Vegetarian Recipes
Grilled Polenta with Corn and Parmesan
6 servings
Ingredients
1 tablespoon olive oil
1 small onion, finely chopped
1 garlic cloves, minced
1 cup corn kernels
3 cups water, divided
1 teaspoon salt
1 cup stone-ground cornmeal
Additional olive oil
1/2 cup freshly grated Parmesan cheese Read the rest of this entry »
Grilled Vegetables with Mint Raita
IMPROV: Add or substitute corn on the cob, eggplant slices, or portobellos.
6 servings
2 cups plain whole-milk yogurt
1 cup chopped fresh mint
2 teaspoons garam masala
Salt and pepper to taste
Cut into 6 wedges each:
2 red bell peppers
3 large zucchini
2 red onions Read the rest of this entry »
Thai Mango with Coconut Sticky Rice
Here are the instructions for a very simple desert. It just happens to be vegan and gluten-free, too! Happy cooking!!
This recipe will make between 2 and 4 servings.
Ingredients
1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch (or tapioca flour, available in Asian groceries or in gluten-free section)
2 ripe mangos
Toasted sesame seeds and mint, to garnish Read the rest of this entry »
Recipes for Ramadan: A Mango Treat to Break the Fast
Mangoes are divine any time of year, but this month they are used in a special dish for Ramadan. Do you celebrate Ramadan with any specific treats or traditions? We caught up with Pakistani food blogger Shayma for some ideas on breaking the fast.
Sweet Lassi
serves 2
This cooling yogurt drink is perfect with rich and spicy curries, and the natural enzymes in the yogurt are just the thing to temper spice, both in the taste buds and in the belly, for happy digestion.
1 cup yogurt, ideally full-fat Greek yogurt
1 cup water
A few ice cubes
3 teaspoons sugar
Pinch of salt Read the rest of this entry »
Soba Noodles with Aubergine and Mango
Serves 6
120ml rice vinegar
40g caster sugar
½ tsp salt
2 garlic cloves, crushed
½ fresh red chilli, finely chopped
1 tsp toasted sesame oil
grated zest and juice of 1 lime
220ml sunflower oil
2 aubergines, cut into 2cm dice
250g soba noodles
1 large ripe mango, cut into 1cm dice or into 5mm thick strips
40g basil leaves, chopped (if you can get some use Thai basil, but much less of it)
40g coriander leaves, chopped
½ red onion, very thinly sliced Read the rest of this entry »
Pesto Pasta with Lemon, Spinach, Edamame & Toasted Almonds
serves 4-6
8 ounces spaghetti
1/2 cup pesto
8 ounces spinach
2 cups edamame (shelled and shucked, the peas, not entire pods)
juice from 2 lemons (plus fresh lemon wedges for serving)
3/4 cup almonds, crushed and lightly toasted Read the rest of this entry »
Pomelo Couscous
The largest citrus fruit, the pomelo tastes like a sweeter, milder grapefruit. Peeling through its thick skin and separating the pinkish-yellow segments from the membrane is a bit time-consuming but well worth it. Use your fingers and a paring knife and let yourself savor a few juicy bites along the way. And save the peel, which is delicious candied or made into marmalade.
serves 2-4
3/4 cup water
2 teaspoons macadamia oil, divided (can substitute buttery olive oil or butter)
Salt
1/2 cup instant couscous
1/2 cup vegetable oil
2 large shallots, thinly sliced and separated into rings (about 1/2 cup)
1 (1 1/2-pound) pomelo, peeled and separated into chunks
1/4 teaspoon finely grated ginger
2 tablespoons chiffonade of mint Read the rest of this entry »
Ricotta Spaetzle
Spaetzle are tiny German dumplings, often served with a meat sauce or stew. They’re made of just a little flour, milk, and egg, and they are much easier than rolled noodles or pasta. They are traditionally made by pressing the batter through a colander or dedicated spaetzle maker into long thin strands. But you don’t need even a colander; we always flick ours off the end of a spoon for thumb-sized spaetzle.
serves two
1 cup flour
1/2 teaspoon salt
2 eggs
1/2 cup ricotta
2 tablespoons water Read the rest of this entry »