Recipes Of The World

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Recipe submitted by VeggieAlchemy, 06/27/10

Molasses Vanilla Bean Snickerdoodle Cookies

Ingredients (use vegan versions):

    Topping:
    1/3 cup sugar
    1 teaspoon ground cinnamon

    Cookies:
    1-2/3 cups +1/2 cup unbleached all-purpose flour
    1 teaspoon baking soda
    1/4 teaspoon salt
    1 cup sugar or vanilla sugar
    1/2 cup canola oil
    1/4 cup molasses
    3 tablespoons + 1 teaspoon nondairy milk
    1/2 vanilla bean pod, seeds scraped or 1-1/2 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees Fahrenheit.  On a large plate, preferably with high sides or a rim around the edges, mix the topping together (sugar and cinnamon) and se…

Updated, from the recipe archive. First posted November, 2005

I never get tired of eating spinach. Good thing it’s so good for you! This is a fun take on spinach, a Korean version, with the spinach wilted in sesame oil with garlic, and sprinkled with toasted sesame seeds. I found the recipe years ago in Mark Bittman’s The Best Recipes in the World. In typical Bittman style, the spinach is quick, easy, and good.

Continue reading “Spinach with Sesame and Garlic” »

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Recipe submitted by FullObeans, 06/23/10

Aloo Gobi

Ingredients (use vegan versions):

    3 to 4 red potatoes, chopped small
    1 small head of cauliflower, chopped into florettes
    1 small yellow onion, chopped
    olive oil
    1 tablespoon cumin seeds
    1/4 cup chopped parsley
    1 tablespoon coriander
    1 tablespoon garlic powder
    1 tablespoon turmeric
    1 teaspoon nutmeg
    1 teaspoon pepper
    1 teaspoon salt
    1 (14-ounce) can of diced tomatoes
    1/2 (14-ounce) can coconut milk (more if you like extra cream)

Directions:

1. Chop potatoes and cauliflower and throw into large pot of water. Bring to boil and simmer until both are soft. Drain. 

2. While the ab…

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Recipe submitted by feel my beets, 06/20/10

Torrejitas Espinaca (Veggie Fritter)

Ingredients (use vegan versions):

    1 teaspoon canola oil + oil to saute and fry
    1/2 large red onion, diced
    tiny amount of water
    3 to 4 cups spinach (chopped)
    1-1/2 tablespoon flax seed
    3/4 cup hot water
    1/4 cup potato starch
    1/2 teaspoon baking powder
    1 cup all-purpose flour (variable)
    salt, to taste
    pepper, to taste
    2 tablespoons aji panca (crushed dark green chile)

Directions:

Just about any vegetable can be used to fritter. be creative. sometimes i use cauliflower and carrot. make sure to soften such veggies by boiling lightly.

1. To a pan, add a small a…

Have you ever cooked with broccoli rabe (pronounced “rob”, also known as rapini)? It sort of looks like broccolini or Chinese broccoli, with longish stems, small green florets, and lots of leaves. It’s actually more related to turnips than to broccoli, and tastes a little like mustard greens, slightly bitter but more nutty. Slightly bitter usually that is. The first time I cooked broccoli rabe it must have been really late in the season, because those greens were so bitter none of us (hardened bitter greens eaters that we are) could take more than one bite. Several chefs I questioned about the bitterness suggested blanching the rabe first to take the edge off the bitterness. So I’ve done that here, though if you like the bite of rabe, or you are working with tender young plants, you can skip that step. I also mixed in some slightly caramelized onions, to add some sweetness to balance the bitter of the green. Hmm, all this talk of “bitter”, I’m not doing a great job selling you on rabe am I! We love greens, and we loved this. Not only did I serve this rabe to my parents and they gobbled it right up, but I had a bunch leftover which I ate cold, for lunch, the next day. If something tastes just as good cold as it did hot, you know it’s good.

Continue reading “Broccoli Rabe with Caramelized Onions” »

Remember the 70s? Please welcome Hank Shaw as he shares one of his favorite restaurant pasta dishes from that era, pasta primavera. ~Elise

Pasta primavera. It?s very name evokes the 1980s, nouveau cuisine, and bad food clichés. Done in its classic form, which is believed to be invented by the chefs at Le Cirque restaurant in New York City in the late 1970s, primavera is a riot of vegetation doused in butter, cream and lots of parmesan cheese. Our version is a pared down rendition of this classic, simplified and lightened up for more modern tastes.

Why resurrect pasta primavera at all? Because despite all the jokes, it was ? and is ? a good dish. Any of us who ate in high style in the late 1970s, or really anywhere in the 1980s, has eaten it at some point in our lives. I ate it a lot. My mother first had it at Le Cirque sometime around 1979, and loved it so much she learned how to make it.

Continue reading “Classic Pasta Primavera” »

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Recipe submitted by VeggieAlchemy, 06/02/10

Lemon Vanilla Cookies with Blueberries

Ingredients (use vegan versions):

    1 1/2 cups + 2/3 cup unbleached all-purpose flour
    1 cup sugar or vanilla sugar
    1/2 cup canola oil
    1/4 cup liquid sweetener (agave or maple syrup is best)
    3 tablespoons nondairy milk
    1 teaspoon vanilla extract
    1 1/2 teaspoons lemon extract
    1 medium lemon, zested
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/4 teaspoon turmeric
    1/4 to 1/3 cup blueberry preserves

Directions:

1) Preheat oven to 350 degrees Fahrenheit.

2) In a medium to large bowl combine all the flour, baking soda and salt. Whisk to get everything incorpo…