tag:blogger.com,1999:blog-5524478454601773822011-08-02T16:09:09.994-07:00Recipes, food shots, and smart-ass commentary from a part-time vegetarian with a penchant for hyphens.MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.comBlogger151100tag:blogger.com,1999:blog-552447845460177382.post-34304262744718085362010-01-17T18:19:00.000-08:002010-01-17T18:24:08.325-08:00

Check out that undulating background! This is a souped-up, spiced-up, vegetabled…er, well, dish with more vegetables than traditionally called for. According to Habeeb Salloum in his wonderfully overwhelming collection of Middle Eastern recipes, Classic Vegetarian Cooking from the Middle East & Africa, this dish would traditionally consist of chickpeas, chickpeas, and, if you are feeling

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com1tag:blogger.com,1999:blog-552447845460177382.post-34370555075446456472010-01-04T21:51:00.000-08:002010-01-04T21:51:44.777-08:00

Check it out: the center's in focus! Baklava. There’s a reason those little boxes of them cost so damn much: they’re fiddly. Time-consuming. And as addictive as marijuana brownies marbled with crack cream cheese and dusted with heroin. In other words, totally. Worth. It. I’ve tried several different baklava recipes pulled from the teeming, DH*-overusing hordes on Recipezaar, with limited

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com1tag:blogger.com,1999:blog-552447845460177382.post-39104498200031182122009-12-10T22:13:00.000-08:002009-12-10T22:15:58.780-08:00

A new level of classiness: smooshing four pictures together...INTO ONE PICTURE!! Another slam-dunk from King Arthur. Goddamn, I love stomping around with my filthy, filthy feet on the shoulders of giants! Corn Rolls From King Arthur's Whole Grain Baking. Ingredients: ½ cup lukewarm water ½ tsp white sugar 2 ¼ tsp active dry yeast 1 cup frozen corn kernels ½ cup whole yellow cornmeal ¼ cup

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-1515358475822247502009-12-08T21:48:00.000-08:002009-12-08T21:50:00.959-08:00

Potato potato potato potato potato! Chock full of veggies and with a (half-)whole wheat crust, this disturbingly healthy pie base is redeemed – er, pleasantly balanced – with what can best be described as “butter gravy.” In the words of Eric Cartman: “Sweeeeeet.” Vegetable Pot Pie Ingredients: For crust: 1 ½ cups white whole wheat flour 1 cup all-purpose flour 1 tsp kosher salt 2/3 cup

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-38874454542417019642009-12-07T14:01:00.000-08:002009-12-07T14:03:14.353-08:00

Mmm, insect producty... These rolls have it all. Flavor. Fiber. Insect product. Guaranteed to please anyone who possesses a keen intellect, discriminating palate, and – need I even say it? – superlative personal odor. Plus they’re darn easy. Wheat Rolls From King Arthur’s Whole Grain Baking. Ingredients: 1 cup (8 oz) lukewarm water 2 ¼ tsp active dry yeast ½ tsp white sugar ¼ cup (2 oz)

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-48853632538883689452009-11-16T22:12:00.000-08:002010-01-17T18:24:32.442-08:00

Giant cilantro leaf attacks daal, 2 injured. I absolutely adore Indian cuisine. It’s everything a half-assed vegetarian could want: flavorful, high in fiber, frequently deep-fried… That being said, I find it darn hard to cook. That legendary mainstay of Indian cooking in the West, Madhur Jaffrey, has never done much for me. I’ve actually had better luck – a hit:miss ratio greater than 1:8, at

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-91183711687606740552009-11-12T22:17:00.000-08:002009-11-12T22:19:21.760-08:00

Or, two wrongs make a helluva right. Truly, a sandwich of the gods. Things I discovered with this foccacia recipe: * No, that second set of slightly-less-whisky whisks that came with my mixer are not, in fact, a dough hook despite all fantasies to the contrary * 1 cup is not ½ cup water, except in the non-Euclidean Lovecraftian geometry sense * Sometimes yeast breads can still work out even

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-33081356606140475612009-11-08T10:21:00.000-08:002009-11-08T10:23:14.416-08:00

Nothing says "rustic" more than a wooden cutting board harboring bacteria biofilms in its crevices. Okay, so: my sister recently gave me her extra (!) copy of the King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains. This book is, like, totally awesome because it focuses on my two main interests in life: 1. Science; 2. Fiber.* Science. Seriously, there’s all

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-256003697256713262009-10-31T21:58:00.000-07:002009-10-31T22:01:23.868-07:00

This giant chickpea will consume us all! The secret to a good salad? FAT. Screw the whole 1980’s schtick where fat – any fat – is the source of all unsightly ills. You actually need fat to absorb the nutrients offered by the raw ingredients in a salad*. Plus, if a salad doesn’t offer the tasty, and you’ll be feeling hungry in half an hour after eating it, what’s the point? Don’t believe me?

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-53831933075060157102009-10-21T17:39:00.000-07:002010-01-17T18:25:04.165-08:00

Fakes.  You see, when a man loves a woman... Let’s just get this out of the way now: Yes, it really is pronounced just the way you were(n’t) hoping: fah-keez. I’ve adapted this from Peter’s excellent blog on Greek cooking, Kalofagas (formerly at Blogger, now cut free, free!). His spice proportions are excellent, but like always I effectively doubled them by using half the amount of lentils

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com2tag:blogger.com,1999:blog-552447845460177382.post-27338569620177884652009-10-13T21:45:00.000-07:002009-10-21T17:42:44.351-07:00

Everything looks classier with a bay leaf jammed in it. Whenever I make something new for dinner, I play a little linguistic game with my spouse: Describe the Foreign Vegetarian Dish in Non-Threatening Familiar Words! This game is a big hit and is absolutely vital to the success of not only the meal, nay, but my marriage itself. That’s right: my marriage is based on lies about food. Well, and

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-31069320039249746422009-10-08T16:18:00.000-07:002009-10-21T17:42:59.808-07:00

Why bake your bread when you can fry it in butter? I can’t get over this semi-obscure King Arthur flour: white whole wheat flour! I’ve been subbing it in for all sorts of things: all-purpose flour, more all-purpose flour…and I think my dried-out whole wheat flour, once, because I leave my whole wheat flour out in a canister on the counter* as a warning to all other products that I can and will

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-38961851887920291782009-10-04T10:40:00.000-07:002009-10-04T10:40:29.353-07:00

Eat cheese and surrender, monkey! Quiche is - are? - one of the best way to clean out random veggies from your fridge which, one week ago, would've gone "clunk" when you dropped them, but have now graduated to something more like "clusheesh." Do not shy from their wrinkly faces, no matter how much they may remind you of death! They have entered a new and wonderful stage of the life cycle.

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-5890390848697392412009-09-24T21:48:00.000-07:002010-01-17T18:25:29.007-08:00

Fried shallots: crispy but delicate. Flavorful but not overwhelming. Opaque but transluscent. Like a perfect woman, beautiful and deep-fried. Or something. These buggers are another example of Vietnamese culinary ingenuity. Use them as a condiment for anything and everything Vietnamese and, sometimes, Thai. Banh mi missing that certain something? Stick ‘em in there. Your labor-intensive

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0tag:blogger.com,1999:blog-552447845460177382.post-16079329493828604292009-09-21T21:10:00.000-07:002009-09-24T21:07:38.331-07:00

Phad Kee Mao (aka Pad Kee Mao, Pad Kee Maow, Pad Ki Mo...you get the idea!) is a Thai dish with a name that translates oddly into English: Drunken Noodle Stir-fry. The ‘drunken’ part is a bit ambiguous. I’ve found explanations for it that range from it causing drunkenness – due to the heat being quenched with lots of beer, doncha know – to it being a remedy for drunkenness – due to the, um,

MEGANhttp://www.blogger.com/profile/02268032648366148443noreply@blogger.com0