Tag: Vegetarian/Vegan
-
“Eggy” Burmese Tofu
I made this recipe from Girl Cooks World as part of a weekend of making random tofu experiments. I used besan flour (very finely ground chickpeas) and got a very smooth tofu, but it was more like a silken tofu. When I fried it in sticks, trying to emulate panisee, the interior got soft and gooey, and…
-
Cilantro Avocado Salad Dressing or Sauce
Cilantro Avocado Salad Dressing or Sauce I love cilantro and avocado, and I was looking for a new salad dressing because I have a tendency to fall into a rut. I either make my standard vinaigrette out of habit or use my Thai Hot and Sweet Dipping Sauce because I’ve got a bunch of it canned…
-
Spring Garlic Sauce with Roasted Potatoes
When we were working on our editorial calendar, Denise said she was working on ham steaks, which you saw last week. We thought that ham seemed like a traditional Easter dish, so maybe we should also consider a side dish for it. I LOVE side dishes. The first thing that came to mind was scalloped…
-
Atomic Fireball Liqueur
Atomic Fireball Liqueur Remember when we were little kids and you could get Atomic Fireball individual candies for a penny or five cents depending on the era and rate of inflation? I wonder how much they are these days. In any case, I was trying to make a spiced cranberry liqueur when I came…
-
DIY Creme de Cacao Liqueur
So the 15 food allergy thing, two of which are wheat and corn, ends up cutting out a whole lot of alcoholic beverages out of my diet. It’s looking like I may have another possible allergy (or three) on the horizon that may make my safe vodka no longer safe, so I was poking around…
-
Delicious Failure Ice Cream Cake
Cake. I adore cake. Cake is the whole point of birthdays, right? But allergies, man, they make cake harder. Gluten, dairy, eggs — all of these have structural properties in baking, and while it’s very possible to make cake without these things, when you take them all out, there are a lot of adjustments. If…
-
Blue Squash Ginger Soup
This soup was inspired by the huge fragment of a Blue Hubbard Squash I bought because I wanted to try one. But then I had to figure out what to do with 3.5 lbs of squash. That’s too much roasted squash to be reasonable, so I figured why not soup. Blue hubbard is weirdly blue-ish…
-
Mediterranean Fried Rice
On a recent trip that took us through Scranton, PA, I had an awesome dish that the menu called “Lebanese Fried Rice.” It was brown rice, chickpeas, walnuts, and some vegetables, and it was a perfect lunch. I loved it, and thought that it would make a simple, hearty side dish for the blog, though…