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Category: Vegan

March 2, 2021March 2, 2021 jgrusseLeave a comment

Homemade Tomato Sauce

placekeeper This is an onion-rich tomato sauce which I used for Classic Chicken Parmesan .  It is adapted from Alex Guarnaschelli’s Cook with Me.  It made about 1.5 times what was needed for the chicken parmesan.  This version is done in around 30 minutes. ¼ cup extra virgin olive oil 2 large onions, halved and Read More …

Italian Cuisine, Vegan, Vegetarian
October 13, 2020October 13, 2020 jgrusseLeave a comment

Five Minute Hummus

This is an adaptation of a very quick hummus recipe in Michael Solomonov’s book Israeli Soul.  In practice it did take longer than 5 minutes, but it was still very quick.  I cut back the amount of tahini in the original recipe since I just could not bring myself to use a full 16 oz., Read More …

Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
October 3, 2020October 3, 2020 jgrusseLeave a comment

Avocado Salsa

This salsa is like a thin and unchunky version of guacamole.  It is from Esteban Castillo’s cookbook Chicano Eats, and was used with grilled steak to make Vampiros de Asada.  When Carol saw the recipe, she could not believe that it would use 1.5 cups of water, but it does.  It has a nice citrusy Read More …

Mexican Cuisine, Vegan, Vegetarian
June 28, 2020June 28, 2020 jgrusseLeave a comment

Walnut and Red Pepper Dip (Mohammara or Muhammara)

This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness.  This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy.  It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian
June 8, 2020June 8, 2020 jgrusseLeave a comment

Spicy Olive Bread

This bread has quite a complex flavor from the olives, garlic, red pepper, and bit of sugar.  This version is an adaptation of a recipe in Bread Illustrated from America’s Test Kitchen.  I made this based on weight of flour vs. the volume.  The original recipe equated 3 cups of bread flour with 16.5 oz., Read More …

Breads, Vegan, Vegetarian
June 8, 2020June 8, 2020 jgrusseLeave a comment

Bread and Butter Pickles

These tasty pickles can be eaten within a day or so of making them.  This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …

American Cuisine, Appetizers, Vegan, Vegetarian
March 16, 2020March 16, 2020 jgrusseLeave a comment

Stir-Fried Asparagus and Shitake Mushrooms

This side dish accompanied Chinese Braised Beefin the photograph.  The mushrooms were a good addition since they really soaked up the sauce.  This is an adaptation from Cook’s Illustrated’s “All-Time Best Chinese Recipes”. Sauce 2 Tbs. water 1 Tbs. soy sauce 1 Tbs. dry sherry 2 tsp. brown sugar 2 tsp. grated fresh ginger 1 Read More …

Chinese Cuisine, Vegan, Vegetarian
March 8, 2020March 8, 2020 jgrusseLeave a comment

Braised Red Cabbage

This Central European classic was an accompaniment to a pork roast, the comfort food of Carol’s childhood.  It was easy and very good.  Note that this was started the day before, rested overnight in the refrigerator to meld the flavors, and then reheated the second day.  This version is adapted from a favorite cookbook, The Read More …

Hungarian Cuisine, Polish Cuisine, Soviet Cuisine, Vegan, Vegetarian
January 12, 2020January 12, 2020 jgrusseLeave a comment

24-Hour Salted Lemon Spread

This condiment from the Israeli cookbook Sababa is essentially a quick way of making preserved lemons.  I just used it in another recipe from Sababa, Lemony Tuna Pasta. 1 lb. lemons (3 large or 4 medium), washed 3 large cloves of garlic, thinly sliced 1 small jalapeno, seeded and thinly sliced 3 Tbs. kosher salt Read More …

Israeli Cuisine, Vegan, Vegetarian
January 5, 2020January 5, 2020 jgrusseLeave a comment

Roasted Eggplant Salad with Cilantro and Lime

This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai.  Like many Asian salads, there is no oil in the dish, so this is quite low calorie.  I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …

Salads & Dressings, Thai Cuisine, Vegan, Vegetarian

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