Recipes Of The World

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Recipe submitted by CestSiBon, 11/30/09

Indian Tomato and Eggplant (Insanely Tasty!!)

Ingredients (use vegan versions):

    1 large eggplant
    1 cup of oil (I use grapeseed for its nutty flavor, but olive oil is perfect as well)
    1 large red onion, diced =or= 2 medium red onions, diced
    1 (6-ounce) can tomato paste
    1 tablespoon curry powder
    1 teaspoon chili powder
    1 teaspoon cumin
    1 teaspoon fresh or ground ginger
    1 teaspoon ground mustard seed
    4 tomatoes, coarsely chopped (optional)
    2 tablespoons peanut butter
    2 tablespoon seasame seeds
    kosher sea salt, to taste (I use 3 pinches)
    1-1/2 cups prepared basmati rice

Directions:

1) Slice e…

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Recipe submitted by tojoyamoto, 11/29/09

Chocolate Chip Cookie Pillows

Ingredients (use vegan versions):

    1/2 cup margarine
    1/2 cup vegan shortening
    1-1/2 cups granulated sugar
    1 teaspoon vanilla
    2 egg equivalents, prepared
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2-1/2 cups flour  (I use 1/2 cup soy flour, 1 cup spelt flour, 1 cup brown rice flour)
    1-1/2 cups chocolate chips
    1 cup chopped walnuts

Directions:

These cookies are a little chewy and poofy, but still have a bit of crunch to them. 

1. Preheat oven to 375 degrees F.

2. In a bowl, beat together margarine and shortening, then cream with sugar and vanilla. Add egg replacer, baking so…

From the recipe archive, perfect for Thanksgiving!

Green beans are the labradors of the vegetable world, they just seem to get along with everyone. Which is why you will usually find some incarnation of green beans on a holiday dinner menu. This simple preparation of green beans, with butter, thyme, and toasted almonds, comes from my friend Heidi in Carlisle Mass, and over the years has become one of my favorites.

Continue reading “Green Beans with Almonds and Thyme” »

From the recipe archive, originally posted November, 2003.

Turkey ready to go in the oven

My mom’s turkey is unlike others. The breast meat isn’t dried out, requiring cupfuls of gravy to taste good, but moist and flavorful. I’ve been watching her make our family turkey for years. Finally a few years ago she let me make it, giving instructions the entire time. Here I am, ready to put it in the oven. Mom’s method is to buy the best quality turkey available (organic, free-range, etc.) and cook it breast-side down. She also cooks the turkey stuffing separately, not in the cavity, which makes it easier to cook the turkey more evenly.

Continue reading “Mom's Roast Turkey” »

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Recipe submitted by VeegCurious, 11/23/09

Korean Kimchi Jjigae

Ingredients (use vegan versions):

    2 tablespoons vegetable oil
    1-1/2 cups regular cabbage kimchi
    10 to 12 spring onions, chopped
    3 cloves garlic, chopped
    4 cups water
    1/2 cup chopped mushrooms
    1/2 block organic tofu, cut into pieces

Directions:

1. Put oil in medium soup pot, and heat to sizzling. Add kimchi, spring onions, and garlic. Lightly fry until kimchi begins to break down.  Cover with water. Add mushrooms, and bring to a boil. Reduce heat, and let simmer–the longer the better, as flavor increases with time. 

2. At 10 minutes before removing from heat, add tofu. In Korea, this dish is …

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Recipe submitted by veggydog, 11/23/09

Tiga Dege Na (West African Peanut Butter Stew)

Ingredients (use vegan versions):

    1 tablespoon oil
    3 small onions, chopped
    6 cloves garlic, minced
    1 large (28-ounce) can diced tomatoes
    1 (6-ounce) can tomato paste
    1-1/2 cups vegetable broth
    1/3 cup smooth peanut butter (unsweetened, "natural" type is best)
    1/4 teaspoon cayenne pepper (or more to taste)
    1 teaspoon salt (may reduce if broth is very salty)
    1 teaspoon black pepper
    2 bay leaves
    1 acorn squash, peeled and cubed
    1/2 medium cabbage, cut into thin strips (or a 10-14 oz. bag of cole slaw)

Directions:

1. In a large pot, heat oil.  Add and …

Guest author Garrett and I made these mashed potatoes the other day. So good! ~Elise

The story of my first Thanksgiving away from home is one I tell with pride. Sure, we all have epic disasters in the kitchen and Thanksgiving horror stories to tell, but mine is epic. The dinner was a wreck: the cornbread burned, the turkey was frozen inside, the green bean casserole was served as a soup, the bacon for the stuffing caught fire, I forgot to add sugar to the cranberry sauce, and my roommate exploded a pie in an aluminum pie plate in the microwave. In total we set off the fire alarm three times. Picking over the wreckage we were somehow able to glean enough food for an actual meal but the experience had jarred for us all.

Still, one dish came out perfectly - the mashed potatoes. Not regular mashed potatoes, but loaded with salty goat cheese and mellow bits of sage mashed potaotes. Dreamy and creamy, they were the biggest (and only) hit of the night.

Many years later and I’ve tinkered the recipe with Elise. We took out the cream in lieu of more goat cheese and added brown butter to the mix. The result is the smoothest potatoes you’ve ever had with a nutty, earthy flavor. It’s a dish that can save any Thanksgiving dinner.

Continue reading “Mashed Potatoes with Brown Butter, Goat Cheese, and Sage” »

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Recipe submitted by cardensphoto, 11/22/09

Creamy Indian Sauce

Ingredients (use vegan versions):

    1 tablespoon vegetable oil
    2 cubed potatoes
    1 carrot, chopped
    1/2 onion, chopped
    1/2 cup chopped fennel
    1/2 cup tahini sauce
    1 vegetable bouillon cube
    few splashes Bragg Liquid Aminos (may substitute soy sauce)
    water, as needed
    2 teaspoons curry powder
    1 teaspoon smoked paprika
    salt, to taste
    pepper, to taste
    1 cup spinach

Directions:

1. Heat pan with oil. Add potatoes, carrot, onion, and fennel. 

2. Once the veggies have softened a bit, add tahini sauce, vegetable bouillon cube, Bragg Liquid Aminos, and water to loosen up the tahi…

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Recipe submitted by Marusu, 11/16/09

Normal Healthy Miso Soup

Ingredients (use vegan versions):

    4 cups water, if you use instant dashi (If you use home-made dashi, make 4 cups)
    1-1/2 teaspoons of instant Dashi (not katsuobushi or nibosh based)
        or make your own Dashi using shiitake mushrooms or kombu''kelp''
    1/2 cup cubed firm tofu
    1/2 cup miso paste (fermented soybean paste)
    2 tablespoons green onion
    some wakame seaweed, to taste, cut into small pieces (optional)

Directions:

1) Make dashi, if not using instant.
How to Make Kombu (Kelp) Dashi (a Japanese vegetable broth made with kelp): Soak 1/2 ounce (15 grams) dried kombu (don't rinse first, it'll g…

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Recipe submitted by madhoyden, 11/15/09

Sweet Mung Bean Soup

Ingredients (use vegan versions):

    2 cups dry mung beans
    4 cup water
    1/2 cup millet
    3/4 cup sugar
    1 (15-ounce) can coconut milk
    small tapioca pearls (optional. *Do keep in mind that these will swell after a while*)
    black sesame seed powder (optional)

Directions:

This is a very common dessert served in Chinese restaurants. The alternate version involves aduki beans.

1) Simmer the mung beans with the water for 1 hour, or until they're soft.

2) During the last 20-25 minutes, add millet.

3) Add sugar, coconut milk, and tapioca pearls and bring it to a quick boil before serving. Sprinkle black ses…