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Category: Vegetarian

May 22, 2025 jgrusseLeave a comment

Orange and Cashew Cabbage Salad with Sesame Dressing

This is an adaption of a Chinese-ish salad recipe in the Washington Post.  We ate it for dinner with dumplings.  It could be turned into a main course with some chicken or shrimp. 2 servings.  About 20 minutes of preparation. For the dressing 1 Tbs. soy sauce 1 Tbs. unseasoned rice vinegar 1 Tbs. sesame Read More …

Chinese Cuisine, Salads & Dressings, Vegan, Vegetarian
February 22, 2025 jgrusseLeave a comment

Stir Fried Bok Choi

This quick side dish is adapted from Damn Good Chinese Food.  The quantities below make 2 servings and preparation is about 15 minutes.  The original used “mushroom water” from soaking dried mushrooms.  I have used mushroom powder from Trader Joe’s ½ tsp. mushroom powder ¼ cup Shoaxing wine (Chinese cooking wine) 1 Tbs. soy sauce Read More …

Chinese Cuisine, Vegan, Vegetarian
January 2, 2025 jgrusseLeave a comment

Sour Cream and Onion Hasselback Potatoes

This is how Carol made Hasselback potatoes for Alyssa’s birthday, based on a recipe in epicurious.com.  It was very popular. These quantities will serve 4-6 people, and it will take about 1-1/2 hours. Potatoes 2-1/2 lbs. medium sized Yukon Gold or similar potatoes 1/3 cup plus 3 Tbs. extra virgin olive oil, divided 2-1/4 tsp. Read More …

Vegetarian
December 29, 2024 jgrusseLeave a comment

Orzo Salad

Carol made this salad from the NYTimes for a Christmas party, where it was well received.  It could be a main course with the addition of some shrimp or chicken.  This version makes 8 servings and takes about an hour.  Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …

Salads & Dressings, Vegetarian
December 26, 2024December 26, 2024 jgrusseLeave a comment

Mushroom Quiche

Carol made this vegetarian quiche for our nephew Kevin at our family Christmas dinner yesterday.  It is based on the recipe in Julia Child’s classic Mastering the Art of French Cooking, and it makes a 10-inch quiche. For the pastry 2 cups all-purpose flour ½ tsp. salt Large pinch of sugar 8 Tbs. (1 stick) Read More …

French Cuisine, Vegetarian
September 22, 2024September 22, 2024 jgrusseLeave a comment

Eggplant with mayonnaise and balsamic vinegar

There are several dips in Israel based on eggplants which have been charred on a grill.  One popular dip has the eggplant dressed with mayonnaise and lemon juice.  Since I did not have any lemons and we are trying to eat down our pantry prior to leaving on a trip, I decided to improvise with Read More …

Israeli Cuisine, Vegetarian
September 16, 2024September 16, 2024 jgrusseLeave a comment

Socca

Flatbreads made from chickpea flour are popular in several countries in Europe and South America.  I once bought a case of packets for the Genoese version, farinata.  They are popular in Argentina and Uruguay as faina.  In Provence, they are known as Socca.  Carol asked me to make one of these flatbreads, and I looked Read More …

Breads, French Cuisine, Vegan, Vegetarian
August 19, 2024 jgrusseLeave a comment

Eggplant Oriental

The Russian Tea Room is an iconic restaurant on the Upper West Side of Manhattan.  Carol and I have eaten there at least once during one of the times I was working in Manhattan in the 1970s and 1980s.  It published a cookbook in 1981 and at some point in the early 1980s I copied Read More …

Soviet Cuisine, Vegan, Vegetarian
August 11, 2024 jgrusseLeave a comment

Mushroom Saganaki

I have eaten a few times at Stella’s, a very popular Greek restaurant in Richmond.  A dish I particularly liked was their Mushroom Saganaki.  I looked around the internet for a Mushroom Saganaki recipe and didn’t really find anything.  Then I spotted José Andrés’ cookbook Zaytinya and it had one.  This is how I made Read More …

Greek Cuisine, Vegetarian
August 11, 2024August 11, 2024 jgrusseLeave a comment

Spicy Tomato Sauce

This Greek-style tomato sauce is spiced with cinnamon, bay leaf, and oregano, and is adapted from Zaytina by José André, and is used in many dishes at his restaurant.  (I have used it in Mushroom Saganaki .) ¾ cup olive oil, divided ½ medium yellow onion, thinly sliced 2 cloves garlic, chopped 1 cinnamon stick Read More …

Greek Cuisine, Vegan, Vegetarian

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Recent Posts

  • Quicker Spaghetti Bolognese
  • Orange and Cashew Cabbage Salad with Sesame Dressing
  • Brazilian Carrot Cake
  • Salmon jerky
  • Coconut Macaroons

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