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Category: 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
August 29, 2020August 29, 2020 jgrusseLeave a comment

Biscuit Bombs with Potato and Cheese Filling

This is a vegetarian version of biscuit bombs, combining Buttermilk Biscuits and Potato and Cheese Filling.  ¼ cup of filling per Biscuit Bomb.  A full batch of the filling will fill 16 biscuits. I like to add a little SriRacha or other hot sauce to the biscuit bombs.

Breads, Breakfast, Vegetarian
July 23, 2020July 23, 2020 jgrusseLeave a comment

Braaibroodjies (Braaied Toasted Sandwiches)

Braibroodjies are cheese sandwiches which are grilled (braaied) in South Africa.  This version made a nice lunch today, and is an adaptation from Jan Braai’s cookbook Braai: The South African Barbecue Book. Good white sandwich bread (I used a sourdough) Butter Chutney (South African chutney is made with apricots vs. mangoes, but I only had Read More …

Sandwiches, South African Cuisine, Vegetarian
June 28, 2020July 3, 2020 jgrusseLeave a comment

Pimento Cheese

Pimento Cheese is a Southern classic.  This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread.  This was quite tasty, but more saucy than I expected.  The next time I would start with less mayonnaise Read More …

American Cuisine, Appetizers, Cheese, 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

Lithuanian Cold Beet Soup (Šaltibarščiai)

This is a very popular soup in Lithuania.  The pink color is from the combination of beets and dairy.  In Lithuania, the dairy would normally be kefir.  In Richmond, while kefir is available, good quality buttermilk and yogurt are more available, and I have substituted 2 parts whole-fat buttermilk and 1 part whole milk yogurt Read More …

Lithuanian Cuisine, Soups, Soviet Cuisine, 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

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