1 teaspoon salt and red pepper flakes in a large bowl and keep aside.
Cut tofu into bit sized squares and toss in the bowl with the sauce. Marinate for 30 minutes.
Heat a heavy pan with peanut oil. Once really hot, add tofu and sear on all sides- about 3 to 4 minutes on each side.
Remove from heat and sprinkle sesame seeds and green onion. Serve with rice.
1 medium head of cauliflower (cut into florets)
1 medium onion, chopped
3 garlic cloves, with skin
2 tablespoons olive oil
Preheat oven to 400 degrees F.
Transfer the cauliflower, onion and garlic onto a cookie sheet. Drizzle the olive oil and sprinkle salt. Roast for about 30 to 40 minutes until the cauliflower is golden brown. Keep aside.
2 tablespoons butter
¼ teaspoon ground cinnamon
¼ teaspoon ground cardamom seeds
¼ teaspoon ground cumin
¼ ground coriander
¼ teaspoon ginger
¼ teaspoon paprika
½ teaspoon salt
¾ cup sliced almonds
Melt butter in a medium skillet. Add the spices, salt and almonds and toast on medium heat, stirring constantly for 3 to 4 minutes. Let cool and keep aside. This can be done a day before and kept in the fridge.
1 medium red skin potato, peeled and cut into 1 inch cubes
1 cup half and half (substitute with coconut milk for vegan)
5 cups chicken or vegetable stock
Harissa for garnish
In a large pot, bring the stock to a boil. Add the potatoes, cauliflower, onion and garlic and boil for 10 minutes till the potatoes are tender. Blend the soup with an immersion blender or in a blender till smooth. Transfer back to the large pot and bring to a boil, cook for 10 to 15 minutes on a medium heat. Check for seasonings and add more stock if needed. Strain the soup (it is optional but I prefer the smooth consistency). Serve with a sprinkle of almonds and a small dollop of harissa.
1 head of cauliflower, cut into florets
4 to 5 medium to small potatoes, peeled and cut into 2 inch pieces
Oil to drizzle and cook with
5 to 6 green onions, whites and greens separated and chopped
2 inch fresh ginger, grated
2 tablespoons harissa
1 teaspoon ground coriander
½ cup chopped cilantro
Preheat broiler to high.
Transfer the cauliflower florets and cut up potatoes to a lined cookie sheet. Drizzle with oil and sprinkle with salt and pepper. Mix to make sure all the veggies are coated well with oil. Place the veggies under a hot broiler and roast them for 5 to 10 minutes or till they are golden brown. Take them out and keep aside.
Heat 2 tablespoons oil in a heavy saucepan. Add the white parts of the green onions and ginger. Saute on medium heat for 2 to 3 minutes. Add the harissa and saute for another 2 to 3 minutes. Add the roasted veggies and mix well. Add 1 teaspoon salt and ground coriander, mix well, lower the heat and cover with lid. Cook for 10 to 15 minutes or till the potatoes are cooked through. Take the lid off, check for seasonings. Garnish with cilantro and the green parts of the green onion.
I have loads of guacamole recipes on this blog. I love guacamole and it doesn’t take much time or effort to make your own- homemade is a lot yummier than the store bought variety. Try it this year.. especially with the delicious tacos…
- 4 to 5 avocados, cut in half and scooped out
- Juice of 2 large limes
- ½ cup cilantro, chopped
- 3 garlic cloves, grated
- 2 teaspoons salt
Transfer the scooped out avocados into a medium bowl. Add the lime juice, cilantro, garlic and salt. Mix well and serve!
This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!
- 1 cup cherry tomatoes, chopped
- 1 medium shallot, chopped
- 2 serrano chilies, chopped
- ½ cup cilantro, chopped
- 2 garlic cloves, grated
- Juice of one lime
- 2 teaspoons salt
- 1 tablespoons extra virgin olive oil
Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.
I made this compote for Thanksgiving. Our tradition is to open wine sometime in the afternoon- while I am still cooking. Around 3 I take the cheese and crackers out. I usually make a fig compote cooked in red wine, brown sugar and fresh thyme. It is delicious, especially with some aged goat cheese. We also drink Kir Royale with the cheese and crackers. I love the tradition and look forward to it every year.
The other thing I did different was the compote. I made this one with dried figs and apricots. I decided to use orange and lemon juice with honey. I served it with a variety of Spanish cheeses including manchego, an aged goat cheese and another one- can’t remember the name.
Definitely make this for your next holiday get together. It is quick, easy and delicious. You can make this in advance and keep it in the fridge. Enjoy!
- ½ cup dried mission figs, cut into thin strips
- ½ cup dried apricots, cut into thin strips
- 1 cup fresh orange juice
- ¼ cup fresh lemon juice
- 2 tablespoons honey
- ¼ teaspoon salt
In a small saucepan, add the figs, apricots, orange juice, lemon juice, honey and salt. Bring the liquid to a boil and turn it down to a simmer. Reduce the liquid till the compote is thick and syrupy. It will take about 15 minutes. Taste for seasonings and serve with cheese.
1/3 cup finely grated Gruyere cheese
¼ cup finely grated Parmigiano Reggiano
2 cups heavy cream
2 medium garlic cloves, mined
2 tablespoons harissa
4 pounds russet potatoes, peeled and sliced 1/8 inch thick
2 tablespoons unsalted butter
Adjust oven rack to middle position and heat oven to 400 degrees. Combine cheeses in a large bowl. Transfer 1/3 of cheese mixture to a separate bowl and set aside. Add cream, garlic and harissa to cheese mixture. Season generously with salt and pepper. Add potato slices and toss with your hands until every slice is coated with cream mixture, making sure to separate any slices that are sticking together to get the cream mixture in between them.
Grease a 2-quart casserole dish with butter. Pick up a handful of potatoes, organizing them into a neat stack, and lay them in the casserole dish with their edges aligned vertically. Continue placing potatoes in the dish, working around the perimeter and into the center until all the potatoes have been added. The potatoes should be very tightly packed. If necessary, slice an additional potato, coat with cream mixture, and add to casserole. Pour the excess cream/cheese mixture evenly over the potatoes until the mixture comes halfway up the sides of the casserole. You may not need all the excess liquid.
Cover dish tightly with foil and transfer to the oven. Bake for 30 minutes. Remove foil and continue baking until the top is pale golden brown, about 30 minutes longer. Carefully remove from oven, sprinkle with remaining cheese, and return to oven. Bake until deep golden brown and crisp on top, about 30 minutes longer. Remove from oven, let rest for a few minutes, and serve.
I modified this recipe from NYTimes.