Curry Vegetables Stew
Posted: 10 June 2017 Filed under: Uncategorized | Tags: curry, fresh_vegetables, vegetarian, vegi Leave a commentThis is a modified version of an eggplants curry which I once tried in an Indian restaurant and absolutely loved. It is made of my favorite vegetables eggplants, portabella mushrooms, red potatoes and tomatoes; it is also aromatic and absolutely gorgeous looking. So, give it a try if you are in for fried garlic, turmeric, black pepper and curry. As a stew, it is best served with white rice.
Ingredients: Read the rest of this entry »
Stuffed Cabbage Leaves (dolmeh barg kalam) for Mehregan
Posted: 2 October 2015 Filed under: Stuffed Cabbage Leaves (dolmeh barg kalam), Uncategorized | Tags: dolmeh, dolmeh_barg_kalam, Mehregan2015, PersianFoodBloggers, PFBMehregan, stuffed_vegetables, vegetarian 6 CommentsHere we are again with the King of all Seasons, Autumn; Autumn, a spring fallen in love, as Iranian poet ErfanPour describes it. پاییز بهاریست که عاشق شده ست. And here we are again, with the much loved and cherished Persian Fall Festival, Mehregan, the ancient Persian tradition to celebrate September Equinox, honor the god of justice, Mehr, and to be grateful for the harvest season and fall products.
Moussaka, domesticated
Posted: 16 May 2014 Filed under: Moussaka, domesticated, Uncategorized | Tags: eggplants, mausaka, vegetarian Leave a commentOkay, this is a completely innovative meatless, eggplant-based side dish inspired by the Greek moussaka; it is much simpler than Moussaka, with far fewer ingredients. I have worked on the recipe several times and am quite proud of the result. Here we go.
Ingredients (Serving 4-5): 1½ kg eggplant, peeled. 1 kg tomatoes. 1 large onion, peeled and thinly sliced. 4-5 cloves of Garlic, minced. 250 gr, Mozzarella cheese, grated. 1-2 tbsp. tomato-based hot sauce (see below). 1 teaspoon turmeric. Salt and cooking oil as needed. Read the rest of this entry »
Green Pasta: Cooking with unripe tomato
Posted: 6 November 2013 Filed under: Green Pasta, Uncategorized | Tags: green tomatoes, green_spageti, unripe_tomato, vegan, vegetarian Leave a commentMy garden is frozen already, but not my green tomatoes. Last year around the same time I picked my green tomatoes and benefiting from my blog reader’s comment, I successfully forced them in to ripening ! Here is how.
This year though I learned green unripe tomato could be used in a long list of delicious foods – from vegetarian stews, to chutney to green spaghetti. Here is a list of 20 recipes.
I did try some of them and LOVED this one: Spaghetti Con Pomodori Verdi I replaced Arugula with spinach and omitted basil. And it looked and tasted wonderful – rich, refreshing, and a lot of fun! The dish in the pic is my own creation 😉
What is your favorite green tomatoes recipe?
Wholesome ideas for Holidays Season: Veg.s and dips
Posted: 25 December 2012 Filed under: Uncategorized, Veg.s and dips | Tags: dip, fresh_vegetables, maast-omosir, mazeh, Persian shallot, vegetarian Leave a commentFresh vegetables and two home-made dips or the whole family to savor : Guacamole and Persian Shallot marinated in yogurt (maast-o-mosir) and garnished with chopped chives.
Vegan stew, one type, three rules
Posted: 14 November 2012 Filed under: Uncategorized, Vegan stew, one type, three rules | Tags: food_photography, gluten free, vegan, vegetarian Leave a commentVegetarian, and vegan, stew-like dishes are healthy, easy and quick. Most important of all, when it comes to following a vegi recipe or inventing your own, sky is the limit! Having said that, there are certain “rules” I always follow to in order to come up with a delicious AND pretty looking vegetable-based dish.
Use at least one type of grains to supplement meat/protean.- Use potatoes or one type of pasta to make the dish thick and filling
- Consider the cooking time of the vegetables being used and add each one to the main pot appropriatly. Mixing everything together at the same time will certainly destroy the look of the dish
Rigatoni & Broccoli
Posted: 10 July 2012 Filed under: Rigatoni & Broccoli, Uncategorized | Tags: food-photography, Pasta, pasta_rigatoni, vegetarian Leave a comment
I had an Italian friend who cooked me this delicious side dish once while she was staying with me in Montreal. I don’t usually make my guests cook for me but she insisted!
Ingredients (serving four): Broccoli, 1 crown. Rigatoni pasta, one pack (about 4 cups, or half a kilo) Garlic, 4 cloves, finely chopped. Olive oil, 3 tbsp. Salt and water. Parmesan cheese, 2 tbsp., grated (optional).
My Caldron 