Category: Vegetarian
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Pureed Parsnips
In my continuing quest to experiment with more seasonal vegetables, I picked up some parsnips and turnips at the market this weekend. I have used both in winter vegetable soups. I typically use turnips in my Cornish pasties and have roasted both with various other vegetables fairly often but had not cooked them on their…
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Stir Fried Asparagus with Sesame Seeds
We all love asparagus. And while I normally don’t buy things I can grow, my asparagus patch is not large enough yet to support our desire. I actually planted it in what turned out to be a bad spot (because it shades another part of the vegetable garden at its peak) so I’m trying to…
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Tofu Curry with Spinach, Red Pepper and More…
I made tofu curry tonight. The major difference was that I made it when I was cooking for my kids, just because I had that taste desire! It was not, alas, a big hit. I hadn’t expected it would be a hit, but I thought they might tolerate it. I mean, what’s not to like?…
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Gypsy Soup from The New Moosewood Cookbook
I went to the library yesterday and checked out a few cookbooks. It’s a great way to explore the books you think might be worth purchasing or just find a few new recipes you like and then take the book back until you want it again. One of the books I’ve heard is quite good…
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Eggplant Parmesan
Eggplants. I love the look of them and the texture and flavor. In Chinese restaurants, I love the garlic, pork, and eggplant dish that I first had 20 years ago. (Hmmm… I should probably try to make that one day.) In the meantime, I satisfy my eggplant craving at home with eggplant Parmesan. In the…