Tag Archives: 45 min or so

curried eggplant with potatoes

I’ll be honest here. The reason I decided to make a Thai-inspired curry dish was because I really wanted to make coconut sticky rice. Regardless, this recipe, which I based very loosely on a recipe in Bittman’s How to Cook … Continue reading

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vietnamese summer rolls

I’ve been wanting to play with these rolls ever since I first tried them from a restaurant back in high school. These rolls, from Bittman’s How to Cook Everything Vegetarian, are light, require little-to-no cooking, and fun to make and … Continue reading

Posted in hors d'oeuvres, main dish, sides | Tagged , , , | 4 Comments

middle eastern chickpeas with spinach

This meal is comforting yet tangy and interesting – perfect for a cool spring evening in Madison.  It calls for a pinch of saffron in the beans, but we didn’t want to splurge on that, and it was still delicious.  … Continue reading

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red dal, brown rice, and a green veggie

Thanks to Nick for making this while I stress over a fellowship application.  Really, do I have time to post given these circumstances?  I’ll make this brief.  This dal, or Indian lentil dish, is one of my favorite things to … Continue reading

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veggie burgers again

See the previous post on veggie burgers – this time we made them with chickpeas, roasted garlic, and grated carrots.  Nick whipped them up, and served them with sauteed spinach (with olive oil and garlic, of course) and a baked … Continue reading

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sushi

When I moved out to Gallup, NM, the closest place to buy sushi was two hours away in Albuquerque. Many thanks to Sarah for teaching me how to make it, along with a trip to Japan that taught me the … Continue reading

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veggie burgers

This is from Mark Bittman’s How to Cook Everything Vegetarian, and I love it! You can use this same mixture for fake meatloaf, cutlets, or ground meat. It makes about 6 burgers, depending on the size. Ingredients: – 2 cups … Continue reading

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