OUR VEGETARIAN BLOG
Sautéed Rice KHARA CHAVAL
This simple way of steaming rice works equally well with either washed and drained basmati or unwashed American long-grain. By frying the rice in butter or ghee for a few minutes, you can keep the grains distinct, unsplit and fluffy. You may, of course, omit the…
Buttered Steamed Rice SADA CHAVAL
Though rice is generally steamed in a tightly closed pan over direct heat, in this recipe I recommend a “double-steamed” procedure. Measured rice and water rest in a closed pan, which rests in a larger steamer pan. Steam surrounds the entire closed rice…
Ginger-Tapioca Pudding
Once you’ve soaked the tapioca, the final steps of this dessert come together quickly. If you want to amplify the ginger flavor, garnish each dish with a gingersnap cookie. Serves 4 Ingredients • 2-inch knob fresh ginger, thinly sliced • 1⁄2 cup brown sugar • 1 cup…
Papaya-Ginger Cheesecake
Papaya, mango, or pineapple all work well in this creamy sweet dessert, so feel free to substitute with whatever pleases your palette. Serves 8 Ingredients • 2 cups crushed gingersnaps • 4 tablespoons butter, melted • 2 tablespoons freshly grated fresh ginger • 2…
Poached Pears with Strawberry Sauce
This simply beautiful dessert satisfies in any season! Use Riesling if you like your desserts very sweet; otherwise, chardonnay is a fine choice. Serves 8 Ingredients • 1 bottle (750 ml) white wine • Zest of 1 lemon, shaved off with a vegetable peeler in strips • 8…
Chocolate Brownie Cupcakes
If you don’t have cake flour, you can substitute with a mixture of all-purpose flour (just shy of 3⁄4 cup) and 11⁄2 tablespoons cornstarch. Makes about 16 cupcakes Ingredients • 4 ounces unsweetened chocolate squares • 1⁄2 pound (2 sticks) unsalted butter • 6 large…
Mango Sorbet
To give this sweet treat a burst of heat, add a very small amount of finely chopped chile peppers to the mix. Serves 4 Ingredients • Juice of 3 limes • 1 tablespoon freshly grated fresh ginger • 3 ripe mangoes, peeled and sliced • 1 teaspoon fresh lime zest • 1 cup…
Eggplant and Tomato Sauté
A variation on a traditional ratatouille, this can be served cold or warm, and by itself or alongside a grain salad or crusty baguette. Serves 8 Ingredients • 1 medium eggplant (about 1 pound), cut lengthwise into 8 wedges • Kosher salt • 3 tablespoons olive oil,…
Baby Bok Choy in Black Bean Sauce
Once you learn how to make this delicious dish, which transforms bok choy into a special treat, you won’t have any need to visit your local Asian restaurant. Serves 4 Ingredients • 8 heads baby bok choy • 2 cups vegetable or mushroom stock • 1 teaspoon sugar • 1…
Green Bean and Asian Eggplant Stir-Fry
If you like to cook stir-fries, you will want to invest in a good quality wok. They transfer heat better and this method is all about quick cooking at high temperatures. Serves 4 Ingredients • 2 tablespoons soy sauce, or more to taste • 1 tablespoon cornstarch • 1…
Barley Pilaf
Barley flakes have a consistency reminiscent of rolled oats, and have a nutty flavor. Barley also happens to be high in fiber, so eating it often helps promote colon health. Serves 4 Ingredients • 3 tablespoons olive oil • 1 onion, diced • 4 cloves garlic, minced • 1…
Smoky Black-Eyed Pea Soup
You can, of course, use fresh ingredients in place of any of the dried or frozen ingredients listed here and you’ll get a bigger wallop of vitamins and nutrients in the process. Serves 10–12 Ingredients • 1 tablespoon olive oil • 1 medium onion, chopped • 2 ribs…